Operation Save the Carrots

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So, coronavirus. Kind of the giant elephant in the world right now. Except that EVERYONE is talking about it and only it so there’s that.

As with any crisis, people react differently and there are so many variables to an experience that it’s normal to have ups and downs. But I have appreciated how many have banded together, while apart, to commiserate and share their tips on coming through this thing as physically, emotionally, and spiritually unharmed as possible. And it is possible!

For example, eat more cake! …I’m just kidding (kind of). That’s not exactly a sustainable solution. But many have been finding comfort in baking and cooking and generally getting creative with their daily meals. And something I’m thrilled to see catching on, is the idea of (almost) zero waste.

I was raised to never throw anything away. If you didn’t finish your plate at supper, it went into the fridge and you had it cold for breakfast while being yelled at that the schoolbus was almost there. The toilet paper was rationed in the best of times with a one square/two square rule you can probably figure out on your own without me getting into the details. And yes, somehow the rolls were monitored. The dryer sheets were cut into three pieces and then reused for several loads. You can imagine how effective they really were at that point. What embarrassed me to no end as a child has inevitably embedded itself into my own philosophy as an adult, (with some noteable exceptions – ie. The public shaming of not being able to finish a too full plate of food. Or the shaming of being caught using more than two squares. Basically all the shaming.) but I have to say at a time like this they’re serving us well!

I love that more people are aware of consuming and utlilizing what they purchase to the full. And even sharing it if they have more than they need! That’s pretty awesome. And the creativity that’s coming out of it is just fabulous. Cause here’s the thing: food is precious. It always has been, it’s just we forget it when we always have it. Even the idea of running out has made some go ballistic. But for others, it has heightened their appreciation for what goes into their bellies and made them handle their goods in a more cautious way.

All that to say… let’s eat cake. Cake that uses what we have, which may not be what you have, but in any case here’s to #stayinghome!

For the cake:

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp sea salt
90 ml vegetable oil
2 eggs
3/4 cup cane sugar
1/4 cup white sugar
1/2 banana, mashed
1 tsp vanilla
2 cups grated carrots

For the frosting:
115g cream cheese
3/4 cup powdered sugar
1 tsp vanilla

Mix all your dry ingredients. I like to use a whisk to smooth it all out. Mix your wet. Combine and stir. Pour into a cake tin lined with parchment paper if you’ve got it. Bake at 190°C for approximately 30 mins, or until a toothpick inserted comes out clean.

For the frosting, gradually beat the powdered sugar into the cream cheese and vanilla with a handheld mixer. I never use as much powdered sugar as classic recipes call for because I just find it too darn sweet! So I like to do it to taste. Obviously if you prefer more sugar, peace be with you.

I had no space in the fridge, but this cake sat out, covered and in a cool dry place for 3 days and it was alllllll good. But if that freaks you out, or hey if you have a nomal sized fridge and have room to store it there, …well, peace be with you.

And if you’ve got pecans, I highly recommend adding them on top of the frosting. Because a) YUM and b) look how pretty!

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