Got Carrots?

Well it is January 25th and we are still winter harvesting away. I had several people ask for some carrots at school, so I decided I would dig a tub and fill their orders. Then I took the rest to sell at school. These carrots are simply delicious. The plants don't look the best, but hey they have pulled through -11 degrees and are still around to let us eat them!



We have started to eat a lot of carrots. I would say we include carrots in our meals 4 or more times a week. The best recipe was a Cream Cheese filled Carrot Bundt Cake YUM! Sorry no pictures, we ate the whole thing.

Cream Cheese Filled Carrot Bundt Cake

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1 8-oz package Philadelphia Brand - cream cheese -softened
(you can also substitute light Neufchatel cheese for the cream cheese)
1/4 cup sugar
1 egg, beaten
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2 cups flour
1 3/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
1 teaspoon vanilla
3 eggs, beaten
3 cups shredded carrots
1/2 cup chopped nuts(I like pecans!)
Powdered sugar for dusting, if preferred
How to make it

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Combine cream cheese, sugar and egg, mixing until well blended.
Set aside
Combine dry ingredients
Add combined oil, eggs and vanilla. mixing just until moistened
Fold in carrots and nuts.
Reserve 2 cups batter; pour remaining batter into greased & floured 9-inch bundt pan
Pour cream cheese mixture over batter; carefully spoon reserved batter over creamed cheese mixture, spreading to cover.
Bake at 350 degrees F for 55 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool thoroughly.
Sprinkle with powdered sugar if desired.
Yummy!

I sure will miss them when they are gone, but we are getting ready to plant the spring ones this weekend!

Got Carrots?