This carrot cake is so wonderfully moist and rich I didn’t want to tamper too much with the recipe, I did however make a few alterations in which I substituted vegetable oil for walnut oil to enhance the cakes toasted nuttiness. Then onto the icing, I decided to opt for the juice of an orange instead of ginger to compliment the cakes gingery flavour and then adding a fragrant hit of zest to grate on top.
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