RECIPE: Carrot, Zucchini, Pistachio Cake (GF)

Veggie box: meal 2

Okay, so I decided to hop on the baker train and try a cake for the second dish I made using produce from the $35 market veggie box. I am NOT a baker, I don’t like the rules but I fucking love carrot cake so here we are. Also, baking is quite meditative because you really gotta be present with the task at hand. The baking of this cake expanded over 2 days because you have to let the cake fully cool before you can ice it and I was making 2 other recipes at the time and baby girl doesn’t want to rush the process (we’re learning to slow down, remember?).

Here are some things to note before we proceed:

• This is not my recipe, I am sharing the recipe from here

• So turns out this makes 2 cakes, so you can either do what I did and make two and stack them OR you can ½ the whole recipe and just make 1

• I will be honest, this cake cost me so much money to make, pistachio prices are no joke

• You need to be precise with measurements, otherwise baking flops and I promise you, you don't want to be wasting all these ingredients on a cake you cant even end up eating ($$$!)

• I learned that allspice is a berry, not a spice mix!!! I found the berries whole at my local bulk foods store and ground them in my mortar and pestle (FUN!)

You’ll need:

1 Mixing Bowl

2 8" round cake pans or 1 9×13 cake pan

1 fine mesh strainer

For the Cake: