Fatless Carrot Cake

We tried out the Fatless Carrot Cake recipe from the London School of Hygiene and Tropical Medicine Library and Archives Service's wartime baking book for our open day. The recipe came from a Ministry of Food pamphlet issued in June 1918 called 'How to eke out the fat'. Fat was needed to manufacture explosives so there was a shortage at home.

This recipe can be made either as one large cake or smaller cakes. We tried the smaller cakes which turned out very like muffins! They were quite spicey and would be lovely in the autumn. 

  • 4 oz grated raw carrot
  • 4 oz grated raw potato
  • 4 oz flour
  • 4 oz oatmeal
  • 2 tbsp treacle
  • 1 egg
  • 1 gill milk or water
  • 1 tsp mixed spice
  • 1/2 tsp bicarbonate of soda
  • fruit if avaialble
  1. Mixed the grated carrot, potato and oatmeal in a bowl

  2. Add the spice, flour, fruit and treacle

  3. Mix the bicarbonate of soda with the milk or water, add to the egg, beat well together and stir into the other ingredients

  4. Put into greased small tins or one large tin and bake in a moderate oven - small cakes for 15 - 20 minutes and a large cake for 1 1/4 to 1 1/2 hours

Recipe Notes

A gill is one quarter of a pint