The delicious results of our carrot recipe contest!

Thanks to everyone who entered our Mr. & Mrs. Bunny carrot recipe contest! The winner (chosen by random) is Diane, who sent us her recipe for “Yummy Carrots.” To see more carrot recipe contest entries, keep reading!

And, if you decide to give any of the recipes a try, please leave us a comment and let us know how it went!

Yummy Carrots by Diane

1 lb of baby carrots or sliced carrots
1 T of brown sugar
1 5 sec spray of Pam Cooking Spray
salt and pepper dash of each to coat carrots
cinnamon

Preheat oven (or toaster oven) to 400F.
Spread the carrots (sliced or the baby ones)on a small cooking sheet, covered with foil.
Spray for one portion of spray (about 5 seconds) over all the carrots, add salt and pepper and shake to distribute.
Bake in 400F oven for 20 minutes, check for doneness. If cooked through, remove from heat and sprinkle the brown sugar and cinnamon over and shake again to distribute.
Serve, hot or cold.

Carrot and Bacon Soup by Lori

1.5 kg carrots
2 potatoes
200g bacon
4 cloves of garlic
1 onion
2-3 stalks of celery
salt and pepper to taste
2 cups water or stock
salt and pepper to taste

Preparation
1. Peel the onion. Wash or peel the other vegetables. Remove the ends of carrots and celery. Cut vegetables into large pieces.
2. Place all ingredients in a pressure cooker and after it comes to pressure, cook for 20 to 25 minutes.
3. Once cooked, carefully release the lid and blend the soup in a blender or with a stick blender.

Carrot and Pineapple Muffins by Shane

1/4 cup honey
1/2 cup oil
2 large eggs, beaten
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup grated carrots
1 cup unsweetened crushed pineapple, drained
1/4 cup chopped walnuts
Preheat oven to 375°F.
Combine the honey, oil and beaten eggs in a medium bowl and stir to mix well. Combine the flour, baking soda, baking powder and cinnamon in a separate bowl and mix together well. Add the dry ingredients to the liquid ingredients and stir just until blended. Add vanilla, grated carrots, pineapple and walnuts. Stir until just blended. Line muffin cups with paper liners and fill 2/3 full.
Bake for 15 – 20 minutes.

Carrot Latkes by K

1 lb. carrot
2 eggs
1 scallion, finely chopped
½ garlic clove
salt
pepper
½-¾ cup matzo meal
½ cup oil (for frying)
½ cup sour cream (for garnish)
¼ cup scallion , chopped (for garnish)

Directions:
Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matzo meal so that the mixture is pretty firm when shaped into a pancake.
Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
Serve, garnishing with sour cream and chopped scallions.

Favourite Carrot Muffins (Healthy, delish, not too sweet) by Rosemary

*optional*1/2 cup pecans or walnuts, chopped
2 cups grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups unbleached flour (or a combo of spelt/12-grain/unbleached)
1/2 cup raw & light brown sugar combo
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup organic coconut, shredded (unsweetened)
3 large eggs
3/4 cup extra-virgin olive oil
1 1/2 teaspoons pure vanilla extract

Make sure you only mix the batter until the ingredients are combined and moistened. A few flecks of flour are fine. If you want standard sized muffins, only fill the muffin cups 2/3 full with batter. However, if you like your muffins with a crown, fill the cups to the top. Just make sure to grease the top of the muffin pan so that as the batter overflows it does not stick to the top of the pan. Fill any unfilled muffin cups with a little water to ensure even baking as well as preventing the pan from warping.

Preheat oven to 350 degrees F and place rack in center of oven. Place paper liners in 18 muffin cups.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. Set aside.
n a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting. Enjoy!

Makes 18 standard-sized muffins.

Gluten-free Carrot Cake by Melinda

Ingredients
1/2 cup white rice flour
1/2 cup sorghum flour
1 tsp xanthan gum
1 tsp each baking soda and baking powder
1 tsp cinnamon
1 tsp cloves
dash salt
2/3 cup vegetable oil
3/4 cup sugar
2 eggs
1 1/4 cups grated carrots

Combine all dry ingredients in bowl.  In separate bowl, combine wet ingredients and carrots.  Add dry ingredients to wet ingredients.  Pour into 8 inch baking pan.  Bake at 325 degrees for about an hour and a half (toothpick comes out clean).

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