Ginger Citrus Carrot Cake with Cream Cheese Frosting

For the cake:
Preheat oven to 350ºF. Grease a 9-inch cake pan.

In a large bowl, combine flour, sugar, ground ginger, ground cinnamon, baking powder and salt. Set aside.

Put carrot pieces, eggs, milk, oil, orange zest and lemon zest in a food processor, and blend until almost smooth.

Pour the carrot mixture into the flour mixture, and fold to mix until just blended.

Pour the cake batter in the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Let cool completely.

For the cream cheese frosting:
Place cream cheese and powder sugar in a mixing bowl. Beat until pale and fluffy.

Using a spatula, roughly smear frosting on top of the cooled cake. Sprinkle chopped walnuts on top.