What's in season in September?

Carrots

Carrots are root vegetables forming part of the Apiaceae family and they can be enjoyed in a variety of ways. These seasonal vegetables are normally associated with a bright orange colour; however, the original carrots were yellow and purple. We are accustomed to eating the root of carrots, but the stem and leaves are also edible and used in some countries as herbs or salad leaves. 

Health Benefits:

• Eyesight: Carrots are a rich source of the plant compounds carotenoids, mostly beta-carotene. These compounds are converted into vitamin A in our intestines and are most especially beneficial for good eyesight. In addition, they help maintain a well-functioning immune system and skin health.
• Helps in Weight Loss: Carrots are low in calories and a good source of fibre, therefore, giving a sense of fullness. Their naturally sweet taste also helps reduce other sugars in the diet.
• Gut Health: Studies have confirmed that carrots have a prebiotic role in maintaining healthy guts by fuelling the good gut bacteria with fibre. This kind of bacteria produces short chain fatty acids which are widely beneficial for one’s health, and not just the gut.

Recipe: Carrot Cake

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hour 5 mins 

Level: Medium

Ingredients: 

For carrot cake: 

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 ½ tsp ground cinnamon
• 1 ¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 1 tsp vanilla extract
• 4 large eggs
• 3 cups grated peeled carrots (5 to 6 medium carrots)
• 1 cup coarsely chopped pecans
• 1/2 cup raisins

For creamy frosting: 

• 225g cream cheese, room temperature
• 1 ¼ cups powdered sugar
• 1/3 cup heavy whipping cream
• 1/2 cup chopped pecans, for topping

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method: 

For the batter: 

1. Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans, line the bottom with parchment paper and grease the top of the paper. Alternatively, grease and flour the bottom and sides of both pans.

2. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

3. In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

4. Scrape the sides and bottom of the bowl with a large rubber spatula and add the dry ingredients in 3 parts. Stir gently until the batter is smooth. Stir in the carrots, nuts, and raisins.

Baking the cake: 

1. Divide the batter between the prepared cake pans and bake for 35-45 minutes.

2. Cool the cakes in the pans for 15 minutes, then turn out onto cooling racks, peel off the parchment paper and cool completely.

For the frosting:

1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

2. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

3. When the cake layers are completely cool, frost the top of one cake layer and place the other cake layer on top. Decoratively swirl the top of the cake with the remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

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