Savor The Earth

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broccoli bonus May 17, 2009

Filed under: cake,thrift,vegetables,whole foods — Austin Frugal Foodie @ 10:17 am
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yep. there's a carrot cake under those blossoms.

If you’re still buying broccoli at our farmers markets—cause you can—feel free to sneak some well trimmed shredded stems into your favorite carrot cake recipe.  It reminds me of the time in my college days when I saved up all my pickle juice to make pickle juice jello shots for a party.  Not in the interest of frugality, however.  Well a cold front just came through and it’s a wonderfully wet and cool May afternoon.  Local carrots continue to be available so I fired up the oven to bake a lower fat carrot cake.


Heat your oven to 350°.  Line a 13″ X 9″ pan with aluminum foil.  If you turn your pan upside down and drape and form your foil to the backside you can fit it neatly into the inside.  Grease the foil a bit however you prefer (spray, oil or butter).

  • 100 grams organic white whole wheat flour–about 1 cup minus 2 scant Tablespoons–(see “slow carrot cake”)
  • 203 grams organic all-purpose flour–about 1 2/3 cups–Unless a sale is going on, generally your bulk foods departments will be the best buy.
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs (preferably local or from your own hens)
  • 1 4-ounce jar of carrot baby food–I use Earth’s Best–Whole Foods printed coupons in their Whole Planet Foundation calendars for $1 off 10 jars (any flavor).  This is the best deal right now.  The calendars are technically sold out but you may find a stray one, as I did, loitering on some shelf in the store.  Snatch it up quick cause for $2 you get more than $20 in coupons for all sorts of products at WF.
  • 210 grams dark brown sugar (1 packed cup)–I use Wholesome Sweeteners brand, available at WF.
  • 1/2 cup (108 grams, usually easier for me to measure by volume) organic coconut oil, preferably extra virgin (unrefined).  I use a lot of this and WF sells their own brand in a large container that is usually the best buy.
  • 360 grams finely shredded carrots and finely shredded well peeled broccoli (about 3 cups); use at least 3/4 # untrimmed topless carrots
  • 1/2 cup medium fine chopped toasted Texas pecans (optional)
  • a little orange oil or zest, lemon oil or zest, and vanilla rum or extract (optional refinements)–see “slow carrot cake”

Whisk together your dry ingredients, through the salt.  With an electric mixer, whisk or egg beater (yeah that old-fashioned thing.  I love mine for small amounts of whoopin’ up), thoroughly combine your wet ingredients through the sugar.  Thoroughly beat in the oil.  Mix in the carrots then pour on the dry ingredients and top with the pecans.  Stir it all together quickly and gently til well combined.

Pour the batter into your prepared pan and bake about 22-25 minutes until the center tests done with a wooden skewer.  Don’t overbake.  We don’t fuss with frosting unless we’re having an occasion.  No one will suspect the broccoli.  If your veggie haters are aware, they’ll put their scowl on as they wolf down piece after piece.  Not the same reaction I got with the jello shots, but I appreciate it just the same.