Affordable Local Organic Produce

Your Carolina

When you hear someone say you should be eating organic food we always think ca-ching ca-ching. Our next guests say it can be affordable, local and easy to prepare. We have Curtis and Tammie Miller with Maranatha Farms and Dawn Hilton Williams with Greenville and Herban Eats.

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EASY VEGAN CARROT CAKE

PREP TIME: 15 MINS | COOK TIME: 40 MINS

EQUIPMENT NEEDED
Large mixing bowl, smaller bowls, measuring cups, measuring spoons, two 9 inch square baking dishes or two round 8 inch pans, parchment paper, whisk, mixing spoon, grater, chef’s knife

INGREDIENTS
THE WET STUFF
½ cup canola oil
1 cup unsweetened, unflavored applesauce
¾ cup unsweetened, unflavored soymilk (you can also use, almond, hazelnut or cashew milk)
1 tbsp vanilla extract
3 cups carrots, grated (or get the pre-packaged shredded ones and pulse in food processor or chop them)

THE DRY STUFF
2 ½ cups unbleached all-purpose flour
1 cup packed light brown sugar
1 cup white granulated or organic cane sugar
2 tsp good cinnamon ground
1 tsp baking soda
1 tsp Kosher or table salt (not sea salt)
¼ tsp nutmeg, ground
1 cup raw walnuts either rough-chopped or well-pulsed in food processor


INSTRUCTIONS:

1. Preheat the oven to 350 degrees and prepare your baking pans with parchment or light cooking spray 2. In your large bowl, add then whisk all your dry ingredients with the EXCEPTION of your walnuts 3. In a separate smaller bowl, add all your wet ingredients with the EXCEPTION of your carrots and whisk until combined 4. Pour wet ingredients into your dry ingredient bowl mix with your mixing spoon until combined then add your walnuts and carrots and mix until incorporated 5. Pour your cake batter evenly into your pans and bake on middle rack for 40 minutes (clean toothpick and set cake tops mean they are ready to come out of the oven).

**Allow to cake to cool in the baking pans at least 15 minutes before transferring to a cooling rack or removing from pans. Cakes must be completely cooled to frost

EASY VEGAN CREAM CHEESE FROSTING

EQUIPMENT: Large mixing bowl, hand or standing mixer, spoon, measuring cups & measuring spoons

INGREDIENTS
½ cup room temperature softened vegan butter
8 ounces vegan cream cheese (I use trader joes brand it’s only $2.99)
1 ¼ tsp vanilla extract
4 cups powdered or confectioners sugar

INSTRUCTIONS:

  1. In large mixing bowl, add your lightly softened butter and beat with your chosen mixer until creamy
  2. Add your vegan cream cheese and beat for 1 minute to combine with the butter
  3. On low, add the vanilla then in 1 cup increments add your sugar and beat until smooth (It may not look thick at this point but it needs to be refrigerated so don’t panic)
    Recipe

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