What to Do with a Mountain of Carrots

After a recent catering event at work, my boss offered me the unused shredded carrots. Without seeing the bag I said “sure,” then came to find it was about 8 cups! But the challenge was there… 8 cups of carrots calling for adventure.

Remember that scene in Forrest Gump when Bubba is recounting all the ways you could cook shrimp? He went on and on about his love for shrimp. Now, just substitute Cathy for Bubba, and carrots for shrimp, and we can talk for an hour about that fantastic root vegetable, the underrated carrot.

This budget-friendly and nutritious vegetable is high in vitamin A, fiber, and antioxidants that support eye health, immune function, and digestion. Did I mention budget friendly? The orange part that we typically eat is the root end of the plant. The tops are edible too, but are primarily used as garnish (or to make pesto).

My first dish was carrot patties. These patties can be made thick and easily sub in for hamburgers, or thin and served alongside your favorite egg dish or other protein.

Carrot Patties

Serves: 3 4-in patties or 4-5 thin patties

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

2 cups shredded carrots

2 eggs

1/2 cup flour

1 teaspoon salt

2 tablespoons vegetable oil

1/2 cup chopped onion (optional)

Chopped green onion, for garnish

Dipping sauce of your choice (I love Ponzu)

1. Mix the carrot, eggs, flour, and salt in a medium bowl.

2. Heat oil in the pan over medium heat and use a brush to coat the entire bottom of the pan.
3. Form the mix into patties and place in the pan. Cook for about 4-5 minutes depending on thickness, watching for nice crisp on edges. Flip over and cook for about another 4-5 minutes, so the patty is heated through.
4. Top with bias cut scallion and enjoy! 
   
   

The next day when I set about making the Whoopie Pies I wanted to also use up some leftover cream cheese frosting. Using the recipe below, I decided to use half the dough as traditional whoopie pies, and then I put the other half in mini tins for two-bite muffin tops. Tip: understanding the how's and why's of baking will give you flexibility to create and improvise a recipe to suit your needs. Like this! 

Carrot Cake Whoopie Pie

Serves: about 20

Prep Time: 20 minutes

Cook Time: 20 minutes (each tray)

Total Time: 40-60 minutes

2 cups all-purpose flour

1 1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, room temp

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups grated carrots (about 2 medium carrots)

1 cup pecans

1. Preheat the oven to 350 degrees F. Position rack in the center of the oven. Line two sheet pans with parchment paper.
2. Sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
3. In the bowl of your stand mixer, beat together butter and sugars until light and creamy. Scrape down the sites of the bowl, then add the eggs and vanilla, beating until combined. Add the flour mixture and beat until combined. Lastly, add carrots and nuts. Chill the batter in the fridge for at least an hour to help cookies retain their shape.
4. Using your small ice cream scoop, drop about 2 tablespoons of batter on the prepared pan, about 2 inches apart. Bake one sheet at a time for about 20 minutes, or until the tops spring back. Remove from the oven and let cool for 5 minutes before transferring to the cooling rack.
5. Once completely cooled, lay one cookie upside down. Using a piping bag, or spreader, place a large dollop of frosting on it, then top with a second cookie.

Here’s the whoopies on a sheet tray, in a muffin tin, the side-by-side baked results and the finished products.

Lastly, I decided to go for a healthier baked treat that would polish off the shredded carrots: Morning Glory Muffins. You can get these breakfast muffins at most bakeries, but they are super delish right out of the oven. They are easy to make and with ingredients I bet you already have at home right now. 

Morning Glory Muffins

Serves: 14-17 depending on scoop size

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Total Time: 35-40 minutes

1/2 cup firmly packed brown sugar

1/4 cup butter at room temp

1 cup (8 oz) sour cream

1/2 cup applesauce (or 2 eggs)

1 cup (1-2 medium carrots)

1/2 cup flaked coconut

1/2 cup raisins

1 1/2 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1. Preheat the oven to 375 degrees F. Lightly grease muffin pan or use paper liners.
Combine flour, baking soda, and cinnamon in a bowl, set aside.

2. In a mixer bowl combine butter and sugar, beat at medium speed until well mixed.

3.  Add sour cream and eggs. Continue beating and scraping down the sides until well mixed. Add carrots, coconut, and raisins, mixing them in by hand. Next mix in the flour mixture until the batter is nice and moist.

4. Using a large scoop, drop batter into muffin pan and bake for 20-25 minutes, or until lightly browned.

5. Remove from the oven and let rest in the pan for at least 5 minutes before transferring to the cooling rack. 

Enjoy these recipes? We have lots more! In fact, our blog has 175 links to carrots in other recipes and ideas. One hundred seventy five! I’ll bet you’ll be able to find farm fresh carrots at your local farmers market this summer.

If you live near us, check out our free chef demos at the Lincoln Square Farmer’s Market every other Thursday, or better yet, consider joining our Farmer’s Market Tour and Cooking Demo on Thursday, July 23, where we take you from our kitchens to the market to shop with our chef, then you all return to the kitchen where the chef prepares recipes from the items just bought. It's a great experience to inspire you during market season!