Carrot Day. It exists and we will celebrate it with this no-waste cake

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Carrot Day. It exists and we will celebrate it with this no-waste cake

There are days for everything, and why not one for carrots? Let’s celebrate it with a cake in which we use the whole cake, even with the branch. The recipe is from Sofia Magalhães from Spice’s Blog.

April 4 is World Carrot Day, because it too deserves to be celebrated.

For a whole party, we asked Sofia Magalhães, from Spice’s Blog page, for help. She created a recipe where we can use… the whole carrot! That’s right, with branch and peel.

Without further ado, here’s the recipe:

Ingredients:

For the cake:

. 200 ml vegetable milk

. 100g carrot with branch (~80g carrot/20g branch)
. 40 ml olive oil
. 1 c. cider vinegar soup
220 g white spelt flour (or wheat)
. 100g coconut sugar
. 1 c. tea from b. sodium
. 1 spoon spice tea (I used a mix of cinnamon, ginger, fennel)

For the coconut whipped cream:

. 1 can full-fat coconut milk refrigerated for 6-8h.
. 3 spoons rice honey soup (or another one you prefer)
. 1 spoon lemon juice tea

Preparation:

Preheat the oven to 180°C and grease a 15 cm cake pan with olive oil. Lay aside.

Meanwhile in a powerful blender add all the wet ingredients and blend well until you have a smooth mixture. Lay aside. In another separate bowl add the dry ingredients and mix well. Involve the mixture of the wet into the dry with a spatula, until all the flour is incorporated, avoiding stirring too much.

Transfer the dough to the baking pan and spread evenly. Bake for 40-45 min or until you do the toothpick test and it comes out clean.

Let it cool completely and prepare the coconut whipped cream in the meantime. Beat only the creamy part of the coconut milk (reserve the liquid for another recipe) with the remaining ingredients, using a wire rod or mixer, until the consistency of whipped cream. Unmold the cake, top with the coconut whipped cream, and serve.