Carrot and ginger cake

1.Preheat oven to 180°C. Grease and line a 20cm ring tin.

2.In a bowl or processor beat the eggs and sugar until pale. While still beating, gradually add the oil. Fold in the remaining ingredients then pour the batter into the lined tin.

3.Bake for approximately 50 minutes or until risen and springy. Remove from oven and cool in the tin for 5 minutes before turning out onto a wire rack.

4.To make the glaze, sift the icing sugar into a bowl and squeeze in sufficient orange juice to form a spreading consistency – not runny but spreadable. When the cake is completely cooled, spread with orange glaze and sprinkle with threads of zest.