Carrot cake with creamy mató
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Sustainable recipe
Ingredients
"Carrot cake"
- 300g wholemeal flour
- 270g brown sugar
- 4g salt
- 15g cinnamon
- Grated zest of 1 orange
- 5g vanilla essence
- 5g bicarbonate of soda
- 18g baking powder
- 300g carrots
- 200g water
- 180g sunflower oil
- 130g walnuts from Lleida
- 200g cream (35% butterfat)
Creamy mató
- 10g unpasteurised orange blossom honey
- 20g cream (35% butterfat)
- 100g organic mató
Preparation
Carrot cake:
- Grate the carrots, and crush the walnuts. Add the rest of the ingredients, mix together well, and blend them together in a food processor.
- Bake the cake at 180º C for approximately 30 minutes (it may need slightly more or less time in the oven, depending on the size of the cake tin used).
- Remove the cake from the oven, and allow to cool before cutting into slices.
Creamy mató
- Mix together the honey and the cream.
- Add the mató, and stir until smooth and creamy.
Ingredients
"Carrot cake"
- 300g wholemeal flour
- 270g brown sugar
- 4g salt
- 15g cinnamon
- Grated zest of 1 orange
- 5g vanilla essence
- 5g bicarbonate of soda
- 18g baking powder
- 300g carrots
- 200g water
- 180g sunflower oil
- 130g walnuts from Lleida
- 200g cream (35% butterfat)
Creamy mató
- 10g unpasteurised orange blossom honey
- 20g cream (35% butterfat)
- 100g organic mató
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
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