Four and a bit years ago, on the banks of the river which divides Finland from Sweden, Man’s aunt Raija brought us a cake. This is normal in Finland. Most often when you visit or are visited by someone, cakes, sweet breads and biscuits ensure. It’s a thing. However Raija’s carrot cake was different. No butter. Can you imagine such a thing?
So assured was Raija that Man and Woman would love this novel butter-less cake that she had already handwritten out the recipe – in both English and Finnish – and presented it to us before we managed to cut a slice. But it was good and this recipe has travelled with us and remains securely filed away in our plastic recipe binder. This is a slight variation on Raija’s original – 100ml (Finns use decileters as measurement for most recipes) less sugar and replaced by dried fruits. Also the wholemeal flour gives the cake a bit more earthiness and a nice brown colour.
No icing. Icing is for Mormons.
Healthy carrot cake (serves 8 )
- 2 eggs
- 100ml sugar
- 300ml grated carrots (2 large carrots)
- 100ml vegetable oil
- 200ml wholemeal flour
- 2 TBSP ground cinnamon
- 1/2 tsp bicarb soda
- 1/2 tsp baking powder
- 5 dates, pitted and torn
- 2 TBSP sultanas
- 2 TBSP walnuts (optional)
Pre-heat oven to 175C.
Mix all ingredients. It should be quite heavy and sticky, not watery.
Cook for 30 – 40 minutes.
Estimated cost: About a quid fifty.
Musical accompaniment: Jason Lyttle
Man Woman Eat Veg 