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
Preheat oven to 175C
Prepare a pan with muffin papers.
Place almond milk and vegetable oil in a jug
Whisk well with a fork till mixed
Place flour, baking powder, soda, nuts, coconut sugar and spices into a bowl
Mix all dry ingredients
Add grated carrot to dry ingredients and mix to coat with flour
Make a well in centre of dry ingredients
Pour in wet ingredients
Mix till all ingredients are just mixed
Divide mixture between 12 papers
Bake for 20mins
Ice with cream cheese frosting when cold if desired
OR.. Dust with icing sugar when cold
OR..Sprinkle unbaked cakes with demerara sugar before baking for a crusty textured top

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https://www.dragonflys.com.au/contact-us/
OR call us to arrange a walk through on 07 5471 6500