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Ginger and Walnut Carrot Cake
Ingredients
  • subheading: FOR THE CAKE:
  • 1⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • ¼ teaspoon fine sea salt
  • ¾ cup soft light brown sugar
  • 2 large eggs (at room temperature)
  • ¾ cup vegetable oil (plus more for greasing)
  • 1¾ cups carrots (peeled and coarsely grated)
  • 1 cup walnut pieces (roughly chopped or crumbled)
  • 4½ tablespoons candied stem ginger (finely chopped)
  • subheading: FOR THE ICING:
  • 7 tablespoons unsalted butter (soft)
  • 1 cup confectioners' sugar (sieved if lumpy)
  • 1 teaspoon cornstarch
  • 4 ounces full-fat cream cheese (fridge-cold)
  • 1 x 15ml tablespoon fresh ginger (coarsely grated)
  • subheading: TO DECORATE:
  • ¼ cup walnut pieces (roughly chopped or crumbled)
  • 1½ tablespoons candied stem ginger (chopped)
Steps
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