Makes 8 to 10 servings.
INGREDIENTS
- 2cups sugar
- 1cup canola oil
- 4large eggs
- 2cups all purpose flour
- 2teaspoons baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1/2teaspoon salt
- 4cups finely grated peeled carrots
- 1cup walnuts, toasted, chopped maple-cream cheese icing
DIRECTIONS Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger and salt; beat until blended. Stir in carrots and walnuts. Divide batter between pans.
Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.
Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature.
When you’re cooking with veggies, don’t overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It’s delicious with or without frosting and great for parties.
Makes 12 servings.
INGREDIENTS
- 3 medium-sized carrots, peeled
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2 cups all-purpose flour
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2 cups sugar
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1 cup corn oil
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3 eggs, lightly beaten
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2 teaspoons vanilla
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1 cup chopped walnuts
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1 cup shredded coconut (sweetened variety)
- 3/4 cup canned crushed pineapple, drainedcream cheese frosting:
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4 ounces cream cheese, softened
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3 tablespoons butter, softened
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1 1/2 cups confectioners’ sugar, sifted
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1/2 teaspoon vanilla extract
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1 tablespoon lemon juice
DIRECTIONS 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
2. Grate the remaining carrot; reserve.
3. Preheat the oven to 350°F. Grease a 9×13-inch baking pan. Line the bottom with waxed paper and grease the paper.
4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree,grated carrot, walnuts, coconut and pineapple.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners’ sugar. Stir in the vanilla and lemon juice. Frost the cake.
Active time: 20 min Start to finish: 45 min
Makes about 13 cookies.
INGREDIENTS
- 1 1/8cups all-purpose flour
- 1teaspoon cinnamon
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1stick (1/2 cup) unsalted butter, softened
- 1/3cup plus 2 tablespoons packed light brown sugar
- 1/3cup plus 2 tablespoons granulated sugar
- 1large egg
- 1/2teaspoon vanilla
- 1cup coarsely grated carrots (2 medium)
- 1scant cup walnuts (3 oz), chopped
- 1/2cup raisins (2 1/2 oz)
- 8oz cream cheese
- 1/4cup honey
DIRECTIONS Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
After making this flavorful dressing
in the processor, we give it a whirl
in the blender for the smoothest texture. Crisp iceberg lettuce stands up best
to this thick dressing.
Active time: 10 min Start to finish: 15 min
Makes about 1 3/4 cups.
INGREDIENTS
- 1/2lb carrots (3 medium), cut into 1/2-inch pieces
- 1/4cup chopped peeled fresh ginger
- 1/4cup chopped shallot (1 large)
- 1/4cup seasoned rice vinegar
- 1tablespoon soy sauce
- 1tablespoon asian sesame oil
- 1/2cup peanut or vegetable oil
- 1/4cup water
DIRECTIONS Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.
With motor running, add peanut oil in a stream.
Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.
I made this for my son’s birthday today, I couldn’t decide between a coconut or a carrot cake so I combined the two by adding coconut to the carrot cake in place of the walnuts, I had to take the pix before cutting as there wouldn’t have been enough left to to make a photograph with, lol.
SERVES: 8
INGREDIENTS:
- 3 cups grated carrots
- 1/2 cup light brown sugar
- 1/2 cup raisins
- 2 eggs
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 coconut extract
- 1/2 cup crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon mace
- 1/4 teaspoon ground ginger
- 2/3 cup shredded sweetened coconut (plus a 1/2 cup to go on the icing)
(You’ll also need a batch of plain buttercream frosting to which you have added 1 teaspoon, or more, of coconut extract)
DIRECTIONS:
- In a medium bowl, combine grated carrots and brown sugar.
- Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F.
- Grease a 10 inch spring form cake pan, cut parchment to fit on bottom of pan, grease parchment as well as the pan sides and flour entire pan.
- Can be made in three 8 inch pans for a really tall cake.
- In a large bowl, beat eggs until light, gradually beat in the white sugar, oil,vanilla and coconut extracts.
- Stir in the pineapple.
- Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until no more dry flour may be seen.
- Finally stir in the carrot mixture and the coconut.
- Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
- Cool for 10 minutes before removing from pan.
- When completely cooled frost with butter cream frosting to which you have added the 1 teaspoon of coconut extract. Press the reserved coconut lightly into the sides of the frosted cake.
Not your average carrot cake! This is a recipe that I devised when I acquired a lot fresh garden carrots. It’s much lighter in fat than any carrot cake I know of and as well as using Splenda I skipped the pineapple to reduce the sugar content as much as possible. The walnut amount in minimal and nuts have heart healthy fat. Using fizzy soda not only adds some flavor but also helps to leaven the cakes.
