Preheat oven to 150 degrees C fan forced/300 degrees F. Grease and line a loaf tin with baking paper.
Add flour, baking powder, bicarbonate of soda, ground ginger and salt to a large mixing bowl. Mix together with a whisk until combined.
Whisk granulated sweetener, eggs , date syrup and oil in a separate bowl until combined.
Add flour mixture into the wet mixture. Use a spatula to scrape the sides of the flour bowl, ensuring all the flour is nicely mixed into the wet ingredients. (note: batter may appear a little firm at this stage, however the moisture from the carrots will loosen it up)
Add in the grated carrots and walnuts and mix until combined.
Pour batter into loaf tin, (greased and lined), smoothing the top with a spatula or spoon.
Bake in the oven for 65 minutes. (to test if cake is cooked, insert a skewer into the centre, and if it comes out clean or with a few crumbs, it’s done). Leave cake in the tin to cool on a wire rack.
Remove cake from tin once cooled to room temperature, peeling away the baking paper.
Cake should be stored in an air tight container at room temperature and will stay fresh for 3 days. Alternatively, slice it up and pop into ziplock bags and freeze for 4 weeks.