In a bowl add 100 gms brown sugar and 150 ml oil, 75 ml honey and beat well. Add 2 eggs and beat again. In another bowl add 175 gms flour, 1/4 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp dry ginger powder, 1 tsp cinnamon and nutmeg mix, 25 gms desiccated coconut, 1/2 tbsp chopped walnuts, 20 gms chopped cranberries, 100 gms grated carrots and mix well. Add the dry ingredients to the wet ingredient bowl and mix them with cut and fold method. Brush a tin with oil and line it with a butter paper. Grease the butter paper and pour the cake batter into the tin. Bake it in a preheated oven at 160'C for 35 minutes. Moist Carrot Cake is ready.