CARROT BEETROOT CAKE with BUTTERCREAM FROSTING

Hello, friends! This cake is soft, sweet, creamy, moist and full of flavour. The recipe contains loads of micronutrients from oats, beets and carrots, and kind of reminds me of fancy scones.

In celebration of Earth Day, let’s share plant-based treats with those we love, be conscious of where our foods come from, and grateful that we have the privilege of delicious food in the first place (for those of us who do, which is too few). We must also pause to recognize the harms being done to the earth and many of its inhabitants, our fellow humans and non-human animals alike. We can fight this systemic injustice by acting in solidarity with marginalized communities and organizations that are working to make this world fair, free and sustainable. We can go to the rally for transgender rights. We can give our money (back) to the local Black Lives Matter chapter. We can protest the lack of disabled-accommodating spaces. We can buy less from amoral companies, and more from local and ethical producers. We can eat less meat, and more plants. We can support small farmers and ethical production. We must stay aware of the privilege of having these choices, as always. We all deserve this right of choice, but not all of us have it.

One Degree Organics is a wonderful example of a company that works from a foundation of environmental sustainability and transparent production. They are local to Metro Vancouver (Abbotsford) and have actual relationships with the organic, plant-based, small-scale farmers that supply their granolas, cereals, oats and other fine foods. I am very happy to be working with them for this recipe, as I’ve been enjoying their products before they ever got in touch with me about doing a sponsored post. They were the first company to market organic, gluten- and glyphosate-free sprouted oats, which I use in this recipe as a flour. Thanks to the sprouting, One Degree Organics oats are easier for the body to digest, and their minerals and micronutrients are more bioavailable.

I wish you a plentiful and peaceful Earth Day, however you are spending it! Much love.
em

CARROT BEETROOT CAKE with BUTTERCREAM FROSTING
Serves 12-16. Print the recipe.
Prep time 30 minutes; bake time 20-25 minutes; total time ~2 hours.

Cake:
1 1/2 cups One Degree Organics Sprouted Rolled Oats
2 cups shredded carrot
1 1/2 cups shredded beetroot
1 1/4 cups vegan milk
1 cup brown sugar
1/2 cup all-purpose white flour
1/2 cup coconut oil, melted
1/4 cup maple syrup
1 Tbsp poppy seeds
1 Tbsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt

Frosting:
2-3 cups powdered sugar
1 cup vegan butter, softened
1-2 tsps vegan milk, if necessary
1/2 tsp lemon juice
1/2 tsp vanilla extract
1/2 tsp sea salt

Add-ons:
Berries
Edible flowers

To make the cake:
Preheat your oven at 350 degrees Fahrenheit. Line two 9″ cake pans with parchment paper and coconut oil. Grind the oats into flour in a high speed blender. Mix together all the cake ingredients – including your ground oats – with a wooden spoon until you have a wet batter, slightly thinner than yogurt. Pour evenly into both cake pans and bake for 20-25 minutes, or until a tooth pick comes out clean once poked in the middle of the cakes. Let cool completely before frosting.

To make the frosting:
Using half the powdered sugar, whisk the ingredients together until smooth and fluffy. A stand mixer is ideal, or you can do this by hand with a whisk or wooden spoon. Add the remaining sugar and whisk until smooth and fluffy. If your frosting is too thin, add 1-2 teaspoons vegan milk. You have the option to mash in some raspberries for a pink frosting. You can do with with some or all of your frosting.

Assembly:
Frost the top of one cake, place your second cake on top, then frost the second cake, and the sides of the cakes, if you wish. Decorate with berries and edible flowers. Enjoy!

This post is sponsored by One Degree Organics (thank you!) 

All opinions and words are my own.