1909 Carrot Cake

This recipe was a recent challenge on the Westfield Facebook page.  The recipe has been translated for modern usage as well, at about half size.   I used the modern recipe but just realized that the sugar was left at the full amount.  The cake was good, and was sweet enough that it didn't need an icing or sugar coating.  However, I was thinking that halving the sugar would probably make it more of a quick bread, rather than a cake - not necessarily a bad thing.   I will try this next time.

The modern recipe posted  calls for

1/2 cup butter
1 cup sugar
1 cup grated carrot
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 cups flour
1/2 cup raisins
1 cup milk


I used vegan margarine instead of the butter.   I upped the spices a bit using a heaping tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg.    I used just under 2 cups of gluten free flour mixture, omitted the raisins (didn't have any on hand), substituted almond milk for the regular milk.  I also added 1 1/2 tsp xanthan gum and 1 egg.

This cake was really delicious.   I've not been a huge fan of carrot cake, I think due to the heavily oil based modern cakes.     This cake was light and had a great texture.   It had a really good flavour as well.    It is definitely a keeper recipe.   The recipe is simple enough that there is a lot of room to play around with textures and flavours.  The sugar could be reduced a bit.   You could up the spices or leave them out completely as in the original recipe.   What about adding walnuts or almonds?  Yum!
I wonder if you could substitute zucchini for the carrots?  How about replacing 1/4 cup of flour with the same amount of cocoa for a chocolate carrot cake?

One of the things that I appreciated about this recipe is that it was really quick to make up.   The part that took the longest was grating a cup of carrots and that was no time at all.   I used standard quick bread/cake directions -  mixed the butter, sugar and egg.  Then added all the dry ingredients, carrot and milk.   I stirred it all together and poured it into a greased pan.    I used a loaf pan but an 8 or 9 inch pan would work too.    I baked it at 350° until it tested done.    I find that baked good without dairy products don't tend to brown as nicely, but the taste and texture are fine.