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 (at room temperature)
- 200 millilitres vegetable oil (plus more for greasing)
- 200 grams grated carrots (peeled and coarsely grated)
- 100 grams walnut pieces (roughly chopped or crumbled)
- 75 grams crystallised ginger (finely chopped)
- 100 grams unsalted butter (soft)
- 100 grams icing sugar (sieved if lumpy)
- 1 teaspoon cornflour
- 100 grams full-fat cream cheese (fridge-cold)
- 1 tablespoon fresh ginger (coarsely grated)
- 25 grams walnut pieces (for decoration)
- 25 grams crystallised ginger (for decoration)
Instructions
- Preheat your oven to 170°C (150°C Fan) or 325°F. Grease and line a 20cm springform cake tin.
- In a bowl, mix together flour, baking powder, bicarbonate of soda, ground ginger, and salt.
- In a large bowl, beat together sugar, eggs, and oil until well combined. Gradually add the dry mixture and mix until just combined.
- Fold in grated carrots, walnuts, and crystallised ginger until evenly distributed.
- Pour batter into the prepared tin and bake for 45–55 minutes until golden brown. Cool before icing.
- For the icing, beat butter and icing sugar until creamy; then mix in cornflour and cream cheese along with grated ginger juice. Spread over cooled cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 20g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg