LILY NICHOLSON’S GRANNY CAKE

This is Lily's Mum Eve’s recipe. Eve was into raw food before it was cool.

Eve made this cake every week of Lily’s schooling life and it gives her a deep sense of home. Also described as “the hippie version of carrot cake”, some of the instructions are very specific, so take note.

Enjoy it with a cup of tea.

gobble up Lily's interview here

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gobble up Lily's interview here *

ingredients

2 - 3 grated carrots

A thumb-width of butter, cut off the block

Some honey... maybe a cupped handful or more

2 - 3 eggs

1 and 1/2ish cups of wholemeal self raising flour

A shake of GOOD cinnamon powder

Splash of liquid vanilla

A large cup of chopped dates

A quarter of grated apple (Optional)

Flaked almonds (for on top)

Sesame seeds

method

1. Brush pan or muffin trays with melted butter and sprinkle with sesame seeds

2. Melt rest of butter

3. Add honey

4. Mix eggs & grated carrot in a bowl

5. Gradually stir in flour

6. Add honey/butter mixture... when it's cooled as to not cook the eggs

7. Mix until smooth

8. Add chopped dates & grated apple (if desired) & mix in

9. Pour mix into cooking dish (or cupcake tray)

10. Sprinkle top with almond slivers & pat down

11. Cook at mid temp for 20 minutes (for muffins), 30 - 40 minutes for cake

12. It's cooked when it's not gluggy in the centre

13. Eat as is or ice with cream cheese and honey mixture icing :)

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