Carrot cake from The British Baking Book: The History of British Baking, Savory and Sweet (page 31) by Regula Ysewijn

  • carrots
  • cashew nuts
  • ground cinnamon
  • whole cloves
  • whole wheat flour
  • ground ginger
  • maple syrup
  • nutmeg
  • oranges
  • Demerara sugar
  • Greek yogurt
  • pecans
  • olive oil
  • eggs
  • unsalted pistachio nuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cream cheese icing or buttercream icing for the cake topping specified in this recipe, golden syrup for maple syrup, skyr or coconut milk yogurt for Greek yogurt, marzipan carrots for unsalted pistachio nuts, whole grain spelt flour for whole wheat flour, and walnuts for pecans. Cashew nuts must soak in water 1-2 hours or overnight.

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