• 200g (7oz) SR flour
• ½ teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 350g (12oz) of caster sugar
• 3 large free range eggs
• 250g (9oz) rapeseed oil
• 60g (2½oz) chopped walnuts
• 60g (2½oz) desiccated coconut
• 175g (6oz) equal quantities of grated carrot and courgette (skin on)


Tin: 24cm (9 inch) loose bottomed cake tin or lined 12 x 8 inch oblong

Preheat oven to 170C, 325F and gas mark 3

Beat oil and sugar together for 1 minute. Add wet ingredients, followed by dry. Bake for 1-1/2 hours until a skewer comes out clean when inserted into middle. Cool completely before removing from tin. Can be frozen at this stage.

Optional frosting

225g (8oz) cream cheese
95g (3½oz) soft butter
50g (2oz) icing sugar
½ tablespoons maple syrup
40g (½oz) chopped walnuts to decorate

Beat sugar, syrup and butter until smooth. Add cream cheese and beat again until light and smooth.