Wartime carrot cake
During the Second World War, when sugar was rationed to 8oz (230g) 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.
- 230g self-raising flour
- 85g margarine or cooking fat
- 85g sugar
- 115g finely grated carrot
- 55g sultanas
- A llittle milk or water
- 1 reconstituted dried egg or 1 fresh egg
- Preheat oven to 220˚C / 200˚C (fan) / gas mark 7.
- Sift the flour into a mixing bowl.
- Rub in the margarine or cooking fat.
- Add sugar, carrot, sultanas and egg. Mix well and then add sufficient milk or water to make sticky.
- Pour mixture into a lined baking tin and cook in the over for 40 - 45 minutes or until golden in colour.