Carrots! Full of beta-carotene and vitamin A, these nutrient-packed wonders are the perfect ingredient for your desserts.
To help you set up your brunch menu, we’ve compiled a bunch of carroty recipes that will make this veggie the rock star of your table. There’s nothing here that screams rabbit food and your sweet tooth will appreciate these treats!
#1 CARROT PECAN PIE
INGREDIENTS
9 inch pie crust
1 1/2 pounds carrots, peeled, halved vertically, cut into 1/2 inch pieces
1 tablespoon coconut oil, melted
14 ounce can sweetened condensed milk
2 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 large eggs, divided
4 tablespoons unsalted butter
1/2 cup light brown sugar
2/3 cup chopped pecans
1/2 teaspoon salt, divided
SEE ALSO:
DIRECTIONS
Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Place the carrots on the baking sheet and toss with coconut oil and a pinch of salt
Roast for 25 – 35 minutes – the carrots should be lightly browned and soft
Remove the carrots from the oven and allow to cool for a few minutes
Place the carrots in a food processor and process until as smooth as possible – I still had a little texture to mine, which I liked
Transfer the carrots to a large bowl and add the sweetened condensed milk, cinnamon, 1/4 teaspoon salt and vanilla extract. Lightly beat two eggs and add them to the bowl. Stir everything together with a wooden spoon
In a small pot over low heat, melt the butter. Add the brown sugar and stir until melted into the butter. Transfer to a medium bowl and cool for a few minutes. Add the last egg, 1/2 teaspoon vanilla extract and 1/4 teaspoon salt
Add the carrot mixture into the prepared pie crust. Pour the brown sugar mixture over the carrot layer and spread evenly, if necessary. Top with pecans
Bake for 40 – 45 minutes – the carrot portion should be just about set in the center
Allow the pie to cool completely and store in the refrigerator.
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#2 CARROT CAKE
INGREDIENTS
Carrot Cake:
2 Cups(400g/14oz) caster sugar
4 eggs
2 Cups (400ml/14oz) sunflower oil
1 tsp vanilla essence
2 ¾ Cups (400g/14oz) flour
3 tsp baking powder
1 tsp mixed spice
400g/14oz carrots (finely grated)
Raisins
Cream Cheese Frosting:
2½ cups (1 lb 4 oz/574g) powdered sugar, sifted lightly to remove any lumps
1 lb (16oz/454g) packages cream cheese, at room temperature
½ cup (4oz/120g )unsalted butter, at room temperature
1 tablespoon vanilla extract
DIRECTIONS
1. Whisk together sugar, eggs and oil until thick.
2. Then add in flour and cinnamon and mix gently
3. Lastly, add in the grated carrots and raisins and mix in until well combined.
4. Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loat tins
5. Pour mixture into tins and place in the oven at 340oF (170oC) for 70- 80 minutes (or until a skewer comes out clean).
6. Leave to cool in tins for 10mins then turn onto a cooling rack.
7. To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
8. Decorate as desired, maybe with some little frosted carrots!
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#3 CARROT BANANA BREAD
INGREDIENTS:
1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 cup all-purpose flour, plus additional if necessary (see step 4 in directions)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup coarsely grated carrots, laid loosely in cup and not packed (don’t wring out)
1 cup mashed ripe bananas (from about 2 medium/large bananas)
SEE ALSO:
- The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again
- Baking Soda Shampoo: You’ll Forget All Hair Problems
- Car Insurance and the Importance of the Proposal Form
DIRECTIONS:
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don’t overmix.
Add the carrots (grate them on the coarsest blade of a box grater), bananas, and stir to combine. The batter should be quick thick but because all carrots and bananas vary in their moisture content, you may need to add 1/4 cup additional flour. If in doubt, add flour.
Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
Bake for about 53 to 63 minutes (I baked 60 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 45 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, bananas, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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#4 CARROT CAKE CHEESECAKE
Ingredients
Cheesecake Mixture
2 (8 oz) pkg cream cheese, softened well (but not melted)
2/3 cup granulated sugar
1 1/2 tsp all-purpose flour
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Carrot Cake
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup canola oil
1/4 cup unsweetened applesauce
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 1/3 cups finely grated carrots
Topping
2 oz cream cheese , softened
1 Tbsp butter , softened
1 1/4 cups powdered sugar
1/4 cup + 2 Tbsp sour cream
1/2 tsp vanilla extract
1/2 cup chopped pecans (optional)
SEE ALSO:
- The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again
- Baking Soda Shampoo: You’ll Forget All Hair Problems
- Car Insurance and the Importance of the Proposal Form
Instructions
Preheat oven to 350 degrees. Butter a 9-inch springform pan and set aside.
