Carrots and Carrots

I’ve cooked more carrots in the past week than I usually do in months. But we had a ton in the fridge; now, not so many. 

Friday night I roasted some baby carrots tossed in cayenne pepper infused olive oil and topped them with toasted chopped walnuts and green onion. 

Last night I stir fried sliced carrots with celery, sesame seeds, and soy roasted pumpkin seeds. It went well over fried rice. 

8 Comments on “Carrots and Carrots”

  1. drunkstorks says:

    That looks amazing!

  2. Looks Tasty. Next time try Carrot Cake. Its simple and delicious.

  3. Ingredients
    4 eggs
    1 1/4 cups vegetable oil
    2 cups white sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1/2 teaspoon salt

    2 teaspoons ground cinnamon
    3 cups grated carrots
    1 cup chopped pecans
    1/2 cup butter, softened
    8 ounces cream cheese, softened
    4 cups confectioners’ sugar
    1 teaspoon vanilla extract
    1 cup chopped pecans
    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
    In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
    Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
    To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

  4. susieshy45 says:

    Wow ! April,
    Is this part of the eating healthy ?

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