200g of carrots scraped and coarsely grated 175g dark soft brown sugar (you can also use normal caster, but brown sugar gives a lovely richness) 2 large eggs 150ml olive oil (I think I’ve also used sunflower in the past) 200g of wholemeal flour (you could use regular plain flour, but the wholemeal adds a lovely nuttiness) 1 tbsp of ground mixed spice grated zest of 1 lemon 1 tsp of bicarbonate of soda 1 tsp of baking powder 50g of desiccated coconut 200g of cream cheese two balls of stem ginger, plus a couple of spoonful’s of the syrup
Pre-heat the oven to 190oc or gas mark 5, lightly grease and line a 25cm, 6cm deep cake tin;
Whisk together the eggs, oil and sugar until smooth, now sift the flour, mixed spice, bicarb and baking powder into the bowl (tip anything left in the sieve into the bowl) Add the lemon zest and coconut and stir together gently.
Pour the cake mixture into the prepared tin and bake in the centre of the oven for 35-40 minutes until it’s nicely risen and springy to the touch when lightly pressed in the centre – give it another few minutes if not. Remove the cake from the tin and cool on a wire rack.
Whilst cooling make the icing – beat together the ginger syrup and cream cheese, very finely grate the balls of stem ginger into the icing. Once the cake has cooled ice and enjoy!