Carrot and Potato Cake is a traditional Scottish recipe (from the island of Harris) for a classic accompaniment of grated carrot, onion and potatoes baked in a cake mould. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Carrot and Potato Cake.
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This is another traditional recipe from the isle of Harris for an accompaniment of baked grated carrots and sliced potatoes. I wrote this down because it was unusual, but also because it reminded me of the carrot and potato mash mixes used to make potato cakes in my native Wales.
Ingredients:
60g (2 oz) butter
1 medium onion, peeled and finely chopped
250g (8 oz) carrots, scraped and finely grated
500g (1 lb) potatoes, peeled and sliced thinly
1/2 tsp sea salt
freshly-ground black pepper, to taste
Method:
Melt half the butter in a pan and use to fry the onion for about 8 minutes, or until golden brown. Stir in the grated carrot and season with the salt. Take off the heat.
Grease a 20cm diameter cake tin with the remaining butter. Spread half the carrot and onion mix in the base then cover evenly with the potatoes. Spread the remaining carrot mix on top. Season with a few twists of black pepper then cut a circle of greaseproof (waxed) paper the same size as the tin and spread this gently on top of the carrot mix.
Transfer to an oven pre-heated to 180°C (360°F) and bake for about 25 to 30 minutes, or until a knife goes easily through the centre of the cake. Remove from the oven and, with the greaseproof layer still in place, use a potato masher to press the contents down firmly.
Leave to cool for a few minutes then turn out onto a serving plate.
