What can I do with carrots?

chocolate moose

Tue, Apr 21 2009, 10:31 am

Yunchy Challah

Rainbow bread
10 cups flour
8 T sugar
4 tsp yeast
2 tsp Kosher salt
4 eggs
8 T oil
1 cup pureed spinach
1 cup pureed carrots
1 cup pureed beets
1 cup water
2 eggs

Ya need four mixing bowls for the four separate colors.

Combine 2 1/2 cups flour, 2 T sugar, 1 tsp yeast and 1/2 tsp salt in each bowl. Add one egg and 2 T oil to each bowl. Add spinach to the first bowl, carrots to the 2nd, beets to the third, and the water to the fourth. Stir. Knead. Let rise. Punch down and shape each into strands to braid four loaves or balls to smish together into four loaf pans.

Let rise for an hour. Make egg wash with the additional two eggs and water and brush tops and sides of the loaves with it. Bake for 30 minutes at 350 or until brown.

CARROT GINGER soup

Peel and cut up a package of carrots. Sautee in 2 T oil along with two cut up stalks of celery, a big zucchini, and two onions.

Add a big chunk of ginger or 1 T ground ginger or both, if you like a zingy soup. Add 6 cups of water and bring to boil. Let simmer 20 minutes or until all veggies are tender.

Add 1/2 cup rice (leftover is okay) and 1 cup milk or soymilk. Let simmer another ten minutes and puree with blender and add 1/4 tsp salt and pepper to taste. Serve, eat, and enjoy!

CARROT PUFF (KUGEL)
2 lbs. (bags) carrots, peeled & cut up
½ cup melted margarine
1 cup sugar
3 tablespoons flour
1 tsp baking powder
1 tsp vanilla extract
3 eggs

Cook carrots until tender; drain & mash. Add other ingredients and bake in 2 qt casserole dish for 30 minutes.

egam

Tue, Apr 21 2009, 3:18 pm

CARROT CAKE

• 1 c Vegetable oil
• 1 c Sugar
• 1 c Brown sugar
• 4 Egg
• 2 c Flour
• 2 ts Cinnamon
• 2 ts Baking soda
• 1/4 ts Salt
• 2 c Carrots grated ( I process them in food processer with the blade)
• 8 oz Pineapple; crushed , can
• 2 tb Pineapple juice - reserved
• 3/4 c Pecans; chopped fairly fine (optional)

1. In your mixer, combine first 4 ingredients in the largest bowl.
2. Sift together the flour, cinnamon, baking soda and salt. Mix into liquid ingredients. Stir in the carrots, pineapple with the juice you set aside and the nuts.
3. Pour into prepared buttered 9 x 13 cake pan or 9 - 10" springform pan. Bake at 350 degrees until toothpick inserted in center of cake comes out clean. It takes about an hour.

FROSTING
• 6 oz Cream cheese; softened (or parve cream cheese)
• 1 ts Vanilla
• 3/4 c Powdered sugar
• 2 tb Milk (or soy milk)

1. Combine cream cheese, butter and vanilla in your mixer using the small bowl.
2. Beat in the powdered sugar alternating with milk.

You can skip frosting. Cake comes out very moist. You can easy substitute half of flour to ww, nobody will notice.