During the Second World War, when sugar was rationed to 8oz (230g) per week, carrots were used to naturally sweeten cakes and biscuits. The
sweetness of the carrots replaced some of the sugar used in the original recipes.
Celebrating Heritage British Food & Cooking
A Recipe From My Britain At War Collection
During WWII and for nearly 10 years afterwards, the UK population was subject to food rationing. To feed the family some very creative recipes were used to make the best of the available foodstuffs. Eggs and meat in particular were severely restricted.
Rationing finally ended in 1954 when the last item, meat was made freely available.
Wartime Carrot Cake
Simple carrot cake substituting carrot for some of the sugar
Equipment
- 20cm Baking tin
Ingredients
- 230 g self-raising flour
- 85 g margarine or cooking fat
- 85 g sugar
- 115 g finely grated carrot
- 55 g sultanas
- A little milk or water
- 1 reconstituted dried egg or 1 fresh egg
Conversions
Instructions
- 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 enough milk
- or water to make sticky.
- Pour mixture into a lined baking tin and cook in the oven for 40 – 45
- minutes or until golden in colour.
You may also like one of my other favourite recipes …
1
2
Rabbit Stew
Rabbit only needs a few ingredients to be transformed into a delicious one-pot meal.
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- National Trust