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Nothing makes me happier in the morning than a pre-coffee cup of carrot juice.

--Jaclyn


Carrots are a wonderful baking vegetable. Some of my favorites: carrot cookies, carrot scones, carrot bread, carrot cake, carrot muffins.

As for cooking, carrots are wonderful roasted-- alone or with a mix of root vegetables. Thinly sliced, they add flavor and texture to stir fries or add large chunks to soups. Carrots are wonderful steamed or braised. A nice creamy carrot soup is always a treat for the taste buds.

Note* Carrot juice is delicious, and when you juice carrots, you are left with large amounts of carrot pulp. This stuff is perfect for breads, muffins, cookies, scones, and cakes. It saves the shredding step which is a bonus!

Here is a fun recipe for the pulp--

Amish Carrot Scones

  • 1 1/2 cups flour
  • 3/4 cup oats
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup grated carrot
  • 1 large egg
  • 3/4 cup plus 1 tbsp buttermilk (I use skim milk with a tsp of lemon juice in it)
  • 1/3 cup sugar plus 1 tbsp, divided
  • 1/2 cup cold butter, cut into small pieces
  • 1 tsp vanilla
  • 1 egg white beaten with 2 tsp water (egg wash)
  • 1 tsp cinnamon

 

1. Preheat oven to 425 degrees.

2. Mix together flour, oats powder, cinnamon, salt and 1/3 cup sugar. add butter and process in food processor or blender until mixture resembles coarse meal. Add carrot and pulse until blended.

3. Whisk together egg, Buttermilk and vanilla in a separate bowl until blended. add to flour mixture, and pulse just until blended and slightly moist. (dough will be sticky)

4. Transfer dough to well floured surface with well floured hands. Divide in half, and pat each half into a 3/4 inch thick circle. With a floured knife, cut each circle into 6 wedges.

5. Place wedges on a lightly greased baking sheet. Brush top of each scone with egg wash and sprinkle each with sugar.

6. Bake at 425 for 15 minutes or until golden. Serve warm, or let cool completely, and store up to 2 days in an airtight container at room temperature.