200g/7oz carrots, peeled and coarsely grated
1 tbsp coarsely grated fresh root ginger
200g/7oz plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
175g/6oz soft light brown sugar
1 tsp cornflour
75²µ/2½´Ç³ú crystallised ginger, finely chopped, plus extra for decorating
2 tsp ground ginger
100²µ/3½´Ç³ú icing sugar, sieved if lumpy
¼ tsp fine sea salt
200ml/7fl oz vegetable oil, plus extra for greasing
100²µ/3½´Ç³ú walnut pieces, roughly chopped, plus extra for decorating
100²µ/3½´Ç³ú unsalted butter, softened
100²µ/3½´Ç³ú cream cheese
2 large free-range eggs, at room temperature