carrot and Ginger Loaf with Lemon Icing

*If you like a strong ginger flavour, increase the amount of ground ginger to 1 1/2 Tbsp and double the glacé ginger to 1/3 cup (100g). You will need about 1 medium (150g) carrot for this recipe.

125g butter, softened
3/4 c (150g) firmly packed brown sugar
1/4 c (60g) golden syrup
2 eggs
1 1/2 c (225g) self-raising flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 Tbsp ground ginger
1/2 c (125ml) buttermilk
3 Tbsp (50g) glacé ginger, finely
1 c (120g) coarsely grated raw carrot

Lemon Icing
1 c (160g) icing sugar
15g soft butter
4 tsp lemon juice

Pre-heat oven to moderate (180C).
Grease 14cm x 21cm loaf pan, line base with baking paper.

Beat butter and sugar in medium bowl with electric mixer until light and fluffy.
Add syrup, beat until combined.
Add eggs, 1 at a time, beating until combined between additions.

Fold in combined sifted flour, soda and spices, then buttermilk, ginger and carrot.
Spread cake mixture into prepared pan.

Bake in moderate oven (180C) about 50 minutes.
Stand cake 5 minutes; turn onto wire rack to cool.

Spread top of cake with Lemon icing; stand until set.

Lemon icing
Sift icing sugar in medium bowl, stir in butter and juice; mix to a firm paste.
Microwave on HIGH (100%) about 30 seconds or place over pan of simmering water until the icing is a pouring consistency.

TIP:
A simple way to measure the required amount of golden syrup is to coat the measuring cup with cooking-oil spray before using.

NOTE:
Buttermilk is a low-fat milk that has been cultured to give a tangy taste. You can substitute low-fat yoghurt, or make your own by combining 1/2 cup low-fat milk with 2 tsp lemon juice.