Tag Archives: carrots

Slow Cooker Banh Mi Pork

12 Mar

this was really good with the combo of cucumbers, carrots, and pork!   yummy!


Slow Cooker Banh Mi Pork
adapted from slenderkitchen


  • 2.5 lbs.  pork loin
  • 1 jalapeno, diced (or more)
  • 1-2 tbsp. fresh ginger, minced
  • 8 cloves garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/3 cup brown sugar
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • Cilantro


  1. Add the pork to the slow cooker.
  2. Mix together the jalapeno, ginger, garlic, soy sauce, vinegar, and sugar.
  3. Pour over the pork. Cook for 4 hours on low. Serve with shredded carrots, cucumber, and cilantro.

Quinoa fried rice

21 Mar

This is a really good variation on the traditional fried rice. I also threw in some shelled edamame and rotisserie chicken. Yum!


Quinoa Fried Rice
adapted from feedmephoebe

1 cup quinoa
2 cups water
2 tablespoons coconut oil
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten


In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.

Carrot Cake with Tangy Orange Frosting

19 Mar

For some reason I had an abundance of carrots. A carrot cake seemed like a logical solution :). The original recipe called for 6 ounces each of goat and cream cheese. I didn’t have 6 ounces of either so I substituted mascarpone to make up the difference. This cake was really good, but I couldn’t get over the goat cheese flavor in the frosting. Husband had no clue there was goat cheese in the frosting until I told him! But every time I took a bite all I tasted was goat cheese. So I ended up scraping the frosting off the pieces I ate. Husband on the other hand ate it happily with the frosting.


Carrot Cake with Tangy Orange Frosting
adapted from thekitchn

For the cake:
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
3/4 cup olive oil
1/4 cup buttermilk
2/3 cup brown sugar, lightly packed
2/3 cup granulated sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons pure vanilla
3 cups grated carrots
1 cup chopped walnuts

For the frosting:
2 ounces cream cheese
4 ounces goat cheese
6 ounces mascarpone cheese
2 teaspoons freshly grated orange zest
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar

Preheat the oven to 375°F and place a rack in the center of the oven.

Grease 9×13 pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.

Pour batter into prepared pan. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cake from the oven and allow to cool on a rack for 10 minutes, then carefully invert out of the pans and set right side up to cool completely on the rack.

While the cake is cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, mascarpone, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.

Carrot Cake Tart

8 Sep

Yum! This was soooo good! We got a bunch of carrots for the csa so I decided to bake them! It was a nice change for a carrot cake, more dense!


Carrot Cake Tart
adapted from cakespy

For the tart

1Pillsbury® refrigerated pie crust, softened as directed on box
1/4cup Unsalted Butter, melted, cooled slightly
1cup packed light brown sugar
1/3cup light corn syrup
2 Eggs
2/3cup All Purpose Flour
1teaspoon Ground Cinnamon
1/2teaspoon baking soda
1/2teaspoon salt
1 1/2cups shredded carrots
1/2cup Chopped Pecans


1 package (8 oz) cream cheese, softened
2 tablespoons Unsalted Butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon Pure Vanilla Extract


Heat oven to 350°F. Place large cookie sheet on middle oven rack. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges.
In large bowl, beat 1/4 cup melted butter, brown sugar and corn syrup with electric mixer on medium speed until blended; beat in eggs until blended. Add flour, cinnamon, baking soda and salt; beat on low speed until blended. Stir in carrots and chopped pecans. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven.
Bake 30 to 40 minutes or until filling is set and deep golden brown. Cool completely on cooling rack, about 1 hour. Remove side of pan; place tart on serving plate.
In medium bowl, beat cream cheese and 2 tablespoons butter with electric mixer on high speed until smooth. Add powdered sugar and vanilla; beat on low speed until creamy. Frost cooled tart. Refrigerate 1 hour.

Zucchini-Carrot Oatmeal Cookies

25 Aug

Every week we get zucchini in the csa. This week we got carrots as well. These cookies came out pretty good! They were super moist… Stayed that way for a few days too. Next time I’d put in a whole cup of craisins.


Zucchini-Carrot Oatmeal Cookies
adapted from rockin deals

1 cup old fashioned oats
1 cup all-purpose flour
1/2 c wheat flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
3/4 c butter, softened
1 cup grated zucchini
1/2 c shredded carrot
1/2 c shredded, sweetened, coconut
1/2 c Craisins
2 eggs
1/2 c granulated sugar
1/2 c brown sugar

Heat over to 350 degrees.
Grate zucchini and squeeze out excess water. Grate carrot using the smaller grate opening.
Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.
Combine flour, cinnamon, baking soda, and salt in a large bowl.
Gradually add flour mixture to the butter/sugar mixture and beat on low speed until well combined.
Stir in oats, zucchini, carrot, coconut, and Craisins.
Drop by rounded tablespoons about 2 inches apart onto lightly greased cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!

carrot cake

17 Apr

i came across this recipe in cooking light – i’d never made carrot cake before so i figured i’d give it a whirl.   i served this for desert last night after this deliciousness.  it did not disappoint!   its not as dark as regular carrot cake but it was a little denser maybe?   and theres hardly any left this afternoon!  instead of regular cream cheese and fromage blanc i just used 8oz of fat free cream cheese.  Also, you could probably get away with not using all 3 cups of powdered sugar!



  • 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups grated carrot
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 6 tablespoons butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat buttermilk
  • Cooking spray


  • 6 ounces cream cheese, softened
  • 1 ounce fromage blanc
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted
  • 1. Preheat oven to 350°.
  • 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4 teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine.
  • 3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Spread batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.
  • 4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy. Gradually add powdered sugar, beating at medium speed until combined (don’t overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted pecans.