Thursday the 23rd is the September Equinox. On the Equinox, the hours of day and night are roughly equal. Following the Equinox, the days will become longer than the nights or the nights longer than the days, depending on where you live. If you live in the northern hemisphere, you’ll be celebrating the Autumn/Fall Equinox so your daylight hours will slowly decrease as nights become longer. For those of us in the southern hemisphere, we are celebrating the Spring Equinox so our hours of daylight will slowly increase and the days become longer as we head towards the Summer Solstice.
After grating too much carrot for a recipe, I decided to use the extra carrot to make something for the Spring Equinox. I’ve always wanted to make carrot cornbread or a cornmeal carrot cake so I decided to play around with some of my cornbread recipes and my previous Easter Bunny Cupcake recipe. With some trepidation I baked my carrot and cornmeal concoction in a loaf pan and hoped for the best. Thankfully the cake turned out to be sweet and moreish – perfect for the Spring Equinox!
Carrot and Cornmeal Cake
1/2 cup cornmeal
1/2 cup flour, sifted
1 teaspoon baking powder, sifted
1/4 teaspoon sea salt
2 tablespoons sugar
1/2 cup milk
1 egg, room temperature
30g (2 tablespoons) butter, melted
1 tablespoon maple syrup
1/2 cup grated carrot
Preheat the oven to 180C / 350F.
Line a medium sized loaf pan with baking paper.
Mix together the cornmeal, flour, baking powder, salt and sugar in a large bowl.
In a separate bowl, whisk together the milk, egg, melted butter and maple syrup.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Stir in the grated carrot.
Pour into prepared pan.
Bake for 30 – 40 minutes or until a toothpick inserted into the centre comes out clean.
Allow to rest for 10 minutes.
Remove from pan and place on a wire rack to cool completely.