Cake with carrot peels: Zero Waste recipe

Welcome to a new edition of our column Zero Waste in the Kitchen!
Today we transform the carrot peels into a mouth-watering dessert: the 7-pot cake with dark chocolate.

The peels, which are often discarded, are rich in fiber, vitamins and antioxidants, and can become key players in creative recipes, reducing waste in the kitchen without sacrificing taste.

With this recipe, every part of carrots finds new life: sweetness, health and sustainability in one dish!

Nutritional benefits of carrot peels

The carrot belongs to the Apiaceae family, and there are several varieties that are distinguished by color.
Carrot peels can be reused in a variety of anti-waste recipes, as can the clumps that can be used to make a good pesto. pesto.
Carrots are rich in Beta-carotene, on which the characteristic orange color depends, which is useful for the body for the vitamin A production, important for vision, immune system and development. They also contain the potassium, essential for pressure regulation and vitamin K1, important for the health of the circulatory system.
Carrots are therefore very rich in nutritional properties, so all you have to do is try our yummy recipe, a mouth-watering way to take care of yourself.

7-pot cake with carrot peels and dark chocolate

Ingredients:

• Peels of 6 carrots
• 2 1/2 jars of brown sugar
• 3 jars of flour
• 1 jar of white yogurt
• 150 g. dark chocolate
• 2 eggs
• 1 sachet of vanilla baking powder
• Half a jar of sunflower seed oil
• Salt to taste

Note: One jar corresponds to about 125g of yogurt.

Preparation:

1. Prepare the basic mixture
   In a bowl, beat sugar and eggs until soft frothy. Add oil and yogurt, stirring gently.

2. Add flour and baking powder
   Sift flour and baking powder and incorporate them into the mixture slowly, mixing from the bottom up.

3. Preparing the peels
   Wash and peel the carrots. Chop the peels together with the dark chocolate and add them to the mixture with a pinch of salt.

4. Bake the cake
   Pour the batter into a 22-cm cake pan that has been buttered or lined with flour. Bake at 180° for 35 to 40 minutes.

5. Cool and serve
   Once baked, let the cake cool before enjoying it.

💡 Extra Tip: Add chopped walnuts or a pinch of cinnamon for an aromatic variation.

More Zero Waste recipes and ideas:

• Looking for savory ideas with peel and clumps of carrots? Read in our article how to prepare pesto and hummus.
• Make tasty crackers with the pumpkin seeds: follow the our Zero Waste recipe.
• Le carrots are among the protagonists of our Healthy Trio - Bontà di Stagione.
• And with the scraps from the red radicchio you can prepare a tasty risotto.