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

  • 2 cups plain flour
  • 1/2 cup sugar
  • 1 cup oil (I used a combo of Olys, which is an oil from cereal and fruit, and olive oil)
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 4 eggs
  • 2 cups grated carrots
  • 1 can pineapple, crushed or whole (depending on if you like the whole chunks in your cake)
  • 1 cup coconut
  • 1 cup chopped walnuts
  • 1 cup raisins (optional)
Preheat oven to 350 F. Grease and line the base of a 9 inch round springform pan with parchment paper. Set aside.
In a large bowl, combine all but flour, eggs and oil. Mix well. Add oil and stir to combine. Add eggs one at a time, combining well after each addition. Add flour in 2 batches, mixing till just combined.
Pour mixture into prepared pan. Bake for one hour, or until a tester  inserted into the middle of the cake comes up clean.

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)
Preheat oven to 325 F. Prepare muffin pans.
In 1 bowl mix flours, baking soda, salt and cinnamon.
In another bowl, mix sugar and oil together. Add eggs, mixing well after each addition, about 30 seconds.  Add flour mixture to this and stir until blended.
Add carrots and mix. 
Bake about 20 minutes at 325 or until they test done. Cool in pans for 10 minutes then remove to wire rack.