Carrots

Serving instructions
Try cooking with orange peel in the water. Serve buttered with chopped parsley. Try shredding with courgette and microwave with a little orange juice for a change.

Recipes
Carrot cake – as served at our Open Day – highly recommended !
3 eggs ...................................................................175ml sunflower oil
2 teaspoons vanilla extract ...............................55ml soured cream
175g muscovado or Barbados sugar ................175g soft brown sugar
250g wholemeal flour.........................................1 teaspoon nutmeg
2 teaspoons cinnamon .......................................1 teaspoon bicarbonate of soda
half teaspoon salt ...............................................300g grated carrots
75g dessicated coconut
Topping :
110g full fat soft cream cheese .........................50g unsalted butter
50g icing sugar ....................................................1 tablespoon lemon juice

Place eggs, oil, vanilla and sour cream into a large mixing bowl. Sieve in the sugars – these sugars are prone to lumps – and mix together. Add flour, nutmeg, cinnamon, bicarb and salt and fold into wet ingredients. Finally, add carrots and coconut and mix well. Turn this wet mix into a 20cm greased and lined baking tin and bake in the middle of a pre-heated oven at 150C/Gas 2 for 1.5 – 2 hours. Mix together topping ingredients except lemon juice. Add juice little by little to ensure correct thickness of frosting – may not need full quantity. Once cake is cool, spread frosting thickly over the top.
NB – white flour may be used rather than wholemeal if desired; full fat yoghurt rather than soured cream; any combination of sugars; chopped nuts rather than coconut; any other oil. However, do NOT use lower fat cream cheese or you will end up with a bowl full of liquid goo rather than thick frosting !

Carrot Savoury Pie
400g carrots, grated ...............................................400g onions, chopped
50g butter ................................................................2 teaspoons fresh thyme
2 tablespoons flour ..................................................2 teaspoons marmite
seasoning

Cheese pastry – made with 100g self raising flour, 100g wholemeal flour, 100g margarine, 100g grated mature cheddar, half a teaspoon dried mustard powder and 3 tablespoons water.
Fry the carrots and onions gently. Add thyme and simmer for 10 minutes, stirring frequently. Add flour and marmite and season to taste. Cool slightly. Roll out half the pastry and use to line a 20cm plate or flan dish. Fill with carrot mixture and the top with remaining pastry, sealing edges well. Pierce the pastry in several places and brush with milk. Bake at 200C/Gas 6 for approx 30 minutes until golden. May be served warm or cold. Serves 6.
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