Spicy Carrot Tray Bake

I love tray bakes, have you noticed? I have collected recipes for decades for these delicious and easy bites. Very moist and moreish. Heaven knows where this recipe came from, but it is very old.

You will need a shallow ish tin about 7” x 13”, well buttered, with the base lined. Pre heat your fan oven to 160C.

Makes about 24 - depending on size

12 oz plain flour

1 teaspoonful bicarbonate of soda

1 teaspoonful each of nutmeg and cinnamon

3 oz softened butter

12 oz carrots, peeled and grated

3 oz soft dark brown sugar

3 oz clear runny honey

3 oz treacle

1 small egg

1 tablespoon milk

Place your dry ingredients into a mixing bowl, add the butter and rub in.  Now stir in the grated carrot.

In a medium saucepan dissolve the sugar, honey and treacle over a low heat. Stir this into the carrot mixture along with the milk and egg. Mix to a stiff ish consistency then spoon into your prepared tin and level off.

Bake for around 30 minutes until firm and springy to the touch. Cool in the tin, turn out and cut into squares.

Yum yum yum. This recipe is very old and well before the advent of modern day Carrot Cake, with fancy fillings and toppings. Simply a delicious cake that needs little accompaniment. But can be decorated if you wish, of course.