Preheat your oven to 180C. Grease the tin with a little vegetable oil and line with a sheet of baking paper.
Crack the eggs into the bowl and beat with the dark sugar for a few minutes until very thick. Beat in the honey and oil until smooth. Stir in the carrots and the candied ginger. Reserve a little bit of the candied ginger for garnish.
Mix the flour, baking powder, bicarbonate of soda and ground ginger together. Fold them into the cake mix gently, then pour the batter into the lined tin and place in the oven.
Bake for about 50 minutes, or until a skewer comes out with only a couple of crumbs of cake attached. Cool in the tin for around ten minutes, then transfer to a cooling rack to cool completely. Its ok if it sinks a little in the middle; it’s a very moist cake.
Top with remaining candied ginger. Serve warm or cold with thick cream.