No Reviews
You must be logged in to post a review.
Ugly Duckling Carrot and Oatmeal Cake
x
Print Options
Description
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 dialed down the sugar and added carrots, sultanas (raisins) and spices to make it a little healthier. It is not a looker but my goodness does it taste good.
Ingredients
- FOR THE CAKE:
- 3-⅝ ounces, weight Rolled Oats
- 10 tablespoons, 7 pinches Boiling Water
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches Milk
- 2-⅔ ounces, weight Sultanas (golden Raisins)
- ½ teaspoons Salt
- 4 ounces, weight Butter, Very Soft
- 2 whole Medium-sized Carrots, Peeled And Shredded
- 5-⅓ ounces, weight Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 whole Eggs (large)
- 1-⅞ ounces, weight Sweetened Shredded Coconut
- 6-⅜ ounces, weight All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Allspice
- ½ teaspoons Nutmeg
- FOR THE TOPPING:
- 3 ounces, weight Butter, Very Soft
- 2-⅔ ounces, weight Light Brown Sugar
- 3 Tablespoons Milk
- 5-⅓ ounces, weight Sweetened Shredded Coconut
- 1-⅞ ounces, weight Coconut Flakes
- 2-⅔ ounces, weight Walnuts, Chopped
Preparation
In a large bowl 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 some additional boiled water (use the full listed amount of boiling water for the oats; use just enough to cover the sultanas for this step and then you’ll drain the water off of the sultanas in a moment).
Preheat oven to 175 C/ 350 F and grease or line with parchment paper a 9″ square pan.
When oven is heated, 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 and blend well. Then, add the flour, baking powder, cinnamon, allspice and nutmeg and stir until just mixed.
Pour the batter into the prepared baking tin and bake for 30 minutes or until just set.
In the meantime, make the topping by combining all the topping ingredients in a medium-sized bowl. Set aside.
When the cake is ready, remove it from the oven and 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!
Remove it from the oven when ready. Cool in the tin on a wire rack.
Related Recipes
Prep: Cook:
Serves: 12 Level: Intermediate
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Prep: Cook:
Serves: 32 Level: Easy
Gooey Butter Cake
by Beth Pierce in
Desserts
by Beth Pierce in
Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
Prep: Cook:
Serves: 16 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
adeline on 5.5.2014
This sounds so good…I used to make the Lazy Daisy Cake all the time as did my mom. Another one she made when we were small was the Tomato Soup Cake…both were our favorites.