I love carrots…don’t you?
These are some old pictures from years ago when we harvested our first round of home grown carrots. They are tasty, fresh and flavorful when they are plucked right out of the earth in your own back yard! I seem to eat baby carrots almost daily for their crunch and while they are good… they are not as good as these. If you have not tried them home grown you are missing out!
In the spirit of all things carrots: here are a few of my favorite recipes for you to enjoy (home grown or not)!
- Honey Roasted Carrots can be found HERE
- Another twist on Roasted Carrots can be found HERE
- Veggies & Dip HERE
Grandma Lil’s Carrot Cake
Cake
Ingredients:
1 1/2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 cups grated, raw carrots
15 oz can crushed pineapple {drained}
1/2 cup raisins {chopped}*
1/2 cup chopped nuts {such as walnuts}*
Directions:
Preheat oven to 350 degrees. Mix together sugar, oil & eggs. Sift flour, baking powder, baking soda, salt and cinnamon. Combine with wet ingredients. Add carrots, pineapple, *raisins & *nuts. Blend. Turn into 3 greased and floured 9 inch layer pans or one 13×9 inch baking pan. Bake at 350 for 35-40 minutes and cool on wire racks. *nuts and raisins are optional {I usually make it with out them}.
Frosting
Ingredients:
1/2 cup butter {1 stick}
8 oz cream cheese
1 tsp. vanilla
1 pound powdered sugar
*nuts {chopped} & orange rind {grated}
Directions:
Combine butter, cheese, vanilla & cream well. Add sugar gradually, beating well.
*Nuts {chopped} & orange rind {grated} may be added for garnish- if desired.
Spring is a great time to eat your carrots {after all the Easter Bunny sure loves them}!
