What’s Up, Doc? 6 Sweet Carrot Recipes

3) In a medium bowl, toss cut carrots with brown sugar glaze, salt and pepper. Place on baking sheet in a single layer.

4) Bake 15-20 minutes, until carrots are starting to brown on the bottom. Stir carrots and return to oven for 5-10 minutes until carrots are caramelized and tender.

Serves 6

Coarsely chopped toasted walnuts, for garnish

Directions

1) To make the cupcakes, preheat oven to 350ºF and line 12 muffin cup holders with paper liners. In a large bowl, whisk sugar, brown sugar, eggs and vegetable oil. Continue to whisk until mixture is well combined. Add pineapple juice and vanilla, whisking well to incorporate. Fold in flour, cinnamon, baking soda, baking powder, salt and shredded carrots until just incorporated. Do not over-mix. Fill prepared muffin tins ¾ full and bake for 22 minutes, until toothpick inserted into the center of the cupcake comes out clean. Cool completely before frosting.

2) For the frosting, in an electric mixer, beat cream cheese and butter until well combined. On low speed, add icing sugar, lemon juice and lemon zest. Scrape down the sides of the bowl and beat for 30 seconds more on medium speed until smooth and creamy. Spread frosting on cooled cupcakes and garnish with chopped walnuts.

Yield: 12 cupcakes

½ cup vanilla wafer crumbs
½ cup brown sugar
2 tbsp butter, melted

Directions

1) For the pancakes, in a large mixing bowl, combine flour, baking powder, salt, cinnamon and pumpkin pie spice. Set aside. In a medium bowl, whisk buttermilk, butter, maple syrup, brown sugar, eggs and vanilla extract. Stir milk mixture and grated carrots into the dry ingredients. Do not over-mix (lumps are okay in the batter). Let the batter rest while the skillet heats up.

2) Heat a large, non-stick skillet over medium heat. Coat the skillet with non-stick cooking spray. Spoon ¼ cup pancake batter into the hot skillet. Cook until bubbles form, then flip over and cook on the other side until golden. Keep warm in 200ºF oven or serve immediately. To serve, stack pancakes, drizzle with cream cheese topping and sprinkle vanilla wafer crumble over top.

3) For the cream cheese topping, using an electric mixer, beat together cream cheese, icing sugar, milk and vanilla extract until smooth. Can be refrigerated until ready to use over pancakes.

4) For the crumble topping, preheat oven to 350ºF. In a small bowl, combine vanilla wafer crumbs, brown sugar and melted butter. Place mixture on a parchment-lined baking sheet. Bake for 6 minutes and then remove from oven and let cool. Crumble over pancakes.

Yield: 15 pancakes

Directions

1) Preheat oven to 325ºF. Line a 9×5-inch loaf pan with parchment paper, draping it over the edges to cover the sides. Lightly coat with non-stick cooking spray.

2) In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together vegetable oil, sugar, brown sugar, buttermilk, eggs and vanilla extract. Gently stir in grated carrots and flour mixture, just until blended. Pour into prepared loaf pan and bake 65-70 minutes. Let cool for 10 minutes before removing from pan.

3) For the glaze, using an electric mixer, cream together cream cheese, icing sugar, milk and vanilla extract until smooth. Drizzle over cooled carrot bread.

Serves 10-12

Directions

1) For the carrot pudding, preheat oven to 350°F. Coat an 8-inch round or square baking dish with non-stick cooking spray.

2) In an electric mixer, cream butter with brown sugar on medium-high speed until light and fluffy. Add the egg, orange juice and vanilla. Combine until well mixed.

3) In a medium bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add flour mixture and grated carrots to butter-sugar mixture. Mix just until flour disappears making sure not to overmix the batter. Transfer to prepared baking dish. Bake 32-35 minutes or until golden around the edges.

4) For the brown sugar sauce, in a medium saucepan, whisk brown sugar, cornstarch and salt. Whisk in water and bring to a boil over high heat. Lower heat to medium, whisking constantly until sauce is smooth and has thickened slightly, 4-6 minutes. Remove from heat and whisk in butter and vanilla. Serve drizzled over pieces of carrot pudding.

Serves 6-8

Directions

1) Preheat oven to 400ºF. In a large bowl, toss carrots and pears with olive oil, salt and thyme sprigs. Place carrot mixture in a shallow roasting pan and roast 20-30 minutes until tender, stirring halfway through cooking.

2) Meanwhile, heat olive oil in a large soup pot over medium heat. Add onions and cook until tender, about 3 minutes. Stir in the garlic, ginger and salt and continue to cook 1 minute, stirring constantly. Add the roasted carrots and pears discard thyme stems. Add vegetable broth and bring to a boil reduce heat and simmer for 10-15 minutes until the carrots are soft enough to puree. Using a blender, puree soup in 2 batches. Stir in the lemon juice to the pureed soup. Garnish each serving with a sprig of thyme.

Serves 4-6