• Iris Windsor

After the Harvest: Carrots

Harvest is always an exciting time. Much of the excitement of harvest comes about when the produce is taken into the kitchen and it is time to decide what they are going to make from their harvest.

These photos are so beautiful and we are happy to share them with our readers. They have so enjoyed making and icing these carrot cakes and they show them off with such delight.

So precious!!!!!


Find the Vegan recipe below





Mini Carrot Cakes


Ingredients

2 cups grated carrot

1/2 cup vegetable oil

3/4 cup coconut sugar

1 1/4 cups almond milk

2 1/2 cups plain flour

2 teasp baking powder

1/2 teasp baking soda

2 teasp cinnamon

1 teasp nutmeg

1 teasp ginger

1/2 cup walnuts (optional)


Method

  1. Preheat oven to 175C

  2. Prepare a pan with muffin papers.

  3. Place almond milk and vegetable oil in a jug

  4. Whisk well with a fork till mixed

  5. Place flour, baking powder, soda, nuts, coconut sugar and spices into a bowl

  6. Mix all dry ingredients

  7. Add grated carrot to dry ingredients and mix to coat with flour

  8. Make a well in centre of dry ingredients

  9. Pour in wet ingredients

  10. Mix till all ingredients are just mixed

  11. Divide mixture between 12 papers

  12. Bake for 20mins

  13. Ice with cream cheese frosting when cold if desired

  14. OR.. Dust with icing sugar when cold

  15. OR..Sprinkle unbaked cakes with demerara sugar before baking for a crusty textured top


To learn more about our centre please go to:

https://www.dragonflys.com.au/contact-us/


OR call us to arrange a walk through on 07 5471 6500