• 2 cups all-purpose flour
  • ¼ cup shredded coconut
  • ½ tsp ginger powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup vegetable oil
  • ½ cup castor sugar
  • 1 cup grated carrots
  • ½ cup Sprig Demerara Sugar with Real Sri Lankan Cinnamon
  • 1 teaspoon Sprig Bourbon Vanilla Extract
  • 2 eggs
  • ½ cup milk
  1. Pre-heat the oven to 180*C. Line an 8″ round cake pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, ginger powder, and salt, and shredded coconut.
  3. In a separate bowl, beat vegetable oil, castor sugar, and Sprig Cinnamon Sugar.
  4. Beat in the Sprig Bourbon Vanilla Extract.
  5. Add eggs, one at a time and beat well after each addition. Mix in the milk.
  6. Using a spatula, gently fold in the dry ingredients into the wet ingredients.
  7. Add the grated carrots. Mix only until well combined.
  8. Pour the batter into the prepared cake pan. Bake at 180*C for 30-40 minutes or until a skewer inserted into the center comes out clean.
  9. Once the cake has cooled completely, top with cream cheese frosting and more shredded coconut.
Recipe by Bake with Shivesh at