Ingredients
Scale
- 200 grams plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ¼ teaspoon fine sea salt
- 175 grams soft light brown sugar
- 2 large eggs
- 200 milliliters vegetable oil
- 200 grams grated carrots
- 100 grams walnut pieces
- 75 grams crystallised ginger
- 100 grams unsalted butter
- 100 grams icing sugar
- 1 teaspoon cornflour
- 100 grams full-fat cream cheese
- 1 tablespoon fresh ginger
- 25 grams walnut pieces
- 25 grams crystallised ginger
Instructions
- Preheat your oven to 170°C (150°C Fan) or 325°F. Grease and line a springform cake tin.
- In a bowl, combine flour, baking powder, bicarbonate of soda, ground ginger, and salt.
- In a larger bowl, beat together sugar, eggs, and oil until mixed. Gradually add the dry ingredients.
- Fold in grated carrots, walnuts, and crystallised ginger until combined.
- Pour the batter into the prepared tin and smooth the top. Bake for 45–55 minutes or until a toothpick comes out with few crumbs.
- Allow cooling before icing with buttercream made from softened butter, icing sugar, cornflour, cream cheese, and grated ginger.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 382
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 43mg