Carrot Cake in a Jar – Culture Your Carrots! 🥕
In a Jar
I have glass jars everywhere in my house, and I have lots of cultured foods in many of them. I'm always looking for new recipes and jars to make my cultured foods in. This is an unusual recipe as it combines fruit and veggies in my favorite jar that looks like a pot. This carrot recipe is a family favorite, created by my daughter Maci. I love to make it in the springtime around Easter. I think carrots taste and smell like spring and this recipe will knock your socks off!! It's not like any of my other cultured veggie recipes and it really does taste like carrot cake. If you have picky eaters in your house, you need to try this one on them - it's crazy good! The combination of apples, dates, carrots, cinnamon, cloves, walnuts, and a splash of vanilla is heavenly. Not only does it taste spectacular, but the health benefits are something you'll want to know about. Carrots are powerful food - like medicine - and I can think of no better way to consume them than to culture them! You'll love this recipe. Its uniqueness will become a springtime favorite.
Carrots and Cardiovascular Disease 🥕
A ten-year study, done in the Netherlands, tested different fruits and vegetables based on their color, be it white, red/purple, and orange/yellow. The color can indicate the presence of certain nutrient compounds. Those vegetables in the orange/yellow group had the most anti-cardiovascular-disease benefits. In particular, vegetables with deep orange hues (like carrots) showed the greatest benefit. Surprisingly, carrots were found to be the single most risk-reducing of all the vegetables tested. Those in the study were tracked for ten years. Participants had their food consumption checked and their risk reduction was analyzed. What was really surprising was participants who ate the least amount of carrots saw the least risk reduction, although they still experienced a reduced risk of heart disease. Those who ate the most carrots saw a reduction of about 32%!1
Carrots and Cancer 🥕
Research has been conducted in the area of colon cancer and the consumption of carrots. Many of the participants drank 1.5 cups of fresh carrot juice. The data is very encouraging and has shown that carrot extracts have the ability to inhibit the growth of colon cancer cells. The polyacetylenes found in carrots (especially falcarinol) have been specifically linked to this effect.2
One medium carrot, or ½ cup of chopped carrots, is considered a serving size. Carrots are an excellent source of vitamin A and one carrot will provide 113% of the average adult's needs for the day. They also provide 10% of our daily needs of vitamin C, and B vitamins, per serving.
Check out the recipe and find a new way to culture fruits and veggies.
Cultured Carrot Cake in a Jar
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
- Combine the carrots, apples, dates, and walnuts in a bowl and stir to mix.
- Add the nutmeg, cloves, cinnamon, salt, and vanilla and stir until evenly incorporated.
- Transfer the mixture to a jar and sprinkle it with the starter culture. Then fill the jar with filtered water, leaving 2 to 3 inches of headspace to let the veggies bubble and expand as they ferment.
- Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 to 3 days. When it’s ready, the carrots and apples should still be firm but a bit tart.
- Check the mixture every day to make sure the carrots and apples are fully submerged. If they have risen above the water, simply push them down so they are fully covered again. If white spots of yeast have formed on any unsubmerged pieces, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and carrot or apple pieces it’s on and push the rest back under the water.
- When the mixture is done fermenting, place it in the refrigerator
- Purup S, Larsen E and Christensen LP. Differential Effects of Falcarinol and Related Aliphatic C17-Polyacetylenes on Intestinal Cell Proliferation. J Agric Food Chem. 2009 September 23; 57(18): 8290—8296. 2009.
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