Nothing beats a classic carrot cake with cream cheese icing. When tracing the parchment paper outline, add an extra 2 inches (5 cm) to the circumference of the slow cooker; this extra buffer will help you lift the cake out of the insert with ease. Cost: $0.70/serving
Pricking the goose skin with a fork helps render the fat, making the skin super crispy. Use a roasting pan that holds the goose snugly and leaves enough space in your oven for a baking sheet.
Most carrot muffins are basically small cakes loaded with oil and sugar. In our version, yogurt boosts the calcium content, while flaxseeds add beneficial omega-3 fatty acids and fibre. Brown butter adds a lovely flavour, but you can skip that first step and use oil instead, if desired.
Think of carrots as the canvas on which you can paint a whole spectrum of flavours. Here, it's cumin for a mild Moroccan twist; in the variation, it's ginger and lemon for an East Asian accent. Both are nutritious, all-season, multi-purpose sides that complement poultry, pork, lamb and vegetarian dishes.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Katie Zeitel, a Grade 1 student, works up quite an appetite skipping with her friends at lunchtime. One of her favourite treats is a store-bought chocolate chip muffin. During the past few years, many commercial muffins have become very large in size and are often high in fat. For children, a mini- size is more appropriate. Adding carrots to the batter is another way to eat vegetables that are a rich source of vitamins and minerals. You can sprinkle mini chocolate chips on top before baking.
This smooth blend of carrots and chicken stock takes just minutes to make and keeps in the refrigerator for several days. On the evening it's to be served, blend in cream or, if you like a more tangy version, use part cream and part yogurt, buttermilk or sour cream.
Please everyone with this classic moist carrot cake with cream cheese frosting. It makes a most elegant wedding cake. A garnish of beautiful fresh flowers adds a splendid touch that's worthy of the occasion. Make one batch for the top tier of the wedding cake and a double batch for the bottom one.
Plump shrimp, crisp snow peas and sweet spring carrots are glazed with a rich, nutty brown butter in this stir-fry— and it only takes a few minutes to cook! Squeezing a little lemon over top at the table adds a bright citrus note that cuts through the richness of the butter. Serve with steamed rice or couscous.