MAKES: 6
INGREDIENTS:
- 1 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 3/4 cup Splenda sugar substitute (can use up to a cup if you like it sweeter)
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2/3 cup chopped walnuts
- 2 cups grated carrot
- 1/4 cup walnut oil
- 1/2 cup egg whites (or 2 lg eggs)
- 3/4 cup Sprite Zero (or Diet 7-UP)
DIRECTIONS:
- Preheat oven to 325 F
- In a small bowl mix baking soda and applesauce into a fluffy mixture, set aside.
- In large bowl mix flour, Splenda, baking powder, cinnamon, nutmeg, ginger and salt, mix well with a spoon.
- Stir into the dry mix the walnuts and carrots
- Mix the eggs and oil together, blending very well with a fork.
- Add to the bowl with the dry ingredients along with the applesauce mixture.
- Stir well and add in the Sprite Zero.
- Mix until evenly moistened.
- Spoon mixture into mini angel food pans that have been sprayed with a non stick vegetable spray.
- Bake at 325 degrees F for 30 minutes or until toothpick comes out clean.
- Cool in pans for 5 mins then carefully twist the cakes without lifting at all to loosen them. When they are all turning well carefully remove them to a cooling rack to finish cooling completely.
Gah Yan Tsui writes, via gourmet.com: “I recently enjoyed a delicious lunch at Aquavit in New York City. Marcus Samuelsson makes an incredible mussel and carrot soup. Would it be possible to acquire the recipe?”
This soup tastes much better when made with fresh carrot juice. If you don’t have a juicer, you can get some at your nearest natural foods store.
Active time: 30 min Start to finish: 45 min
Makes 6 servings.
INGREDIENTS
- 2tablespoons olive oil
- 2shallots, finely chopped (1/2 cup)
- 1/4cup finely chopped peeled fresh ginger
- 4garlic cloves, chopped
- 2teaspoons curry powder
- 1cup dry white wine
- 2(3-inch) fresh tarragon sprigs
- 3lb mussels (8 dozen; preferably cultivated), scrubbed well and beards discarded
- 1cup chicken stock or low-sodium chicken broth
- 3cups fresh carrot juice
- 2(8-oz) bottles clam juice
- 1/3cup fresh lime juice
- 1tablespoon sour cream
DIRECTIONS Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook shallots, ginger, garlic, and curry powder, stirring, until shallots are golden, about 2 minutes. Stir in wine, tarragon, and mussels and cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.
Whisk lime juice into sour cream in a small bowl. Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper. Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).
Wolf Blitzer’s family serves this moist, not-too-sweet Bundt cake as a side dish. A warm slice would also be delicious for breakfast. Use the large holes of a box grater to prepare the carrots.
Makes 8 to 10 servings.
INGREDIENTS
- 2 cups all purpose flour
- 1teaspoon baking soda
- 3/4teaspoon salt
- 3/4teaspoon ground cinnamon
- 1/2teaspoon ground allspice
- 1cup (packed) golden brown sugar
- 1cup (2 sticks) unsalted margarine, room temperature
- 4large eggs
- 2cups (packed) coarsely grated peeled carrots
- 3tablespoons fresh lemon juice
- 2teaspoons grated lemon peel
DIRECTIONS Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar and margarine in large bowl until well blended. Beat in eggs. Add sifted dry ingredients; beat until blended. Stir in carrots. Beat in lemon juice and lemon peel. Transfer batter to prepared pan.
Bake carrot ring until tester inserted near center comes out clean, about 40 minutes. Cool carrot ring in pan on rack 15 minutes. Turn ring out onto platter and serve warm. (Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. Rewarm in 350°F oven 10 minutes before serving.)
Active time: 20 min Start to finish: 50 min
Makes about 3 cups.
INGREDIENTS
- 3tablespoons fresh lemon juice
- 2tablespoons sugar
- 1/2teaspoon salt
- 1/4teaspoon ground cumin
- 1/8teaspoon cayenne
- 1lb carrots, cut into julienne strips (4 cups)
- 1/2cup thinly sliced soft dried mission figs (6)
DIRECTIONS Whisk together lemon juice, sugar, salt, cumin, and cayenne in a large bowl until sugar and salt are dissolved. Add carrots and figs and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until carrots are wilted, about 30 minutes.
“Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris,” writes Fanny Carroll of Eugene, Oregon. “She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. It’s nice that the dishes I learned as a girl are enduring favorites in my own family. I still make the carrot and rice soup for my daughter Eileen.”
A colorful soup that’s smooth and rich.
Makes 6 to 8 servings.
INGREDIENTS
- 2bacon slices, chopped
- 1small onion, chopped
- 1/4cup long-grain white rice
- 6cups canned low-salt chicken broth
- 4cups sliced carrots (about 6 large)
- 1/2teaspoon sugar
- pinch of ground nutmeg
- 1/4cup whipping cream
- chopped fresh parsley
DIRECTIONS Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté until beginning to soften, about 3 minutes. Add rice and stir to coat. Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.
