As we can’t join in with the many events that were planned for this year’s 75th anniversary of V E Day, we thought we’d give you the chance to celebrate at home with this carrot cake recipe, done the old fashioned way when rationing was around and there were restrictions on sugar!
230g self raising flour
85g margarine or you could go more authentic by using cooking fat!
115g grated carrots
A little water
1 reconstituted dried egg, or if you can’t find one, 1 fresh egg.
You can find carrots at farmshops all over the county, why not stop off and pick up the rest of the ingredients there too?
Start off by preheating the oven to 200 degrees.
In a large bowl, sift the flour and rub in the margarine or cooking fat, add the sugar, carrots, sultanas and egg and mix well. Add a little water to make the dough sticky and then pour into a lined baking tin.
Place in the centre of the oven and cook for 40 minutes or until it is golden in colour.
To check to see if the cake is finished, poke a knife through the top, if it comes out clean, you’re good to go!