I loved this cake! It was lighter in texture than the gingerbread recipe I usually use, but the carrot added moistness and texture, and the cake was delicious. I can only find one criticism to make, and that was that it needed a little more ground ginger for my tastes. I found the recipe, on the Good Food site, when I was looking for something to make from storecupboard ingredients, so while I could rustle up some carrots, I didn't have any oranges or lemons in the house. I almost left out the two citrus elements altogether, but in the end used the zest of a clementine and a few drops of lemon extract. I'm glad I did add them, as the freshness of the citrus really lifted the flavour.
Another bonus point was that the cake was really quick and easy to make, using only a saucepan, a spoon and two bowls to weigh the flour and carrots. I think it was in the oven within 10 minutes of starting to assemble the ingredients.
As usual, I didn't add the frosting - it probably would have added a tasty extra citrus note to the cake, but it was fine without it, in my opinion.