This easy carrot cake is a spin on the traditional use of shredded carrots, replacing it with roasted Local Roots carrot puree instead. Not only is it easier to prepare, it’s also (we think) tastier! Moroccan spices give it a nice warming flavor and chocolate chips melt in your mouth when the cake is served warm. Try this easy dessert or indulgent breakfast bread any day of the week!
Ingredients
1 cup carrot or butternut squash puree (link to puree directions below)
2 Local Roots pasture raised eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 3/4 cups stoneground Local Roots all-purpose flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
2 teaspoons Charissa Moroccan spice blend (mix of ground cumin, paprika, salt and cayenne)
1 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
Chocolate chips (amount based on personal preference)
Sea salt
Directions
CARROT OR BUTTERNUT SQUASH PUREE
1 lb Local Roots organic carrots (or 1 large butternut squash)
Carrot Puree
1 lb organic Local Roots carrots (about 3 carrots)
Butternut Squash Puree
1 large Local Roots butternut squash
6 tablespoons unsalted grass-fed butter; diced
2 tablespoons brown sugar
¼ teaspoon kosher salt
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Are you a NY based cafe, bar, or neighborhood business? Become a Harvest Club pick up location and have community members come to your establishment each week to pick up their Local Roots harvest.