Carrot Cake Loaf
"Carrot Cake Love. Another week. Another cake. But this one is definitely my all time favorite! Adding fresh ginger gives the cake a certain twist and eating a slice is pure happiness. Trust me."
-- @oneslicemore


220g carrots (grated)
1 tbsp ginger (grated)
50ml buttermilk: for a vegan version mix 50ml plantbased milk with 1tsp apple vinegar
2 eggs: for a vegan version use 2 flax seed eggs
175ml vegetable oil
175g sugar
250g flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
40g walnuts (chopped) 


Preheat the oven to 175°C/325F. Line a loaf tin with baking paper. In one bowl mix the carrots, ginger, (vegan) buttermilk, (vegan) eggs, oil and sugar. In another bowl mix all the other ingredients except the walnuts. Combine both mixtures and stir with a wooden spoon. Add the walnuts and pour the batter in the tin. Bake for around 40 minutes. 

For the frosting mix 125g (vegan) cream cheese with 125g icing sugar and spread over the cool cake.