Cooking with Tammy Kelly: Carrots, a True Symbol of Spring

Finally, Spring is springing, daffodils are blooming Easter decorations are everywhere, and some yummy produce is in season.  Carrots are such a symbol of spring and Easter and all things bunnies, so be sure to take advantage of them while they are fresh.  

We all know that eating carrots is great for your eye sight, but they have a lot more to offer.  The bright orange (most of the time) vegetable boosts your immune system, promotes vibrant skin, reduces cholesterol, boosts oral health, protects your heart, improves digestion, increases cardiovascular health, and detoxifies the body.  Carrots are also a great economical choice!

Two small to medium carrots contain;

Calories:  41

Water:  89%

Protein:  0.8 g

Carbohydrates:  9 g

Fiber 2.7 g

Fat:  0.1 g

As you can see carrots are composed mostly of water and carbohydrates, they are a low glycemic food whish are linked to numerous health benefits and are considered particularly beneficial for people with diabetes.  

You may be forgetting about the carrots in your diet, if so, it is time to reconsider, from breakfast to dessert, I am sure you will find something that suits your taste buds!!  

Copper Pennies

(This is a friend favorite)

1 (10.5 ounce) can condensed tomato soup

⅔ cup white sugar

½ cup distilled white vinegar

⅓ cup vegetable oil

2 pounds carrots, sliced

1 medium onion, chopped

1 medium green bell pepper, chopped

1 stalk celery, chopped

Gather all ingredients.

Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.

At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.

Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.

Old Fashioned Raisin Salad

1 pound carrots (4 cups grated)

½ to 1 cup of raisins

3 tablespoons mayonnaise

2 tablespoons sugar

2 tablespoons lemon juice

¼ teaspoon salt

2 twists black pepper grinder

Peel the carrots and grate them with a large holes of a box grater.  Transfer to a large bowl. 

Add mayonnaise, raisin, sugar, salt, pepper, and lemon juice. 

Mix well with a spoon for a couple of minutes until the sugar dissolves and the mayonnaise fully incorporates the other ingredients. 

The carrots should be slightly wet and not dry at all.  The dressing should be visible on the salad.  

Add more mayonnaise or lemon juice if the carrots are too dry.  Serve as a starter or as a side dish with your favorite dish. 

Carrot Muffins with Cranberry and Orange 

1 ½ cups whole wheat flour

1 cup quick oats, not rolled oats

1 teaspoon ground cinnamon 

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

⅔ cup maple syrup or honey  

⅓ cup avocado oil, or a neutral tasting oil

1 Tablespoon orange zest

¼ cup orange juice

2 teaspoons vanilla 

2 large eggs

¾ cup Greek yogurt

1 ½ cups roughly chopped cranberries

1 cup finely grated carrots 

Preheat your oven to 400℉ and line a 12-hole muffin tin with liners.

In a medium bowl, mix together flour, oats, cinnamon, baking powder, baking soda, and salt.

Add maple syrup/honey, oil, orange zest, orange juice, vanilla, eggs, and Greek yogurt to the bowl. Mix until batter is smooth, but do not over mix.

Fold in grated carrots and chopped cranberries.

Portion the batter out evenly between your 12 prepared muffin tin compartments. Top with a sprinkle of extra oats or some granulated sugar (if desired).

Bake for 15-18 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Let cool for 5 minutes in the muffin tin before transferring them to a cooling rack. Let cool for 10 to 15 minutes before enjoying!

Let leftovers cool completely before transferring to an air tight container. Store at room temperature for 2 days or in the fridge for up to 4 days. Freeze leftover muffins for up to a month.

Parmesan Carrot Fries

2 pounds fresh carrots

1 cup grated Parmesan cheese

½ cup panko breadcrumbs

3 tablespoons olive oil

2 teaspoons fresh thyme

1 teaspoon garlic powder

Preheat oven to 425 degrees.  

Wash and peel carrots, then cut into uniform sticks about 3 inches long and ½ inch thick. 

In a large bowl, combine grated parmesan cheese, panko breadcrumbs, fresh thyme, and garlic powder.  Mix well distribute evenly.  

Drizzle olive oil over carrots and toss to coat completely.  Add the parmesan breadcrumb mixture and toss until all carrots are evenly coated. 

Arrange coasted carrots in a single layer on a baking sheet or cast iron skillet.  Roast for 20-25 minutes until golden brown and tender.  

Remove from oven and let cool for 2-3 minutes.  Garnish with additional fresh thyme, if desired and serve immediately while crispy.  

Carrot Cake Cookies

For the Cookies

2 ¾ cup flour

1 teaspoon baking soda

¾ teaspoon salt

2 teaspoons cinnamon

1 cup butter, room temperature 

¾ cup sugar

¾ cup brown sugar

2 teaspoons vanilla

2 large eggs

1 ½ cups finely grated carrots, about 4 medium carrots, best if they are fresh and you grate them yourself

For the Cream Cheese Frosting

4 tablespoons butter 

2 ounces cream cheese, softened

3 cups powdered sugar

1 teaspoon vanilla

4-6 tablespoons milk, as needed

For the cookies, preheat oven to 350 degrees.  Very lightly grease a baking sheet or line with a nonstick baking mat. 

In a medium bowl whisk together flour, baking soda, salt, and cinnamon. 

In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy.  

Mix in vanilla and eggs, then stir in grated carrots. 

Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour, don’t over-mix.

Drop spoonfuls of cookie batter, using a large scoop, about 2 tablespoons onto prepared sheet at least 2-3 inches apart.  

Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry.  Allow to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.  

For the frosting, while cookies are cooling, prepare the frosting.  In a small sauce pan melt the butter over medium-low heat.  Once melted, stir over the heat for 2-4 minutes longer until color changes from pale yellow to deep golden brown.  Remove from heat.  

In a large bowl combine cream cheese and browned butter and mix well. 

Gradually mix in the powdered sugar 1 cup at a time until completely incorporated.  Mix in vanilla and milk 1 tablespoon at a time until desired consistency is reached, should appear fluffy and spreadable. 

Frost completely cooled cookies.  Store in an airtight container at room temperature up to 5 days. 

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