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Sometimes in my ordering of vegetables, for one reason or another, I end up with too much of a particular vegetable. I need to use it fast, so it doesn't spoil. I hate to throw anything away. It came from my mother. She used to say, "If we don't eat it for dinner, we eat it for breakfast." I say: if you don't eat it now, you'll see it in the soup. Anyway, I had to use a lot of carrots fast. Here are some good recipes that change the excess into real treats. Carrot Bread
Combine flour, salt, baking soda, baking powder and cinnamon. Beat eggs until light. Stir in sugar, oil, carrots, vanilla. Add dry ingredients, then nuts. Pour into greased pans. Bake at 350°F for 50 minutes. Makes 2 loaves. Dilled Carrot Salad
In a bowl whisk all ingredients except carrots. Adjust seasoning with salt and pepper. Grate carrots and stir into dressing and serve. Carrot Avocado Salad
Cut carrots into cubes. Cook carrots in a pot of boiling salted water until tender, 5 minutes. Drain and cool. Mix with cilantro, oil, lemon juice, garlic, salt and pepper. Peel and cut avocado into ½-in. cubes. Add everything together and combine. Serve cold. Carrot Stuff
Cream margarine and sugar. Add eggs, juice and dry ingredients. Blend in carrots. Place mixture into ungreased pan. Bake at 350°F for 30 minutes. Carrot Latkes
Combine all ingredients. Add salt and pepper to taste. Heat oil in skillet. Drop in tablespoons of batter and fry until golden. Drain on paper towels and serve. Published: Sunday, October 28, 2007
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You asked for a carrot cake recipe--ta-daaaa!
Hah! I've been on the search for the perfect carrot cake, and this one comes close--and it's another pareve dessert:
Moist Rich Carrot Cake
1 1/2 c. vegetable oil
2 c. sugar
3 eggs
2 c. sifted flour
2 t. cinnamon
2 t. baking soda
1 T. vanilla extract
1 t. salt
2 c. grated carrots
1 c. chopped pecans or walnuts (optional)
1/2 c. crushed pineapple, mostly drained
2 oz brandy (optional)
lemon-orange icing (optional).
1. Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with Pam and line with waxed paper, spray again.
2. Combine oil and sugar, beat well.
3. Add eggs, and vanilla extract, beat well.
4. Combine flour, cinnamon, salt, and baking soda. Add to sugar/oil mixture, beat well.
5. Add other ingredients, beat well and spread into cake pan.
6. Bake 50 min. to 1 hr., until toothpick inserted comes out clean.
7. This is a cake that really doesn't need icing. But if desired, here's a pareve alternative to the traditional cream cheese icing that works nicely:
1 lb. powdered sugar
1 stick pareve margarine
1/8 tsp. salt
lemon juice/orange juice or extract to taste
lemon/orange peel (optional)
nondairy creamer.
1. Soften margarine and beat until light.
2. Add powdered sugar and lemon/orange peel, salt; beat.
3. Add juice or extract and nondairy creamer in very small increments, beating until icing is smooth and creamy, and of spreading consistency.
(2) Eva 10/28/2007 3:35:00 PM
too much
Is nibbling on baby carrots harmful? Is it "too much"?
(3) Anonymous 10/28/2007 1:32:00 PM
"Too many Carrots"
How about a recipe for Carrot Cake?
Before arriving at Aish HaTorah Jerusalem, he received his B.A. in Business administration and his M.A. in education. While working at Aish he completed a chef’s course in Jerusalem.