Brown Sugar Carrot Bread

Brown Sugar Carrot Bread

Click here for a printable recipe
Recipe courtesy Mark Bittman

This is a deliciously moist, dense quick bread, but there are a few things I will do differently next time.  First I think I might lighten up the texture of the bread a little.  Mark used a combination of 1 ¼ cups all-purpose, ½ cup whole wheat, and ¼ cup course wheat bran, and I used a cup each of all purpose flour and white whole wheat flour.  Next time I think I might cut the whole wheat flour back to 1/2 cup.  I thought the orange zest was a little too dominant, so I suggest you eliminate it altogether.  Lastly, 1 teaspoon of salt seemed a bit much; 1/2 tsp is perfect.   The recipe didn't include them, but I added 1 cup raisins to the batter.

Makes: 1 loaf

4 tablespoons (1/2 stick) cold butter, plus butter for the pan2 cups all-purpose flour 1 cup brown sugar (golden or dark)1 ½ teaspoons baking powder½ teaspoon baking soda1 teaspoon salt (I recommend 1/2 tsp)¾ cup almond milk1 tablespoon grated orange zest (I recommend you eliminate this)1 egg1 cup grated carrots½ cup sliced almonds
1 cup raisins

1. Heat the oven to 350d F. Grease a 9 x 5-inch loaf pan with butter or spray with cooking spray. (I suggest you use a smaller loaf pan...the bread comes out much nicer and cooks up perfectly).

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the grated carrots, raisins and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

Rustic Spicy Carrot Spread

Rustic Spicy Carrot Spread
Adapted from this recipe
Makes about 1 cup

• 10 oz carrots, cut into thick sticks/wedges
• 1 Tbsp maple syrup
• 2 Tbsp tahini
• 1 1/2 tsp extra virgin olive oil
• 1/2 tsp cumin
• 1/4 tsp salt
• pinch of ground cayenne pepper

Pre-heat oven to 425 degrees. Coat carrots with maple syrup and roast for 20 minutes until tender.
Allow to cool. Place roasted carrots, and remaining ingredients into food processor/blender and puree.
Enjoy with beet chips!

Carrot Casserole

Carrot Casserole Amy – amylz
Family Fun Magazine

1 cup onion, chopped 
1/4 cup butter, melted 
1/4 cup all-purpose flour 
1 tsp. salt 
1/4 tsp. pepper 
2 cups milk 
4 cups carrots, cooked and drained 
6 slices American cheese 
1 cup buttered bread crumbs 

Step 1 In a pan, sauté onion in melted butter. Stir in flour, salt and pepper. Gradually add milk, stirring constantly.

Step 2 Arrange a layer of carrots in a 2-quart casserole dish. Layer cheese over carrots. Pour sauce over carrots and cheese. Top with bread crumbs.

Step 3 Bake at 350 degrees in uncovered casserole dish for 25 minutes or until golden brown. This is a good dish to make ahead and refrigerate.

Herbed Peas and Carrots

Herbed Peas and Carrots
Sharon via Chow.com

2 tablespoons unsalted butter
1 tablespoon olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium shallots, peeled and finely chopped (about 3/4 cup)
1/4 cup water (i used chicken broth)
1 pound frozen baby peas, thawed (about 3 cups)
1 tablespoon minced fresh Italian parsley

Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper.

Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.

Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.

SHARON's NOTES: I didn't have shallots so I used finely minced onions and garlic. I also substituted chicken broth for water because I thought it would be better flavor

CARROT SOUP

CARROT SOUP

OP:  Girl in the Swing

 

1 clove garlic

2 leeks (white part only) chopped 1 large sweet onion, chopped

a few teaspoons of butter or olive oil 2 T. unsalted butter

1 pound carrots, peeled and sliced

1 large potato, peeled and sliced

1 small sweet potato, peeled and sliced (optional) 1 medium

3 cups of vegetable stock, or 1 boullion cube and water 3 cups chicken broth (low sodium, fat free)

1 teaspoon crushed fennel seeds Didn't use fennel seeds

1 teaspoon ground ginger

1/2 cup of milk

salt and pepper (or better paprika) to taste

 

Sautee the leeks and garlic in the oil/butter until tender.

 

Place them in a pot with all other ingredients, except the milk and salt/pepper.

Cook over low heat, until the carrots are tender. Check every 15-20 minutes and add water if needed.

 

Let the soup cool enough to handle and then puree. Add salt and pepper to taste.

Before serving, bring the soup to a boil again, add the milk and mix well .

Roasted Carrots with Cardamom Butter

 

Ingredients

• 4 teaspoons butter, melted
• 2 teaspoons canola oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 pounds carrots, peeled and cut diagonally into 1/4-inch-thick slices

1. Position rack in lower third of oven; preheat to 450°F.
2. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.

Recipe from Eating Well.

Carrot Cake Pancakes

Carrot Cake Pancakes

Ingredients

    •    5 3/5 ounces all-purpose flour (about 1 1/4 cups)
    •    1/4 cup chopped walnuts, toasted
    •    2 teaspoons baking powder
    •    1 teaspoon ground cinnamon
    •    1/4 teaspoon salt
    •    1/8 teaspoon freshly ground nutmeg
    •    Dash of ground cloves
    •    Dash of ground ginger
    •    1/4 cup brown sugar
    •    3/4 cup low-fat buttermilk
    •    1 tablespoon canola oil
    •    1 1/2 teaspoons vanilla extract
    •    2 large eggs, lightly beaten
    •    2 cups finely grated carrot (about 1 pound)
    •    Cooking spray
    •    3 tablespoons butter, softened
    •    2 tablespoons honey

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.

From here.

Tsimmes

Tsimmes

3 tablespoons olive oil, plus more for serving
1 medium onion, halved root to stem, and thinly sliced across
1 pound carrots, peeled and cut into 1/4- inch rounds
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 tablespoons honey
1/2 teaspoon salt, plus more if needed
Juice of 3 oranges (about 3/4 cups of juice)
A generous pinch of black pepper
Zest of 1 orange

1. In medium heavy-bottomed pot, over medium heat, heat oil until it shimmers. Add the onions and cook for 5 to 7 minutes until soft and light-golden. Add carrots and cook for 3 minutes.
2. Stir in raisins, cinnamon, cardamom and cook for 2 minutes more. Meanwhile, stir the honey and the salt into the orange juice and mix to combine. Add the juice-honey mixture to the vegetables, sprinkle with pepper, reduce heat to low, cover and let simmer for 30 minutes.
3. Remove from heat, and stir in zest. Taste and adjust the seasonings, if necessary. Serve, with a drizzle of olive oil and a pinch of salt, if desired.
Serves 2 to 4.

From here.

Glazed Carrots

Glazed Carrots
Sharon
adapted from Cook’s Illustrated

6 medium carrots, peeled and sliced into coins
1/2 cup chicken or vegetagle broth
1/2 tsp salt
2 tsp sugar
1 tsp unsalted butter
2 tsp lemon juice
freshly ground black pepper to taste

In a non stick skillet with a lid, bring the carrots, broth, salt and 1 tsp of sugar to a boil on medium high heat. Put lid on the pot and let them simmer until almost tender, about 5 minutes, stirring occasionally. Remove lid and allow liquid to reduce by half. Add the butter and remaining sugar and cook until carrots are tender, about 3 minutes. Remove pan from heat and add lemon juice and pepper. Variation: substitute honey for the sugar and orange juice for the lemon.

From here.