Chef Bihi Zero-Waste Carrot Cake
Imagine sinking your teeth into a moist, flavorful carrot cake that not only satisfies your sweet cravings but also helps reduce waste in your kitchen! This delightful Swiss specialty, originating from the Aargau canton, has become a beloved dessert. Did you know that there’s even a National Carrot Cake Day celebrated in the United States on February 3rd? Today, I’m excited to share my zero-waste carrot cake recipe, complete with a scrumptious frosting!
Recipe Information
- Servings: About 10 small cakes
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Difficulty: Easy
Ingredients
For the cake
- 2 eggs
- 80 g (approx. 1/3 cup) of oil
- 125 g (approx. 2/3 cup) of sugar
- 125 g (1 cup) of flour
- 1 packet of baking powder
- Zest of 1 orange
- Peeled skins from 3 washed carrots
- 1 teaspoon of cinnamon
- 100 g (about 1 cup) of walnuts
For the frosting
- 100 g (about 3/4 cup) of powdered sugar
- 2 tablespoons of milk
Instructions
- Prepare the Carrots: Start by collecting the peeled skins of the carrots. You can chop them finely to blend into the cake.
- Mix wet ingredients: In a large bowl, whisk together the eggs, oil, and sugar until well combined.
- Add dry ingredients: Sift in the flour, baking powder, and cinnamon. Mix gently to combine.
- Incorporate carrots: Fold in the chopped carrot peels, orange zest, and walnuts until evenly distributed in the batter.
- Bake the cake: Preheat the oven to 180°C (350°F) and pour the batter into a greased cake pan. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the frosting: While the cake is baking, mix the powdered sugar and milk in a bowl until smooth.
- Cool and decorate: Once the cake is done, allow it to cool before frosting it with the prepared mixture.
- Serve: Slice and enjoy your delicious zero-waste carrot cake!
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days. It also freezes well, so feel free to make a double batch!
Recipe Tips
- Feel free to substitute half of the sugar with a natural sweetener like honey or maple syrup.
- For a gluten-free version, use a gluten-free flour blend.
Nutritional Information
Approx. 250 calories per serving (not including frosting).
Frequently Asked Questions
- Can I use store-bought carrot puree?
- Yes, but make sure it doesn’t contain any added sugars or preservatives.
- How can I make this cake vegan?
- Substitute eggs with flax eggs or applesauce, and use a plant-based milk for the frosting.
- What else can I add to the cake?
- You can add in raisins, pineapple, or even grated apple for extra moisture and flavor.
- Is it necessary to frost the cake?
- No, it’s delicious on its own, but the frosting adds a nice sweet touch!
- How do I store leftover cake?
- Wrap it well and store it in an airtight container at room temperature or in the fridge for longer shelf life.
