A delicious carrot and walnut cake with a zing of ginger for good measure!
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Stir together the flour, sugar, baking powder, baking soda, salt, dried ginger and cinnamon. Cut the butter into the dry ingredients using a pastry blender, a fork until there are no large pieces left.
Beat together the milk, egg and fresh ginger. Pour into the dry ingredients, mixing in. Fold in the grated carrot and 1/2 cup walnuts, then pour the batter into the prepared pan.
Bake for about 1 hour, until the bread is golden and a toothpick inserted into the centre comes out clean. Cool on a rack 15 minutes before removing from pan to cool completely.
Beat butter until completely smooth, with no lumps. Beat in the cream cheese until combined.
Add the sugar and vanilla and beat until smooth.
Frost cooled cake and sprinkle with toasted walnuts and a bit of cinnamon, if desired.