A delightfully moist and satisfying carrot ginger cake made with glacé ginger, sultanas and walnuts and topped off with a wonderful lemon cream cheese frosting.
Grease and line one 14x25cm (5.5x10 in) loaf tin. Preheat the oven to 160 C / Gas 2/3.
Sift the flour into a large bowl and add the bicarbonate of soda and spices. Stir in the sugar, carrots, sultanas, ginger and walnuts.
In a small bowl, beat together the oil and eggs and add to the dry mixture. Mix well until all ingredients have combined and a smooth cake mixture has formed. Pour into the prepared loaf tin.
Bake in the preheated oven for about 1 hour until a skewer inserted into the centre comes out clean.
Remove from the oven and let the cake stand for 5 minutes before turning out onto a cooling rack.
For the frosting:
In a bowl, beat the cream cheese, butter and lemon rind until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
Allow the cake to cool fully before applying the frosting.