Carrot Loaf Ingredients:
1 large egg.
1 ½ cups of flour.
1 cup of shredded carrots.
½ cup of white sugar, granulated.
½ cup of brown sugar, packed.
½ cup of vegetable oil.
½ cup of chopped nuts.
½ cup of raisins.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder. Directions:
Stir together the flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.
Combine the two mixtures, then add the chopped nuts and raisins.
Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).
Bake at 350°F for about 60 minures, until a toothpick comes out clean.
Allow to cool for 15 minutes.
Store in an airtight container overnight.
Serve as desired.
Moroccan Carrot Salad Ingredients:
2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive. Directions:
Bring a pan of water to the boil.
Add the carrotts and cook until tender and then rinse them with cold water.
Drain the carrots and mix with the olives and radishes.
Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.
Pour the marinade over the carrot, olives and radishes and serve.
Low Fat Carrot Cake Ingredients:
CAKE:
3 medium eggs.
2 cups of grated carrots.
1 ¼ cups of unbleached all-purpose flour.
1 cup of whole wheat flour.
1 cup of unsweetened apple sauce.
¾ cup of packed brown sugar.
½ cup of vegetable oil.
½ cup of raisins.
½ cup of walnut pieces.
2 teaspoons of baking powder.
2 teaspoons of cinnamon.
1 teaspoon of pure vanilla extract.
1 teaspoon of baking soda.
¼ teaspoon of nutmeg.
FROSTING:
5 oz of cream cheese.
1 ½ cups of icing sugar. Directions:
In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.
Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.
While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.
Once the cake is cooked, allow to cool then add the frosting.
Comestible Carrot Recipes
Carrot Loaf
Ingredients:
1 large egg.
1 ½ cups of flour.
1 cup of shredded carrots.
½ cup of white sugar, granulated.
½ cup of brown sugar, packed.
½ cup of vegetable oil.
½ cup of chopped nuts.
½ cup of raisins.
1 teaspoon of cinnamon.
½ teaspoon of baking soda.
¼ teaspoon of salt.
¼ teaspoon of baking powder.
Directions:
Stir together the flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.
Combine the two mixtures, then add the chopped nuts and raisins.
Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).
Bake at 350°F for about 60 minures, until a toothpick comes out clean.
Allow to cool for 15 minutes.
Store in an airtight container overnight.
Serve as desired.
Moroccan Carrot Salad
Ingredients:
2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.
Directions:
Bring a pan of water to the boil.
Add the carrotts and cook until tender and then rinse them with cold water.
Drain the carrots and mix with the olives and radishes.
Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.
Pour the marinade over the carrot, olives and radishes and serve.
Low Fat Carrot Cake
Ingredients:
CAKE:
3 medium eggs.
2 cups of grated carrots.
1 ¼ cups of unbleached all-purpose flour.
1 cup of whole wheat flour.
1 cup of unsweetened apple sauce.
¾ cup of packed brown sugar.
½ cup of vegetable oil.
½ cup of raisins.
½ cup of walnut pieces.
2 teaspoons of baking powder.
2 teaspoons of cinnamon.
1 teaspoon of pure vanilla extract.
1 teaspoon of baking soda.
¼ teaspoon of nutmeg.
FROSTING:
5 oz of cream cheese.
1 ½ cups of icing sugar.
Directions:
In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.
Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.
While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.
Once the cake is cooked, allow to cool then add the frosting.