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Cocoa-Carrot Cake with Cocoa Crumble
Ingredients:
CRUMBLE - 1 cup plus 2 tablespoons all-purpose flour, 1/2 cup sugar, 3/4 cup almond flour (3 ounces); see Note, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt, 1 stick unsalted butter, softened.
CAKE - 3 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 3/4 teaspoon cinnamon, 2 cups sugar, 3 large eggs, 1 1/2 cups canola oil, 1/3 cup crème fraîche or sour cream, 1 tablespoon finely grated ginger, 1/2 vanilla bean, seeds scraped, 2 cups shredded carrots.
Directions:
1. Preheat the oven to 350° and line a baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the paddle, combine the flour, sugar, almond flour, cocoa powder and salt. Add the butter and beat at medium-low speed until the dry ingredients are evenly moistened. Press the mixture into 1/2-inch clumps and refrigerate until firm, about 15 minutes. Spread the clumps on the baking sheet and bake for about 15 minutes, until fragrant and firm. Let cool. Wipe out the mixer bowl.
2. Butter and flour two 9-by-5-inch loaf pans. In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and cinnamon. In the mixer bowl, combine the sugar with the eggs, oil, crème fraîche, ginger and vanilla seeds and beat at medium speed until smooth. Gradually beat in the dry ingredients at low speed, scraping down the side of the bowl occasionally. Beat in the carrots.
3. Scrape the batter into the pans and top with the crumble. Bake in the center of the oven for 1 hour and 30 minutes, until a toothpick inserted in the center of the cakes comes out clean; cover the cakes loosely with foil during the last 30 minutes of baking. Transfer the pans to a rack and cool for 1 hour.
4. Lightly wrap the top of each cake in a sheet of foil to prevent the crumble from dislodging. Top with a rack and invert the cakes; remove the pans. Turn the cakes right side up and let cool completely before serving.
Recipe from: www.foodandwine.com
Carrot-Ginger Soup with Coconut-Roasted Shrimp
Ingredients:
2 tablespoons extra-virgin olive oil, 1 medium onion coarsely chopped, 4 large carrots (3/4 pound) chopped, 1 tablespoon finely grated ginger, 1/2 teaspoon crushed red pepper, 3 cups low-sodium chicken broth, 3 tablespoons soy sauce, 2 tablespoons fresh lime juice, 2 tablespoons light brown sugar, 1 tablespoon smooth peanut butter, 1 teaspoon Asian sesame oil, 1 cup skim milk, 1/4 cup light coconut milk, salt and freshly ground pepper, 16 large shrimp shelled, 1 1/2 tablespoons shredded coconut, pinch of cayenne pepper.
Directions: .
1. Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. Let it cool.
2. In a blender, puree the soup until smooth. Return to saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.
3. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.
Nutritional Info: One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.
Recipe from: www.foodandwine.com
Baked Smoky Carrot Bacon
Ingredients:
3 large carrots, 2 tablespoons grape seed oil (or oil of your choosing), 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon salt.
Directions:
1. Rinse carrot (no need to peel) and slice, lengthwise, using a mandoline. Lay the carrot strips on a baking sheet lined with parchment paper. Preheat oven to 320°F.
2. Stir together remaining ingredients in a small bowl and then brush carrot strips on both sides.
3. Place in the oven for 15 minutes, or when the carrot strips are wavy.
Thinly sliced carrot strips are coated in a blend of oil, garlic powder, and smoked paprika, then baked until wavy and slightly crisp. Eat this on tofu scramble, in a sandwich, or as a snack.
Nutritional Information: Total Calories: 349 | Total Carbs: 21 g | Total Fat: 29 g | Total Protein: 2 g | Total Sodium: 2269 g | Total Sugar: 10 g
Recipe from: www.onegreenplanet.org
Spiced Carrots & Butternut Squash
Ingredients:
5 large carrots cut into 1/2-inch pieces (about 3 cups), 2 cups cubed peeled butternut squash (1-inch pieces), 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon honey, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder.
Directions:
Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.
Nutritional Info: 2/3 cup: 85 calories, 3g fat (0 saturated fat), 0 cholesterol, 245mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
Recipe from: www.tasteofhome.com
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