Preheat oven to 180ºC (356ºF). Line a 9” x 5” loaf pan with parchment paper and set aside.
In a mixing bowl, combine flour, baking powder, cinnamon, allspice, nutmeg, ginger and salt, mix well and set aside.
In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, cream butter and sugar together until well combined and fluffy.
Add eggs and beat until well combined and light.
Add grated carrots and beat until just combined.
Add flour mixture half at a time, beating into the wet mixture until just combined, beat through remaining flour until a soft batter is formed.
Gently fold through chopped walnuts.
Pour batter into prepared loaf tin.
Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. The top should spring back when slightly pressed.
Let cake cool in pan for 15 minutes.
Remove cake from pan by turning it over onto a wire cooling rack. Tap on the pan slightly to help the cake come out.
Let cake cool completely on the wire rack.
Cream Cheese Frosting
In a large mixing bowl or the bowl of a stand mixer, using an electric beater/whisk attachment, add softened cream cheese, butter and lemon juice. Beat on high until just combined and softened.
Add icing sugar and beat for 1 minute until light and creamy, scraping down the sides when needed.
Spread frosting over cooled cake.
Sprinkle frosting with extra chopped walnuts.
Serve and enjoy!
Notes
Store in an airtight container, refrigerated, for 4-5 days.