Thursday, April 30, 2009

Something For The Lunchbox

I have a stash of foodie mags hidden away in the bottom of the pantry. When I'm bored, looking for new ideas, or in a bit of a cooking rut I drag them out and drool over them. They're an eclectic bunch and, while I might not use them regularly, I just can't bear to get rid of them. I was flicking through them, searching for something I could use for the next Magazine Monday, when this easy little slice jumped out at me.

This recipe for Carrot Slice was in a section of creative lunch box ideas but it didn't quite go according to plan. It's a sweet slice, very much like carrot cake but without all the palaver. It's simple, tastes great and was a big hit... with the adults of the house. The kids weren't so keen - Little Miss spat hers out and refused to try anymore while Mr-Six flat out forbade me to put any in his lunch box. Oh well, at least Hubby and I liked it and we've very much enjoyed it in our lunchboxes this week!

The only thing I can put their dislike down to is the inclusion of nutmeg. I'll be making this again, it just depends how much the kids are annoying me as to whether I leave the nutmeg out and see if they like it a little better.

Carrot Slice
from delicious. magazine, February 2008

3/4 cup (165g) raw sugar
175ml sunflower oil
3 eggs, lightly beaten
1 large carrot (about 140g), grated
100g raisins (as usual, I used sultanas)
grated zest of one orange (I really was going to try it, but didn't have an orange!)
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg (used ground, from a jar, and obviously less)
1/3 cup icing sugar

Preheat oven to 180C. Grease and line the base and sides of a 28cm x 18cm slice pan.

Use a wooden spoon to mix the sugar, oil and egg in a large bowl, then stir in the carrot, raisins and zest. Sift in flour, soda and spices. Store to just combine, then pour into the pan. Bake for 20-25 minutes until a skewer inserted in centre comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.

If making icing, sift icing sugar into a bowl and stir with 1 - 2 teaspoons warm water to form a smooth, soft icing. Drizzle over slice with a teaspoon, then leave to set for 10 minutes. Alternatively, dust with 2 tbs sifted icing sugar. Cut into 12 bars. (I dusted with icing sugar and cut it into much smaller slices, ending up with about 20).


foodiemama said...

that sounds so good!

Deborah Cornwell-Kelly said...

how weird, I think that sounds so nice - kids' taste can be so hard to understand! Definitely going to try..