Carrot Cake stands proud

Carrot Cake

Carrot Cake has been around since medieval days but became popular during the 1940s when food was rationed and everyone grew carrots in their gardens to 'Dig for Victory'. So because there were gluts of carrots, the Ministry of Food distributed recipe leaflets showing how to use them in cakes and puddings.  Carrot Cake has a ‘healthy’ cake tag and appears in the top ranks of favourite traditional tea time treats. Here's Grandma's recipe for a perfect one.

What you need to bake

6oz/175g self raising flour

½ tsp baking powder

1 tsp cinnamon

4oz/110g butter

4oz/110g soft brown sugar

2 eggs (beaten)

4oz /110g carrots grated

1 tbsp honey

grated zest and juice of ½ orange

Preheat the oven to 180C/350F/Mark 4. Grease and line a 7inch/18cms cake tin. Sift the baking powder and cinnamon into the flour. Add the grated carrot and mix well. Cream the butter and sugar until the mixture is light and fluffy, then add the eggs gradually. Fold in the flour mixture together with the carrots, honey, orange zest and juice.  Place the mixture in the cake tin. Bake for 45 minutes approximately. Leave to cool then turn out onto a cooling rack.

For the topping

4oz/110g icing sugar

2oz/50g butter

zest and juice of ½ orange

walnuts

Beat the icing sugar and butter together then add the orange zest and juice. Cover the top of the cake with the mixture and arrange the walnuts on top.  Or top with a glace icing or cream cheese instead if you prefer.

Meryl says : Carrot Cake is a moist cake and keeps well for a few days in an airtight container. Could a small slice of this be one of our 5 day a day?😋