Potatoes Surprise Touch in Carrot Cake

Rather than pass over peculiar recipes, I’m often so intrigued, I’ll try them just to see if the results are as unappetizing as they seem on paper. There’s less trepidation involved, of course, when the source of the anomalous concoction is a reliable food authority like Marion Cunningham, whose updated version of the “Fannie Farmer Cookbook” inspired this adaptation of a dessert calling for the unlikely pairing of carrots and potatoes.

In this case, my prowess was rewarded with a moist, rich-tasting cake, which happens to be a sweet source of vitamins and fiber. Omit the nuts and double the raisins, and it’s virtually fat-free, as well.

STEAMED CARROT CAKE

Butter

1/2 cup fructose or raw sugar

1/4 cup whole-wheat pastry flour

1/4 cup unbleached white flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup walnuts, finely chopped

1/2 cup raisins

1 large carrot, peeled and grated

1 medium potato, peeled and grated

Dash ground ginger

Dash ground cinnamon

Dash ground mace or nutmeg

Butter 1-quart mold. Heat water in pot large enough to hold mold.

Combine fructose, whole-wheat flour, white flour, baking powder and baking soda in large bowl. Add walnuts, raisins, carrot, potato, ginger, cinnamon and mace. Mix thoroughly, using hands.

Spoon mixture into prepared mold and cover. Place in large pot so water comes no more than halfway up side of mold. Steam 3 hours.

Remove and cool 10 minutes. Uncover mold, invert on plate and serve warm or at room temperature. Makes 6 servings.