Jen's 'Little Treasures' Carrot Cake ~ Celebrating National Carrot Cake Day, February 3rd! ~ a Guest Cook Post from Jennifer's Kitchen

My friend, Jennifer, shared her family's favorite carrot cake recipe with me, complete with photos.  Since February 3rd is National Carrot Cake Day, I thought today would be the perfect day to post her recipe on the blog.  So, here it is, in her own words on how her traditional, tempting, fruity, rich and spicy carrot cake came to be.  Enjoy!

Fresh Carrot-Apple Juice with Ginger

Lately, I've been enjoying playing around in my kitchen ~ with my juicer. There is something so satisfying about shoving all those fruits & veggies down the chute and watching the glass fill up with liquid nectar.  I'm having so much fun, that even cleaning the juicer doesn't bother me.  Yup, I'm a kitchen geek!

I was pleasantly surprised when I made this super simple juice ~ Carrot-Apple Juice with Ginger.  The thing that surprised me was how much I love including a slice (or two) of fresh ginger with the other ingredients.  The ginger's flavor is subtle, but it brightens up & immensely improves the over-all taste of every juice recipe I've added it to.  I'm hooked & think I'll be including a few slices of ginger to all my juicer drink recipes now.  :)


Fresh Carrot-Apple Juice with Ginger
serves one

Ingredients

• 2 carrots
• 1 apple
• 2 slices ~ fresh, peeled ginger 'coins' ~ 1/8 inch slices (more or less, to taste)

Directions

Cut carrots & apple into chunks that will fit into your juicer.  Shove the chunks, along with the ginger slice(s), down the chute & juice away.

Serve straight-up or over ice.

Enjoy!

Scottish Spiced Tea Cake ~ made with a 'Cuppa Tea'

I was in the mood for a tea cake one day & wanted to make something with a bit of Scottish flair, so I hit the Internet to search for some inspiration.  Happy to say, I found it on a really cool website that has a lot of interesting stories on Scotland & the Kingdom of Fife ~ along with travel info, history, customs & traditions, golf, photos, current events & most importantly for me...recipes!  They not only have authentic, traditional recipes (e.g., haggis, scotch broth & tipsy laird), but also have a page devoted to recipes contributed by home cooks (e.g., cup of tea cake, scones & malt loaf ).  I love this site ~ armchair travel & food inspirations, all in one place!

Fresh out of the oven...

I adapted my recipe for the Scottish Spiced Tea Cake from this recipe for the ~ Cup of Tea Cake ~ a recipe that a reader contributed to the site.  It's a wonderful tea cake (that is actually made with, as they say on the other side of the pond, ~ a cuppa tea) & it's become a favorite around here.   I make two versions of this tea cake recipe ~ sometimes I make it with grated carrot, so then I call it my Scottish Spiced Carrot Tea Cake & sometimes I make it with just the raisins, that one is my basic Scottish Spiced Tea Cake.  I'm sure you could tweak this recipe many ways just by using different dried fruits or with what you have available in your pantry.

Scottish Spiced Carrot Tea Cake

I changed the original Scottish recipe a bit ~ cutting down on the margarine, including some applesauce & upping the spices.  The flavor is rich with the scent of spices, the cake is moist & sweet with the hint of apples & raisins (& maybe carrots).  Since I used applesauce to replace some of the margarine/butter, it cuts down of the fat, too ~ Yes!  :)   Try eating a slice warm, fresh out of the oven (I just love it when it first comes out of the oven & the edges are just a little crisp) or maybe try a piece toasted the next day.   Hmm...I'm feeling a bit peckish & thirsty for a cuppa tea.   I think I know what I'll be baking later today.  Now I only have to decided if will it be with or without the carrots...   :)

The end slice is my favorite...

Scottish Spiced Tea Cake ~ aka Cup of Tea Cake     
makes a one pound loaf

((** you can turn this into a Scottish Spiced Carrot Tea Cake by adding 1/3 cup grated carrot along with the raisins**))

• 1 cup of strong black tea
• 1/4 cup margarine or butter
• 1/4 cup applesauce
• 1/2 cup raisins (or also adding 1/3 cup grated carrots if making this the carrot version)
• 2 1/3 cups flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1 egg, beaten

Preheat oven to 350 degrees & grease a one pound loaf pan & set aside.
(you can use either a glass, metal or aluminum loaf pan ~ depending on the type of loaf pan you choose, the baking time may vary slightly)

Melting the butter with tea, applesauce, raisins & carrots for the Scottish Spiced Carrot Tea Cake version.

Melt the margarine in a large pot.  At the same time you are melting the margarine, add the tea, applesauce and raisins ((& grated carrots if you are making the Scottish Spiced Carrot Tea Cake)).  Once the margarine/fruit mixture is melted, continue to simmer for 1 minute, then allow the mixture to cool completely.
 

Sifting all the dry ingredients together...

While the margarine mixture is melting/doing its thing, sift together all the dry ingredients.

When the margarine mixture has completely cooled, add the remaining ingredients to the pan & mix by hand until the batter is thoroughly combined. (if you mix it all in the one pan you can save washing an extra bowl, but if you like using a mixing bowl instead, have at it :)

Pour batter into the greased loaf pan & cook for approx. one hour or until tester comes out clean & the tea cake is done.

Scottish Spiced Tea Cake with butter

Serve with a pot of your favorite tea, we drink the English teas ~ PG Tips or Typhoo Decaf.  You can enjoy the tea cake many ways ~ it's perfect served plain, with butter, with cream cheese, or maybe even a little bit of marmalade or jam...but for me, I think it's perfect with just a little bit of butter.   Enjoy!

Scottish Spiced Carrot Tea Cake with cream cheese

Carrot Cake Breakfast Cookies with Pineapple Cream Cheese Icing ~ a fun spin on my original Banana Oat Breakfast Cookies

Carrot Cake Breakfast Cookies ~ Here is another spin on my original Banana Oat Breakfast Cookies recipe.  This time I turned the breakfast cookies into a moist, dense, spicy cookie version of carrot cake.   They still have all the healthy goodness of my original breakfast cookie recipe, but also have the additional sweetness of both pureed & shredded carrot, as well as even more spices.  Roy really likes this Carrot Cake Breakfast Cookie version, especially with the 'Pineapple Cream Cheese Icing' that I spread on top of the cooled cookies.  The 'icing' is a healthy spin on the the traditional cream cheese icing that is so often found on carrot cake.  Since my 'icing' is made with Greek yogurt & cream cheese, it's a soft spreadable 'icing' that is perfect when added right before serving.

I think the texture of the cookie is best if you use old fashioned oats & eat the cookies when they are completely cooled, or even when chilled first in the fridge.  Try my Carrot Cake Breakfast Cookies with & without the 'Pineapple Cream Cheese Icing' to see which way you like best.   Enjoy!

The Pineapple Cream Cheese Icing is a soft, spreadable 'icing' that is the perfect way to top your Carrot Cake Breakfast Cookie!

To see the nutritional breakdown of just the breakfast cookies (without the optional 'icing') click ~ HERE.

Carrot Cake Breakfast Cookies with Pineapple Cream Cheese Icing ~ a tasty spin on my original Banana Oat Breakfast Cookies

makes 12 large or 16 regular cookies

• 2 mashed bananas
• 2/3 cup applesauce
• 2/3 cup pureed cooked carrots  ((I nuke my sliced carrots until they're getting soft, then puree them in my small food processor))
• 1 cup shredded carrots
• 1 tsp vanilla extract
• 1 Tbsp dark molasses
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 cup ground almond flour
• 1 1/2 cup old fashioned oatmeal ~ uncooked
• 1/4 cup raisins
• 1/4 cup chopped walnuts

** Optional 'Pineapple Cream Cheese Icing' 

• 1/4 cup plain fat free or low fat Greek yogurt
• 1/4 cup fat free or low fat cream cheese
• 1 Tbsp crushed pineapple, drained (or more to taste) *optional
• 3 packets Equal (or your favorite sweetener, to taste)

Preheat heat oven to 350 degrees.

