Step 1

Preheat oven to 175°C. Grease and line a 1.5L loaf pan with baking paper. Place the carrot in a steamer set over a saucepan of simmering water. Steam for 40 minutes or until very soft, then mash to a chunky puree and set aside to cool completely.

Step 2

Place butter, caster and brown sugars, and vanilla in a large bowl. Using an electric mixer, beat until thick and pale. Add the eggs, 1 at a time, beating well after each addition. Stir through carrot puree, then fold in remaining ingredients except ground ginger and icing sugar.

Step 3

Pour into prepared pan and bake for 50-60 minutes until a skewer inserted into centre comes out clean. Cool cake completely in pan, then invert.

Step 4

Dust cake with ground ginger and icing sugar. Slice and serve with creme fraiche and maple syrup.