Carrot Cake!
My Opinion
Carrot cake is my mom's favorite dessert. She avoids eating sugar and gluten, so this is the best recipe for her. When I first heard about this dessert, I was a bit worried if I was going to like it because I am very picky. When I tasted it, I was amazed by the flavors, especially the cinnamon. What the most surprising thing about this dish was that there was no sugar added to the cake. The carrots were already so sweet that we did not need to put any sugar. Carrots can be used in so many different ways! Also, they have several health benefits. They're weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health. It was really fun grating the carrots because it required a lot of hard work!
According to my research, sugar may be responsible for more biodiversity loss than any other crop. Due to its destruction of habitat to make way for plantations, its intensive use of water for irrigation, its heavy use of agricultural chemicals, and the polluted wastewater that is routinely discharged in the sugar production process.
Fun Facts
- The carrot is in the top 10 of most economically important global vegetable crops.
-The carrot is a root vegetable with the most commonly eaten part being the taproot.
-The carrot is usually orange in colour although purple, red, white, and yellow varieties also exist.
Directions
- Preheat the oven to 350°F and grease the baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
-In a separate bowl, whisk together the almond milk, vanilla, and oil.
-Mix the dry ingredients into the bowl with the wet ingredients.
-Fold in the carrots and stir until just combined.
-Bake for 30 to 40 minutes or until a toothpick inserted comes out clean.
Total Time: 1 hour
Research Url: https://www.thoughtco.com/effect-of-sugar-on-the-environment-1204100