Home

Cream of Carrot Soup

INGREDIENTS:
1 tablespoon oil
2 cups of grated carrot
pinch of black pepper
2 tablespoons cornflour
1/4 teaspoon grated nutmeg
1/3 cup finely chopped onion
1 teaspoon salt
250ml (1 cup) chicken stock
500ml (2 cups) skim milk
250ml (1 cup) plain non-fat yogurt 

METHOD:Heat oil in a deep saucepan. Saute onion until transparent. Add carrot, seasoning and chicken stock. Bring to boil. reduce heat and simmer for 30 minutes. Blend cornflour with skim milk, pour into soup mixture. Stir constantly until soup thickens. Remove from heat. Add nutmeg and yoghurt then blend thoroughly before serving. Serves 6
Courtesy of Prahran Market  

________________________________________________

Carrot and Date Muffins

INGREDIENTS:

2 ½ cups Self-raising flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

cup brown sugar (firmly packed)

1/3 cup pitted dates

1 cup coarsely grated carrot

1 tablespoon orange marmalade

cup canola oil

2 eggs, lightly beaten

¾ cup orange juice

cup reduced fat milkicing sugar for dusting

METHOD: 1. Line a 12 hole muffin pan with large paper cases

2. Sift dry ingredients into a large bowl; stir in dates, carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined. Spoon mixture evenly into prepared pan holes.

3. Cook in moderately hot oven, 190C, for about 20 minutes or until cooked when tested. Stand muffins in pan for 5 minutes then turn out onto a wire rack to cool.

Serving Suggestion: Serve warm or cold dusted with sifted icing sigar. Serves 12 (If you only eat one each)

________________________________________________

Diabetic Boiled Carrot Cake

INGREDIENTS:

1 cup grated carrot

¾ cup sultanas

2 teaspoons mixed spice

cup apple juice

1 ½ cups SR flour

cup chopped walnuts

¼ cup water

METHOD: Place the first four ingredients in saucepan, stir over heat until well mixed. Bring to boil, cover and simmer for 10 minutes. Mix in the dry ingredients, add extra water if necessary.Place in a large log tin. Bake approx. 1 hour at 175C.

________________________________________________

Carrot and Leek Soup

INGREDIENTS:

1 tsp olive oil

1 onion, chopped

1 clove garlic, crushed

1 tsp grated ginger

225g carrots,

sliced 2 leeks,

trimmed and sliced 3 cups vegetable stock

freshly ground black pepper

2 tbsp finely chopped chives  

METHOD:  Heat the oil in a saucepan and cook the onion, garlic, ginger, carrots and leeks gently for 5 minutes stirring occasionally. Add stock and bring to the boil. Simmer for 10-12 minutes or until the vegetables are tender. Season to taste with pepper and serve with a sprinkle of chives.

Recipe Courtesy  of Formula for Life www.formulaforlife.com.au

________________________________________________

Carrot and Date Loaf

INGREDIENTS:

1 cup of dates, chopped

1 cup water

1/2 cup brown sugar

1 tsp bicarbonate of soda

1 cup grated carrot

1/2 cup walnuts

1-1/2 cups wholemeal self - raising flour

1/2 tsp ground cinnamon

1/2 tsp nutmeg  

METHOD:  Place dates, water, sugar and bicarbonate of soda in a saucepan, bring to the boil, simmer 5 minutes. Cool Preheat oven to 180 C. Add carrot, walnuts and flour and spices stirring well. Spoon into a greased, paper-lined loaf tin and bake for 40 minutes. Turn out, cool thoroughly before slicing.

________________________________________________

Carrot Cake

INGREDIENTS:

1 cup wholemeal plain flour

1 teaspoon bicarb soda

1 teaspoon cinnamon

1 cup sultanas

1 cup raw sugar

11/2 -2 cups grated carrot

2 eggs

185g (6oz ) margarine

METHOD: Sift flour, bicarb soda & cinnamon into a basin Add sultanas, sugar & carrot. Mix well. Melt the margarine over low heat. Combine with lightly beaten eggs. Add to a well in the centre of the dry ingredients. Mix well. Pour into greased cake tin and cook in moderate oven for 40 minutes.

________________________________________________

Carrot and Beetroot Salad

INGREDIENTS:

2 medium beetroot

5 medium carrot dash of Tamari (soy sauce)

1.5 - 2 tablespoons lemon juice

4 tablespoons olive oil

5 spring onions

½ bunch coriander (fresh)

2 tablespoons sunflower seeds

All ingredients to taste

METHOD: Peel the beetroot and carrot. Grate the beetroot and carrot into bowl. Add tamari, lemon juice, olive oil and mix. Chop spring onion and coriander finely. Add to the bowl and mix in. Heat a pan without oil and toast sunflower seeds lightly. The salad tastes best if it sits for awhile eg. 15 mins. Best to add the sunflower seeds just before eating.

Australia’s Favourite Carrots

Favourite Carrot Recipes

From the Carrot Kings!