CARROT VEGAN CAKE // LOCAL SEASONAL PRODUCE

CARROT VEGAN CAKE // LOCAL SEASONAL PRODUCE

🥕😍 Grandma Sita loves tasty Danish carrots! Luckily, there are delicious carrots from Denmark all year round. It’s time to know more about  👉 CARROTS (GULERØDDER) // SEASON: ALL YEAR ROUND ❄️🌼☀️🍂

♻️ Eating local and seasonal fruit & vegetables helps to reduce food waste, saves resources, improves food quality and healthy habits and boosts the local economy. Win-win!

🚜🇩🇰 Salling Group Fonden and Wefood have created a veggie, fruit & berry calendar that shows you what produce is in season and thus the most sustainable choice in Denmark – Winter ❄️

Grandma Sita empowers plant-based home cooking and baking, by bringing learning to your kitchen. Grab some Danish apples – and ready, set, bake!  Grandma Sita’s sustainable cuisine is always tasty and cooked from scratch with lots of love. 💚

📷 by @theroadbeneathmyfeet

  • INGREDIENTS

DRY
1 cup grated carrots
1 and 1/2 cups all-purpose flour 
1/3 cup unrefined cane sugar 
4 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg 
A pinch of salt
1/2 cup walnuts, chopped 
WET
1/2 cup oat drink (any non-dairy milk)
1/4 cup berry jam (any fruit jam)
6 tablespoons veggie oil (any neutral flavoured)

  • METHOD 

1. Preheat the oven to 180 º C. Oil and line the base and sides of a bread pan or square cake tin with baking parchment.
Our note: well, standard dimensions for bread and loaf pans start at 8 ½ by 4 ½ inches. It’s the perfect size for that amount of ingredients. If you multiply the amount by the number of times that you want, you will get a bigger cake. You have tons of different sizes of baking pans depending on the final amount.
2. Combine dry ingredients in a bowl: grated carrots, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, unrefined cane sugar and a pinch of salt until well mixed. Add chopped walnuts and sultana raisins. Mix it well with a wooden spoon.
Our note: we always sift the flour for muffins and cakes. Sifting helps to combine the flour with any dry ingredients.
3. Combine wet ingredients in a bowl: fruit jam, veggie oil and oat drink until well mixed.
4. Pour the wet mix into the dry bowl. Mix everything slowly with a wooden spoon.
5. Pour the mix into the bread pan. Bake it for around 40 minutes or until browned.
Our note: Don’t open the oven, you can always leave the cake in the oven for a few more minutes.
6. Remove the bread pan from the oven. Leave to cool for a while. Carefully, peel off the paper and cool a bit on a wire rack.
7. Serve a piece of cake with a cup of tea.
Our note: this carrot cake is so moist and tasty, it doesn’t need frosting!


  • DID YOU KNOW…

The origins of carrot cake are disputed. Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages. This evolution is said to be originated during the Middle Ages when sugar and sweeteners were expensive for most individuals and often hard to find, so many people used carrots as a substitute for sugar. 

  • In volume two of “L’art du cuisinier” (1814), Antoine Beauvilliers, former chef to Louis XVI, included a recipe for a “Gâteau de Carottes”, which was popular enough to be copied verbatim in competitors’ cookbooks. In 1824, Beauvilliers had published in London an English version of his cookbook which includes a recipe for “Carrot Cakes” in a literal translation of his earlier recipe.
  • Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.
  • The popularity of carrot cake was revived in the United Kingdom because of rationing during the Second World War. | wikipedia.org
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