Vegetable of the Week: Carrot pt. 4

Selection and Storage:
– Carrots have a crisp texture when fresh
– Fresh carrots are available in the markets around the season
– While buying, look for young, tender, bright-colored roots with firm consistency
– Avoid soft, flabby roots, with cuts or mold
– Avoid very large-sized roots as they are indication of over maturity
– Greenish discoloration near a carrot’s top end may diminish its sweet taste
– Generally, the top greens are cut from the root before storing in the vegetable compartment of the refrigerator where they keep well for 1-2 weeks
– For long term storage, unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil
– A temperature range of 0 to 5 °C is best

Carrot Cake

Carrot Cake
Makes 1 9×13 inch cake

For cake:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
For frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9×13 inch pan.
3. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon.
5. Stir in carrots.
6. Fold in pecans.
7. Pour into prepared pan.
8. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
1. In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla.
2. Beat until the mixture is smooth and creamy.
3. Stir in chopped pecans.
4. Frost the cooled cake.
5. Enjoy!


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