If you are going to make a carrot cake,
and I am,
this is the mummy of them all.
Cranks' carrot cake was a variation of a traditional Swiss recipe.
They added grated carrot to give it a moist texture.
I put the icing in the middle instead of on top
to sandwich together my rather too thin layers.
I also left out the cinnamon, because I am not overly keen on it.
(You will thank me for this later I know.)
They might have been listening to this
back in 1961 when they opened their first restaurant,
in yet to be swinging Carnaby Street.
and I am,
this is the mummy of them all.
Cranks' carrot cake was a variation of a traditional Swiss recipe.
They added grated carrot to give it a moist texture.
I put the icing in the middle instead of on top
to sandwich together my rather too thin layers.
I also left out the cinnamon, because I am not overly keen on it.
(You will thank me for this later I know.)
They might have been listening to this
back in 1961 when they opened their first restaurant,
in yet to be swinging Carnaby Street.
Dear Heaven ! How can I still know all the words to this song .... and have trouble remembering where I've put my rail card ?
ReplyDeletePerhaps a slice or two of carrot cake would improve things !
Cor that cake looks yummy!
ReplyDeletemmm, I love Cranks. We used to head to their caré in Totnes whenever we visited, back in the '80s. My mum thought it was funny...
ReplyDeleteMy son is a carrot cake chef - he is actually working on a recipe with extra cinnamon at the moment!
Oh that dear old book. My mother was the first person in the west of Ireland to have it; she was very forward-thinking about chick peas. It has no cover now. I would like to eat two slices nostalgically please.
ReplyDeleteWonderful way to get our veggies!
ReplyDeleteOh, I have a (different) Cranks cookery book. I never went to the restaurant, though. Carrot cake - yum, especially with cinnamon.
ReplyDeleteI too have a couple of Cranks cook books my favourite recipe is their flapjacks - yum. I remember visiting Carnaby St. in the 60's when it was the 'in' place - fab.
ReplyDeleteCranks! I used to swim at the oasis and then dash to cranks for a salad, in the days of my distant youth!
ReplyDeleteSuper recipe which I will try, and another book to find!
Oh dear, I remember Cranks' quiches ... the heaviest pastry known to man but I suppose it was good for you. But I did like their cakes.
ReplyDeleteOh! That recipe book! I lost mine years ago but the cover brings back happy memories. The cake looks wonderful. I now make a gluton free carrot cake, only because my sister in law gave me the recipe and it's excellent. But your photo made me feel like overloading with gluten again.
ReplyDeleteI can feel a baking coming on! I've always found it a difficult cake, to get moist but not too squidgy, perhaps I should try again... Jane xx
ReplyDeleteI do love carrot cake, especially with a bit of apple sauce mixed in the recipe and walnuts, too...and a cream cheese frosting thinly applied. Yummy!
ReplyDeleteThanks for the background on Crank's, too. Great!
I have that very book! An the sequel, the optimistically titled "Entertaining with Cranks', both a trifle dog-eared and be-splattered, but still going strong.
ReplyDeleteI have commented elsewhere about carrot cake - t'is an all time 'stayer', isn't it? I'm with you re the cinnamon; I like it with apples.
I particularly enjoyed the comment by Mise, above, about her mother : she was very forward thinking about chick-peas. Love it!