Zesty carrot ginger loaf

Ingredients

• 100g unsalted butter, plus extra for the tin
• 100g dark muscovado sugar
• 50g black treacle
• 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
• zest 1 orange
• zest and juice 1 lemon
• 1 large carrot, grated (you will need 140g/5oz flesh)
• 5 balls stem ginger from a jar, finely chopped
• 175g self-raising flour
• ¼ tsp bicarbonate of soda
• 2 tsp ground ginger
• ¼ tsp freshly ground black pepper
• 2 eggs
• 140g icing sugar

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