Description
A delightful carrot cake infused with warm spices and enriched with ginger and walnuts, topped with silky cream-cheese icing.
Ingredients
Scale
- 200 g plain (all-purpose) flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 2 tsp ground ginger
- 175 g soft light brown sugar
- 2 large eggs
- 200 ml vegetable oil (or neutral oil like sunflower)
- 200 g grated carrots (about 2 medium-large carrots)
- 100 g walnuts, chopped (toasted if desired)
- 75 g crystallized ginger, chopped
- For the icing: 100 g unsalted butter, softened
- 100 g icing (confectioners’) sugar, sifted
- 100 g cream cheese, cold or chilled
- 1 tsp freshly grated ginger (optional, for a ginger lift in the icing)
Instructions
- Preheat the oven to 170°C (325°F). Grease and line a 20–23 cm (8–9 in) springform cake tin.
- In a bowl, sift together or whisk the flour, baking powder, bicarbonate of soda, and ground ginger. Set aside.
- In a separate large bowl, beat the soft light brown sugar, eggs, and vegetable oil until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the grated carrots, chopped walnuts, and chopped crystallized ginger.
- Pour the batter into the prepared tin. Bake for 45–55 minutes or until a skewer comes out clean.
- Cool in the tin for 15–20 minutes, then release and cool completely on a wire rack.
- For the icing, beat the unsalted butter with icing sugar until creamy, then add cream cheese and grated ginger until smooth.
- Spread the icing over the cooled cake and decorate with extra walnuts and crystallized ginger.
Notes
For a lighter frosting, consider using half the cream cheese and adding a tablespoon of Greek yogurt. For gluten-free, substitute with gluten-free flour and add xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 467
- Sugar: 27g
- Sodium: 200mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 43.8g
- Fiber: 1.9g
- Protein: 4.6g
- Cholesterol: 90mg