Taking my cue from Margaretha, I decided to concentrate on teatime treats. Among the recipes on my Must Try This One Day pile is a recipe for carrot bread, so I decided that this should be the day to try it.
Here is the recipe as given for conventional ovens. I had to make my own guess for the Aga, putting the shelf on the floor of the roasting oven, with the cold shelf on the second set of runners.
2½ cups flour
2 cups finely grated carrots
1½ cups sugar
1¼ cups corn oil
2 teaspoons cinnamon
2 teaspoons baking powder
1½ teaspoons baking soda
¼ teaspoon salt
Preheat oven to 350ºF, 175ºC
Cream corn oil and sugar.
Add eggs one at a time, beating thoroughly after each is added.
Blend in the flour, cinnamon, baking powder, baking soda and salt.
Fold in the shredded carrot.
Bake in a greased loaf pan or approx 90 minutes.
Cool on a wire rack.It was very easy to make and has a very light, open texture. Next time I will use a little less sugar and raising agent. You will notice that I intended to have the tiniest taste but I confess that I ate the whole slice with my cup of tea.