Ingredients
- 100g unsalted butter, plus extra for the tin
- 100g dark muscovado sugar
- 50g black treacle
- 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
- zest 1 orange
- zest and juice 1 lemon
- 1 large carrot, grated (you will need 140g/5oz flesh)
- 5 balls stem ginger from a jar, finely chopped
- 175g self-raising flour
- ¼ tsp bicarbonate of soda
- 2 tsp ground ginger
- ¼ tsp freshly ground black pepper
- 2 eggs
- 140g icing sugar