Walnut and ginger carrot cake
A warmly spiced cake. Moist, fragrant, and perfect for any occasion.
Updated : 04 December, 2025
Easy
About 30 min.
Ingredients
For the cake
200 grams
Flour
1 teaspoon
Baking powder
0.5 teaspoon
Baking soda
2 teaspoon
Ginger powder
0.25 teaspoon
Sea salt
175 grams
Brown sugar
2
Eggs
200 milliliters
Vegetable oil
200 grams
Carrot
100 grams
Walnut
For the icing
100 grams
Butter
100 grams
Powdered sugar
1 teaspoon
Corn flour
100 grams
Cream cheese
1 tablespoon
Ginger
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170C and grease the sides of a 20cm/8in springform tin, lining the base with baking paper.
Step 2
Combine the flour, baking powder, bicarbonate of soda, ginger powder, and salt in one bowl.
Step 3
In a separate large bowl, beat together the sugar, eggs, and oil until fully blended. Gradually add the dry mixture - it will seem stiff, but the carrots will loosen it. Mix in the carrots, then fold through the walnuts until everything is evenly distributed.
Step 4
Spoon the mixture into the prepared tin. It may look like a small amount, but it rises well. Smooth the surface and bake for 45-55 minutes, until the top is golden, set, beginning to pull from the sides, and a tester comes out with just a few crumbs. Place on a wire rack and allow the cake to cool completely in the tin.
Step 5
For the icing, beat the butter and icing sugar together, then beat in the cornflour. Add half of the cream cheese and mix until combined, then add the remainder. Avoid over-beating so the icing doesn’t become runny. Squeeze the juice from the grated ginger into the icing and mix; discard the pulp. Cover and refrigerate.
Step 6
Once the cake is fully cooled, remove the icing from the fridge for about 20 minutes to soften, then briefly beat to smooth it. Remove the cake from the tin, transfer to a plate or stand, and swirl the icing over the top. Finish with chopped walnuts and crystallised ginger.
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