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 millilitres vegetable oil
- 200 grams coarsely grated carrots
- 100 grams walnut pieces (chopped)
- 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 (roughly chopped)
- 25 grams crystallised ginger (chopped)
Instructions
- Preheat your oven to 170°C (325°F). Grease and line a springform cake tin.
- In a mixing bowl, combine plain flour, baking powder, bicarbonate of soda, ground ginger, and fine sea salt.
- In another bowl, beat the soft light brown sugar, eggs, and vegetable oil until mixed. Gradually add dry ingredients and fold in grated carrots, walnuts, and crystallised ginger.
- Pour the batter into the prepared tin and smooth the top. Bake for 45–55 minutes or until golden brown.
- Allow to cool before icing with a mixture of softened butter, icing sugar, cornflour, cream cheese, and freshly grated ginger.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg