Chili
Con Carrot Dip
INGREDIENTS:
1/2
c Carrot; Diced
1/2 c Yellow Onion; Diced
2 ts Dried Parsley; Crushed
1 tb Chili Powder
2 c Sour Cream
1 ts Cumin; Ground
1 tb Dijon Mustard
2 tb Fresh Parsley; Chopped, OR
PREPARATION:
Combine
all of the ingredients, blending thoroughly.
Cover and chill. Makes about 3 cups of dip
SUGGESTED DIPPERS: Brussels Sprouts, Salami,
Cocktail Rye Bread. 6 servings
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Carrot
Coffee Cake
INGREDIENTS:
4
eggs
1 1/2 cups (375mL) brown sugar
3/4 cup (175mL) vegetable oil
2 cups (500mL) all-purpose flour
2 tsp (10mL) baking powder
1/2 tsp 2mL) baking soda
1 tsp (5mL) ground cinnamon
1/4 tsp (1mL) each of ground nutmeg and salt
2 cups (500mL) finely grated carrots (packed
into measuring cup)
3/4 cup (175mL) chopped walnuts
3/4 cup (175mL) crushed drained pineapple
PREPARATION:
1.
Beat eggs with sugar in a large bowl with an
electric mixer until
light. Beat in oil.
2. In another large bowl combine or sift flour
with baking powder, baking
soda, cinnamon, nutmeg and salt. Stir flour
mixture into egg mixture
until just combined. Stir in carrots, nuts and
pineapple. Spoon
into a buttered 2L (8 cup) loaf pan that has
been lined with parchment
paper. Or use a well buttered tube pan.
3. Bake in a preheated 350F(180C) oven 50 to 60
minutes or until tester comes out clean. Cool 10
minutes. Remove from pan.
Ice
or drizzle it with cream cheese frosting.
Blend
4oz/125g cream cheese with 1/4 cup/50mL butter
until
smooth. Beat in 2 cups/500mL sifted icing sugar
and 1 tbsp/15mL vanilla
paste. If you are drizzling, add milk to
frosting. 12 servings
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Carrot
Cookies with Orange Icing
INGREDIENTS:
1
cup shortening
3/4
cup sugar
1
egg
1
cup cooked, mashed carrots
1
teaspoon vanilla extract
2
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon salt
Orange
Icing, below
PREPARATION:
Beat
shortening; gradually add sugar, beating until
light and fluffy. Add egg, carrots and vanilla,
beating well after each addition. Sift together
dry ingredients; stir into carrot mixture and
mix well. Stir in chopped nuts, if using. Drop
by tablespoonfuls onto greased baking sheets.
Bake at 350° for about 20 minutes. Transfer
cookies to racks to cool.
Ice cookies with Orange Icing while still warm.
Orange
Icing
Juice
of 1/2 orange (3 to 4 tablespoons)
grated
rind of 1 orange
1
tablespoon butter
1
1/4 cup sifted confectioners' sugar
Combine
juice and orange rind with butter; stir in
sifted confectioners' sugar until desired
spreading consistency is reached. Add more juice
or confectioners' sugar as needed.
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Chocolate
Carrot Cake
INGREDIENTS:
1 cup (4 oz.) coarsely chopped pecans
1 cup (2 sticks) butter, softened
1-1/4 cups granulated sugar
3/4 cup brown sugar
4 eggs
1 Tbs. vanilla
2-1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots (from 5 or 6 pared
medium carrots)
2/3 cup semisweet chocolate chips
Ingredients for Cream Cheese Frosting:
12 oz. (1-1/2 8-oz. pkgs.) cream cheese,
softened
1/4 cup (1/2 stick) butter, softened
1/2 tsp. cinnamon
2 cups powdered sugar, sifted
1 tsp. vanilla
1 Tbs. milk, as needed
PREPARATION:
Prepare the cake: Grease and flour two
(9-inch) round cake pans or a 9-by-13-inch pan.
Preheat the oven to 350 degrees.
Toast the pecan pieces in a frying pan over
medium-low heat, stirring frequently, until they
begin to color and become fragrant, about 7
minutes. Pour out of the pan and set aside.
In the large bowl of an electric mixer, beat
the 2 sticks of butter, gradually adding the
granulated sugar and the brown sugar. Beat in
the eggs, one at a time, and the tablespoon of
vanilla.
Sift together the flour, cocoa powder, baking
powder, baking soda and 1 teaspoon of cinnamon.
Add to the egg mixture, beating until smooth.
Stir in the carrots, chocolate chips and pecans.
Pour into the prepared pan(s) and bake 35 to 45
minutes for two round pans or 40 to 50 minutes
for a 9-by 13-inch pan. Cool completely before
frosting.
Prepare the frosting: In the small bowl of
the electric mixer, beat together the cream
cheese and the 1/2 stick of butter. Beat in the
1/2 teaspoon of cinnamon and the powdered sugar,
adding the teaspoon of vanilla part way through.
Add a bit of milk as needed for spreading
consistency. Serves: 12
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