Carrot Custard
By poisoneyes | May 4, 2008
Carrot Custard
2 quarts of grated carrots (seriously, if you can, just buy carrot juice with nothing added)
4 cups milk
1 cup sugar
2 tsp cinnamon
4 oz cream cheese
Put the carrots and milk in a pot and stir over low heat until boiling. Set to simmer and stir until the milk is reduced by half. Take off heat, strain out carrots, stir in sugar, cinnamon and cream cheese. Chill.
Crisp
1 stick butter
6 graham crackers
Crush graham crackers, mix with melted butter in a hot pan until slightly browned. Cool and sprinkle over custard.
Lime-Cilantro Syrup
¾ cup lime juice
1 cup chopped cilantro (the cilantro here looks more like basil, I’m not sure what the difference is, but you may need to adjust this amount with the standard US type of cilantro)
1 ½ cup cold water
1 cup sugar
2 tbsp cornstarch
Mix, boil, strain and cool, then drizzle onto the custard. It’s pretty strong, so use sparingly.
Glazed Carrot
By poisoneyes | May 4, 2008
INGREDIENTS:
* 4 medium carrots
* 2 tablespoons butter
* 2 tablespoons sugar
* mint or thyme, optional
PREPARATION:
Wash and scrape carrots. Cook in boiling salted water until tender. Drain. Cut in slices. Melt butter. Add sugar. Add carrots. Cook until slightly browned and glazed. Add a teaspoon of chopped fresh mint leaves or thyme to the butter and sugar mixture, if desired.
Carrot Cake
By poisoneyes | May 4, 2008
INGREDIENTS
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners’ sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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