Ginger and carrot cake

Method

• step 1

  Preheat the oven to 170° Celsius. Grease and line a 20cm round cake tin.

• step 2

  Combine the eggs, oil, vanilla and sifted dry ingredients in a bowl. Beat with an electric mixer on a slow speed until smooth.

• step 3

  Stir in the carrot, walnuts, dates and ginger. Pour into the cake tin and bake for 45 to 50 minutes.

• step 4

  Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.

• step 5

  To make the cream cheese frosting: Beat the butter and cheese together until creamy, then add the lemon rind and icing sugar and beat until smooth.