So Sweet Spring Carrots are making a super hit again with this delicious recipe. We recommend the carrot recipe for sweet tooth’s who love that so sweet addition to their dinner.

INGREDIENTS:

1 bunch SoSweet spring carrots (whole/halved according to size with a small amount of the green top left on). 2Tbsp olive oil 3Tbsp maple syrup 1Tbsp grainy mustard ½ an orange, zested and juiced

METHOD:

• Preheat the oven to 200°c.
• Place the carrots in a large roasting tin in a single layer, drizzle with olive oil and season.
• Roast in the oven, turning occasionally for 30 minutes. Remove from oven.
• Mix the maple syrup, mustard and orange juice and zest in a jug and pour over the semi-roasted vegetables.
• Return the carrots to the oven and roast for a further 10-15 minutes or until caramelized and sticky.
• Serves 6.

Try adding SoSweet Parsnips to this recipe for a tasty twist

Carrot glaze

This carrot glaze recipe is a beautiful way to tenderize carrots and give them a delicious shiny finish. The recipe uses sweet chilli to add a gorgeous ‘zing’ to the carrots that is very unique.

Use this recipe with So Sweet Bunch Carrots,  it is sure to be a winner every time!

Ingredients:

2 bunches baby carrots 20g butter 2 Tbsp olive oil 2 sprigs fresh thyme ¼ cup white wine ½ cup chicken stock ¼ cup sweet chilli sauce

Method:

• Trim the baby carrots; remove excess greenery and peel or scrape off the skins.
• Heat the butter and oil in a heavy fry pan and add the carrots and fresh thyme sprigs.
• Toss over a medium heat for 5-6minutes, then add the wine and stock and simmer until the carrots are tender and coloured.
• Add the sweet chilli sauce and toss until the carrots are sticky and glazed.
• Serves 6

A flavoursome recipe that is not limited to the seasons,  this is a great carrot recipe to be made in advance and left for the flavours to infuse.

We recommend any of the So Sweet carrot range for this excellent salad recipe whether it is Spring Carrots, Organic or the irresistible Chantenay Carrots.

This is a great recipe to be made in advance and left for the flavours to infuse.

INGREDIENTS:

1.5kg SoSweet spring carrots, peeled but left whole 1-2 cloves garlic, crushed (1/2 tsp) 2 tsp cumin seeds, toasted 2 tsp sesame seeds 1 Tbsp honey 1Tbsp lemon juice ½ cup sultanas ½ cup pine nuts, toasted 2 Tbsp olive oil 1 bunch coriander leaves or flat leafed parsley, chopped

METHOD:

• Boil the whole carrots in lightly salted water for 8-10 minutes until just tender (can be steamed if preferred).
• Mix the garlic, cumin and sesame seeds, honey and lemon juice, using a blender is a good option.
• Drain the carrots and slice on the diagonal.
• Tip into a serving bowl or platter.
• Toss with the seed mixture, sultanas, pine nuts, olive oil and chopped herbs.
• Serve at room temperature, serves 6.

carrot cupcakes with cream cheese frosting

Makes 12 cupcakes

For the cupcakes:

125g butter, melted

3/4 cup sugar

1/4 cup brown sugar

2 eggs

1-1/4 cups flour

1/2 teaspoon salt

2 teaspoons mixed spice

1 teaspoon baking powder

250g (1 cup) grated carrot

1/2 cup sultanas

1/2 cup chopped walnuts

For the frosting:

50g butter

125g cream cheese, softened at room temperature

2 cups icing sugar

1 handful of chopped walnuts

Preheat the oven to 180degC. Line a standard 12 cup muffin tin with paper cupcake liners.

To make the cupcakes, beat the butter, sugar and eggs together. Mix in other ingredients. Divide the mixture between the cupcake liners.

Bake for 18-20 minutes, Cool in the tin until completely  cold.

To make the frosting, beat all the ingredients until smoothly combined.

Spread on cold cupcakes and sprinkle with chopped walnuts.

Moist not-too-sweet-Carrot Cake/Muffins You will need 3 medium bowls to mix

3 cups finely grated carrots 4 large eggs 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 1/2 teaspoon ground cinnamon 1 teaspoon of vanilla 1 1/2 cups of sugar 1 1/4 cups of oil ( olive oil or similar) 1 1/2 cups chopped walnuts 1 cup of raisins

Preheat the oven to 150°C. Butter and flour either two 9-inch-diameter cake pans or a large muffin tin.

in separate bowls: 1. mix the grated carrots, walnuts and raisins together.

