This carrot cake recipe is my absolute favourite.

What makes it so special? Well, the cake is fully packed with flavours. The texture is fluffy and super moist. It is nutty, beautifully spiced with ginger and a hint of cinnamon. Simply delish!

Be warned, you won’t be able to stop once you’ve taken a spoonful and carrot cake certainly will never taste the same again.

It’s also really tasty with pecans.

Happy Baking!

Ingredients

For the cake

200g flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

2 eggs

175g soft light brown sugar

200ml vegetable oil

200g carrots (peeled and coarsely grated)

100g walnuts (roughly chopped)

75g crystallised ginger (finely chopped)

salt

For the icing

100g butter

100g icing sugar

1 tsp cornflour

100g cream cheese

2 tsp ground ginger

Method

Cake

1. Preheat the oven to 150°C (fan) and grease a 20cm round baking tin.

2. Bring together the flour, baking powder, baking soda, ground ginger and salt in a bowl.

3. In another bowl, beat the sugar, eggs and oil together.

4. Gradually fold in the flour mixture.

5. Add the carrots.

6. Mix in the walnuts and crystallised ginger and keep mixing until all is well combined.

7. Spoon the batter into the baking tin.

8. Bake for about 45 to 55 minutes until set and golden brown on the top.

9. Transfer to a wire rack and leave to cool.

10. Once the cake is cooled completely - cut the cake in half.

Icing

1. For the icing - beat the butter and icing sugar together.

2. Mix in the cornflour and ground ginger, followed by the cream cheese.

3. To assembly the cake - top one layer with half of the frosting and even out with a spatula.

4. Repeat with the second layer. Decorate with chopped walnuts.