Local Cake #2

When I woke up this morning, the outside temperature was several degrees below zero. So I decided to stay in and bake a cake. I chose this recipe for “harvest cake,” a layer cake based on grated vegetables – carrots, beets, and zucchini. Seeing as it’s the dead of winter, I don’t happen to have any zucchini on hand, so I ended up using extra carrots and beets to make up for it. I made only two other tiny adjustments to the recipe – I substituted melted butter for half the oil and added a teaspoon of vanilla to the batter. I also decided to forego the recommended goat cheese frosting (not a big fan of goat cheese) and opted for vanilla buttercream (my favorite) instead. Cream cheese frosting would probably go well with this cake, too.

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The cake turned out moist, fruity, and slightly spicy, very similar to carrot cake, which it almost is. I look forward to trying the recipe again in summer when zucchini is available.

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This cake earned the Parrot Seal of Approval.

Local Analysis

Cake

Local: butter, eggs, beets, carrots, maple syrup

Non-local: flour, baking powder and soda, cinnamon, vanilla, salt, oil, walnuts, raisins

Frosting

Local: butter, milk

Non-local: sugar, vanilla

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