Eating In

½ tsp bicarb
2 tsp ground ginger
¼ tsp salt
175g/6oz soft brown sugar
2 eggs
200ml/7fl oz oil
200g/7 oz carrots, grated
100g/3½ oz walnuts chopped
75g/2½ oz crystallised ginger finely chopped
For the icing
100g/3½ oz unsalted butter, softened
100g/3½ oz icing sugar
1tsp cornflour
100g/3½ oz cream cheese
1tbsp coarsely grated fresh ginger
Heat the oven to 170°C/Gas 3½ and grease the sides and line the base of a 20cm springform cake tin with baking paper. Mix the flour, baking powder, bicarb, ground ginger and salt in a bowl. In a second bowl beat the sugar, eggs and oil together and then gradually add the flour mixture. Beat in the carrots and fold in the walnuts and crystallised ginger, reserving some for decorating. Combine well and spoon into the tin. Smooth the top and bake for 45 – 55 minutes until it is golden on top and coming away from the sides. Cool on a wire rack. Beat the sugar and butter together and then beat in the cornflour. Add half the cream cheese and when that is mixed in, add the other half. Don’t over beat or it will go runny. Put the grated fresh ginger in a paper towel and squeeze the juice into the icing. Discard the flesh. Cover with clingfilm and put in the fridge. When the cake is cold spread the icing on it and sprinkle some  chopped walnuts and crystallised ginger on top.