Preheat oven to 180 C (350 F).

Grease and flour a 9-inch springform pan, bread loaf pan, or Bundt pan.

In a bowl, mix whole wheat flour, baking powder, salt, cinnamon, and ginger.

In a separate large bowl, cream together Nutralite Classic, sugar, and eggs until light and fluffy.

Add milk to the egg mixture and beat until combined.

Gradually add the flour mixture and grated carrots, beating until well combined.

Fold in the chopped walnuts.

Pour the batter into the prepared pan and bake for 35-40 minutes.

Insert a tester into the center of the cake; it should come out clean when done.

Remove the cake from the oven and let it cool slightly before serving.

Dust with icing sugar before serving (optional).

Serve warm with tea or milk.