Ginger and Walnut Carrot Cake

Yields: 8-12 slices

INGREDIENTS

FOR THE CAKE:

200g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g soft light brown sugar
2 large eggs (at room temperature)
200g vegetable oil (plus more for greasing)
200g carrots (peeled and coarsely grated)
100g walnut pieces (roughly chopped or crumbled)
75g crystallised ginger (finely chopped)

FOR THE ICING:

100g unsalted butter (soft)
100g icing sugar (sieved if lumpy)
1 tsp cornflour
100g full-fat cream cheese (fridge-cold)
1 x 15ml Tbsp fresh ginger (coarsely grated)

TO DECORATE:

25g walnut pieces (roughly chopped or crumbled)
25g crystallised ginger (chopped)

METHOD

1. Preheat the oven to 170°C & grease the sides & line the base of 20cm/8 inch springform cake tin with baking parchment.
2. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl & mix thoroughly.
3. Beat the sugar, eggs & oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. Once incorporated, add the carrots and then fold in the walnuts & crystallised ginger, until everything is evenly combined.
4. Pour into the prepared tin & bake for 45–55 minutes when a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack & leave to cool in its tin.
5. To prepare icing, beat the butter & icing sugar together & when creamily combined, add the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger & beat this into the frosting in its bowl. Cover with cling film & refrigerate.
6. When ready to frost the cake, take the icing out of the fridge & let stand for about 20 minutes. Beat briefly to soften & smoothen the icing. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts & ginger on top.