Author Notes
A very easy, one bowl plus a wooden spoon cake which makes a dense moist oatmeal and carrot cake with a glorious caramel coconut topping. It is based on the old fashioned Lazy Daisy Cake which was so popular in the 30's and 40's but I have massively dialled down the sugar and added carrots, sultanas and spices to make it a little healthier. It is not a looker but my goodness does it taste good. More photos and the story behind the cake is on my blog http://selmastable.wordpress.com/2014/04/27/ugly-duckling-carrot-and-oatmeal-cake/ —Selma | Selma's Table
Ingredients
-
100 grams
rolled oats
-
150 milliliters
just boiled water
-
100 milliliters
milk
-
75 grams
sultanas (golden raisins)
-
1/2 teaspoon
salt
-
115 grams
very soft butter
-
150 grams
light brown sugar
-
1 teaspoon
vanilla
-
100 grams
shredded carrots (2 medium sized ones)
-
2
eggs, large
-
50 grams
sweetened shredded coconut
-
180 grams
all purpose flour
-
1 teaspoon
baking powder
-
1 teaspoon
cinnamon
-
1/2 teaspoon
nutmeg
-
1/2 teaspoon
allspice
-
For the topping
-
85 grams
butter - very soft
-
75 grams
light brown sugar
-
3 tablespoons
milk
-
150 grams
sweetened shredded coconut
-
50 grams
coconut flakes
-
75 grams
walnuts, chopped
Directions
-
Stir together the oats, water and milk and leave for 20 minutes. At the same time, place the sultanas in a bowl and cover with just boiled water.
-
Pre-heat oven to 175C/ 350F and grease or paper a 9? square pan and drain the sultanas.
-
Mix the salt, butter, shredded carrots, sultanas, sugar and vanilla into the oats and blend with a wooden spoon or rubber spatula.
-
Beat in the eggs and coconut blending well. Then, add the flour, baking powder, cinnamon, allspice and nutmeg and stir until just mixed.
-
Pour into the prepared baking tin and bake for 30 mins or until just set.
-
In the meantime, make the topping by combining all the ingredients.
-
When the cake is ready, turn on the grill (broiler).
-
Spread the topping as evenly as you can over the warm cake then grill/broil for about a minute or two until it is lightly golden…the topping burns very easily so don’t walk away like I did!
-
Cool in the tin on a wire rack.
See what other Food52ers are saying.