Wholemeal Carrot Cake – Lavender and Lovage

This country recipe for Wholemeal Carrot Cake comes from “The Farmhouse Cookbook”, and is one that I make regularly for the cake tin.

A Simple Vintage Recipe for Carrot Cake Loaf

This country recipe for Wholemeal Carrot Cake comes from “The Farmhouse Cookbook”, and is one that I make regularly for the cake tin.

It’s made in the style of a tea loaf, and has no cream cheese icing, as is often found on modern day carrot cake recipes.

Carrots were used a lot in country recipes in the past, as well as during WWII in Christmas cakes and Christmas puddings.

This recipe makes a lovely moist carrot cake, with a lovely cinnamon spice warmth and the tang of citrus with orange zest.

I love that wholemeal flour is used, which adds a lovely texture to the cake, as well as healthier than bleached white flour.

Although the original recipe calls for margarine, I always use butter when I make this, it just gives a better flavour, and is 100% natural.

Serve this vintage carrot cake recipe in thick slices, buttered if you wish – although it is just as delicious unbuttered.

The original recipe suggests that for special occasions, an orange glaze can be added, and the cake decorated with walnuts – I have added that in the notes.

I hope you enjoy this cake if you make it – it keeps well in the cake tin, and can be frozen too, if wrapped in greaseproof paper and defrosted overnight. Karen

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Wholemeal Carrot Cake Recipe

Wholemeal Carrot Cake

Yield:
12 slices

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

This country recipe for Wholemeal Carrot Cake comes from “The Farmhouse Cookbook”, and is one that I make regularly for the cake tin.

It’s made in the style of a tea loaf, and has no cream cheese icing, as is often found on modern day carrot cake recipes.

Carrots were used a lot in country recipes in the past, as well as during WWII in Christmas cakes and Christmas puddings.

This recipe makes a lovely moist carrot cake, with a lovely cinnamon spice warmth and the tang of citrus with orange zest.

I love that wholemeal flour is used, which adds a lovely texture to the cake, as well as healthier than bleached white flour.

Although the original recipe calls for margarine, I always use butter when I make this, it just gives a better flavour, and is 100% natural.

Serve this vintage carrot cake recipe in thick slices, buttered if you wish – although it is just as delicious unbuttered.

The original recipe suggests that for special occasions, an orange glaze can be added, and the cake decorated with walnuts – I have added that in the notes.

I hope you enjoy this cake if you make it – it keeps well in the cake tin, and can be frozen too, if wrapped in greaseproof paper and defrosted overnight. Karen

Ingredients

• 2 teaspoons baking powder
• Pinch of salt
• 1 teaspoon ground cinnamon
• 175g/6oz wholemeal flour
• 125g/4oz grated carrot
• 125g/4oz butter (or margarine)
• 125g/4oz soft brown sugar
• Grated zest of 1 orange
• 2 x large eggs, beaten
• About 1 tablespoon milk

Instructions

1. Sift the baking powder into the flour, add the salt and ground cinnamon – mix well.
2. Mix in the grated carrot.
3. Cream the butter and sugar together until light and fluffy. Add the orange zest.
4. Add the eggs, beating well and adding the flour mixture gradually, to stop it curdling.
5. Add the milk gradually, until the mixture is soft but not runny.
6. Grease and line a 1lb (450g) loaf tin, or a 6″ (15cm) round cake tin, then spoon in the cake mixture.
7. Bake in a moderate oven, gas mark 3, 325F, 160C for 3/4 of an hour until 1 hour.
8. Remove from the oven, and allow to cool in the tin for 5 to 10 minutes, before turning the cake out into a wire rack.

Notes

For special occasions, make an orange glaze:

125g/4oz sifted icing sugar

4 teaspoons orange juice

Mix the orange juice with the icing sugar – the mixture should coat the back of a spoon.

Spread the icing over the cake, using a wet palette knife to achieve a smooth finish.

Decorate with walnut halves before the icing sets.

Nutrition Information

Yield 12

Serving Size 1

Amount Per Serving

Calories 175Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 51mgSodium 175mgCarbohydrates 22gFiber 2gSugar 11gProtein 3g