Carrot Recipes

Carrot-Summer Squash Kugel (from “The Enchanted Broccoli Forest”)

A. 30 minutes to prepare and 1.25 hour to bake.
B. Use a food processor to grate things.
C. Yields 6 or more servings.

A little oil for the pan
3 cups grated carrot (about 5 medium carrots)
6 cups coarsley grated zucchini or summer squash
(approximately 3 large zukes, 3 large straight neck squash, or one large marrow)
3 eggs beaten (ok to delete yolks)
1.25 cups fine bread crumbs or matzo meal
1 tsp salt 2 Tbs butter or canola oil
3 cups finely minced onion fresh black pepper to taste
3 large cloves garlic minced a little extra oil for the top

1. Preheat over to 375F. Lightly oil a 9 x 13 inch baking pan.
2. Place the grated squash in a colander over the sink.
Sprinkle with 1/2 tsp of the salt and let stand 15 minutes. Squeeze out all excess moisture and set aside.
3. Melt the butter or heat the oil in a medium sized skillet. Add onion and remaining salt. Saute over medium heat for about 10 minutes or until onion is very soft. Ad the garlic and saute about 2 minutes longer. Remove from heat.
4. In a medium-large bowl mix together the squash, sauteed onion, and grated carrot. Beat in the eggs and bread crumbs or matzo meal. Grind in some black pepper and mix well.
5. Spread the batter into the prepared pan. Bake for 1.5 hours. For a crisper top surface, brush lightly with the extra oil about half way through the baking.
6. Cut into squares. Serve hot, warm, or at room temperature.

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Carrot Cake and Cream Cheese Frosting (contributed by Judy Lien)

2 c sugar 4 eggs l l/2 c oil

1. Beat together lst 3 ingredients and add:
2 c flour l tsp. salt 2 tsp cinnamon
2 tsp soda 3 cups grated raw carrots

2. Fold together and bake in 9″ x l3″ pan 30-40 min. at 350 degrees.

Delicious Cream Cheese Frosting

8 oz. cream cheese (softened) l pound powdered  sugar
l tsp. vanilla l/4 pound margarine (or butter-margarine mix)

3. Beat well! A small amount of warm water or milk can be added to make spreading easier.
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