Spring Inspired Carrot Recipes as seen on Breakfast Television

I’ve loved carrots for as long as I can remember. They are economical, bright & cheerful, nutritious and delicious! Fun fact about yours truly: I eat a carrot every day – just grab and munch on-the-go. Like a reindeer.

If you’re looking to up your carrot game and/or start incorporating more carrots into your diet – the following savoury & sweet recipes will be sure to please.

Note: If you have my cookbook (Delicious & Doable ~ Recipes For Real and Everyday Life *click here to purchase on Amazon or click here to purchase from my website) you know I rarely peel any vegetables (with the exception of rutabaga and turnip): including carrots. Simply wash well, and prepare the recipe of choice. You’re welcome to peel, but I don’t think it’s a necessary step.

Char’s Carrot Cake Blondies With Citrus Coconut Cream Cheese Frosting

I’m an absolute sucker for carrot cake. Truth be told: sometimes I’m just too lazy to go to the trouble of making a cake. Char’s Carrot Cake Blondies to the rescue!

One bowl + pantry staple items = lazy girl dessert done right!

Frosting

• 4 oz (120 g) brick-style cream cheese, room temperature (about ½ of the brick)
• 2 tbsp (30 mL) butter (*I like salted butter)
• ¾ cup (175 mL) icing sugar
• 1 tbsp (15 mL) milk
• finely grated zest of one orange
• ½ tsp (2 mL) vanilla extract
• ¼ tsp (1 mL) coconut extract
• pinch salt

1. Beat cream cheese with butter (on high speed) until well combined.
2. Using a rubber spatula, fold in remaining ingredients until just combined (this will eliminate icing sugar flying everywhere when you begin to beat it). Once combined, beat on high speed for about one minute, until all ingredients are well incorporated.
3. Place in the refrigerator until ready to use (up to 3 days). Stir well (or beat) before using.

Blondies

• ½ cup (125 mL) softened butter (*I like salted butter)
• 1 cup (250 mL) lightly packed brown sugar
• 2 eggs
• 2 tsp (10 mL) vanilla extract
• 1 ½ cups (375 mL) grated carrots
• 1 cup (250 mL) all-purpose flour
• ½ cup (125 mL) white chocolate chips
• ½ cup (125 mL) dried cranberries
• ½ cup (125 mL) sweetened shredded coconut
• 3/4 tsp (3 mL) each of ground cinnamon and ground ginger
• ½ tsp (2 mL) salt

Garnish:

• ½ cup (125 mL) toasted sweetened coconut

1. Preheat the oven to 350 F (180 C).
2. Beat together butter, brown sugar, eggs and vanilla.
3. Stir in grated carrots until combined.
4. Stir in remaining ingredients until well combined.
5. Spread batter into a parchment paper lined 8 X 8-inch square baking pan (mixture will be thick) and place in center of preheated oven.*See parchment paper trick at bottom of post*
6. Bake for about 25 to 30 minutes or until the edges are golden and the center set.
7. Remove from the oven. Cool completely.
8. Once cooled, spread frosting evenly over blondies and sprinkle evenly with toasted coconut.
9. Cut into 16 bars. Store in an airtight container for up to 5 days (but they won’t last that long!).

Delicious & Doable Tip:

~ add 2 tbsp (30 mL) of dark rum to batter for a punch of boozy flavour.
~ not a fan of coconut? No problem, omit coconut extract from frosting and flaked coconut in batter and garnish.

Roasted Carrot White Bean Dip with Mint & Parsley Gremolata

Up your fibre game with a nutrient dense, flavourful and stunning dip!

Serve with a variety of chopped up veggies, crackers and dried fruit. Perfect pre-dinner nibble for guests.

Note: this dip can be made up to 3 days in advance. Stir well (and garnish) right before serving.

Gremolata

• 1 cup (250 mL) roughly chopped and lightly packed fresh mint leaves
• 1/2 cup (125 mL) roughly chopped and lightly packed fresh parsley
• 1 clove garlic, minced
• Finely grated zest and juice of half a lemon
• Pinch of salt and pepper (about ⅛ tsp)
• 3 tbsp (45 mL) olive oil

Stir together all ingredients until well combined. Cover and refrigerate until ready to use (up to 2 days). Stir well before serving.

