Food and Travel Magazine | Carrot, spice and candied ginger cake

Ingredients

• 150g plain flour
• 150g caster sugar
• 1tsp ground ginger
• 1tsp ground cinnamon
• 1tsp fine sea salt
• 1tsp baking powder
• tsp bicarbonate of soda
• 100g walnuts, coarsely chopped
• 100g stem ginger in syrup, roughly chopped
• 250g carrots, grated
• 150ml light olive oil or sunflower oil
• 3 eggs, beaten
• 250g mascarpone
• 3tbsp icing sugar
• 2-3tbsp stem ginger syrup
• walnuts, to decorate