Variations On Spring Carrot Recipes
SPRING CELEBRATION CARROT CAKE
Steps:
- 1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour.
- 2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.
- 3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
- 4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot.
- 5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack.
- 6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes.
- 7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot.
Nutrition Facts : Calories 530, Fat 36 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 340 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 7 grams
BABY CARROTS WITH SPRING ONIONS
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
- Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
- Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.
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- Sweet Roasted Carrots. Roasting carrots brings out their earthy sweetness, and adding red onions increases the effect. Use good-quality olive oil and a little flaky sea salt, and you won't need any additional seasoning.
- Slow-Cooker Glazed Carrots. Break out your slow cooker for these sweet glazed carrots that basically turn these humble root veggies into candy. A mixture of orange, cinnamon, and brown sugar give carrots a delightful caramel-like coating that goes beautifully alongside a holiday ham or roast, as well as with a weeknight dinner.
- Smoky Grilled Carrots. You may not think of tossing these vegetables on the grill, but carrots take on a complex, smoky flavor when roasted over hot coals or even on your gas grill.
- Zesty Pickled Carrots. It takes a couple of weeks for these spice-scented pickled carrots to mature, but they're well-worth the wait. The recipe calls for nigella, a flowering plant native to Southwest Asia which has a flavor that's similar to a combination of oregano, black pepper, and onion.
- Lemony Carrots and Asparagus. Think spring with this simple, citrusy side dish. Dress crispy carrots and tender asparagus with a simple lemon sauce that cooks up in one skillet in about half an hour.
- 10-Minute Baby Carrots. When you're short on time, this is the carrot side dish for you. With just baby carrots, butter, salt, and pepper, you've got an easy and delicious veggie that the whole family will love.
- Tagine with Carrots and Potatoes. A classic Moroccan tagine is cooked low and slow to allow the dish's complex spices to permeate the meat and vegetables.
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- Carrot and Kohlrabi Slaw. This zippy carrot and kohlrabi slaw is perfect alongside barbecue or atop grilled burgers. The addition of kohlrabi gives the slaw a peppery crunch.
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