Roasted Carrots

• 1 lbs (500 g) carrots, well washed and cut in approx 1.5-inch chunks (I leave skin on)
• 1 tsp (5 mL) vegetable oil
• hefty pinch salt and pepper

1. Preheat the oven to 400 F (200 C).
2. Toss carrots with oil, salt and pepper. Place on a large baking sheet lined with parchment paper.
3. Bake in the center of the oven for about 30 to 35 minutes or until carrots are soft and evenly roasted. Toss once during baking.
4. Remove from the oven and cool completely.

Dip

• Cooled roasted carrots (recipe above)
• 1 (540 mL) can, white kidney beans, drained and rinsed
• 2 cloves garlic (or to taste)
• ¼ cup (60 mL) tahini
• Finely grated zest and juice of 2 limes
• 2 tsp (10 mL) minced fresh ginger
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) each of pepper, cinnamon and cardamom
• 1/2 cup (125 mL) quality olive oil

Additional Garnishes

optional: ¼ cup (60 mL) dried cherries, 1 tsp (5 mL) toasted sesame seeds and ½ tsp (2 mL) chili flakes

1. Place roasted carrots in a bowl of food processor fitted with a metal blade. Pulse until well chopped. Using a rubber spatula, scrape down the side of the bowl when needed.
2. Add beans and garlic and pulse until roughly chopped. Scrape down the sides of the bowl when needed.
3. Add remaining ingredients and pulse until very well combined and smooth (be sure to scrape down sides of bowl when needed). If the dip is too thick for your liking, add a splash more olive oil or water to thin it out slightly.
4. Place dip on a serving platter. Dollop prepared gremolata evenly over dip.
5. Garnish evenly with dried cherries, toasted sesame seeds and chili flakes (if using).
6. Serve with toasted crackers and/or pita wedges and veggies.
7. Makes approx 2 cups (500 mL) dip.

Delicious & Doable Tips:

~ use canned chickpeas or lentils instead of white kidney beans.

Spiced Carrot & Cashew Soup

The addition of fresh ginger, orange zest, garlic and chili flakes at the end of cooking (before pureeing) really enhanced the flavour of this hearty and good-for-you soup.

Bonus: this recipe is vegan (and gluten free) too! If you’re not vegan (or vegetarian) this soup can be made with chicken stock and garnished with a swirl of sour cream.

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 onion, chopped
• 2 tbsp (30 mL) maple syrup
• ½ tsp (2 mL) each of salt and ground cinnamon
• ¼ tsp (1 mL) ground cardamom
• 4 cups (1 L) chopped carrots, well washed (skin left on)
• 1/2 cup (125 mL) raw cashews
• 6 cups (1.5 L) vegetable stock
• 1 tbsp (15 mL) minced fresh ginger
• 1 tsp (5 mL) finely grated orange zest
• 1 clove minced garlic (or to taste)
• 1/4 tsp (1 mL) chili flakes

Garnish

• Swirl of full fat canned coconut milk, chopped fresh mint and chili flakes (optional)

Directions

1. Heat oil in a Dutch oven (or large pot) over medium heat.
2. Cook onion for about 3 minutes, stirring, until lightly brown.
3. Add maple syrup, cinnamon, and cardamom and stir until spices are fragrant (a few seconds).
4. Add carrots, cashews and vegetable stock, scraping any bits from the bottom of the pot (using a wooden spoon) while stirring.
5. Bring to a boil and simmer for about 20 minutes (until carrots are fork tender). Remove from heat.
6. Stir in ginger, orange zest, garlic and chili flakes. Cool slightly.
7. Using an immersion blender (or stand up blender), puree soup in batches.
8. Reheat soup. Garnish each portion evenly with a splash of coconut milk, chopped fresh mint and chili flakes.
9. Makes about 8 cups (2 L).

Delicious & Doable Tip

~ Double batch and freeze half. Perfect for those soup-and-sandwich kind of nights.
~ Add 1 cup (250 mL) drained and rinsed kidney beans to soup instead of cashews.

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury

Charmaine Broughton is a Muskoka/Toronto-based cooking show host & guest expert and author of ‘Delicious & Doable ~ Recipes For Real and Everyday Life‘.

‘Delicious & Doable ~ Recipes For Real and Everyday Life’ is on Amazon! Get your copy today!