#CookingWithCarrots

[yardenercom]

Who else can't get enough of carrots?

Carrots are a most satisfactory vegetable, both in the garden and in the kitchen. By planting several crops in succession over the summer, you’ll have a constant supply of this versatile root.

Discover the six key aspects of growing and using carrots:

Choosing Carrot Varieties

Planting Carrots

Caring For Carrots

Harvesting and Storing Carrots

Cooking With Carrots

Problems of Carrots

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[koala-teacakes]

Carrot Cake Recipe

I was recently asked to make a carrot cake for a special couple. I had a base recipe but needed to make some changes. I tried some different ingredients here and there, and this was the result. I am really happy with the way it came out – it is yummy (this coming from someone who hates carrots) and a bit sturdier so it’s great for taller or fondant-covered cakes. It is also easy to make so don’t hesitate to give it a try.

Ingredients:

2 ½ cups cake wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

¾ tsp salt

½ tsp ground nutmeg

340g butter (unsalted)

1 cup brown sugar

½ granulated sugar

3 eggs

2 tsp vanilla essence

½ cup orange juice

450g cups grated carrot (2 ¾ cups)

Optional: nuts

Method:

Preheat the oven to 180C. Prepare pans/tins.

Whisk together the dry ingredients (not carrots).

Use a mixer to cream together the butter, sugar, and vanilla.

Add the eggs one at a time, and mix until just combined.

Add juice and carrots and beat until well combined.

Add in flour mixture in three parts, mixing between each addition.

If using nuts, add them now and mix. Do not overmix.

Pour batter into prepared pans/tins and bake until a toothpick inserted into the middle comes out clean (approx. 30 minutes).

See, simple. It’s definitely worth a try! And then let me know what you think of it and tag me on the photos – would love to see what creative ideas you come up with.

[foodandwine]

© FRANCES JANISCH

Carrot-Ginger Soup with Coconut-Roasted Shrimp