Baking in the trenches part #1: Carrot Cake
In another life, I have a job as one of the co-ordinators of HOPE, or Housing Opportunities for People Everywhere, a fantastic group on Brown University's campus that works with the homeless community. In fact, my lovely colleague and companion, Hannah, is the author of another food blog, The Locavore Experiment, which is brilliant, though not as wanky as mine. If that's not fate, I don't know what is.
It's not often that Hannah and I get to feed the lovely volunteers with whom we work, but when we do, we go all out. HOPEsters have sampled many of my recipes at our potlucks, namely my Guinness chilli and pumpkin gingerbread. On our last Monday night meeting, while Hannah and I gorged on spinach and chickpea curry, they got to try this carrot cake.
So there you have it. Joining the fight against homelessness is not only the right thing to do, but it also means inadvertently joining a community of foodies.
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| 'Selfie avec gateau' 2014 |
Ingredients:
3 cups of unbleached flour
2 cups of grated carrots
1 cup of sugar
1 egg, beaten
½ teaspoon of oil or butter (to grease baking tin)
1 cup of milk or soy/almond milk
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of baking soda
1 teaspoon of baking powder
Method:
When a soldier finds herself in the trenches, she must make do with simple methodology, which is as follows:
Preheat oven to 350ºF/175ºC
Grease an 8x8in baking tin with oil or butter.
In a large bowl, blend all the ingredients.
Pour batter into the tin and bake for about 1 hour until golden brown - a knife inserted into the centre should run out clean.
Feed to a gaggle of hungry HOPEsters.
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