Grease and line 22cm (base measurement) round cake tin and place onto baking tray

Preheat oven to 150 degrees fan forced, and place rack into middle of oven

Place flour, baking powder, ground ginger, mixed spice and salt into TM bowl and mix 10 seconds / speed 5, put aside into a large mixing bowl, do not clean TM bowl

Place ginger into TM bowl and chop 3 seconds / speed 7, scrape around bowl

Add carrot and parsnip to TM bowl and chop 5 seconds / speed 5, scrape around bowl and repeat 1 second / speed 5

Add the ginger, carrot and parsnip to flour mix and stir through until vegetables are well coated, do not clean TM bowl

Place eggs, honey, light olive oil, vanilla, and orange rind into TM bowl and blend 10 seconds / speed 5

Add wet mix to flour mix and stir through until everything is well incorporated

Place batter into cake tin (it will look quite full) and bake for 1 hour and 50 minutes, or until a skewer inserted into middle comes out clean (it takes exactly 1 hour and 55 minutes in my oven)

Remove cake from oven and allow to cool completely in baking tin

When cool, cover cake with white chocolate icing, then sprinkle top with chopped crystallised ginger

Allow icing to set for an hour before covering and storing cake at room temperature for up to three days