Ginger-Nut-Coconut-Carrot Cake

Ingredients

• 2-1/3 cups whole wheat flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground or freshly grated nutmeg
• 1 cup soy milk/fruit juice
• 1/2 cup canola oil
• 3/4 cup jaggery
• 1/4 cup date syrup
• 2 tsp vanilla extract
• 1/2 cup sunflower seeds
• 1/2 cup raisins
• 1/2 cup almonds roughly chopped
• 1/2 cup walnuts roughly chopped
• 1/4 cup fresh ginger
• 1 cup unsweetened shredded coconut or 2 cups fresh grated coconut
• 2 cups carrots, grated

Method

Preheat oven to 180 C (350F). Lightly grease two 8-inch round springform cake pans, or one 9×13″ baking pan.

In a medium mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.

In a large mixing bowl, mix the soy milk (or pineapple juice), oil, jaggery and date syrup, and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or strong fork. Fold in the nuts, ginger, coconut, and carrots.

Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let it cool in the pans. Once it is cool, remove from the pans and serve.