Carrots are for Easter Season.
At least in my world they are.
Because of all the rabbits. You know?
Yeah, I’m that kind of weird. But I am what I am.
So I grabbed some beautiful colored carrots this past weekend. Intending to make something spring-ish with them. But I couldn’t decide. And I took a poll, and that helped a little, but I still couldn’t decide.
So I made both. Sweet and savory.
I made a small carrot cake. Like one level of a two leveler. (So I divided this all in half) Because who needs that much cake. I just wanted a slice and this worked out perfectly. If you need a second level, double the recipe for both the cake and the frosting!
Carrot Cake
1/2 cup oil
2 cups white sugar
3 eggs, beaten well
1 old banana
2 cups carrots, peeled and grated finely
1 (8 ounce) can crushed pineapple, undrained
1 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamon
Directions:
Preheat oven to 350 degrees.
Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.
Mix dry ingredients in a bowl and add slowly to the wet ingredients.
To make a 9×13 cake, pour into a greased 9×13 baking dish for 45 minutes.
To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean.
If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.
For Frosting:
2 packages cream cheese. 2 sticks of butter. Both softened. 2 cups powdered sugar and 2 teaspoons vanilla. Mix all ingredients until smooth.
As for the rest of the carrots…. I roasted them. With a ton of other veggies.
And marinated them for the day.
And they were gorgeous and glorious!
Oven Roasted Veggies
7 or 8 carrots sliced
7 0r 8 tiny purple potatoes sliced thinly
1 red pepper sliced
1 yellow pepper sliced
1/2 onion diced
4 cloves of garlic minced
Handful of dill chopped
Handful of parsley chopped
1/4-1/2 cup of soy sauce
1/4-1/2 cup worchestire
Marinate veggies in the refrigerator all day. Then cook in the oven at 350 degrees for 15-20 minutes until just golden brown and potatoes are tender.
mmmm…..
