This is a recipe post. I’ve written this one down before, in 2010, but this time I used a scale and some measurements that make more sense in the Netherlands. Carrot cake in the Netherlands still elicits exactly two reactions: vies he? and oh, yummy!. That rabbit still doesn’t get it.

For a vegan cake, use vegan egg (chia seed + some water). Kid[0] makes it that way sometimes, but I have not tried it myself.

Stir together:

  • 200g grated carrots (about 4 winterwortelen)
  • 120g brown sugar
  • 10g koek en spekulaaskruiden (a standard-ish mix in the Netherlands, mostly cinnamon and some clove and ginger)
  • a pinch of salt
  • 80g oil (if I hadn’t weighed this on a scale I would have said “nine goulou-goulous from the usual bottle”)

Then beat in:

  • 3 eggs
  • 60g raisins (optional)
  • 80g sunflower seeds (optional)

Finally, stir in:

  • 250g self-raising flour (zelfrijzend bakmeel, which is cheaper than flour in my supermarket)

This is enough for a small-ish pie dish or baking dish. I have a 24x24cm square tray that is way too big. The batter spreads too thin and it ends up baking too dry. A smaller tray is better.

The batter looks dreadful and runny when you pour it in the baking dish. Bake at 180℃ for 35 minutes or so.