Food of the Month: Carrot
Are you ready for the April Favourite Food of the Month? Root vegetables are still fantastically popular and great for Spring, but if you’re like me and want something a bit lighter than the heavy potatoes and squashes of Winter, it’s time to start making use of the humble carrot.
Carrots are an everyday staple, let’s face it. We all eat carrots on a pretty regular basis, so they can be disregarded as a boring veg. But there are so many ways to eat carrot!
The straightforward ways that I love are simply grating it over a fresh salad for some zing, or roasting in a little drizzle of honey for a sweet addition to any meal. Try some skinny carrot fries for a tasty alternative to chips, head on over to BBC Good Food for some different ways to roast, soup, mash, or add to a salad. Or, if you’re feeling a bit adventurous, try these lovely carrot burgers! But my all-time favourite way to eat carrots? In a cake.
I’ve mentioned this recipe on the blog before, and it’s from one of my favourite intolerance-friendly blog, The Intolerant Gourmet, with some slight changes (as I’ve not got to worry about being dairy and egg free!)…
Carrot and gingerbread squares with lemon icing – serves 12
You will need:
- Baking tin (7×7 inches)
- Hand held grater
- Mixing bowl
- Wooden spoon
- Bowl and teaspoon
- Knife for spreading the icing
- 200g Doves Farm gluten free self-raising flour
- 200g soft light brown sugar
- 100g/1 large trimmed and peeled carrot
- 55g margarine
- 1 medium egg
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 2 tbsp golden syrup
- 240ml hot water
- 100g golden icing sugar
- 1-2 tbsp lemon juice (about half a lemon)
How to do it:
Pre-heat the oven to around 180°C and grease and line the tin.
Grate your carrot, and then add the flour, sugar, carrot, bicarbonate of soda, and ground ginger in to your mixing bowl and stir until evenly combined.
Add the margarine in chunks, and use your hands to rub through until it’s like breadcrumbs.
Add the golden syrup, egg and hot water and stir with a wooden spoon until smooth. Don’t worry if it looks quite sloppy still (you can always add a dash more flour if you’re worried).
Pour in to the baking tin and bake until golden and fragrant (around 35-40 minutes). It’s done when the top is springy and a knife comes away clean when you poke it.
Leave the cake to cool in the tin and make your icing by combining the icing sugar and lemon juice until smooth.
Once cool, you can take it from the tin and spread over the icing. Leave it to set for around 20 minutes before serving.
This really doesn’t need another adornment – the carrot, ginger and lemon is a delicious combination, and is perfect with a cup of tea. It’s also lovely and moist, which makes a nice change from the usual heavy, dry gluten-free cakes. It’s making me hungry thinking about it!
Do you love carrot? What’s your favourite way to eat it?
Check out more carrot inspiration on the Pinterest board!