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 chopped walnuts
- 75 grams crystallized ginger
- 100 grams unsalted butter (soft)
- 100 grams icing sugar
- 1 teaspoon cornflour
- 100 grams full-fat cream cheese (fridge-cold)
- 1 tablespoon fresh ginger (coarsely grated)
- 25 grams chopped walnuts
- 25 grams chopped crystallized ginger
Instructions
- 1. Preheat your oven to 170°C (325°F) and prepare a springform cake tin by greasing it and lining it with baking parchment.
- 2. In a mixing bowl, combine flour, baking powder, bicarbonate of soda, ground ginger, and salt.
- 3. In another bowl, blend together sugar, eggs, and vegetable oil until smooth. Gradually add the dry mixture until just combined.
- 4. Fold in grated carrots, walnuts, and crystallized ginger until evenly distributed.
- 5. Pour the batter into the prepared tin and bake for about 45–55 minutes or until golden brown; a skewer should come out clean.
- 6. Allow cooling before icing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg