Carrot cake has its origins in the Middle Ages, when sugar and honey were far too expensive to use lavishly. In those days, carrots were considered a sweet food.
During the Second World War, many carrot cakes were made in Great Britain because there was a surplus of carrots. Children were even given a thick carrot instead of a lollipop.
I like to use wholemeal flour for this cake, because it gives it more body and works well with the rest of the ingredients. I love it with this cashew-nut topping because the nuts go beautifully with the carrots and spices in the cake. Prep time: 30 minutes | Cooking time: 40 minutes Six to eight For the topping For the cake Recipes from ‘Oats in the North, Wheat from the South: The history of British
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