FRENCH VICHY CARROTS
Vichy Carrots (Carottes à la Vichy) are an easy traditional French side dish with soft, tender carrots cooked in a sweet buttery glaze.
Provided by Kate Hackworthy | Veggie Desserts
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- Peel the carrots and chop them on a diagonal into pieces about ½ inch thick.
- Add the butter, carrots, water, and sugar to a sauté pan and cook, covered, over low heat, stirring occasionally, until tender, about 20 minutes.
- Once the carrots are soft and most of the liquid has evaporated, they're done. If required, add an extra splash of water if needed to cook the carrots longer.
- Season to taste with salt and pepper, toss the carrots with the parsley and serve.
Nutrition Facts : Calories 101 kcal, Carbohydrate 12 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 129 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
VEGAN CARROT CAKE
This fluffy vegan carrot cake has warm hints of cinnamon, nutmeg and ginger, plus an extra-generous portion of shredded carrots for sweetness and moisture. The layers are satisfyingly tall, thanks to applesauce, which reacts with the baking soda and baking powder to help the cake rise. Eggs typically add structure to baked goods, but this recipe has enough flour and shredded carrots to compensate.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
- For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
- Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
- Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
- For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
- When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
CARROT BUTTER
I took a recipe from here for making apple butter and modified it for carrot butter. My kids love it and I figure anything to get them to eat their vegetables.
Provided by Dainlynn
Categories Vegetable
Time 4h
Yield 4-5 pints
Number Of Ingredients 7
Steps:
- Preheat oven for 350°F.
- Cut carrots into thin slices (if you'd like to peel them you may. If you don't peel them I recommend using organic carrots or at least ones you know weren't grown with chemicals).
- Cook the carrot slices in a large roasting pan with two cups of apple juice or cider for three hours uncovered. Stirring the carrots every half hour or so.
- Put the cooked carrots and the three cups of apple juice or cider in a blender until it reaches the consistency of something you'd like to spread on toast.
- Put the carrot mixture in a large pot. Mix in the brown sugar, cinnamon, allspice, and cloves. Heat this on the stove for 10 min stirring constantly.
- Pour into sterilized pint or half pint jars and can.
Nutrition Facts : Calories 487.8, Fat 1.8, SaturatedFat 0.3, Sodium 413.9, Carbohydrate 118.9, Fiber 17.1, Sugar 86.1, Protein 5.6
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