Pre-heat the oven to 150 °C.
Grease a 6-inch baking tray with a little oil and line with a butter paper. Set aside. I used an 8 inch by a 3.5-inch tray.
Sift together the bajra flour, wheat flour, cinnamon powder, baking powder and salt. Set aside.
In a mixing bowl place the oil, add sugar a little at a time whisk.
Add the eggs and whisk well.
Fold carefully the sifted flour one teaspoon at a time, to the egg mixture the batter should be without any lumps.
Add the milk to make a smooth batter not be too thick or too runny.
Add the carrots, ginger and walnuts, and fold again.
Bake in the oven at 150 degrees C for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and let it cool for 10 minutes in the pan.
Remove from the mould and cool before slicing.