Carrots: 500g, peels (it can be grated carrot with everything and peel)
Vegetable oil: 400ml
Cane sugar: 500g
Baking soda: 10g
Ground cinnamon: 10g
Stale bread: 400g
Eggs: 225g
Fine salt: 4g
Carrots: 2 pieces of carrot to make slices
Cane sugar: 200g
Cinnamon: 5g
Lukewarm water: 100ml
A simple recipe from Refettorio Mérida in Mexico, featuring ingredients that would otherwise end up wasted, like leftover bread and carrot peels
"Preparing food generates a feeling of wellbeing in the body and soul. It is a way of telling our guests and ourselves 'I care about you and I want to show it with a delicious dish'. That makes cooking an act of love," says Jesus Eduardo Canche, Executive Chef at Refettorio Mérida.
How to make carrot bread
Blend the bread to a powdery consistency and strain to make sure there are no whole pieces left.
In the mixer add the egg to start beating at a medium speed and add the sugar little by little.
In a container add all the powdered ingredients (baking soda, cinnamon, bread crumbs, salt).
Once you have obtained a fluffy mixture of egg and previously beaten sugar, reduce the speed and add the powder mixture in the form of rain. Then add the carrot peel to incorporate into the mix.
Then pour the oil in the form of a thread until a homogeneous mixture is obtained.
In a 30cm mould add a splash of oil and spread all over its parts to prevent it from sticking. Add the mixture to the previously oiled mould and bake at 160°C for 40 minutes.
After the time has elapsed to verify that it is ready, insert a toothpick into the centre of the bread, if it comes out clean, the bread is ready. Let cool and unmould it.
In a pot, add the sugar for the caramel until it starts to melt, add the cinnamon and then the water.
With the help of a mandolin, make simple carrot slices.
Varnish the bread with the caramel with the help of a brush and stick the carrot slices on the bread and finally cover the caramel slices with the remaining caramel.
