Transfer mixture to a large bowl and stir in carrot and ginger. Sift flours, cinnamon, ground ginger and bicarb soda into a small bowl, then add to carrot mixture. Add milk and stir until just combined. Spoon mixture into prepared tin and bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand tin on a wire rack for 10 minutes before turning out to cool.