I have got a thing for organic carrots at the moment and I like the current trend for using root vegetables in cakes.
In baking, they add sweetness and moisture so you can use less sugar and fat.
Although I am not at all fanatical about buying organic, I think organic carrots, especially bunched ones with the green tops still on, do taste much better than their non-organic counterparts.
We are testing some new Savvy Cook recipes at the moment.
This one has passed the test and is here to stay!
Carrot and nut traybake
You will need:
100g walnut pieces
100g ground almonds
150g dried figs, chopped coarsely
150g spelt flour
300g carrots, washed, dried and grated coarsely
2 medium free range eggs
150ml fresh orange juice
2 tbsp lemon juice
t tbsp grated lemon zest
1 tsp ground ginger
1/4 tsp salt
Oblong (brownie) tin, 18 x 30cm, lined with greaseproof paper.
Here’s what you do:
1. pre-heat the oven to 180C
2. whisk the eggs with the orange juice, lemon juice, lemon zest, ground ginger and salt.
3. add figs, nuts and ground almonds to the flour and mix well.
4. add the grated carrots.
5. pour in the egg mixture and stir to combine.
6. pour the mixture into the tin, making sure it is spread evenly.
7. bake for 45 minutes.
8. leave to cool completely before cutting into 16 pieces.
Nutrition per bar:
147kcals, 4g protein, 8g fat, 14g carbohydrates
I will give you the recipe for a warming carrot, ginger and lime soup later this week.
We’re on a roll with carrots – rarely have they tasted so exciting!