LCBO Food & Drink Autumn 2021

Organic- and sustainability-

MARKET SHARE

focused markets

Eating seasonally while supporting lo- cal doesn’t come any easier than visit- ing a farmers’ market, especially when you can meet the maker behind those delicious treats. These worth-the-drive markets are focused on organic foods or goods that are cultivated from sustainable agricultural practices. Dufferin Grove Organic Farmers’ Market, Toronto (Open year-round, Thursdays) Ottawa Organic Farmers’ Market (Open year-round, Saturdays) Perth Farmers’ Market (Open May to October, Saturdays) Welland Farmers’ Market (Open year-round, Saturdays) – Renée S. Suen

APPLE-CARROT CAKE WITH PUMPKIN SPICED ICING

You don’t even need a mixer to make this super-moist loaf—a fork does the job nicely. Unlike most quick breads, this one is butter-based, which ups the fla- vour quotient. The spices in our easy icing dress it appropriately for Thanksgiving weekend, or slice it any time for the perfect autumn breakfast. 2 cups (500 mL) grated carrot 1 apple, preferably Royal Gala, peeled 2 1/2 cups (625 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1 tsp (5 mL) salt 1 tsp (5 mL) cinnamon 1 tsp (5 mL) nutmeg 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) melted unsalted butter 3/4 cup (175 mL) milk

2 eggs 1 tsp (5 mL) vanilla PUMPKIN SPICED ICING 1 1/4 cups (310 mL) sifted icing sugar 2 tsp (10 mL) pumpkin pie spice 1/2 cup (125 mL) unsalted butter,

5 For the icing, in a bowl, whisk icing sugar with spice. Place butter in a separate bowl and beat with an electric mixer on low speed just until creamy. Add vanilla. Cut cream cheese into 4 pieces. Beat into butter using low speed, 1 piece at a time, just until incorporated (beating too much will cause thinning). Add about one-third of the icing sugar mixture and beat on low just until mixed in, scraping sides of bowl and beaters occasionally. Gradually beat in remaining icing sugar mixture just until smooth. If too thin, beat in a little more icing sugar. Cover and refrigerate for about 1 hour before spreading on cake. Add more natural goodness, if desired, with a scattering of crisp apple chips—sold in bags in the chip section of grocery stores.

whisk sugar with melted butter until mixed. Whisk in milk, then eggs and vanilla. Using a fork, stir in grated apple, then carrot until evenly distributed. Pour into dry ingredients and fold together just until no streaks of flour remain. Mixture will be very thick. Turn into prepared pan and spread out as evenly as possible. 4 Bake in centre of preheated oven for 65 to 70 minutes, until a cake tester inserted in centre comes out clean. Re- move to a cooling rack. Run a thin-bladed knife around edges of cake. Leave in pan to cool for 20 minutes, then turn out of pan and place back on rack to cool completely. Store at room temperature, covered with a tea towel, and leave overnight before icing. For longer storage, place in a sealed container or freeze.

room temperature 1/2 tsp (2 mL) vanilla

1 block (250 g) regular cream cheese, room temperature

1 Preheat oven to 350°F (177°C). 2 Oil or spray a 9 x 5-inch (2 L) metal loaf pan. Grate apple and measure out 3/4 cup (175mL). When measuring carrot and apple, do not pack down. Squeeze measured apple using your hands to re- move as much liquid as you can. 3 In a bowl, whisk flour with baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in the centre. In a large bowl,

Serves 8

52

AUTUMN 2021 FOOD & DRINK