Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments

We had a bunch of extra carrots in our farm box and decided to turn them into a cake. If you like carrot cake, this one is moist and dairy-free! It also pairs nicely with the cream cheese frosting recipe from our chocolate zucchini bundt cake post.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5 total for a Bundt cake)

2 cups brown sugar – $1.04
1 cup canola oil – $0.75
4 eggs – $1.16
1 tsp vanilla – $0.20
1 cup flour – $0.16
1 cup whole wheat flour – $0.16
1 tsp baking powder – $0.01
1 tsp baking soda – $0.01
1 tsp ground cinnamon – $0.28
1/2 tsp salt – $0.03
2 cups grated carrots – $0.92
Margarine or oil for greasing the loaf pan

Directions

1. In a small bowl, mix together the brown sugar, canola oil, eggs, and vanilla. Beat well with a fork or whisk. In a large bowl, mix together the flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir well to combine.

Add the wet ingredients to the dry ones and mix until just combined with no flour lumps.

2. Fold in the grated carrots with a spatula, taking care to not overmix the batter. Pour into a greased bundt pan.

3. Bake at 350F for 45-50 minutes, until a skewer inserted into the cake comes out clean. Remove from the oven and cool in the pan for 5 minutes, then loosen the edges with a knife and flip it out onto a wire rack to finish cooling. Frost with cream cheese icing if you like or enjoy as is.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal (polarized because I’m not a cinnamon fan)
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 1 = eat rarely (sugar)
  • TOTAL: 13/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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