Ingredients

• 200g/7oz plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp ground ginger
• ¼ tsp fine sea salt
• 175g/6oz soft light brown sugar
• 2 large free-range eggs
• at room temperature
• 200ml/7fl oz vegetable oil
• plus extra for greasing
• 200g/7oz carrots
• peeled and coarsely grated
• 100g/3½oz walnut pieces
• roughly chopped
• plus extra for decorating
• 75g/2½oz crystallised ginger
• finely chopped
• plus extra for decorating
• 100g/3½oz unsalted butter
• softened
• 100g/3½oz icing sugar
• sieved if lumpy
• 1 tsp cornflour
• 100g/3½oz cream cheese
• 1 tbsp coarsely grated fresh ginger

Directions

• Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.
• Mix the flour
• baking powder
• bicarbonate of soda
• ground ginger and salt together in a bowl.
• Beat the sugar
• eggs and oil in another large bowl until they are completely mixed together
• then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff
• but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger
• until everything is evenly combined.
• Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter
• as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready
• the cake will be set and golden-brown on top
• beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
• Meanwhile
• to make the icing
• beat the butter and icing sugar together and when combined
• beat in the cornflour
• followed by half the cream cheese. Once that’s incorporated
• beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in
• discard the ginger flesh. Cover with cling film and place in the fridge.
• When the cake is completely cold
• take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top
• swirling it a little
• then sprinkle some chopped walnuts and crystallised ginger on top.