Date Carrot Walnut Chiffon Pie

14 oz sweetened condensed milk, 2 eggs, separated, 10 oz chopped, pitted dates, 1C chopped walnuts, 1T vanilla, 1 t salt, 8 oz baby carrots, chopped into discs, 3T sugar, 2 graham cracker pie shells

MAKES 2 PIES

Preheat oven to 425F. Beat yolks with milk.

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Stir in vanilla.

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Beat egg whites until soft peaks form.

Date Carrot Walnut Chiffon Cake

Beat in sugar until stiff peaks form.

Date Carrot Walnut Chiffon Cake

Fold into batter.

Date Carrot Walnut Chiffon Cake

Fold in remaining ingredients.

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Date Carrot Walnut Chiffon Cake

Turn into shells.

Date Carrot Walnut Chiffon Cake

Bake 10 minutes. Reduce heat to 300F. Bake 20 more minutes or until lightly browned.

Date Carrot Walnut Chiffon Cake

Corn Raisin Carrot Pudding

Today I made Corn Raisin Carrot Pudding!

1C corn kernels, 8oz baby carrots, 2 eggs, 1/2C skim milk, 1/2C sugar, 1 1/2C flour, 1T cinnamon, 1/4t salt, 2T butter, melted, 1C raisins

Preheat oven to 325F. Chop carrots into 1/2″ pieces. Arrange kernels and carrot pieces in 8″ greased glass pie dish.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

In bowl, whisk eggs, milk and sugar together until blended.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Whisk in remaining ingredients except butter and raisins.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Add melted butter. Mix well.

Corn Carrot Raisin Pudding

Stir in raisins.

Corn Carrot Raisin Pudding

Pour over kernel mix, spreading raisins evenly.

Corn Carrot Raisin Pudding

Bake 35-40 minutes or until lightly browned.

Corn Carrot Raisin Pudding

Corn Carrot Raisin Pudding

Alternate recipe: no raisins, 1T nutmeg instead of cinnamon

Corn Carrot Raisin Pudding

Chocolate Carrot Rolls

Today I made Chocolate Carrot Rolls!

1/2 oz (2 envelopes) dry yeast, 1/2C warm water, 7-8C flour, 1C sugar, 1/2C butter, 12 oz reduced fat sour cream, 2 1/2 – 3C bittersweet chocolate discs, 8 oz baby carrots, chopped into discs

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Stir in sugar.

Chocolate Carrot Rolls

Add 2C flour.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Add egg.

Chocolate Carrot Rolls

Add more flour.

Chocolate Carrot Rolls

Work in sour cream.

Chocolate Carrot Rolls

Break up the butter into small pieces. Work into batter.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking).

Chocolate Carrot Rolls

Spread about 2T carrot discs evenly on top of dough rectangle.

Chocolate Carrot Rolls

Sprinkle chocolate on top.

Chocolate Carrot Rolls

Roll up. Pinch ends.

Chocolate Carrot Rolls

Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Chocolate Carrot Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Cran Raisin Carrot Bread

Today I made Cran Raisin Carrot Bread!

1/4C warm water, 1/4 oz (1 envelope) dry yeast, 1/2C skim milk, 1 egg, 4T butter, 3-4C flour, enough baby carrots chopped in 1/2″ pieces to make 1/4C, 4 oz dried cranberries, 4 oz dark raisins, 1/4C brown sugar, 1t cinnamon

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add 1C flour.

Cran Raisin Carrot Bread

Stir in egg.

Cran Raisin Carrot Bread

Break up the butter into small pieces. Work into batter.

Cran Raisin Carrot Bread

Add skim milk.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Cran Raisin Carrot Bread

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften.

Preheat oven to 350F.

Cran Raisin Carrot Bread

Punch down dough. Knead five minutes. Roll out on a flat surface that has been sprinkled with brown sugar.

Cran Raisin Carrot Bread

Work in carrots, raisins and cranberries. Roll up the dough to shape into a loaf.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Place in greased loaf pan.

Cran Raisin Carrot Bread

Sprinkle cinnamon on top.

Cran Raisin Carrot Bread

Cover pan with plastic wrap and let rise one hour. Bake 35-40 minutes or until browned and bread comes away from edges of pan.

Cran Raisin Carrot Bread

Cran Raisin Carrot Bread

Carrot Pie

Today we made Carrot Pie!

This recipe is from John Anderson.

2 1/2C sliced carrots, cooked and mashed, 1 1/2C milk, 1/2C caster sugar (aka superfine sugar; not powdered sugar), 1 large egg, 1t salt, 1/2t ground ginger, 1/2t cinnamon, 1/2t nutmeg, one 9″ shortcrust pastry shell (not a graham cracker crust)

Preheat oven to 450F. Beat all ingredients until smooth. Pour into pastry shell. Bake 20-30 minutes or until firm.

Carrot Cake

Today I made Carrot Cake!

2C flour, 2 1/4C sugar, 1t baking soda, 1t baking powder, 1 1/4t cinnamon, 1C olive oil, 4 eggs, beaten, 10 oz shredded carrots

Preheat oven to 325F. Stir together dry ingredients.

Carrot Cake

Add remaining ingredients except carrots, blending well.

Carrot Cake

Carrot Cake

Stir in carrots.

Carrot Cake

Pour into 2 greased 8″ round pans. Bake 55-60 minutes or until toothpick comes out clean.

Carrot Cake

Frost if desired.