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About Phil Earle

Born and raised in the north of England, Phil is the author of over twenty acclaimed, award-winning books for children and teenagers. He has worked as a carer, a drama therapist, a bookseller and a publisher, and loves talking at schools and festivals around the world. He lives on the side of a very steep hill with his partner, their five children and two dogs.

Snack Recipe: wartime carrot cake

After the outbreak of war in September 1939, food became scarce and rationing was introduced in Britain in January 1940. Certain foods such as butter, bacon, and sugar, were restricted which meant people could only buy a limited amount to ensure there was enough to go around.

During the Second World War, sugar was rationed to 8oz (230g) per week and often, carrots where used to naturally sweeten cakes and biscuits. The sweetness of the carrots replaced some of the sugar used in the original recipes. Why not have a go at making your own Wartime carrot cake below:

Ingredients:

• 230g self-raising flour
• 85g margarine or cooking fat
• 85g sugar
• 115g finely grated carrot
• 55g sultanas
• A little milk or water
• 1 reconstituted dried egg or 1 fresh egg

Method:

• Preheat oven to 220˚C / 200˚C (fan) / gas mark 7.
• Sift the flour into a mixing bowl.
• Rub in the margarine or cooking fat.
• Add sugar, carrot, sultanas and egg. Mix well and then add sufficient milk or water to make sticky.
• Pour mixture into a lined baking tin and cook in the over for 40 – 45 minutes or until golden in colour.