MethodLine and grease a loaf tin, and preheat the oven to 160c.
Place the vegetable scraps in blended with the Opies Stem Ginger and pulse until coarsely chopped.
Whisk the oil and eggs together until combined
Sift the flour, bicarb and spices into a large mixing bowl. Add the sugar, nuts, raisins, and vegetable peel, and mix until well combined. Pour the egg and oil and using a wooden spoon mix together until you have a batter. Pour into the prepared tin and place in the oven for one hour.
Once a skewer comes out clean, leave to cool in the tin for 5 minutes, then remove and allow to cool on a wire rack.
To make the icing, beat the butter until softened. Sift over the icing sugar and beat together. Add the cream cheese and orange juice and beat until smooth. Allow the cake to cool completely before topping with the icing and decorating Opies crystallized ginger.
140g mixed vegetable peel (carrot, swede, sweet potato, cauliflower, beetroot, potato all work well)
2 Opies stem ginger balls
150 ml sunflower oil
150g soft brown sugar
180g self raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp all spice
50g chopped nuts
Cream Cheese Icing;
50g butter softened
100g icing sugar
200g cream cheese
1 tbsp orange juice