Makes one sheet cake  This moist, nutty cake is topped with a light glaze instead of the usual cream cheese frosting (pictured), but you can use your favorite icing recipe.

Preheat oven to 350 degrees. Toast walnuts, stirring occasionally, for 8-10 minutes. Watch closely to make sure they don’t burn. Set aside to cool.

Meanwhile, butter a 13x9x2-inch baking pan and line with parchment. Combine flour, cinnamon, ginger, baking soda and salt. In a large bowl, whisk together sugar and oil until well blended. Add eggs one at a time, beating well after each. Stir in flour mixture until blended. Add carrots and walnuts. Pour into prepared pan. Bake about 40 minutes, until toothpick inserted in center comes out clean. Cool in pan on rack for 15 minutes, then turn out, remove parchment and cool completely.

For glaze, whisk together all ingredients. Add more juice if you want a thinner glaze.

To glaze cake, invert cooled cake on serving platter. Drizzle with icing.