Ginger and Walnut Carrot Cake | Nigella's Recipes | Nigella Lawson

Ingredients

• 200 grams plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• ¼ teaspoon fine sea salt
• 175 grams soft light brown sugar
• 2 large eggs (at room temperature)
• 200 millilitres vegetable oil (plus more for greasing)
• 200 grams carrots (peeled and coarsely grated)
• 100 grams walnut pieces (roughly chopped or crumbled)
• 75 grams crystallised ginger (finely chopped)
• 100 grams unsalted butter (soft)
• 100 grams icing sugar (sieved if lumpy)
• 1 teaspoon cornflour
• 100 grams full-fat cream cheese (fridge-cold)
• 1 x 15ml tablespoon fresh ginger (coarsely grated)
• 25 grams walnut pieces (roughly chopped or crumbled)
• 25 grams crystallised ginger (chopped)