Treat your mum to this decadent Mother's Day carrot, spice and candied ginger cake in 6 easy steps - recipe

ok.co.uk:

If your mum loves a classic carrot cake then this will certainly please her! The addition of sticky and sweet steam ginger in syrup is a game changer for keen bakers who often whip up a carrot cake, and the generous recommended amount of grated carrot will ensure your cake stays moist and moreish.

Cinnamon is often added to a classic version of this but adding in ginger and carraway seeds, plus orange zest if you fancy, will bring new levels of scent and flavour.The fiery frosting is equally as delicious and might even be the star of the show, but don't be afraid of trying a healthier dollop of sour cream on the side if you're feeling adventurous.

Enjoy! Carrot, spice & candied ginger cake Serves 8 - 10 Ingredients 150g plain flour 150g caster sugar 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp fine sea salt 1 tsp baking powder 1 teaspoon bicarbonate of soda (baking soda) 100g walnuts, coarsely chopped 100g stem ginger in syrup, roughly chopped 250g carrots, grated 150ml (generous ½ cup) light olive oil or sunflower oil 3 eggs, beaten For the frosting 250g (9oz) mascarpone 3 tbsp icing sugar, sifted 2–3 tbsp stem ginger syrup Walnuts, to decorate 1.

Grease a 22cm (8½ inch) deep, loose-bottomed cake tin and line the base with baking parchment. Heat the oven to 180°C/160°C fan (350°F).