Healthy Carrot Recipes

June 13, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Magazine and Website it’s Healthy Carrot Recipes. Find some Delicious and Healthy Carrot Recipes including recipes like Healthy Carrot Cake Muffins, Carrot Cake, and Carrot Soup. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Carrot Recipes
Find healthy, delicious carrot recipes including baby carrots, roasted carrots and glazed carrots. Healthier recipes, from the food and nutrition experts at EatingWell.

Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar………….

Carrot Cake
Carrots give carrot cake a health-halo effect–people think it’s health food, but it’s usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don’t worry, it’s still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple…………

Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that’s delicious for dinner or packed up for lunch.

* Click the link below to get all the Healthy Carrot Recipes
https://www.eatingwell.com/recipes/19295/ingredients/vegetables/carrots/

Our Best Diabetic Cake Recipes

March 2, 2017 at 6:05 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Our Best Diabetic Cake Recipes. Diabetic Friendly Cake recipes that are low in calories and carbs! Recipes like; Chai Carrot Cake with Walnuts, Cinnamon-Banana Cake with Chocolate Ganache, and Peanut Butter Blossom Mini Cakes. You can find them all at one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Our Best Diabetic Cake RecipesDiabetic living logo

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we’ve got fresh, diabetes-friendly recipes that you can enjoy guilt-free!

 

 

Chai Carrot Cake with Walnuts

Just when you think carrot cake can’t get any better, this creative recipe comes along. Chai tea and other spices add dimension to this beautiful carrot cake that features walnuts and a yummy cream cheese frosting…..

 
Cinnamon-Banana Cake with Chocolate Ganache

In this chocolate-covered cake recipe, bananas lend irresistible moistness, while whole wheat pastry flour makes the diabetic cake a hearty dessert option……

 
Peanut Butter Blossom Mini Cakes

Your favorite peanut butter cookies have been transformed into low-carb cupcakes. Each mini cupcake boasts 9 grams of carb…..

 

 

* Click the link below to get all the – Our Best Diabetic Cake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/our-best-diabetic-cake-recipes

One of America’s Favorites – Carrot Cake

February 8, 2016 at 6:20 AM | Posted in One of America's Favorites | Leave a comment
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Carrot cake

Carrot cake

Carrot cake (Rüeblitorte in Swiss German) is a cake that contains carrots mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture.
Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumb).

 

 

Many carrot cake recipes include optional ingredients, such as kirsch, cinnamon, nuts, pineapple or raisins. The most common icing on carrot cake is icing sugar and lemon juice or icing sugar and kirsch (Europe) and an icing with icing sugar, butter and cream cheese (United States).

As the cake is relatively moist, it can be conserved longer than many other types of cakes.

 

 

Carrot cake cupcakes with candied ginger icing

Carrot cake cupcakes with candied ginger icing

Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipan made to look like carrots. Carrot cake is popular in loaf, sheet cake and cupcake forms, and (in the United Kingdom, as well as North America) can be found pre-packaged at grocery stores, and fresh at bakeries. Some carrot cakes are even layered.
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed. Recipes for carrot cake occur as early as 1827. The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.

The popularity of carrot cake was probably revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, the American-based television channel Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s. Carrot cake was voted as the favorite cake in the United Kingdom, according to a survey in the Radio Times in 2011.

Another story indicates that following the Second World War there was a glut of canned carrots in the United States. A business man named George C. Page hired master bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product.

 

Carrot Cake Cookies

December 5, 2013 at 12:02 PM | Posted in dessert, diabetes, diabetes friendly | 3 Comments
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Thank you to EL.C for passing this treat along to me to share!
Carrot Cake Cookies

 

Ingredients

1/2 cup honey
1/4 cup packed brown sugar or brown sugar substitute – equivalent to 1/4 cup brown sugar
1 tablespoon unsalted butter, softened
1/4 cup canola oil
1 egg or 1/4 cup Egg Beater‘s
1 egg white
3 cups shredded carrots
2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinammon
3/4 cup raisins (Optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped walnuts
2 ounces reduced-fat cream cheese, softened
1/2 cup powdered sugar
2 -3 teaspoons fat-free milk
1/4 cup chopped walnuts
Directions

*Preheat oven to 350 degrees F. Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside. In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.

 

*In a medium bowl, stir together flours, pumpkin pie spice, cinammon, baking powder, baking soda, and 1/4 teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in the 3/4 cup nuts and raisins.
Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.

 
* For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with the 1/4 cup walnuts.

 

Kitchen Hint of the Day!

November 28, 2013 at 9:33 AM | Posted in Kitchen Hints | 1 Comment
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Carrots are a natural sweetener. To sweeten a soup, stew, or sauce without adding sugar, stir in a small amount of puree carrots. Use one of the sweeter carrot varieties.

5 Leafy Greens You’ve Probably Never Eaten (But Should!)

November 19, 2013 at 9:49 AM | Posted in vegetables | Leave a comment
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Read this article yesterday on line at the Huffington Podt web site. Real good informative article along with some recipes. I left the link at the bottom of the post.

 
November 18, 2013
HuffPost

5 Leafy Greens You’ve Probably Never Eaten (But Should!)

Modern cooks are rediscovering the wide world of leafy greens. But how do you buy, store and prepare these nutritious, delicious superfoods? Covering everything from spinach to bok choy to nettles, The Complete Leafy Greens Cookbook will help you embrace the unfamiliar as well as offering a fresh outlook on old favorites.
Carrot Tops

Carrot greens are bitter, herbaceous and astringent, with a hint of sweetness in the finish. They are coarse and grainy when raw. The stems taste like celery but are too stringy to use…

 

Chickweed

The raw leaves are soft and delicate. They taste herbaceous, slightly spinachy and astringent. The flowers and stems are nutty, with a slightly bitter finish. When cooked, chickweed leaves are milder and taste faintly like spinach, with a nutty finish and hints of tea…..

 

Houttuynia

Houttuynia is an acquired taste, with common reactions ranging from dislike to disgust.

The leaves are tender and demure, but don’t be fooled — the flavor and aroma give taste buds a one-two punch. This green lives up to the name “fishwort.” It has a raw fish flavor, more than hints of briny sea, and is extremely metallic. The Chinese/Vietnamese variety is differentiated by its citrus accents, while the Japanese variety has cilantro accents….

 

Jute Leaf

Fresh leaves are described as bitter. Thawed frozen jute tastes spinachy and grassy but mild. It is mucilaginous (similar to Malabar spinach) and has an extremely slippery texture. It is disparaged as “slimy” by those who don’t like it…..

 

Komatsuna

Komatsuna has a mild but distinct mustard flavor. It is slightly sharp, slightly sour, yet slightly sweet. The stems are succulent….

 

 

http://www.huffingtonpost.com/2013/11/17/leafy-greens-cookbook-recipes_n_4283567.html?utm_hp_ref=food&ir=Food

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