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How to Use Carrots in Desserts: Carrot Pie and Bite-Size Carrot Cake Cookies

How to Use Carrots in Desserts: Carrot Pie and Bite-Size Carrot Cake Cookies

Carrots, a delicious and versatile vegetable.  Have you ever had Carrot Pie?  This recipe is from my teenage years in Southern Indiana.  It is similar to pumpkin pie in texture a somewhat in taste as it has some of the same spices.  Give this tasty pie a try.  And the Bite-Size Carrot Cake Cookies are very tasty.  Surprise your family and friends with this healthy vegetable made into some very tasty cookies and a wonderful pie that will be a surprise!

3/4 cup sugar
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp ginger
1/8 tsp cloves
1/2 tsp grated lemon rind
2 eggs, slightly beaten
2 cups cooked, sieved carrots
1 cup undiluted evaporated milk
1 unbaked 9-inch pie shell

Combine the sugar, salt, nutmeg, cinnamon, ginger, and cloves in a medium mixing bowl. Add the grated lemon rind, slightly beaten eggs, and carrots; stir to blend. Stir in the evaporated milk until the filling is completely blended. Pour the filling into the unbaked shell. Bake in a 400 degree oven 40 to 45 minutes or until the filling is firm. If the crust edge begins to get too brown, make a protective strip from aluminum foil and cover the crust only. To serve, top with whipped cream, if desired.

Note: This pie is similar to a pumpkin pie in texture and taste. It is a recipe from 1960s Southern Indiana where I was born and raised.

6 tbsp butter, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup grated carrots
1/2 cup raisins
1/2 cup chopped pecans or walnuts

In a large mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the flour mixture to the creamed mixture until blended. Stir in the carrots, raisins, and pecans or walnuts.

Drop the mixture by rounded teaspoonfuls about 2-inches apart on ungreased baking sheets. Bake at 325 degrees for 10 to 15 minutes or until the edges are lightly browned and the cookies are set. Cool for a couple of minutes before attempting to remove from the baking sheets to cool on wire racks.



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About the Author

For more of Linda’s dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com  For her old fashion recipe collection go to http://grandmasvintagerecipes.blogspot.com

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