Carrot Casserole

I got this recipe from my sister. I tweaked it a little bit. So for those of you wanting her recipe, this one is definitely different.

~ 3 large carrots

Slice carrots and boil or steam until tender.

Put carrots into casserole dish.

In a separate pan

Melt 2 TBSP butter
Add 2 TBSP flour
mix well
Add 2 cups milk
whisk together well until thickened

Add 1 to 1 1/2 cups cheese

Mix until cheese has melted

Add seasoning salt, to taste.

Pour over top of carrots.

Using 3 slices of bread, butter both sides and cut into 1 inch cubes

Spread cubes over top of casserole.

Bake at 350F for 25 minutes.

Carrot Soup

I had a lot of garden carrots to use this year.



1 medium onion diced
3 large carrots cut into slices
1 TBSP parsley
1 TBSP basil

sauté in 1 TBSP olive oil

Add:
2 cups chicken broth

Boil for about 12 minutes. Purée in batches. Set aside.

In same pan

Melt 2 TBSP butter. Add 2 TBSP flour. Mix well.
Add
1 cup milk.
Whisk together until starting to thicken.

Add Carrot purée.

Mix together.

salt and pepper to taste.

Carrot Cake Demise

This is one of my Grandma's recipe's. I did alter it just a bit to make it a little more healthy.

2 cups white sugar
1 1/3 cup corn oil (I used 1 cup apple sauce and 1/3 cup olive oil)
4 eggs
3 cups flour (I used 1 whole wheat, and 2 white)
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups grated raw carrot
1 cup seedless raisins
1 cup chopped nuts (optional, and so I didn't use them)

In a bowl mix sugar, oil and eggs.

Mix next 5 ingredients together and add to mixture.

Add carrots, raisins and nuts.


Bake at 350 for 1 1/2 hours. I only had to bake mine 1 hour and 10 minutes.

Frosting
6oz cream cheese (that's about 3/4 of a cup)
1 cup icing sugar
1 tsp vanilla

Mix cheese and sugar together, add vanilla and mix well.

Frost cake when still warm.