¾ cup finely chopped walnuts

2 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

½ tsp ground ginger

1 cup margarine, at room temperature

1 ½ cup sugar

2 large eggs

zest of 1 orange

1 Tbs finely minced fresh ginger

1 tsp vanilla extract

1 cup plain nonfat yoghurt

2 ½ cups shredded carrot

1

Preheat oven to 175°C. Spray 25cm tube pan with non-stick cooking spray.

2

Place the nuts in a baking pan and bake for 8 to 10 minutes, until lightly toasted and aromatic. Set aside to cool.

3

Measure flour, baking powder, baking soda, salt and ground ginger into a small bowl. Stir to combine thoroughly. Set aside.

4

In the bowl of an electric mixer, beat the margarine until creamy and gradually beat in sugar. Add the eggs, one at a time and beat until smooth. Mix in the orange zest, minced ginger, vanilla and yogurt.

5

While mixer is running on low speed, gradually add the dry ingredients and mix until well incorporated. Stir in the carrots and toasted nuts.

6

Fill prepared tube pan with batter. Bake for 60 minutes or until toothpick inserted into the centre of a loaf comes out clean.

7

Invert the pan on a wire rack and let the cake cool completely. To serve, run a knife around the inside of the pan and invert the cake onto a cake plate. Serve plain or with whipped cream.

Serving size: Entire recipe (1681 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.