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.
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).