In a large bowl mix ~ vanilla extract, molasses & spices into the applesauce & carrot puree. When fully blended stir in the mashed banana & the shredded carrots until well combined.

Stir in the dry ingredients ~ oatmeal, almond flour, raisins & walnuts ~ combine until well blended.  Let mixture sit for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 35-45 minutes, or until golden & done.  (time depends on how thick the cookies are)

Remove cookies from oven & let them rest on cookie sheet for 5 minutes, then move to cooling rack.
 
** for the optional 'Pineapple Cream Cheese Icing' ~ While cookies are baking, place the yogurt & cream cheese in a small food processor & blend until smooth. (or do by hand)  When nice & creamy, stir in the crushed pineapple & sweetener of choice.  Taste & add more sweetener if desired.  Store in fridge until ready to use and/or if you have any leftover.

When cookies are completely cool (or chilled in fridge), serve as is ~ or spread a layer of the 'Pineapple Cream Cheese Icing' on the top of the cookies & then serve.

Store remaining cookies in a covered container.

Vegetable Rosti ~ crisp, golden, shredded veggie patties for Meatless Monday

Vegetable Rosti ~ served with a fresh tomato/herb relish & yogurt ~ Here is a vegetarian spin on the Swiss potato dish. I omitted the potatoes the recipe called for, well, because I wanted to keep it low carb.  I just used more zucchini in place of the potatoes & also added some more spices. (I'm like that, I like my spices)  It turned out really tasty ~ the carrots gave it just a hint of sweetness.  I think it would be perfect for breakfast, brunch or as a side dish. I think I'll try making it again with zucchini, bell peppers & onion ~ seems like it would be a good stand-in for a low carb version of hash browns.  I'll let you know how it turns out.  :)   Check out the recipe from Vegetarian Times.

Middle Eastern Salads & Spreads ~ so much fresh flavor

I really enjoy making & eating Middle Eastern salads & dishes.  I usually make them just for me since my guys are not as enthusiastic as I am when it comes to all the whole grain, garlicky, fresh green herb, olive oil goodness that is so much a part of these dishes.  No matter, I make them for myself & enjoy them fully ~ either as a stand alone dish or as a side dish.  Sometimes, I will have just a little bit of this & some of that, left in the fridge.  When I do,  I can then make a Meze Platter, it's the perfect way to clean out the fridge & have a nice meal.  With the addition of a few nuts & some pita bread, I'm in heaven.  Who says cooking for one is boring?  Certainly not me!   Enjoy!

Baba Ghanoush ~ Every time I make this, it reminds me of a bit they did on the TV show  "Mad About You", involving a garlicky, baba ghanoush kiss. It always makes me smile.  :)

Tabouli ~ I love making this salad when I have fresh veggies/herbs available from our garden, can't get fresher than that. This is one of my favorite summer salads.

Meze Platter ~ What a great way to use up odds & ends from the fridge.  Presenting it this way turns leftovers into something special. When I made it this time, I stuffed a tomato with herbed couscous, added some nuts, a refreshing cucumber yogurt tzatziki, tabouli & baba ghanoush.   Serve with a pita, for scooping up all that taste pleasure & you've got a splendid meal.

Garbanzo Bean & Carrot Hummus ~  I wrote about this dish a few months ago.  It would be a nice addition to any meal or party.  Adding pureed carrots to the garbanzo bean mixture really lightens/brightens it up ~ a nice twist in the calorie, color & flavor departments.

Super Moist Spiced Carrot Cake ~ egg-free

Super Moist Spiced Carrot Cake ~ egg free

Yesterday, I had a craving for carrot cake.  Lucky for me I had all the ingredients to make one ~ I just needed to find a recipe that sounded good.  I looked at the blogs I follow & found a recipe over on Peas & Thank You.  The recipe was for a vegan carrot cake, but since I only had regular cream cheese & margarine, mine became a vegetarian carrot cake instead.  Fine by me.

The cake turned out very moist, a beautiful golden orange color, nicely spiced & egg-free ~ the only thing was, it's a bit heavy handed in the sugar department. (for my taste)  Of course, J thought it was just perfect.  (Of course he did, what 7 year old doesn't like his cake really sweet?)

I think next time I make this, I'll tinker with the recipe some ~ like cutting back on the sugar (both in the cake & the icing) by at least 1/4 to 1/3; adding some shredded carrots to the batter (along with the pureed carrots); adding some chopped toasted walnuts (I think carrot cake really isn't carrot cake w/o walnuts) & try replacing the cream cheese with fat free cream cheese/skipping the extra margarine/using less sugar in the icing.  Roy & J said they are willing to be my taste test volunteers ~ imagine that! heehee  :)

Spiced Carrot Cake Batter Smoothie

Easter is almost here & I feel like eating some carrots ~  I'm sure it must have something to do with that bunny guy who will be hopping around here tomorrow morning.  :)   I started thinking about how I could get a few carrots into my morning smoothie & I figured a Spiced Carrot Cake Batter Smoothie would be the way to go.  Oooo, it turned out so good!  I know it's not as orange as some of the other carrot cake smoothies out there, but I just can't pass up putting the mighty green spinach into all my smoothies.  It's just too easy to do & I really love getting all the extra goodness from that veg into my smoothies. 

Carrots & spinach ~ turned into a cake batter smoothie.   I think the Easter Bunny would be first in line to try this drink...right behind me, that is!  

Spiced Carrot Cake Batter Smoothie

serves 1~2

1/2 cup              shredded carrots (or more, if you are so inclined) 
1 big handful    prewashed/bagged baby spinach
                          (optional ~ leave out if you want it more orange)
2/3 cup              fat free milk
1/2 cup              plain yogurt 
1 scoop             vanilla whey protein powder
1/4 cup              quick or regular oats
1 tblsp               walnuts, finely chopped
1/2 cup              silken tofu
1 tsp                  molassas
1/2 tsp               vanilla extract
1/2 tsp               cinnamon
1/2 tsp               ground ginger
1/4 tsp               nutmeg

~  blend all above ingredients in a blender until smooth

~  add the following ingredients & then blend again until nice & frosty ~ then drink away!

1/2                     frozen banana (cut into approx 1/2 inch slices)
8                        ice cubes
3                        packets Equal, or sweetener of choice (or to taste)

Enjoy!


P.S. ~ Here's a few additional carrot recipes that I really like...

Carrot & Chickpea Hummus ~ this recipe has the full flavor of a traditional hummus, but with less calories

Spiced Carrot Cake ~ this recipe is made with leftover carrot pulp from you juicer

Carrot Hummus ~ Lower in calories, but with all the taste of regular Hummus

Looking for another appetizer to add to all the food you are already planning on making for your Super Bowl party?  Maybe one that is full of flavor, but not full of calories?  Well, the search is over!  I wholeheartedly recommend this ~ Carrot Hummus ~ from over at the FatFree Vegan site.

This recipe for Carrot Hummus is SO good!  It is a lighter version of traditional Hummus. You add pureed cooked carrot, along with the beans. You would never know that some of the beans have been replaced with carrots.  The color is a lovely golden hue.  It has all the traditional flavor, but fewer calories. 

It is so easy to make & really tasty.  Make it often & enjoy this dip with veggies, pitas or chips.  It's a keeper!