September -- Fall Carrot Recipes

---

Carrot Ginger Bran Muffins  (delish.com) 

Ingredients:

• ¾ cup all purpose flour
• ½ cup wheat bran
• ½ cup dark brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½  tsp ginger
• ½ tsp cinnamon
• 6 Tbsp vegetable oil
• ¼ cup apple sauce
• 1 large egg (can substitute flax egg replacer)
• ½ cup shredded carrots
• 1 Tbsp minced crystalized ginger
• 2 tsp grated fresh ginger

Directions:
Preheat oven to 375 degrees F.  Place 8 paper liners in the cups of a muffin pan and set aside.  Combine the flour, bran, sugar, baking powder, baking soda, salt, ground ginger, and cinnamon in a medium bowl and set aside.
Whisk together the vegetable oil, applesauce, and egg in a large bowl.  Add the carrots, crystallized ginger, and fresh ginger and stir to combine.
Add the dry ingredients to the egg mixture and stir until just combined.  Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when lightly touched.  20-25 minutes. Cool on a wire rack.
Serves: 8

---

---

Garlic Parmesan Roasted Carrots  (cafedelites.com)

Ingredients:

• 2 lbs carrots, washed and halved
• ¼ cup olive oil
• 4 large cloves garlic, minced (1 Tbsp minced garlic)
• ¼ cup grated parmesan cheese
• 2 Tbsp Panko bread crumbs (or normal bread crumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Directions:
Preheat oven to 400 F and spray a baking sheet with cooking oil spray.
Arrange carrots on sheet.  Pour over the olive oil, then add the garlic, parmesan, bread crumbs, salt and pepper.  Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes, or until tender.  Toss with a spatula half way through.
Remove from oven and serve immediately.  Top with fresh parsley if desired.
Serves: 4

---

---

Moroccan Carrot Soup  (countryliving.com)

Ingredients:

• 5 cups vegetable broth
• 3 cups cooked carrots
• 1 tsp salt
• 1 tsp cumin
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp cayenne pepper
• ¾ cup plain low-fat yogurt (can use non-dairy)
• ½ cup toasted pumpkin seeds
• 6 Tbsp olive oil
• Freshly ground pepper

Directions:

1. In a food processor or blender, puree broth and carrots until smooth.
2. Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8-10 minutes.  Thin soup with ¼ to ½ cup water, if necessary to achieve desired consistency.
3. Divide soup among 6 bowls and top each with 2 Tbsp yogurt, a sprinkling of pumpkin seeds, 1 Tbsp drizzled olive oil, freshly ground  pepper.

Serves: 6

---

---

Moist Vegan Carrot Cake with Lemon Buttercream Frosting  (lovingitvegan.com)

Ingredients:
For the Cake:

• 2 cups all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 ½ cup grated carrots
• 1 ½ cup brown sugar
• 2 flax eggs
• ½ cup olive oil
• 1 tsp vanilla
• 1 Tbsp apple cider vinegar
• 1 cup chopped walnuts (optional)

For the Lemon Buttercream Frosting:

• 3 ¾ cup powdered confectioners sugar
• 3 Tbsp vegan butter or coconut oil
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
• 3-4 Tbsp fresh lemon juice

Directions:

1. Preheat the oven to 350 degrees F.  Grease two 8 inch cake tins and line the bottoms with parchment paper.
2. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a mixing bowl.  
3. Add the grated carrot and brown sugar.
4. Prepare the flax eggs, by mixing 2 Tbsp Flaxseed meal with 6 Tbsp water and allow to sit for five minutes.
5. In the meantime, add the oil, vanilla and apple cider vinegar to the mixing bowl.  
6. Add the flax eggs.
7. Mix everything together in the mixing bowl.
8. If your batter is too dry at this point (and only if it is too dry to mix) then add in a little non-dairy milk, only as much as you need to get the batter to a wet enough consistency so that it can mix properly.
9. Lastly add the chopped walnuts if you desire.
10. Divide the mixture between the two 8 inch cake tins.
11. Place into the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cakes to cool completely on a cooling rack.
13. While the cakes are cooling, prepare your frosting.
14. Add the powdered sugar, vegan butter, vanilla, apple cider vinegar and 3 Tbsp lemon juice to an electric mixer bowl.  Start mixing on low speed.
15. If your frosting is too thick then add in more lemon juice a drop at a time as needed to get your frosting mix to the perfect consistency.  If your frosting ends up too thin add more powdered sugar.
16. Add frosting to the top of one of the layers.  Add the other layer on top and completely frost the top and sides of the cake.  
17. Sprinkle crushed walnuts on top and serve.

Serves: 10

---

---

Vegan Carrot Cake with Cashew Cream Cheese Frosting  (connoisseurusveg.com)

​Ingredients:
For the cake:

• ¾ cup canola oil
• ¾ cup crushed pineapples, drained
• ½ cup unflavored non-dairy milk
• 2 Tbsp ground flaxseed
• 2 tsp vanilla extract
• 2 ½ cups whole wheat pastry flour (or all purpose flour)
• ½ cup granulated sugar (organic)
• ½  cup brown sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp powdered ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 tsp salt
• 2 ½ cups finely shredded carrots.
• 1 cup chopped walnuts

For the Cashew Cream Cheese Frosting:

• 2 cups raw cashews (soaked in water 4-8 hours and drained
• ⅓ cup maple syrup
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp sat

Directions:

1. Preheat oven to 350 degrees F.  Oil and line the bottoms of 2 9” round cake pans with parchment paper.
2. In a small bowl, stir together the oil, milk, pineapple flaxseed and vanilla.  Allow the mixture to sit for at least 10 minutes.
3. Meanwhile, stir the flour, sugars, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
4. Add the wet mixture to the dry, and stir just until blended, being careful not to overmix.  Fold in the carrots and walnuts.
5. Distribute the batter among the two prepared pans, smoothing out the tops with a spatula.
6. Bake until a toothpick inserted into the center of a cake comes out clean, about 45 minutes
7. Transfer the cake pans to a cooling rack and allow them to cool completely.
8. While the cake layers cool, make the cashew cream cheese frosting.  Place all ingredients in the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.
9. When the cake layers are cool, carefully remove them from the pans and peel off the parchment paper.  Invert one of the layers on a plate, and slather the top with half of the cashew cream cheese frosting.  Top with the other layer, also inverted, and slather the top with the remaining frosting. Slice and serve.

Serves: 8

---