Golden Carrot Whip Recipes

GOLDEN CARROT SOUP

Steps:

• In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

VEGETABLE WHIP

Steps:

• Place the turnip, carrots, onion, and potatoes in a pot with water to cover. Bring to a boil over medium-high heat, and cook until fork-tender.
• Drain the water from the vegetables, and stir in the butter until melted. Beat with an electric mixer, adding milk gradually, until light and fluffy. Do not beat for too long, just until smooth. Season to taste with salt and pepper, and serve hot.

GOLDEN CARROT-SPICE SCONES

Steps:

• Heat oven to 400°. Mix flour, sugar, baking powder, pumpkin pie spice and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, carrots, raisins and egg until dough leaves side of bowl and forms a ball.
• Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet; press slightly.
• Bake 15 to 18 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Drizzle with Spice Glaze. Serve warm.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
• Bake for 45 minutes.

GOLDEN CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour pans.
• Sift together, flour, baking powder, baking soda, salt, and cinnamon.
• In a mixing bowl, beat eggs, then add both sugars.
• Let stand until sugars dissolve, approximately 10 minutes.
• Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
• Stir in dry ingredients and beat until well blended, approximately 3 minutes.
• Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
• Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
• Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
• Frosting Preparations:.
• Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
• beat until well blended.
• Add powdered sugar, gradually sifting into mixture.
• Beat at high speed.
• (If frosting is too thick, add a drop or two of milk to spreading consistency).
• Add food coloring, or frosting coloring to frosting if desired.
• Decorate with cute little carrots, with green toppings. Be creative!
• Hope you enjoy my variation of this classic cake!

GOLDEN CARROT SOUP

Steps:

• Heat oil in a large saucepan.
• add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
• Put the stock in another saucepan and bring to the boil.
• Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
• Remove the pan from the heat and remove the bay leaves.
• allow the soup to cool a little, then transfer to a blender and puree until smooth.
• Season with pepper.
• If the soup is too thick, add some extra stock.
• serve garnished with parsley.