Carrot Salad

I am not a huge carrot fan, but this salad looked too good to pass up, and it was a hit at dinner. I love the simplicity of the salad and the beautiful color of the carrots. The tangy lemon juice, with the earthiness of the cumin, and the sweet carrot just really blended so well together. In the original recipe it called for boiling the carrots and then cutting into pieces, but this just didn’t sound good to me so I opted to use my vegetable peeler and make long ribbons, which were pretty and fun to eat.

Carrot Salad

6 Carrots, peeled
¼ Cup Fresh Lemon Juice (one large lemon)
2 Cloves Garlic, finely minced
2 Teaspoons Ground Cumin
1 Teaspoon Salt
¼ Cup Extra Virgin Olive Oil
¼ Cup Flat Leaf Parsley, finely chopped

Using a mandolin or vegetable cut the carrots into thin ribbons and place in a large bowl. Next mix all other ingredients in a small bowl until well combined. Pour dressing over carrots and mix well. Let sit for a couple hours or until flavors have melded with the carrots.

Carrot Cake

This is one of my all time favorite desserts and I hardly ever eat it. I think anything with a cream cheese frosting is wonderful. If you really want to indulge your guests, may I suggest cutting your cakes in half so you have a four layer cake and even more delicious frosting!I made this for my friend Taven's birthday, it was gone within minutes. We had an amazing time sitting out in the garden by candlelight with a bunch of friends eating really good food.

Carrot Cake

1 ½ Cups Carrots, Peeled and Diced (about 3)

2 ½ Cups Flour

2 ½ Cups Sugar

2 Teaspoons Cinnamon

2 Teaspoons Baking Soda

1 Teaspoon Salt

4 Eggs

1 Cup Vegetable Oil

1 Tablespoon Vanilla

1 Cup Chopped Walnuts, or Pecans

¾ Cup Drained Canned Crushed Unsweetened Pineapple

1 Cup Desiccated Coconut (can be found at Asian grocery stores)

Steam carrots until quite tender, then puree in food processor. Should have 1 cup puree. Set aside.Sift together flour, sugar, cinnamon, soda, and salt in large bowl.In separate bowl, whisk together oil, eggs, and vanilla. Gently stir into dry ingredients, just before fully mixed add nuts, coconut, pineapple and carrot puree. Mix until just combined.Pour batter into two greased and floured 8 or 9" round baking pans.Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.Let cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

8 Ounces Cream Cheese, room temperature
1 Stick Butter, room temperature
2 Teaspoons Vanilla
4 Cups Powdered Sugar

Cream together cream cheese, butter and vanilla over medium speed with an electric mixer. Continue beating on low, while adding powdered sugar 1/2 cup at a time, and mixing until completely incorporated. Add up to 1/2 cup additional powdered sugar if necessary to bring to spreading consistency.