These carrot cake rusks are not only delicious, they are a healthy treat as well. I am sure the combination of carrots, almonds and raisins in a snack form will be perfect for a lunch box.
Head straight on to the Recipe For ♥ Carrot Cake Rusks ♥
Keeping traditions
Growing up, birthday celebrations were often a special meal out at a restaurant. One in particular will remain in my memory banks forever. When I turned 12 my grandfather took my sister and I out to mark the occasion. I asked for a bottle of champagne, and he obliged! Needless to say, I don’t remember not being able to fall asleep as the room was spinning. But I can clearly remember my sister had a milkshake, and he had whisky. Dave and I have kept up this tradition in two ways. One, we always go out to celebrate birthdays. The choice is up to the person turning a year older and can be anything from basic to fine dining. We also have a special meal at home which comprises of prawns and prosecco. We do this for our anniversary and Valentine’s day as well.
Rusks, a South African tradition
The word rusk is anglicized which is quite strange given that they are a traditional snack in the Afrikaner community. Since the 1690’s bread has been preserved to make it last during long journeys. This would have been a necessity during the Great Trek and the Boer Wars. Their hardness and dryness make them the perfect beskuit to dunk into coffee. And can be given to babies when they are teething. Any South African leaving these shores for other opportunities will look out for rusks, or make them at home. Unlike biscotti, they are thickly sliced. But like their Italian counterpart, they can contain a myriad of ingredients. Out most well known brand is Ouma Rusks, and their original flavour was buttermilk. The newest kid on the block is carrot cake rusks, which I have replicated here in my recipe.
Take a look at this inspiring recipe for ♥ Carrot Cake Rusks ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Carrot Cake Rusks
Ingredients
- 150 g butter, softened
- 1 egg
- 333 g self raising flour, sieved
- 167 g grated carrot
- 100 mls milk
- 100 g coconut sugar
- 52 g flaked almonds
- 50 g raisins
- 5 mls baking powder
Method
- Preheat the oven to 180° Celsius
- Place the butter into a stand mixer bowl and cream until light
- Add the egg and beat until combined
- Add the flour, carrot, milk, sugar, almonds, raisins, and baking powder
- Mix to combine then place the mixture into a lined brownie tin
- Cut the batter into rusks, either 4cm x 2cm, or 3cm x 3cm
- Place the tin into the oven and bake for 45 minutes then remove the tin from the oven
- Reduce the oven temperature to 100° Celsius, break the rusks apart and place directly onto the wire rack of your oven
- Bake for 3 hours then turn the oven off and leave the rusks in the oven to dry out overnight
- Remove the rusks from the oven and store in an airtight container to retain the crunch
See the links below for blog posts I published on October 9:
- 2020: Cocoa Brownies
- 2019: Heritage Restaurant
- 2017: Dried Grapefruit
- 2014: Jerusalem Artichoke Soup
- 2013: The Pot Luck Club
- 2012: Smoked Marrow Bone Pasta
- 2011: Food Quiz Number 65 For A Friday
Tandy – you have taught me something totally new > both historically and as far as your recipe is concerned. I only knew of ‘baby rusks’ ! Love the looks and the ingredients and would so like a taste!
Wish I could make some for you!
I like muesli it buttermilk rusks best. This variation sounds very nice
I need to make some plain buttermilk rusks sometime 🙂
Rustic, wholesome and delicious! Great for either breakfast or afternoon snack.
Indeed!
I enjoyed the story about your birthday celebration with your grandfather! I’ve never heard of rusks but enjoyed reading about their history as well. Sounds healthy and delicious. Thanks Tandy
They are very healthy, and extremely delicious 🙂
Your family sure knows how to party! And to think, I never even tasted champagne until I was maybe… 18? 19? I’ve also never baked anything that could be described as a rusk before! I’m so charmed by the sound of it.
I hope you try a version of these 🙂
I love these! They must be delicious. Prawns and prosecco? I’m in!
I thought you would be!
These must be delicious!
They really were!
Crumbs! That’s a very liberal-minded grandfather you had! Have never heard of rusks except being for babies to chew on, when they are teething :=) Carrot cake flavour is always a winner.
sherry
I don’t think my parents thought he was liberal-minded! Rather irresponsible, and indulgent haha 🙂
Hi Tandy, this is such a lovely recipe. I have never heard of rusks before but this carrot cake ones sounds so delicious. I gotta try this recipe because I feel I will snack on them all day long! Cheers from Chicago, ~Nessa
I hope you try these! And so nice to have a visitor from a city I have visited 🙂
Carrot cake flavoured rusks sound like a winner. I’ve only ever heard of them being fed to babies as well. I would love to try them
Hope you give them a go 🙂