• 250 ml natural yoghurt
• 125 g butter
• 375 g sugar
• 3 eggs
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¾ c self raising flour
• ¾ c wholemeal flour
• ½ tsp baking soda
• 2 c grated carrot
• 100 ml sunflower oil
• 2 tbsp desiccated coconut
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 tsp mixed spice

Preheat the oven to 180C. Cream the butter and sugar and then beat in the eggs one at a time. Add in all the other ingredients and fold to combine. (Don’t over mix)

Pour the mixture into a prepared 23 cm cake pan and bake for 40 minutes or until golden and firm to touch.