This year, I grew an abundance of carrots. I grew them in the multi-sowing pattern: three seeds in one hole. If you’re like me, you’ve been taught since your first steps in the garden to either drop one seed in the hole or (since this is carrots), scatter them and when they start to grow, thin out the weaker seedlings to give the carrot lots of room to grow.
Well, that’s not how Charles Dowding does it, and I’ve been watching his videos and following him for almost two years. He puts three seeds in and grows carrots (and other vegetables, such as onions) in clumps.
My experience with this has been extremely interesting.
I can’t say these deformed characters were the result of multi-sowing or the organic seeds I had sown. However, these are the most interesting carrots I’ve ever grown. My onions sown with this method grew normally.
More on this multi-sowing method and Dowding in a future post. This post is about carrot cake.
I pulled the last of the carrots from the garden on December 14th, the day before temperatures were predicted to drop below -10 Celsius.
I’ve made this recipe several times, starting in 2017. I found the original on the Internet and tweaked it to my tastes. The original didn’t include raisins, but I love raisins.
I’ll be honest, when I look at carrot cake, nothing in my body says, “Oh. Lovely. That looks so delicious.”
Then I take a bite, and my taste buds ignite with excitement, and I love this cake.
Carrot Cake
In a sauce pan
- melt 1 1/4 cup butter
In a small bowl, shred
- enough carrots to make three cups – that’s about 4 carrots average size
In a small bowl, mix
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
Diane McGyver 