Now I really would forgive you for thinking that I’m a bit crazy, I’ve literally used my kitchen scraps to make this cake. I promise you I’m not, I just am on a bit of a mission to reduce the amount of waste I create, and as a an added benefit save a bit of money along the way.
Yesterday my sister and her husband came round for a roast dinner. I was making these bake in the bag carrots (they were yummy btw).
The quantity I was making left me with an awful lot of peelings and half an orange. I was about to chuck the peels and send the orange in the kids direction. Let’s just say I had a bit of a lightbulb moment, I was sure there would be enough peelings to make a carrot cake.
I wasn’t wrong and have a lovely carrot and orange loaf cake to prove it.
So what did I use?
175g whole meal flour
1tsp bio carbonate soda
1tsp mixed spice
100g caster sugar
75g agave syrup
150ml vegetable oil.
125g approx carrot peel
2 large eggs beaten
Zest and juice 1/2 an orange
Add all your dry ingredients to your mixing bowl. Use a food processor to cut the carrot peelings into a finer texture.
Next add your wet ingredients, remembering to beat the egg before adding to the mixture.
Transfer to a loaf tin and bake in the oven for approx 30 mins at 180 degrees C. You will know your cake is ready if when pierced with a skewer it comes away clean.
Once cooled you can make a cream cheese frosting or just enjoy as it is.
As you can see, the cake was enjoyed!
Do you have any ideas for using up your kitchen scraps?
Bye for now, Katy 🙂