2. mix the flour, baking soda, salt and cinnamon together.

3. mix the sugar and the oil together. Then add in the eggs to the sugar and oil mixture 1 at a time, mixing for about 30 seconds are each. Add flour mixture to this and stir until blended. Finally add in the carrot mixture and mix until blended. Divide the batter into the cake tins or the muffin tins. Bake cakes or muffins until a knife inserted into the center comes out clean. It takes about 20 minutes for the muffins and 40 minutes for the cake.

Cool the cakes/muffins in the pans for at least 15 minutes. Turn out onto racks and enjoy!

Ingredients: 1 cup all purpose flour 1 cup sugar 1 teaspoon baking powder 3/4 cup oil 3/4 cup carrots (grated) 3 eggs 1 teaspoon cinnamon powder 1 teaspoon vanilla essence (or extract)

Filling: 1 cup apple(cut into thin pieces) 1 tablespoon butter 1 tablespoon sugar

Whipped cream: 3/4 cup cream 2 tablespoons sugar

Method: Sift flour and baking powder together and keep aside. Beat eggs with sugar till frothy. Add oil little by little beating all the time. Add cinnamon, essence and mix well. Now add carrot and flour and mix till the flour is well mixed with the egg mixture. Preheat the oven at 350F for around 10mins. Pour the mixture in a greased & floured baking dish. Bake at 350F for around 35mins or till a knife inserted in the cake comes out clean.

Take the cake out of the dish when it is cooled to room temperature. Cut it into two halves.

Heat butter and add apple and sugar. Cook till the apple becomes soft.

Whip the cream with sugar till it forms soft peaks. Spread the apples on one half of the cake.

Spread the cream on the bottom side of other half.

Keep the second half on the first. Press gently.

Decorate as required

Serve cold. (While storing in refrigerator, cover the cake in a large vessel or with plastic sheet otherwise it gets hard).

Makes 8 large pieces Preparation time : 20mins (excluding baking time)

A simple, healthy carrot recipe for all veggie lovers, a great way to hide vegetables and give your kids a healthy meal.

Ingredients:

Carrot -2 chopped finely Chilly powder -1 tsp Cumin powder – 1/4 tsp Coriander powder-1/4 tsp Oil – 1tsp Salt – 1 tsp Wheat flour – 2 cups Hot water -1/2 cup

Method:

1.Chop the carrots finely ,then cook it in microwave for 3 mins with salt and 3 tsp of water. 2.In a large bowl take wheat flour,oil,all the spice powders and mix properly. 3.Then add the cooked carrot to it and hot water and kneed properly until it forms a soft dough for about 10 mins. 4.Then make small balls out of it and roll into thin parata’s. 5.Then bake it in oven until both sides become a bit brown. 6.This is ready to be served.These become very soft and looks great.

This is a delicious variation on the French classic.

Add to the carrots:

1/4 cup grated or finely chopped red onion (optional)

3 tablespoons capers, rinsed and coarsely chopped

For the dressing:

Use 2 tablespoons lemon juice and omit the vinegar

Add 1 teaspoon curry powder and 1/2 teaspoon ground lightly toasted cumin seeds

Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

1. Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.

Serves 4-6 2-3 medium Carrots, peeled and sliced diagonally 1-2 medium parsnips, peeled and sliced diagonally 2 tablespoons honey 1 tablespoon lemon juice 1 tablespoon butter 2 teaspoons toasted sesame seeds, (optional)

Cook carrots and parsnips in boiling salted water until

just tender. Drain. Add honey, lemon juice and butter.

Shake saucepan so mixture coats carrots and parsnips. Serve sprinkled with toasted sesame seeds.

3 carrots 3 parsnips 3 orange kumara 3 beetroot 1/4 cup extra virgin olive oil 3 tablespoons Lee Kum Kee Lemongrass Marinade 1/4 cup honey 2 tablespoons fennel seeds *Perheat the oven to 180C and line a baking tray with baking paper. *Peel the carrots, pasnips and kumara and slice on an angle to make thick ovals. Cut the beetroot in half lenthways then slice into wedges. Place vegetables on the baking tray. *Heat the olive oil, lemongrass marinade and honey in a small pot, stirring until combined. Pour over the vegetables, add the fennel seeds and toss together. *Roast for 20-30 minutes, turning occasionally, until the vegetables are tender and starting to caramelise. Serve as a main course. Serves 4 Tip Roast the beetroots seperately if you wish to avoid discolouring the other vegetables.