Thursday, January 26, 2012

Carrot Slice

Carrot Slice
So, school started in Queensland this week. 

My beautiful eldest son, Jack, turned 8 on Monday, his first day in Year 4 and also the first birthday he's ever had at school.  He moved into a formal school uniform and looked ridiculously grown up and handsome.  I was teary just to say goodbye to him. 

Add to that teariness, the fact that my gorgeous baby, Sam, started Prep and you can pretty much guess at just how many tissues I've been through in the last 3 days. 

Everyone keeps suggesting to me that I just "keep busy" to take my mind off it (ahem, people - I was already busy, I don't need to be more busy!).  I've decided to wallow in my self pity though, at least for a couple of days.  It is the end of an enormous chapter in their lives, and mine.  It deserves a bit of wallow I think.

I am, however, in danger of being squashed by the number of "to try" recipes I've printed out and have sitting on my desk.  So while I wallow, I will try and make my way through some of them!

Lots of people have been talking about back to school recipes, so I'm going to focus on a couple of those for the next few weeks.  This first one is a firm favourite with us all.  It's very cake like, light and moist and freezes brilliantly. 


Carrot Slice

(adapted from a very old delicious magazine recipe)


*  150g rapadura
*  Zest of 1 orange
*  170g coconut oil (original recipe uses Sunflower oil)
*  3 eggs
*  2 large carrots
*  100g sultanas or raisins
*  180g SR flour
*  1 tsp bi-carb soda
*  1 tsp cinnamon
*  1/2 tsp nutmeg


Grease a slice pan with butter (mine measures 28cm x 18cm) and pre-heat oven to 160C fan forced.

1.  Roughly chop carrot and place in TMX bowl.  Grate for 5 seconds on speed 5.  Set aside.

2.  Add sugar and orange zest to TMX bowl.  Mill for 10 seconds on speed 8.

3.  Add coconut oil and eggs.  Mix for 10 seconds on speed 5.

4.  Add carrot and sultanas.  Mix on reverse for 5 seconds on speed 3.

5.  Add SR flour, bi-carb, cinnamon and nutmeg.  Mix on reverse for 5 seconds on speed 5.

Pour mixture into pan and cook for 30 minutes, or until a skewer comes out cleanly.

Slice into squares and enjoy!


  1. Sounds yummy. Can I ask where you buy your rapadura sugar? I'm in QLD too.
    Happy birthday to your Jack and hope they enjoyed the day off today.

  2. Smilie girl - thanks very much! Our school was closed on Wednesday due to flooding, so we've had two days off - fabulous! I buy my rapadura in bulk through an organic co-op which I run. I source it from Honest to Goodness - their prices are great (about $6 per kg).

    Santos Trading is also a good option.

  3. Thanks Brooke, I'll look into it. Sounds like you've had an interesting wet week.

  4. Just popped this in the oven. Substituted currants for the sultanas, white sugar for the rapadura and vegetable oil for the coconut oil, but the batter tastes delicious and I'm sure my boys will love it. Thanks!

  5. Brooke done it again... girl after my own heart BG lover and delicious Mag lover..
    making tonight for the lunch box... love all the substitutes ...