Carrot-Ginger Compost Cake

Based on http://www.food.com/recipe/carrot-bread-27757/ but using carrot-ginger compost (left-overs from making juice), half as much sugar (thanks for the suggestion Liz), and a bit less oil. And let’s not be self-rightious: it is a cake, not bread.

Equipment

  • Two mixing bowls, the larger big enough to hold all the ingredients.
  • A loaf tin, greased with oil or such — even if it is allegedly non-stick.
  • A small whisk — a fork might do.
  • A stirring tool — this could also be a fork; maybe the same one.
  • Oven, preheated to 350ºF/175ºC.

Units for the rest of the world

For those not living in the USA or Liberia, some translations:

  • 1 cup = 240 cc
  • 1 teaspoon = 5 cc
  • 1 oz = 30cc

Prep time: about ten minutes.

Ingredients

Wet

  • 2 eggs [egg substitutes work fine]
  • 1/2 cup [120 cc] sugar
  • 5 oz [150 cc] oil

Powdery

  • 1 and 1/2 cups [360 cc] flour
  • 3/4 teaspoon [4 cc] baking soda
  • 1 teaspoon [5 cc] cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon [2.5 cc] salt

Lumpy

  • 1 and 1/2 cups [360 cc] of carrot-ginger pulp from making juice (or this much shredded carrot etc.)
  • 1/2 cup [120 cc] chopped walnuts (or less, or none, to taste). I just crumble walnut halves by hand.
  • 3/4 cup [180 cc] raisins (or replace some with dried cherries, blueberries, etc. But no currants.)

Procedure

  1. Heat the oven to 350ºF/175ºC, at the start or soon thereafter.
  2. Also, somewhere along the way, grease a loaf tin with oil — in particular the bottom. Do this even with allegedly non-stick pans.
  3. In a bowl large enough to hold all the ingredients, beat the eggs.
  4. Then add the sugar and oil, and beat again well.
  5. In another bowl, combine the powdery ingredients, and then stir into the above wet mixture.
  6. Stir in the lumpy ingredients.  NOTE: it is surprisingly viscous at this stage (due to there being no added water or milk?), but don’t panic.
  7. Pour it all into the loaf tin; if needed, smoosh it down to avoid gaps at the sides or bottom.
  8. Bake for about 50 minutes.
  9. After removing from the oven, cool for 5-10 minutes, then remove to a rack to complete cooling. It helps to loosen the sides with a spatula.
  10. Serve with afternoon tea.
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