Carrot Spread Surprise Recipes

SURPRISE CARROT CAKE

Steps:

• Combine cream cheese, sugar and one egg, mixing until well blended.
• Set aside. Combine dry ingredients.
• Add combined oil and eggs, mixing just until moistened.
• Fold in carrots and nuts.
• Reserve 2 cups batter; pour remaining batter into a greased and floured 9 inch Bundt pan.
• Pour cream cheese mixture over batter; carefully spoon reserved batter over cream cheese mixture, spreading to cover.
• Bake at 350 F degrees 55 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool thoroughly.
• Sprinkle with powdered sugar if desired.
• 12 Servings.

SPICED CARROT SPREAD

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

SURPRISE CARROT CAKE

Steps:

• In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

CARROT SPREAD SURPRISE

Steps:

• In a medium bowl, thoroughly blend cream cheese, carrots, pecans, onion, and mayonnaise. Season with salt and pepper. Cover, and refrigerate until serving.

SPICY ROASTED CARROT SPREAD

Steps:

• In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
• Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
• When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.