This moist and light Gooseberry Carrot Tea Cake is so flavorful your friends will be begging for this recipe. I know because that's what happened to me when I adapted this simple Joy of Cooking recipe by swapping out a few ingredients with dried gooseberries. So much better than the original it deserves it's own entry. The best part, no frosting!!!
Whisk together thoroughly in a bowl:
- 1 1/3 cups all-purpose flour
- 1 cup casters sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp groung cloves
- 1/2 tsp ground or grated nutmeg
- 1/2 tsp allspice or mixed spice (in Kenya)
- 1/2 tsp salt
Beat on low speed for 3 to 4 minutes, until light, in a large bowl:
- 2/3 cup vegetable oil
- 3 large eggs
Fold in the dry mixture.
- 1 1/2 cup grated peeled carrots
- 1 1/4 cups Dried Gooseberries
Pour into a lightly oiled and floured glass pan, 8" x 9" x 2 1/2" tall. Put on the middle rack and bake at Gas Mark 4, 380 F, or 195 C for 35 to 45 minutes. Cook times vary depending on your oven. When the top is rounded and a brief light touch of your finger does not leave a dent it's ready. You can use a toothpick but it may cause your cake to collapse in the center.
Let stand for 10 to 15 minutes before cutting - if you can wait that long!
Note: The Joy of Cooking version recommends two round 9" pans or one 9" x 13". The taller, smaller cake is so moist that I would only make it in the larger pans if you have no choice. Be sure to adjust your timing so it doesn't over bake.