Many ingredients that we carelessly throw into the bin while cooking can be rescued for new meals or at least added to a compost heap. Food waste occurs across almost every food category, with vegetables accounting for 25%, cereals 24%, and fruits 12% of the average household’s food waste.
You wouldn’t think that a tasty teatime treat is the way to repurpose fruit and vegetable food waste, but Too Good To Go says otherwise. Sharing a recipe for delicious homemade carrot cake, the team noted that it’s a surprisingly good way to use up carrot, apple and orange scraps that are otherwise discarded. They said, “Carrot cake is a cup of coffee’s best companion, but did you know you can save up your scraps and make your own zero-waste carrot cake?”
Method
First, preheat the oven to 150°C, then take a 15cm round cake tin and grease it with butter or oil. Line the tin with a double layer of baking paper.
Beat the eggs with the oil in a large mixing bowl using a whisk, then stir in sugar, sultanas, carrots and rind of one orange.
Add all of your dry ingredients to the bowl and stir well until just combined, taking care not to overmix them.
Pour the cake mixture into the prepared tin, then flatten the top with a spatula or by tapping the base of the tin on a flat surface to remove air bubbles.
Bake the cake at 150C for one hour, then remove from the oven and leave to cool in the tin. Remove the cooled cake from the tin and transfer to a cake stand or a plate.
To make the icing, combine all of the icing ingredients together in a bowl until smooth and then gently smooth over the top of your fully-cooled cake.