4 Tablespoons cold unsalted butter, cut into small pieces
2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 milk
1 tablespoon grated fresh ginger
1/2 teaspoon dried ginger
1/2 teaspoon cinnamon
1 egg
1 cup finely grated carrot
1 cup finely chopped, toasted walnuts, divided
For the frosting:
1 1/2 cups confectioners' sugar, sifted
1/4 cup unsalted butter, room temperature
4 oz cream cheese, room temperature
1/2 teaspoon vanilla

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.

Frosting

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.