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18 Traditional British Desserts to Celebrate King Charles' Coronation

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Carrot Cake 4/18

© Getty Images / Moment / JK Striver

Carrot Cake

In Britain during WWII, the Ministry of Food published a carrot cake recipe. The vegetable was being pushed as a sweetener replacement as sugar was rationed at the time. The idea was a hit, and the tasty treat is still enjoyed today.

Ingredients for 8 servings:

For the cake:

  • 2 carrots 
  • 1/2 cup (65 g) plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup (85 g) brown sugar
  • 3 eggs
  • 3/4 cup (160 g) olive oil
  • 1/2 cup (175 g) golden syrup, or maple syrup
  • 1 tsp vanilla extract

For the frosting:

  • 1/2 cup (65 g) powdered sugar
  • 1/2 tbsp vanilla extract
  • 1 cup (240 g) cream cheese

For the topping

  • Optional: sugar carrot toppers
Instructions:
  1. Preheat the oven to 350°F (180°C). Grease a cake pan and line with parchment paper. Grate the carrots.
  2. Sift the flours and cinnamon into a bowl.
  3. Add the brown sugar, eggs, oil, syrup and vanilla extract to a separate bowl and mix.
  4. Pour the wet ingredients into the dry ingredients and stir until combined. Add the grated carrot. 
  5. Transfer the mixture to the cake pan and bake for 1 hour. Set aside to cool.
  6. Add the powdered sugar, vanilla extract and cream cheese to a bowl. Mix until well combined, and spread on top of the cake. Decorate with the sugar carrot toppers, if desired.
  7. Enjoy!

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!

INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!