Wednesday, February 10, 2010

Ways to Use Carrots

I have a lot of carrots and was trying of ways to use them. I had used them in savory dishes - my turkey spring rolls, carrot soup and Vietnamese spring rolls, but I still have about 3 pounds left. So I turned to the trusty Martha Stewart recipe vault and found a sweet application for the carrots - Spiced Carrot Cake, which I made in mini bread pans.

The recipe wasn't bad, but it didn't have the combination of spices I had imagined - it called for only one spice: either cardamom or cinnamon. Personally, I would use both spices and add nutmeg, or just use all-spice. On the plus side, the cake was moist with the help of yogurt and oil. That said, I don't see myself returning to the Spiced Carrot Cake recipe again.

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