This fantastic, traditional recipe was originally devised during times of hardship during Scotland’s sugar shortage of World War II. It became quite popular in the 1970s as a diet desert, as most of the sugar was replaced with carrot – although I am not sure that I would recommend this as a nutritional supplement. It is a brilliant cake, however and the addition of such a humble vegetable was an act of genius. It is also a perfect recipe to share with the wee ones!

Cake Ingredients
4 eggs
1 ¼ Cups/300ml vegetable oil
7 oz /200g caster sugar
7 oz /200g light brown sugar
2 teaspoons vanilla extract
9oz /250g all-purpose flour
2 tsp baking Soda
2 tsp baking powder
½ tsp  salt
2 tsp cinnamon powder
12oz /350g grated carrots
4oz /25g walnuts, chopped

Frosting & Filling Ingredients
4 oz /125g unsalted butter, softened
7 oz /200g cream cheese, softened
4 oz /125g powdered sugar
1 tsp vanilla extract
4 oz /125g walnuts, chopped

Preheat the oven to 375°C/175°C. Grease and flour two 20cm baking tins. In a large bowl beat together eggs, oil, caster sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and fold in walnuts. Pour into the prepared tin. Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and let it cool completely. To make topping and the filling, combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Spread over the top of cake when it has cooled, and top with chopped nuts if you wish.

Tlachd a ghabhail air do bhiadh!
Gary Maclean