This cake has a wonderful taste and texture. The ginger adds zing, the carrot and ginger pulp lends a substantialness to the cake without making it chewy or heavy. We took it to a morning tea on the weekend, and it was all gone within minutes. I’ve never seen a cake disappear so quickly.
Today is the 25th of April, and in Australia that means Anzac Day with solemn dawn services, followed by parades, games of two-up, drinks and lots of noise for the rest of the day. And biscuits? We eat those sweet, crunchy Anzac biscuits any time of year, but they have a special history.
Chocolate caramel slice is an afternoon-tea staple in my mother’s house. She always has some made and ready to serve when guests or hungry family come through. It is so easy to make, and so very rich: when she offered to teach the kids how to make it, they eagerly accepted the offer.