Carrot, spice & candied ginger cake from A Whisper of Cardamom by Eleanor Ford

Ingredients

• 100 g (3½ oz) walnuts, coarsely chopped
• 100 g (3½ oz) stem ginger in syrup, roughly chopped
• 150 ml (generous ½ cup) light olive oil or sunflower oil
• 3 eggs, beaten
• 250 g (9 oz) carrots, grated
• 2-3 tablespoons stem ginger syrup
• Walnuts, to decorate
• 250 g (9 oz) mascarpone
• 3 tablespoons icing (confectioners’) sugar, sifted
• 150 g (1 cup) plain flour
• 150 g (⅔ cup) caster sugar
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda (baking soda)