CONTENTS
Carrot Cake Worteltaart
(Dutch: Worteltaart)
Carrot cake, or Worteltaart, is a beloved dessert that never fails to impress. Its moist texture, warm spices, and sweet flavour make it a crowd-pleaser for any occasion. Carrots, cultivated on a large scale in the Netherlands since the 17th century, lend a unique charm to this cake. This recipe is designed for one person, making it a perfect treat for a small indulgence while embracing sustainable practices.
Ingredients
Makes 1 individual serving
- Cake:
- 1 carrot, grated
- 50 g self-raising flour
- 50 g light brown sugar
- 25 ml neutral oil (e.g., sunflower oil)
- 25 ml milk (e.g., almond milk)
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger powder (optional)
- Buttercream:
- 25 g plant-based butter, room temperature
- 40 g powdered sugar
Instructions
Preparation time: 50 minutes (including cooling time)
- Preheat the oven: Set the oven to 180°C (356°F) and prepare a small baking tin by greasing it or lining it with parchment paper.
- Prepare the batter: In a mixing bowl, combine the self-raising flour, light brown sugar, cinnamon, and ginger powder (if using). Mix well to remove any lumps. Create a well in the centre of the dry ingredients, add the oil and milk, and whisk until a smooth, thick batter forms. Fold in the grated carrot with a spatula, ensuring it is evenly distributed.
- Bake the cake: Pour the batter into the prepared tin and smooth the surface. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool in the tin for 30 minutes, then transfer it to a wire rack to cool completely.
- Prepare the buttercream: In a small bowl, beat the plant-based butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, sieving it first to remove lumps. Beat until the frosting is fluffy.
- Assemble the cake: Slice the cooled cake horizontally in half. Spread a generous layer of buttercream on the bottom half, then place the top layer back on. Spread buttercream over the top of the cake.
- Serve: Enjoy your individual-sized carrot cake as a delightful dessert or a special treat.
- Serving suggestions: Pair this carrot cake with a cup of tea or coffee for a cosy afternoon treat. Its modest portion makes it ideal for single servings while remaining rich in flavour and satisfying to the last crumb.
ZERO WASTE TIPS
- Make the most of carrot scraps: Save small carrot scraps or ends in the freezer for use in soups, sauces, or vegetable stock.
- Choose local and organic ingredients: Buy locally grown carrots and flour, preferably in bulk or without packaging, to reduce waste and support sustainable farming.
- Compost vegetable peels: Compost carrot peels to enrich soil. If you don’t have a compost bin, find a local community composting site.
- Repurpose leftover cake: If the cake dries out, cut it into cubes and create a trifle with plant-based yogurt, fresh fruit, and leftover frosting.
- Experiment with substitutions: Add leftover nuts, seeds, or dried fruits you have on hand for a personal twist and to prevent food waste.
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