Carrot and Ginger Cake Recipe

175 g/6 oz butter or margarine

100 g/4 oz golden (light corn) syrup
120 ml/4 fl oz/0.5 cup water
100 g/4 oz/0.5 cup soft brown sugar
150 g/5 oz carrots, coarsely grated
5 ml/1 tsp bicarbonate of soda (baking soda)
200 g/7 oz/1.75 cups plain (all-purpose) flour
100 g/4 oz/1 cup self-raising (self-rising) flour
5 ml/1 tsp ground ginger

A pinch of salt

For the icing (frosting):
175 g/6 oz/1 cup icing (confectioners') sugar, sifted
5 ml/1 tsp butter or margarine, softened
30 ml/2 tbsp lemon juice

Method:

Melt the butter or margarine with the syrup, water and sugar, then bring to the boil. Remove from the heat and stir in the carrots and bicarbonate of soda. Leave to cool. Mix in the flours, ginger and salt, spoon into a greased 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until well risen and springy to the touch. Turn out and leave to cool.

Mix the icing sugar with the butter or margarine and enough lemon juice to make a spreadable icing. Cut the cake in half horizontally, then use half the icing to sandwich the cake together and pipe or spread the remainder on top.