You make carrot cake! And carrot muffins. And carrot slices which you proceed to throw in the freezer.
Yesterday I walked into our cold storage to retrieve a 10 lb bag of carrots I had put there about a week ago in order to make carrot cake for dessert. The sight – and smell – which met my eyes was not pleasant.
About half the bag had burst into full-on mushy rot and some of the carrots had completely disintegrated into nothingness. Despite the cheap price of the bag, I knew there was no way I was going to let the entire bag go to waste. So I dragged it upstairs and set to work righting the wrong.
I scrubbed and peeled and cut and dug out rot and was able to salvage probably about 1/3 of the carrots in the end. Which STILL left me with a giant pile of carrots and the need to find something – ANYTHING – to do with them, and quick!
As I had already planned to make carrot cake, I set out with that as my first task. It was a good thing hubby brought back the 2 1/2 dozen eggs from Costco that morning, because I used up about a dozen within the next hour!
After I made the cake, I had to figure out what to do with the remaining carrots. Muffins it is!
So far I had used 8 cups of grated carrots, and I STILL had a mound to use up! So, I pulled out the slice blade for my trusty food processor (my amazing, wonderful, FANTASTIC Christmas present from my hubby) and voila! Sliced carrots to be frozen and cooked at a later date.
PHEW! Complete disaster avoided :0) Enjoy the recipes! Both are lower in sugar, and since carrots have such a high natural sugar content, you’d never even know!
Super Yummy Moist Delicious
Breakfast Carrot Cake
Carrot Whole Wheat Less Sugar Muffins
- 3 cups grated carrots
- 4 eggs
- 1 cup white flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 1/4 cups oil (again, the combo of Olys and olive)