Eating Carrots, Morning, Noon and Night

If you are storing a large amount of carrots they need to be kept between 32F and 40F ( 0 C and 4 C). You can do this in a cold cellar by storing the carrots in between sheets of newspaper.Only store undamamged carrots as damaged carrots will rot. Trim off the leaves of the carrots. If the temperature goes below freezing the carrots will be uneatable and if the temperature rises above 40 F they might begin to  sprout. Carrots can be stored in the vegetable crisper of your refrigerator but avoid storing them with fruits as this can make the carrots turn bitter. These four recipes can be the start of your seasonal recipe book as suggested in our article Secrets on Saving Money and Buying Food Like a Caterer .

Start your morning off with carrot muffins.

Carrot Muffins

Preheat oven to 375 F

3/4  cup sugar
1 egg
1/2  cup vegetable oil
1  1/2 cups flour
1  1/2 teaspoons baking soda
1/2  teaspoon cinnamon
1/2  teaspoon nutmeg
1/2  teaspoon salt
1/4  cup milk
1  1/2 cups grated carrots
1/2  cup chopped walnuts

Line muffin tin with paper baking cups. Beat sugar, eggs and vegetable oil together. Add flour, baking soda, cinnamon, nutmeg, salt and mix. Add milk and mix. Add carrots and walnuts. Bake at 375 F for 20 to 25 minutes or until done. Makes 12 muffins.



Carrot soup is often called the secret weapon of energetic women. A bowl of this in the middle of the day for lunch seems to revive you and give an energy boast. Serve with a lovely crust bread.

Carrot Soup
1 teaspoon butter
1 small onion minced
3 cups cold water
2 tablespoons chicken bullion
3 large carrots peeled and chopped
1 medium potato peeled and chopped
1 celery stick chopped
1 teaspoon garlic powder
1 teaspoon nutmeg

Saute the minced onion in butter until transparent. Add cold water, bullion, carrots, potato, celery, garlic and nutmeg. Boil on medium to high for 20 to 30 minutes, all the vegetables should be very soft. Use a blender to mince it or, for a finer texture, push it through a sieve. Serve hot. For a touch of richness add a dollop of sour cream. Serves two.




For dinner you can make this simple but elegant side dish of Glazed Carrots. It takes only minutes to make but the presentation and taste is timeless.
 
Glazed Carrots
1 pound carrots
2 tablespoons butter
1/4 cup orange juice
1 tablespoon of honey

Wash and peel the carrots and cut into 4 inch long sticks. Place all the ingredients into a sauce pan and bring to a boil. Cover the pan and turn the heat to low and cook until the carrots are tender. Remove the lid. If the liquid is still thin, remove the carrots ( keep them warm) and boil the liquid until it is a glaze. Serve the glaze over the carrots. Serves four.



Carrot Cake has become so popular that some people have even had it as the base of their wedding cake.

Carrot Cake

Preheat oven to 350 F

3 eggs
2/3  cup brown sugar
5/6  cup vegetable oil
2  cups grated carrots
1/2  cup chopped walnuts
1/2  cup raisins
1 tablespoon lemon juice
2 teaspoons cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1 2/3  cup flour
5 teaspoons baking powder

Mix eggs, sugar, oil. Add carrots, walnuts, lemon juice, cinnamon, vanilla, salt and mix.  Add flour and baking powder. Pour into a 8 inch by 8 inch baking pan and bake for 40 to 45 minutes at 350 F or until done. Cool in pan for about 15 minutes and then remove and cool on a rack. When completely cool dust with icing sugar.  Makes six to nine muffins.