Saturday, November 6, 2010

Ginger Carrot Slices

I have a friend who has recently moved here from South Africa and she has been teaching me new South African recipes,and also sharing her cookbooks with me. While we were at her house a few nights ago, I mentioned that I was trying to decide what to make for guests we were having over for coffee on Friday evening. Our guests were my husband's parents and friends of theirs visiting from France. The couple owns a winery in the Burgundy region of France, so we were having a special tasting at the Williamsburg Winery with them and had invited them to our home for coffee and tea after the tasting and dinner. I wanted to make a dessert, nothing heavy or too sweet, but also nothing ordinary or out of a box. (I am no longer making things from box mixes if I can help it). I had toyed with the idea of making my biscotti, but then Rochelle showed me a fabulous dessert cookbook of hers from home. It's called "Superb Slices". I have found several that I plan on trying, and the one I chose for our guests was the Ginger Carrot Slices. It was actually quite simple to make, and everyone liked it. This was light enough to serve after a full meal, but didn't leave you wondering where dessert was.

1 and 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/3 cup refined white sugar (you cannot substitute other sugars)
2 cups grated carrot
2 oz melted *butter ( half a stick)
1/3 cup honey
3 tablespoons vegetable oil
3 eggs, lightly beaten

1.Preheat oven to 350. Line bottom of greased 7x11 inch shallow cake pan with wax paper.
2.Sift flour, baking powder, cinnamon, and ginger into a large mixing bowl.

Add the sugar and carrots, mixing well. Make a well in the center and add the melted butter, honey, oil, and eggs. Mix together.

3.Pour into cake pan and smooth the surface. Bake for 25-30 minutes, or until top is golden brown. Cool before lifting out of the pan.

*I am able to have small amounts of real butter. 1 tsp of Butter only has .06g of lactose. However, I do have to be careful of how much butter a recipe contains and I will make adjustments if needed.

source: "Superb Slices" Published by Wild Dog Press, Johannesburg, South Africa 1998


  1. I am definitely trying this one. Do you think applesauce can be subbed in for the oil? I'm a huge fan of ginger, so this sounds wonderful! LOVE your blog!

  2. You could definitely try it. Let me know how it turns out! I am actually going to start using extra virgin coconut oil as soon as I can get some.
    Glad you like the blog!