The Mayflower Cybercafe

Carrots

Carrot Marmalade

6 medium carrots
3 oranges
3 Tbsp. lemon juice
2 Tbsp. grated lemon rind
White sugar

Scrape and dice the carrots finely; cook, drain and dry. Grind the oranges and combine with carrots. Add the lemon rind and juice. Measure and add 2/3 cup sugar for every cup of mixture. Let stand overnight. Bring to a rapid boil and cook until clear and like marmalade. Bottle.

From: "Out of Old Nova Scotia Kitchens"
compiled by Marie Nightingale

Carrot Jam

1 lb carrot pulp
Strained juice of 2 lemons
Grated rind of 1 lemon
1 lb white sugar
6 chopped bitter almonds

Wash and scrape carrots, and cut into pieces. Place in preserving kettle with water to cover, and simmer until tender. Drain well, press through sieve, weigh pulp and replace in preserving kettle. Add sugar, lemon juice and rind. Bring to boiling point, and boil for 5 minutes, stirring and skimming frequently. Add almonds. Seal in sterilized jars.

Golden Carrot Cookies

Mix thoroughly:
1 c. shortening
1 c. cooked mashed carrots
3/4 c. white sugar
2 eggs

Then, sift together: 2 c. flour
2 tsp. Baking Powder
1/2 tsp. salt

Add to first mixture, then stir in
3/4 c. shredded coconut

Drop on greased baking sheet and cook.

Carrot Cake

3 eggs
2 cups white sugar
1 cup oil
2 tsp. vanilla
2 cups grated carrots
1 can (19 oz) crushed pineapple, drained
2 cups flour
2 tsp soda
2 cups fine coconut
2 tsp cinnamon
1 cup crushed nuts (optional)
1/2 tsp salt

Mix eggs and sugar first. Add remaining ingredients and mix well together. Bake in a greased pan lined with wax paper at 350 deg F. oven for 1 hour. Test with straw or cake tester. If it comes out clean, cake is done. Let set for 10 to 15 minutes, then turn out on cookie rack and remove wax paper from bottom. When cool, ice with the following icing.

Icing
3 oz Philadelphia cream cheese
1/2 cup margarine or butter
2 cups icing sugar

Spread over cake (sides and top). Place in fridge to keep cool.

California Raisin Carrot Cake

1/2 cup shortening 1 cup sugar 1 tsp salt 1/4 tsp. nutmeg 1/4 tsp cloves 1/2 tsp grated orange peel 2 cups flour 1 1/2 tsp baking powder 1 1/2 tsp soda 1/3 cup water 2 eggs 1 1/2 cup California raisins 2 cups finely shredded raw carrot
Blend shortening, sugar and orange peel until fluffy. Beat in eggs. Add 1 cup flour sifted with baking powder, soda, salt and spices. Mix in raisins, carrots and water. Blend in remaining flour. Bake in greased 8 inch layer pan. Bake at 350 deg F., about 35 minutes. Let stand 5 minutes. Turn out on rack to cool.

Cream of Carrot Soup

2 cups water
2 cups carrots
1 small onion
2 cups milk
2 Tbsp butter
4 Tbsp flour
1 tsp salt
1/8 tsp pepper

Wash, scrape carrots. Cut in small pieces and cook with onion in boiling water until soft. Press through sieve (there should be 2 cups pulp and liquid). Blend butter with flour. Add milk gradually and cook until thick, stirring constantly, then add seasonings and carrot pulp and liquid. Reheat and serve immediately.

[Back to MacKay Hall] [Back to Mayflower Cybercafe]