Queen Victoria Carrot Cake

Our carrot cake was a treasured tearoom favourite. Many have asked for this recipe but no one was more determined than Sharon of Bobcaygeon. Although we never gave the recipe out (until now) many customers ate their fair share. Sir William as Lady Catherine and I so lovingly addressed him said that it was the best carrot cake he had ever tasted! Numerous others enjoyed this fruit-laden cake - even those with mild wheat allergies. This recipe specifies spelt flour, but regular all-purpose flour works.

• 5 cups spelt flour
• 1 cup brown sugar
• 3 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp nutmeg
• 2 cups finely shredded carrot
• 1-1/2 cups buttermilk
• 400 ml can crushed pineapple
• 1 cup chopped dates
• 1 cup currants
• 2 tsp vanilla
• 3 eggs
• 1 whipped cream recipe
• 1 caramel sauce recipe

1. Prepare pans by liberally spraying with cooking oil. This recipe works well in mini loaf pans, mini muffin tins, muffin tins, bunt cake pan, or mini bunt cake pans. I have never tried baking this batter in loaf pans or a glass deep-dish baking pan, but I am sure it would work.
2. Combine all dry ingredients in a large bowl (I use my Kitchen Aid).
3. Add fruit and carrots to the bowl, mixing to gently coat with flour mixture.
4. Add pineapple, buttermilk, vanilla, and eggs.
5. Mix until combined.
6. Fill pan(s) just past half full.
7. Bake in a preheated 350 F oven. Mini bunt pans 25 minutes, Mini muffin tins 20 minutes, loaf pans or bunt pans will take 35 minutes or longer, or until a toothpick comes out clean. Watch carefully that the top does not get too brown before the cake is done. To avoid over-browning, place tin foil over top for the remaining minutes needed to fully bake the cake.
8. Evenly combine caramel sauce and whipped cream and pour over cake. For best results serve warm and top with whipped cream.