2 cups flour 1 cup brown sugar 1 cup desiccated coconut 1 and a half cups grated carrot (or courgette) 1 tsp baking powder 1 tsp cinnamon 1 tsp baking soda 1 tsp ground ginger 1 cup soy milk 1 tsp mixed spice 1 tsp salt 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, as with all cakes, 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.
Source: Adapted by Amanda Sorrenson