Wartime carrot cake

During the second world war, when sugar was rationed to 8oz per week, carrots where used to naturally sweeten cakes and biscuits. The sweetness of the carrots replaced some of the sugar used in the original recipes.

Cakes and bakes
Carrots picked from garden for a wartime recipe
  • Preparation time 20 minutes (prep. time)
  • Cooking time 40-45 minutes (cooking time)
  • Serves 6


  • 8oz self-raising flour
  • 3oz margarine or cooking fat
  • 3oz sugar
  • 4oz finely grated carrot
  • 2oz sultanas
  • A little milk or water
  • 1 reconstituted dried egg or 1 fresh egg


  1. Preheat oven to 220c/425f/gas mark 7
  2. Sift the flour into a mixing bowl
  3. Rub in the margarine or cooking fat
  4. Add sugar, carrot, sultanas and egg
  5. Mix well and then add sufficient milk or water to make sticky
  6. Pour mixture into a lined baking tin and cook until golden in colour
Our food ambassador Claire Thomson with our Development Chef Clive Goudercourt


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