For the cheesecake mixture:
In a mixing bowl, whisk together sugar and 1 1/2 tsp flour until well combined. Add cream cheese and using an electric hand mixer set on low speed, blend together cream cheese and granulated sugar mixture until smooth. Mix in eggs one at a time, mixing just until combined after each addition and adding in vanilla with second egg. Blend in sour cream. Forcefully tap bowl against countertop about 30 times to release air bubbles. Set mixture aside.
Rinse beaters clean. In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg for 30 seconds. To a separate large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. With mixer running on low speed, slowly add in dry ingredients and mix until well blended. Add carrots and mix until evenly distributed. Tap bowl forcefully against counter, about 3 times, just to release large air pockets.
To assemble cheesecake:
Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). Spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture (I found this easiest to do this was by slowly drizzling over with the spoon). Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly and tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). Remove from oven and allow to cool on a wire rack 1 hour, then cover with foil and chill in refrigerator 6 hours or overnight.
For the topping:
In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. Sprinkle edges with chopped pecans. Cut into slices. Store in refrigerator in an airtight container.
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#5 VEGAN CARROT CAKE DONUTS WITH A TWIST
Ingredients
Donuts
1 cups white whole wheat flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¼ teaspoon salt
1/2 cup grated carrot
1/2 cup soy milk*
1 1/2 teaspoons apple cider vinegar
1/3-1/2 cup organic cane sugar depending on your sweet tooth. I usually use 1/3 cup.
1/4 cup unsweetened applesauce
3 tbsp chocolate chips optional
1 tablespoon vegan butter melted or canola oil
1 tsp vanilla extract
Walnut Cream Cheese Glaze
1/2 cup organic powdered sugar
1/2 cup vegan cream cheese I used Tofutti
1/4 cup walnuts
1/4 cup non-dairy milk
SEE ALSO:
- The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again
- Baking Soda Shampoo: You’ll Forget All Hair Problems
- Car Insurance and the Importance of the Proposal Form
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a measuring cup or a small bowl combine soy milk and apple cider vinegar. Set aside for about 10 minutes.
Meanwhile, whisk together dry ingredients (flour through salt) in a medium bowl.
Add remaining ingredients and mix together until there are no flour pockets. Be careful not to over mix.
Transfer the batter to a approximately quart sized plastic bag. Cut off about a half inch of the bottom corner of the bag to make a makeshift piping bag (or use an actual piping bag). Pipe batter into a non-stick or greased donut pan. Once I fill the pan I tap it on the counter a couple times to help the batter settle and remove air pockets.
Bake Donuts for 10 minutes.
While the donuts bake, make the glaze by adding all the glaze ingredients into a blender and blending until smooth.
Allow donuts to cool completely before adding the glaze.
When cool, swirl the top of the donuts in walnut cream cheese glaze to coat. I usually do two coats to get it to look opaque.
Top with crushed walnuts and shredded carrot if desired and enjoy!
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#6 CARROT WHOOPIE PIES
Ingredients:
Carrot Cake Cookies
– 1 3/4 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1 teaspoon salt
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon ground nutmeg
– 1 cup unsalted butter, softened
– 3/4 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla
– 2 cups finely grated carrots
– 1/2 cup rolled oats
– 1/2 cup dates, finely chopped
– 1/2 cup pecans
Cream Cheese Icing
– 1/4 cup cream cheese, softened
– 1/4 cup unsalted butter
– 1 1/2 cups icing sugar
– 2 tablespoons maple syrup
SEE ALSO:
Directions
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment.
In a medium bowl, mix together the flour, cinnamon, ginger, salt, baking powder, baking soda and nutmeg. Combine thoroughly!
Using a stand mixer, beat your butter and sugars together until they are light and fluffy.
Add the eggs one at a time, followed by the vanilla. Blend until well incorporated.
Add the dry ingredients mixture and mix well.
Fold in the carrots, oats, dates and pecans.
Use an ice cream scoop to spoon the batter onto the baking sheets, 2 per row to allow for spreading.
Bake for 10 to 12 minutes.
While the cookies bake, mix the icing ingredients in a stand mixer. Set aside.
Allow your cookies to cool completely, otherwise they will melt the icing. Once they have cooled, place a teaspoon or two of icing on the underside of one cook and sandwich it with another one. Repeat until you run out of cookies.
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#7 CARROT ORANGE ICE POPS
INGREDIENTS
6 oranges, peeled to flesh (remove the skin and white pith)
3/4 cup chopped carrots
3 tablespoons brown sugar
2 tablespoons honey
Juice of half a lemon
DIRECTIONS
1. In a blender, purée carrots, oranges, lemon juice, sugar and honey.
2. Pour into popsicle molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours.
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#8 CARROT PUDDING PIES
Ingredients:
2 (14-ounce) containers good-quality vanilla ice cream
1 pound carrots, peeled and shredded
1 (14-ounce) box refrigerated pie dough rolls (2 rolls)
3 tablespoons cornstarch
2 to 3 tablespoons unsalted butter
PANTRY STAPLE: Kosher salt
TOPPING IDEA: Sweetened, whipped cream
Directions:
1. Heat the ice cream in a large saucepan over medium heat until melted. Stir in the carrots and bring to a simmer, stirring occasionally. Remove from the heat. Cover and refrigerate at least 1 hour.
