Carrot & Courgette Cake

Recipe by Adapted by Amanda SorrensonCourse: DessertCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time




  • 2 cups flour

  • 1 cup brown sugar

  • 1 cup desiccated coconut

  • 1 and a half cups grated carrot (or courgette)

  • 1 tsp baking powder and 1 tsp each cinnamon, ground ginger, mixed spice

  • 1 tsp baking soda

  • 1 cup soy milk

  • 1 tsp salt and 1 cup cooking oil

  • 1 cup currants


  • Mix the dry ingredients together (except baking soda).
  • Add oil, currants, and carrot/courgette.
  • Dissolve baking soda in milk and stir into mixture.
  • Add a little water if necessary (usually required if you’re using wholemeal flour).
  • Bake in greased tin for 45 to 55 minutes (until a knife or skewer comes out clean) at 180°C.
  • Remove from oven and leave it to stand for five minutes before turning out.
  • Mixture can be used in muffins or in larger cakes!
  • Serve warm with soy cream or leave to cool and smother in icing.

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