Heat oven to 180C/160C fan/gas 4.
Butter then line a 900g loaf tin with a
strip of baking parchment. Put the butter,
sugar, treacle, syrup and half the zests
into a large saucepan. Heat gently until
everything has melted together.
Add the carrot, ¾ of the chopped
ginger, all the flour, bicarb, ¼ tsp salt,
the ground ginger, pepper and eggs to the
pan and stir well until you have a smooth
batter. Pour into the tin and bake for
45 mins, or until dark brown and risen
and a skewer inserted into the middle
comes out clean. Cool for 20 mins in
the tin, then turn out onto a wire rack.
Sift the icing sugar into a bowl, add
the remaining zests, then stir in enough
lemon juice (about 4 tsp should do it) to
make a smooth, thick icing. Cover the
surface of the icing with cling film until
ready to decorate the cake.
When the cake is completely cool,
spread the icing over the top and let it
dribble down the sides. Scatter with the
reserved chopped ginger. Allow to set,
then cut into slices and serve.