Carrot, Root Ginger and Orange Cake
Preheat the oven to 175°C

6 fl ozs Sunflower Oil
6 ozs Caster Sugar
3 Eggs
4 ozs Walnuts (optional)
10 ozs Carrots, peeled & grated
2” root ginger, peeled & grated
zest of ½ an Orange
6 ozs Plain Flour
1 teaspoon Bicarbonate Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Salt
Place the oil, sugar and eggs in a bowl.  Beat well.  Roughly chop nuts.  Wash, peel and grate the carrots & root ginger.  Add carrots, root ginger & nuts to oil mixture with orange zest, flour, bicarbonate of soda, baking powder, cinnamon and salt.  Mix well and pour into 2 greased and lined 2lb loaf tins**.  Bake for approx 1 hour.

For icing:
8 ozs icing sugar    2-3 tablespoons orange juice
Mix the sugar into the juice and spoon over the warm cake.

** My mixture filled a 9 inch ring tin & a 2lb loaf tin.