Walnut and Ginger Carrot Cake (round version)

I’ve already posted a Loaf cake version of this, which is lovely. This equally lovely circular version has the same great flavour and crunchy texture and also a complete covering of rich cream cheese frosting.

Makes: About 10 – 12 slices

Level: Easy

Time: 30 min prep. About 55 min baking + cooling then 30 min to decorate

Need: A 20cm/8” round cake tin, ideally with a loose bottom and reasonably high sides


  • 140g/5oz unsalted butter, softened, plus extra for the tin
  • 200g/7oz caster sugar 
  • 250g/9oz carrots, grated
  • 100g/3½oz dried fruit (sultanas, raisins, currants etcetera)
  • 75g/2½oz stem ginger, chopped + about 25g/1oz to decorate later
  • 2 eggs, lightly beaten
  • 200g/7oz self-raising flour 
  • 2 tsp ground ginger
  • Pinch of salt
  • 1 tsp baking powder
  • 75g/2½oz walnuts, chopped, but not finely + a few for decorating later

For the frosting/filling

  • 125g/4½oz butter, softened
  • 125g/4½oz full fat cream cheese or mascarpone
  • 300g/10oz icing sugar
  • 2 – 3 tsp ground ginger
  • 1 – 2 Tbsp syrup from the stem ginger
  • The reserved stem ginger and walnut pieces
  • Extra walnuts, crushed – if you want a border at the base of the cake


1. Heat oven to 180°C / 160°C fan / 350°F / gas 4. Butter & base line the tin with baking parchment.

2. Beat the butter and sugar until soft and creamy then stir in the grated carrot, dried fruit and stem ginger pieces. Pour the eggs into the mix a little at a time.

3. Sift in the flour, ground ginger, salt and baking powder. Stir in the chopped walnuts and mix it all together. Spoon the mixture into the prepared tin.

4. Bake for 50-55 min or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 min then remove from the tin to cool completely on a wire rack. When fully cool, slice in half horizontally.

5. Meanwhile, make the frosting mixture. Beat the butter and cream cheese in a bowl until really soft then add the icing sugar, ground ginger and a little ginger syrup. Stir first then beat until thick and creamy, adding more syrup if it will take it without becoming runny.

6. Use about a third of the mixture as filling between the two halves then crumb coat the cake and place in the fridge for at least 30 min to firm up. Spread or pipe the rest of the mixture on top then work it down the sides using an offset spatula.

7. For a crushed nut border around the cake base, first push strips of baking parchment under the cake then spoon the nuts onto the cake base. Gently lift the baking parchment to incorporate the spilled nuts, then remove the parchment. To finish, add the walnut and the ginger pieces on top. (See Gallery, below)


I hope you enjoy this lovely cake. If you want more loaf cake recipes click this link. Or, have a look at these below:

Bara Brith

Grape and Almond Loaf Cake

Chocolate Blueberry and Banana Loaf Cake

If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.

Happy baking