Summertime on the farm meant a lot of hard, dirty work but Grandma always managed to steal some extra time to make birthdays & other occasions special with her unique Garden Parties. With her own flock of kids joined by school mates, cousins & other youngsters from the area frolicking in the garden, Grandma would be busy in the kitchen whipping up a feast of treats!
Here’s my version of Grandma’s quick & easy garden party favourite (especially on rainy days):
1 cup of vegetable oil, 1 cup of white sugar, 1 cup of brown sugar, 4 eggs, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 2 cups all-purpose gluten free flour, 2 – 3 cups finely chopped carrots, 2 tsp baking powder, pinch of salt, 1 tsp vanilla, a handful each of raisins & chopped nuts if desired.
Throw everything into a bowl and mix well. Pour into a greased cake tin (or casserole dish or cupcake pan) & bake at 350 Fahrenheit/180 celsius/gasmark 4 for 30 – 40 minutes.
While your cake is baking whip up this simple frosting: 2 tablespoons lactose free cream cheese & 2 – 3 tablespoons of icing/powdered sugar mixed well and spread onto cooled cake.
Make your favourite cup of tea & enjoy!
This Simply Delicious Gluten and Lactose Free Carrot Cake recipe makes scrumptious cupcakes too: