carrot & apple loaf

Where I come from carrots always went with apples. I remember my grandma grating an apple and a carrot and giving it to me in a glass like the best snack ever. So I just had to come up with a cake recipe that would marry these two sweet friends.

 

This cake has no added fat, no butter, no oil. The only fat comes from egg yolks and a tiny bit from flour. I calculated the nutritional information of this loaf dividing it into 12 slices. I learnt that each slice should have around 120 calories and just 1 gram of fat so that is pretty amazing. I am not advocating to remove fat from your diet but if you have to, for some reason, this is a cake you can still eat. So there. Enjoy this delicious, very low fat treat!

carrot & apple loaf

Ingredients:

3 eggs

3/4 cup sugar

3/4 cup applesauce

1 tsp vanilla extract

1 1/3 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground cardamom

1 cup grated carrots

1/2 tsp fresh ginger (optional or can be replaced with dried ginger)

1/4 cup raisins (optional)

carrot & apple loaf

Preheat the oven to 160C/320F.

Prepare a loaf pan.

In a bowl of an electric whisk place eggs and start beating on high speed.

Keep gradually adding sugar and beat until the mixture is perfectly smooth.

This mixture will not stiffen as there are yolks there, so the whites will stay liquidy.

Add applesauce and vanilla extract and mix with a spatula.

In a separate bowl mix flour, baking powder, salt, cinnamon & cardamom.

Instead of grating carrots, you can put them in a food processor like I do. I also add the piece of ginger in there to process together with carrots.

To finish off, blend the dry ingredients, the egg and sugar mixture, carrots & raisins in one bowl.

Do it gently by hand, just folding the ingredients into each other and not overmixing them.

Once there are no more streaks of flour, pour the mixture into the loaf pan.

Bake for 50 minutes or until the cocktail stick comes out clean.

carrot & apple loaf

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

kale & bean soup

Winter is getting closer and everybody starts talking about kale and putting it in recipes, right? They have a point, since kale is in season now and it is the least bitter when grown in cold temperatures.

And, as I am a bit of a nerd when it comes to nutrition, I went ahead and checked that kale has some amazing amounts of vitamin K, A and C. If you make this soup and eat it and then want to feel extra, especially good about doing it, have a look at this link. It explains a lot about the benefits of kale. World’s Healthiest Foods – Kale

The beans aren’t just a filler either, I used lima beans and found some awesome info about them on that website. Have a look for some info on whatever beans you use.

This is a recipe for a hearty, warming autumn soup. Even though it does not contain meat, it leaves your belly satisfied and full.

kale & bean soup

This amount serves 4.

Ingredients:

2 Tbsp olive oil

1 onion, finely diced (I use a food processor)

2 cloves of garlic, minced

3 potatoes, peeled and cubed

1 carrot, cut lengthwise and then chopped

1 vegetable stock cube

2 celery stalks, chopped

1 tsp Herbes de Provence

1 tsp marjoram (use oregano if you have no marjoram)

1/2 tsp salt

1 can white beans (lima/haricot/navy, whatever is easiest to get)

2 cups kale, finely chopped

1 1/2 liter water form the kettle

salt & pepper to taste

kale & bean soup

In a pot, heat the olive oil and add onion and garlic. Let cook for a couple of minutes until the onions soften.

Add the cubed potatoes and carrots. Stir to coat with oil and continue cooking for another 5 minutes.

Pour the water in and follow with celery, herbs and bring into a rolling boil. Cook for 15 minutes or until the potatoes are almost ready.

Add kale and drained and rinsed beans and cook for 5 more minutes, just enough for all the flavours to blend.

Check the taste and add more salt if needed. Season with freshly ground pepper.

Delicious served with rolls.

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Easy Carrot Cake Recipe

For me carrot cake is just the perfect dessert to eat in the Autumn. Here in Europe pumpkin desserts are not really popular and as much as I can find some pumpkins in the shops here in Norway, I haven’t seen any pumpkin tarts or pies sold anywhere. My Polish Grandma, on the other hand, really likes pumpkin, but only as a compote, like in this article. But carrot cake seems to be a little less scary to Europeans. :) So, let’s celebrate the delicious carrot and have some carrot cake.

