Carrot Recipes

Carrot Soup with North African Spices

You can vary the recipe by using butternut squash or sweet potatoes in place of the carrots, or use a combination of two, or all three!

4-5 cups vegetable stock
1 tbs. olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 lbs. carrots, thinly sliced
1 medium potato, thinly sliced
2 tsp. fresh grated ginger root
2 tsp. whole cumin seed
1 tsp. ground coriander
salt
cayenne pepper
½ c. orange juice
½ c. cream or crème fraiche
2 tbs. chopped cilantro

Heat oil in a soup pot and add onion, cumin seed and a few pinches of salt. Cook 5 minutes, then add garlic, ginger, coriander, and a few pinches of cayenne. Cook 5 minutes more, adding a little stock if the mixture sticks to the pot. Add the carrots, potato, 1 tsp. salt and 4 cups stock. Bring to a gentle boil, and simmer until vegetables are tender, 15- 20 mins. Puree soup in a blender or food processor and return to the pot. Add orange juice, and thin with more stock to the desired consistency. Add salt and cayenne pepper to taste. Stir in cream or crème fraiche and cilantro just before serving. Makes 8-10 cups.

Recipe adapted from Fields of Greens by Annie Sommerville

Carrot Cake with Honey Cream Cheese Frosting

2½ c. whole-wheat pastry flour
2 tsp. ground cinnamon
½ tsp. salt
½ tbs. baking soda
3 eggs
½ c. canola oil
1 c. milk or buttermilk
½ c. maple syrup
2 tsp. vanilla extract
2 c. grated carrots
½ c. raisins
½ c. toasted shredded coconut
1 c. chopped walnuts

Preheat oven to 350 degrees. Combine the flour, cinnamon, salt and baking soda in a medium sized bowl. In a large bowl, beat the eggs, then add the oil, milk or buttermilk, maple syrup and vanilla. Add the flour mixture to the oil mixture. Add the carrot, raisins, coconut and walnuts and stir until just combined. Divide batter into 2 well-oiled 9-inch cake pans, and bake for 50-60 minutes, until fork inserted into the middle comes out clean. Let cool 10 minutes and then remove from he pans and let cool completely on wire racks.

To make the frosting:
½ c. butter, room temperature
16 oz. cream cheese, room temperature
¾ c. honey
2 tsp. vanilla extract
1 pint heavy cream

In a medium sized bowl, cream the butter and cream cheese with an electric mixer until smooth and fluffy. Add the honey and vanilla and beat, scraping down the sides once or twice. In a separate bowl, beat the heavy cream on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread a thick layer on one of the cake layers. Place the unfrosted layer on top, and spread another thick layer of frosting on the top and sides of the cake. Serves 8-10.

Recipe adapted from The Kripalu Cookbook by Atma JoAnn Levitt