Банк продуктов в Стратхоне превратил 5 тысяч фунтов спасенной моркови в рецепт классического торта

From rescue to recipe Article content By Kathryn Howden Last week, you may have heard about the carrot giveaway at SFB. We had 5,000 pounds of rescued, donated carrots that we couldn’t store properly, and they needed to be used. We decided to share them with our community and, as promised, I’m sharing ideas for putting them to good use. Recommended Videos Food rescue and recovery is an important part of food banking. Good food can be discarded for many reasons: it may be imperfect, mislabelled or have a short shelf life. When we safely rescue food, we keep it out of the landfill and put it where it belongs: on someone’s table. So, what to do with those carrots? Carrot cake seems like a very good place to start. This version is moist, warmly spiced and easy to make. Classic Carrot Cake Cake: 2 cups flour; 2 tsp baking powder; 1 tsp baking soda; 2 tsp cinnamon; 1 tsp ginger; ½ tsp each nutmeg and cloves; 1 tsp salt; ¾ cup white sugar; 1 cup brown sugar; 3 eggs; ⅔ cup oil; 2½ cups grated carrots; 1 tsp vanilla. Optional: ¾ cup walnuts, raisins or well-drained crushed pineapple. Icing: 225 g softened cream cheese; 3 Tbsp softened butter; 1¾ cups icing sugar; 1 tsp vanilla; 1 tsp lemon zest. Heat oven to 350 F. Grease and line a 9-inch springform pan. Combine dry ingredients. Whisk together the oil and sugars, then whisk in the eggs. Fold in the carrots and vanilla. Gently combine the wet and dry ingredients. Fold in any optional ingredients. Bake for 40 to 50 minutes. Cool completely. Beat icing ingredients until smooth and spread over the cooled cake. Kathryn Howden is a registered dietitian and executive director of the Strathcona Food Bank. For more carrot recipes, visit www.strathconafoodbank.ca and follow the food bank on Facebook, Instagram and LinkedIn to learn about future giveaways.