At this time of year the produce from my garden is most abundant. Our food bills noticeably decrease because we eat mostly from the garden. When I was getting dinner ready one night last week I realised that I did not have enough vegetables to go onto the plate for dinner. I headed out to the garden to see what I could grab to bulk up dinner and ensure that the kids got a well balanced meal. My 6 year old asked for carrots to be served with dinner so how could I refuse???
After a quick garden bed scan I saw that we had plenty of carrots and beetroot ready to be harvested. I grabbed them and they were added to dinner that night. My six year old was happy. The problem with harvesting carrots is that it is really difficult to STOP digging them up once you start. I collected a kilo of carrots, many more than I needed for dinner – obviously…..
The next day I made this divine cake to use up some of the carrots and beetroot, and in the day that followed I made two more to freeze. The kids and Mr Fresh love this cake and that makes me a very happy lady.
1 and ½ cups (generous) of combined grated beetroot and carrot
1 and ½ cups self raising flower
1 tablespoon cocoa nibs
2 tablespoons dried cranberries
1 tablespoon orange blossom water
Set the oven to 170 degrees to heat
To a bowl add the butter, coconut oil and sugar to a bowl
Mix to combine well until light and fluffy
Add the eggs and continue to mix
Add the remaining ingredients and stir to combine
Pour mixture into a cake tin and bake for 45 minutes
Test for readiness by inserting a skewer into the center of the cake. If it removes with no residue/stickiness it is cooked. If the skewer does not remove cleanly continue to cook until it does. Test every 5 minutes