 

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Ingredients:

5 medium carrots

2 1/2 c sugar

3 handfuls of raisins

4 eggs

1 cup rapeseed oil

2 1/2 cups flour

2 tsp vanilla extract

2 tsp baking powder

1 tsp salt

4 tsp ground cinnamon

 

For frosting:

1/2 cup cream cheese

3 Tbsp powdered sugar

Optional:

yellow food colouring

1 tsp orange zest

 

carrot1

 

Preheat the oven to 180C/350F.

Grate carrots or use a food processor to get tiny pieces. Add raisins to the carrots and set aside.

In a bowl beat eggs until fluffy while slowly adding sugar, vanilla extract and oil.

In a separate container mix all the dry ingredients: flour, baking powder, cinnamon and salt.

Add the egg mixture into the dry and stir until combined. Add carrots and raisins and stir to distribute.

Pour the mixture to two loaf trays or one round form and one loaf.

Bake for 45 to 50 minutes. Check with a cocktail stick.

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To make the frosting combine cream cheese and powdered sugar. Add yellow food colouring and orange zest if using.

Apply frosting only when the cake has cooled down. Store frosted cake in the fridge.

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Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

pickle soup

Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.

Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!

This recipe yields 4 yummy portions

pickle soup

Ingredients:

4 potatoes

2 carrots

1 parsnip

1 small piece of celeriac

1/2 cup single cream

6 pickles, processed or grated into a pulp

2 Tbsp butter

1 Tbsp tomato paste

to season:

1/2 tsp sweet paprika

1/2 tsp dried parsley leaf

1/2 tsp black ground pepper

salt to taste

pickle soup

Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.

Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.

While these are cooking, add paprika, parsley, ground pepper and salt.

In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.

Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.

In a glass mix cream with a tablespoon of the hot soup.

Take the soup off the heat and stir the cream mixture in.

pickle soup

Enjoy with a slice of bread or without.

 

 

 

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

carrot muffins

This is not exactly the carrots’ natural season anymore but they are still not expensive and since it’s still winter here, it will be nice to warm yourself up with some winter spices. If you want to feel a little bit Norwegian for a day, don’t skip the cardamom in the recipe or even increase it slightly. Its warming qualities are very much appreciated here.

I hope you like them and enjoy them with milk or coffee. Carrot cakes and bakes are always happy in the company of cream cheese, so you can make a very simple frosting by mixing some cream cheese with icing sugar until sweet enough to your taste and ice your muffins with that. Remember to wait for the muffins to cool before icing. In my house that usually means there are some muffins missing before I get to the icing stage. :)

This recipe makes 12 muffins.

carrot muffins

Ingredients:

DRY:

3/4 cup all purpose flour

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

a pinch of ground ginger

a pinch of ground cardamom

1 1/2 tsp baking powder

WET:

2 eggs

1/4 cup rapeseed oil

1/2 cup applesauce (you can use oil instead but I much prefer it with applesauce)

1 1/2 cup packed grated carrot (that’s around 200g or two and a half medium carrots)

carrot muffins

Preheat the oven to 180C/350F.

In a bowl mix all the dry ingredients: flour, sugar, salt, cinnamon, ginger, cardamom and baking powder. Once mixed well, add eggs, oil, applesauce and carrot. Stir with a spatula but only so that there are no more dry flour pockets, don’t continue mixing after that.

Line the muffin pan and fill 12 cases.

Bake for 30 -35 minutes. Check with a skewer or cocktail stick.

 

carrot muffins

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

eSAM_4202

This bread is because CARROTS. They are everywhere, really cheap and here in Norway they are often sold in huge 1,5kg bags so I always end up getting stuck with lots of carrots.

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Ingredients:

1/2 cup or 100ml lukewarm water

1/2 cup or 100ml milk

100g or medium carrot grated

3 Tbsp canola (rapeseed) oil

3 Tbsp honey

1 1/2 tsp salt

1 tsp ground coriander seeds

1/3 cup sunflower seeds

2 1/4 cup white flour

1 1/2 cup wholewheat flour

2 1/4 tsp dry instant yeast

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Method:

Put ingredients in your bread machine in order suggested by manufacturer’s instructions. Set for wholewheat program, large (if you have that option.) My bread machine heats the ingredients up a little bit first to avoid mixing fridge-cold milk with yeast. That’s an awesome feature but if you don’t have that just make sure the mixture of milk and water end up being tepid/lukewarm.

This bread freezes very well. I pop half of it into the freezer as soon as it cools down and take it out again once we’re done with the first half. It’s wonderfully full-bodied and moist.

 

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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