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.

Stir in:

• 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.