We all know carrot is a nutritive vegetable and our body will be beneficial a lot from having carrots in our daily meal. However, not anyone can fall in love with carrots, especially children with picky appetite. And we need to find a nice way to introduce carrots to our little babies. Then how about some sweet treats? That would be perfect! Children love sweet treats and desserts. Below are wonderful recommendations for carrot dessert that will make you kids appreciate the taste of this delicious veggie.
Ingredients (prep will take about 30 minutes)
- 4 Eggs
- 1 ¼ cup of Vegetable Oil
- 2 cups of White Sugar
- 2 teaspoons of Vanilla Extract
- 2 cups of All-purpose Flour
- 2 teaspoons of Baking Soda
- 2 teaspoons of Baking Powder
- ½ teaspoon of Salt
- 2 teaspoons of Ground Cinnamon
- 3 cups of Grated Carrots
- 1 cup of Pecans (chopped)
- 8 ounces of Cream Cheese (softened)
- 4 cups of Confectioners’ Sugar
- ½ cup of Butter (softened)
- 1 teaspoon of Vanilla Extract (for frosting)
- 1 cup of Pecans (chopped – for frosting)
Cooking (cooking will take about 1 hour)
Step 1 – preheat the oven: Before start to make the cake, preheat the oven up to 350 degrees F (175 degrees C).
Step 2 – make carrot cake batter: Take out a large bowl, add 4 eggs with 2 cups of white sugar and 2 teaspoons of vanilla extract. Beat the egg using an electronic mixer until all the ingredients are combined and form a smooth mixture. Then, add 2 cups of all-purpose flour (you should sieve the flour before putting it into the batter), 2 teaspoons of baking soda, 2 teaspoons of baking powder, ½ teaspoon of salt and 2 teaspoons of ground cinnamon. Mix all together. When the mixture is well mixed, continue to add 3 cups of grated carrots and stir. Finally put 1 cup of pecans in. Stir until we have a nice smooth carrot batter.
You will need a 9×13 inch pan. Grease and flour the pan. You can use cooking spray for more convenience. Then pour the carrot batter into the pan.
Step 3 – bake the cake: Put the pan into preheat oven. Bake the cake for about 40 to 50 minutes. Test if the cake is baked using a toothpick and insert it into the cake. If the toothpick comes out clean, you know that the cake is ready. When the carrot cake is done, take out and let it cool in pan for about 10 minutes. After that, gently take the cake out of the pan, transfer it onto a wire rack and let the cake chill completely.
Step 4 – make the frosting: Take out a medium bowl. Put ½ cup of softened butter, 8 ounces of softened cream cheese, 4 cup of confectioners’ sugar and 1 teaspoon of vanilla extract into the bowl. Use the hand mixer or electronic mixer to beat the cream cheese until all the ingredients are combined and formed a peak with smooth creamy texture. Then add 1 cup of pecans into the mixture. When the carrot cake is cooled, frost the cake with the frosting mixture. You can décor the cake with some nuts or cream pattern. Make the cake looks nice and delicious.
Because the frosting will be melted under high temperature, make sure the carrot cake is completely cool otherwise the frosting layer will melted. You cake therefore does not look good at all. The carrot will have a delightful moist texture with rich flavor that not make you feel greasy like other sweet desserts. Carrot sweetness is light and refreshing. This is the reason that makes carrot cake is so special.
Indian Carrot Pudding
Ingredients (prep will take about 30 minutes)
- 1 ½ cup of Almond Milk
- 1 cup of Whole Milk or Canned Coconut Milk
- 5 large Carrots
- 1 tablespoon of Organic Grass-fed Butter (ghee or coconut oil is ok)
- 2 tablespoons of Honey
- ½ teaspoon of Ground Cardamom
- 1/8 teaspoon of Ground Ginger
- 1/16 teaspoon of Ground Cinnamon
- 1/16 teaspoon of Ground Cloves
- Dash Salt
- ¼ cup of Raisins
- 1 whole Star Anise
- ¼ cup of Cashews
Cooking (cooking will take about 35 minutes)
Step 1 – cook carrots: Carrots should be washed and shredded at the beginning. Then pour 1 ½ cup of almond milk into a medium saucepan and simmer the milk. When the milk is simmered, add shredded carrots into the pan and stir. Simmer the carrot mixture for more about 20 minutes more. You should keep the eyes on the milk because the mixture will be easily over-boiled and burned in the bottom of the pan.
When the milk begins to thicken and reduce which will have orange color from carrots, continue to add 1 tablespoon of organic grass-fed butter (ghee or coconut oil) into the pan along with 2 tablespoons of honey. Give the mixture some stirs. After that, add ½ teaspoon of ground cardamom, 1/8 teaspoon of ground ginger, 1/16 teaspoon of ground cinnamon, 1/16 teaspoon of ground cloves and little salt into the mixture. Combine all the ingredients and toss ¼ cup of raisins in. Stir constantly until the mixture is well mixed and simmer for about 5 minutes. Next, add star anise into the pan and continue to simmer for 5 more minutes or until the milk is thickened and the carrot is very soft. Remove the pudding from the heat.
Step 2 – toast the cashews: Spread the cashews onto a baking sheet and toast them in the oven at 350 degrees F until the cashews turn golden brown. Take them out.
Step 3 – décor the pudding: When the pudding is done and removed from the heat, you can discard the star anise or keep it as a garnish. The pudding is served when it is warm. Divide the pudding into small portions and top with toasted cashews.
The recipe can serve up to 4 portions and is pretty simple for anyone. The pudding will bring a unique and elegant taste that you cannot find any similar over the world. This is like a delightful carrot cake in a small bowl. The pudding has Indian flavor with carrot sweetness will keep you coming back for more. You will never get tired of this pudding. The pudding is perfect for a cozy family dinner or in cold days when we craze for something sweet and warm. And guess what, you kids will definitely love it!