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

Preheat the oven to 180C.  Beat the butter and sugar together and beat in the eggs one and a time.  Add in the dry ingredients and gently mix to combine.  Pour the mixture into a prepared 23 cm cake tin and bake for 40 mins or until firm to touch.

Cool and serve dust with icing sugar.