Ingredients:

• 1 & 1/2 cups of grated carrot ( lightly packed)
• 1/2 cup of chopped walnuts
• 1/4 cup of finely chopped Buderim Ginger Naked Ginger
• 2 eggs
• 1 cup caster sugar
• 3/4 cup olive oil
• 1 cup plain flour
• 1 teaspoon bicarbonate soda
• 1 teaspoon ginger powder
• 1/2 teaspoon mixed spice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla
• Pinch salt

Lemon Philly Icing

• 125 grams of Philadelphia Cream Cheese
• Juice of 1 lemon
• 1/4 cup icing Sugar

Method:

1. Beat together eggs, sugar, oil, and vanilla until fluffy.
   
2. Add sifted dry ingredients, add walnut & carrot. Mix well.
   
3. Pour into a lined and greased 20 cm ring tin, bake in moderate oven at 180 degrees for 40 to 50 minutes.

Lemon Philly Icing

6. Beat cream cheese until soft, add sifted icing sugar, mix well.
7. Add Lemon Juice slowly, to taste.
8. Spread over cool cake. Top with pieces of Naked Ginger to decorate.

Can be made into muffins and freezes well.