WWII Ration-Friendly Carrot Cake
WWII ration-friendly carrot cake topped with whipped cream
City/Region: England
Time Period: 1943
The earliest form of carrot cake, which was not really a cake at all, is a carrot pudding from 10th century Baghdad. Medieval Europe made the additions of nutmeg, cream, and eggs, bringing it a bit closer to the modern version, but it wasn’t until the late 1930s that true modern carrot cake was born. This version from 1943 was possible to make when food was rationed during World War II, and as it used almost an entire week’s ration of fat, it would be something to make for a special occasion.
“6 oz. Flour
1 level teaspoonful baking powder
3 ozs fat
3 ozs. Oatmeal
3 tablespoonfuls raw, grated carrot
1 ½ tablespoonfuls sugar
1 tablespoonful dried fruit
1 dessertspoonful syrup
Water to mix
Rub fat into flour, add dry ingredients and carrots and mix thoroughly. Add the syrup, reconstitute the egg and sufficient water to form a fairly stiff consistency. Place in a greased tin and bake in a moderate oven for 1 hour.”
Ingredients:
- 1 3/8 cup (170g) flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Generous 1/3 cup (70g) solid cooking fat, like Crisco
- 1 heaping cup (90g) oatmeal
- 3 tablespoons grated carrot
- 1 1/2 tablespoons (20g) sugar
- 1 dried egg*, reconstituted
- 2 1/2 teaspoons golden syrup*
- 3/4 to 1 cup (177-237ml) water
- Whipped cream, for topping
*See notes below.
Instructions:
- Preheat the oven to 350°F (176°C) . Line an 8” or 9” round cake pan with parchment paper.
- In a large bowl, whisk together the flour, salt, and baking powder.
- Rub the fat into the flour mixture with your fingers until it’s in small pieces.
- Add in the oatmeal, sugar, and carrots and whisk together.
- Pour in the reconstituted egg and the syrup and stir.
- Stir in water, a little at a time, until you have a smooth but stiff batter.
- Pour batter into the prepared pan and smooth the top. Bake for 30 to 40 minutes.
- Remove it from the oven and let it cool completely.
- Top with a generous amount of whipped cream if you’re feeling indulgent, then serve it forth.
Notes
Golden syrup doesn't have a good equivalent in the US and can be a little hard to find depending where you live.
I got my dried egg at the camping store.
- Link to Lyle's Golden Syrup: https://amzn.to/47k7ILN
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