Peel the carrots and the ginger and then grate them.
Combine the cake flour, whole wheat flour, baking powder, and salt in a bowl and mix together with a whisk.
Gently toast the walnuts in a frying pan. Then put them in a plastic bag and then break them up by crushing them with a rolling pin.
Add the grated carrot, ginger and wet ingredients to the mixture from Step 2. Mix together with a spatula, and then add in the walnuts mixing until the mixture is no longer floury.
Line a cake tin with parchment paper and pour the batter from Step 4 into it. Then gently even it out with a spatula.
Place the cake tin on a baking tray, and bake for 50-60 minutes in an oven preheated to 180℃. Once baked, remove from the tin and leave the cake to cool.
Story Behind this Recipe
This pound cake is fragrant with cinnamon and is packed with a range of flavours and textures. The flavor of carrot matches with the natural taste of maple syrup and the sweet tartness of raisins.The level of deliciousness is also increased by subtle hints of ginger and cinnamon. I think that even people who don't like carrots will love this!
If it looks like it's going to burn, cover it with some aluminum foil.