Carrot Season

 

Carrots are for Easter Season.

At least in my world they are.

Because of all the rabbits. You know?

Yeah, I’m that kind of weird. But I am what I am.

So I grabbed some beautiful colored carrots this past weekend. Intending to make something spring-ish with them. But I couldn’t decide. And I took a poll, and that helped a little, but I still couldn’t decide.

So I made both. Sweet and savory.

I made a small carrot cake. Like one level of a two leveler. (So I divided this all in half) Because who needs that much cake. I just wanted a slice and this worked out perfectly. If you need a second level, double the recipe for both the cake and the frosting!

Carrot Cake

1/2  cup oil

2 cups white sugar

3 eggs, beaten well

1 old banana

2 cups carrots, peeled and grated finely

1 (8 ounce) can crushed pineapple, undrained

1 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon cardamon

Directions:

Preheat oven to 350 degrees.

Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.

Mix dry ingredients in a bowl and add slowly to the wet ingredients.

To make a 9×13 cake, pour into a greased 9×13 baking dish for 45 minutes.

To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.

If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.

For Frosting:

2 packages cream cheese. 2 sticks of butter. Both softened. 2 cups powdered sugar and 2 teaspoons vanilla.  Mix all ingredients until smooth.


 

As for the rest of the carrots…. I roasted them. With a ton of other veggies.

And marinated them for the day.

And they were gorgeous and glorious!

Oven Roasted Veggies

7 or 8 carrots sliced

7 0r 8 tiny purple potatoes sliced thinly

1 red pepper sliced

1 yellow pepper sliced

1/2 onion diced

4 cloves of garlic minced

Handful of dill chopped

Handful of parsley chopped

1/4-1/2 cup of soy sauce

1/4-1/2 cup worchestire

Marinate veggies in the refrigerator all day. Then cook in the oven at 350 degrees for 15-20 minutes until just golden brown and potatoes are tender.

mmmm…..

 

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