Orange Ginger Carrot Cake by Jeannie Lee

2 pkts Gingen Ginger Instant Powder
200 gm Peeled and grated carrot
128 gm Plain flour
1tsp baking powder
150 gm raw sugar
2 tbsp preserved orange peels
1 tbsp raisins
3 tbsp roughly chopped walnuts
2 large eggs
150 gm corn oil
A pinch of salt

Cream Cheese Frosting4 tbsp icing sugar
120g cream cheese, softened
45g unsalted butter, softened
1 teaspoon lemon juice
1 lemon, zest, finely grated


  1. Preheat oven temperature at 160 degrees.
  2. Lined parchment paper on a 7"×7" baking tin.
  3. Combine eggs, sugar, oil in a large mixing bowl and whisk to blend.
  4. Mix 2 pkts of Gingen Ginger Instant Powder, salt, flour and baking powder in a separate large mixing bowl, then sieve the dry ingredients into the egg mixture and mix to blend.
  5. Add the carrots, preserved orange peels, raisins and chopped walnuts and mix until just combined.
  6. Pour the batter into the prepared tin and bake for one hour or until a skewer inserted into the cake comes out clean.
  7. Remove the cake from the oven and cool on a wire rack.
  8. While the cake is cooling, place all ingredients for the frosting into a electric mixer to cream well until the frosting is creamy.
  9. Once the carrot cake has cooled completely, remove from the baking tin and peel away the baking paper.
  10. Spread the icing generously over the top of the carrot cake, decorate with your preferred nuts slice and serve. Enjoy!