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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
Makes 16 squares
- 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
- 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.
- This recipe was entered in the contest for Your Best Recipe with Walnuts