2. Meanwhile, unroll the pie dough rolls and cut into 3-inch circles; collect and reroll scraps, cut out into more circles. Gently press dough circles into an ungreased 12-cup muffin pan; line each with parchment and fill with pie weights. Bake 12 to 14 minutes or until golden. Let cool in the pan slightly, then transfer to a wire rack to cool completely. Remove parchment and pie weights.
3. Pour the ice cream mixture into a clean saucepan through a fine-mesh sieve, pressing down on the carrot solids with a spatula to release all of the liquid; transfer 3 tablespoons liquid to a small bowl and whisk in the cornstarch and 1/4 teaspoon salt until smooth. Gradually whisk cornstarch mixture back into the saucepan with the remaining liquid and bring to a simmer over medium heat, stirring, until pudding coats the back of the spoon. Stir in the butter until melted.
4. Divide the pudding among the prepared tart shells. Transfer to a serving platter, press plastic wrap directly onto the surface of the pudding (to prevent a skin from forming), and refrigerate at least 3 hours or until cold and firm. Top with whipped cream, if desired!
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#9 CARROT MONKEY BREAD
Ingredients
For the Dough:
1 box of Carrot Cake Mix
1 Tbsp. active dry yeast
2 1/2 cups of warm water
1 tbsp. sugar
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
5 cups of all-purpose flour
For the Monkey Bread:
1 cup sugar
1 Tbsp. cinnamon
1/2 cup honey
1/2 cup brown sugar
1/2 cup butter
For the Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
optional: chopped pecans for sprinkling
SEE ALSO:
Instructions
Fill a bowl or measuring cup with 2 1/2 cups warm (bath-like) water. I like to use a 4-cup measuring cup. Sprinkle the yeast over top, and then sprinkle the sugar over the yeast. Let rest and foam.
Meanwhile, mix together the cake mix, salt, and flour in the bowl of a stand mixer.
Once the yeast has proofed (looks foamy), pour the yeast and water into the mixing bowl. Add the vanilla. Attach the dough hook, and mix on a low speed until dough forms (add more flour if a dough ball doesn’t form).
With floured hands, remove the dough from the bowl and spray non stick cooking spray generously inside the bowl. Replace the dough in the bowl, and spray the top of the dough. Cover and let rise until doubled in size (I always set mine on a heating pad to rise, so it’s done in about 30 minutes).
While dough is rising, prepare the cinnamon sugar by mixing together the cinnamon and the granulated sugar in a gallon sized zip top bag. Set aside.
Prepare the bundt pan by generously greasing and flouring the inside of the pan. Set aside.
Once risen, punch down the dough and split it into two even portions. Cover one portion and set aside (either for another monkey bread, or to make an actual bread loaf– like I did).
Pinch of golf ball sized portions of the dough and place into the zip top bag filled with sugar (I did 4-5 balls at a time). Seal bag and shake until the dough is thorough coated. Place each dough ball into the prepared bundt pan. Continue with the rest of the dough. Bundt pan should be about halfway full.
Cover and let rise in a warm place for about 20 minutes.
Meanwhile, place the butter, brown sugar, and honey in a microwave safe bowl. Microwave for 1 minute (or until butter is melted) and whisk until combined. Pour evenly over top of the dough in the bundt pan.
Bake at 400 degrees for 35-45 minutes or until a toothpick inserted into the dough comes out clean.
Let cool for 10 minutes. Meanwhile, use a hand mixer to beat together the cream cheese, sugar, and vanilla until smooth.
Gently push a rubber spatula down the sides of the bundt pan to loosen the dough from the sides of the pan (it also helps to firmly tap all around the outside of the pan– and by “firmly tap,” I mean “hit it hard.” This should loosen it from the side of the pan pretty well.) Invert the bread onto a plate. Spread the cream cheese frosting over top (or you can pipe it on like I did) and sprinkle on the chopped pecans. Serve warm!
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#10 CARROT FUDGE
Ingredients
4 cups white chocolate chips
1 cup sweetened condensed milk
2 1/2 TBSPs carrot baby food
1/2 tsp cinnamon
1/4 tsp nutmeg
SEE ALSO:
Instructions
Line an 8×8 pan with aluminum foil and set aside.
Melt the white chocolate chips and sweetened condensed milk together over medium heat until smooth and combined, stirring often.
Stir in the carrot baby food, cinnamon, and nutmeg.
Pour into the aluminum foil lined pan.
Refrigerate overnight to set. Cut and serve.
From: tiphero.com