Carrot Recipes

Carrot Cake
175 g brown sugar
2 large eggs
120ml vegetable oil
200 g wholemeal self raising flour
Heaped teaspoon of bicarbonate of soda
3 heaped teaspoons of mixed spice
Grated zest of orange
200g grated carrot
175g sultanas
Topping : 200g Mascarpone cheese Juice of one orange 50g Icing sugar 

Whisk eggs, sugar and oil together. Sift in flour, bicarb and mixed spice and mix then add orange zest, carrots and sultanas. Pour into oiled tin 10 x 6 inch and 1 inch deep tin (25.5 x 15 x 2.5cm). Bake at 170 C for 35 mins.
Mix topping ingredients and spread over cake when cool.

Roasted Carrot, Parsnip, Potato and Swede with Herbs
125g (4oz) each of above veg, cut into wedges
2 onions cut into quarters
2 cloves garlic crushed, salt & pepper
3 tbspoons olive oil
1 tbsp chopped fresh or 1 teasp dried mixed herbs
Put all chopped veg in large bowl. Add garlic, oil and herbs. Mix well to coat veg in oil. Bake 180 C (350 F) for 25-35 mins stirring occasionally.

Carrot Pate
450g (1lb 2 oz) carrots sliced
1 onion chopped
2 garlic cloves chopped
¼ teasp dill
2 tbsp olive oil
1 tbsp cornflour made into paste with 1 tbsp water
1 tbsp bouillon
1 tbsp tahini salt and pepper

In saucepan saute carrots, onion, garlic and dill in olive oil for 3 mins
Add water, bring to boil, cover and simmer till carrots tender (10 mins?)
Drain and pureee carrot with blender till smooth. Return to saucepan
Combine cornflour, bouillon, tahini and seasoning together. Add to pureed carrots.
Bring to a slow simmer and cook till pate detaches itself from sides of pan.
Turn pate onto a lightly oiled serving dish and let cool.
Serve with crackers, toast or as a dip with raw vegetables cut in strips.

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