Thankful Thursday: Carrots

I must admit that while growing up, carrots were not my favorite vegetable, especially when they were cooked, but over the years I have grown to enjoy them, especially when they are steamed just until tender! This past week I have been trying to spend a bit of time each evening in the garden. I have my main section of garden divided into four foot sized squares, based rather loosely on the ideas for Mel Bartholomew's Square Foot Gardening, and my goal has been to prepare and plant one four foot sized square each evening. Last week I was able to get two squares planted with peas dig up another square where I plan to plant tomatoes when it gets a bit warmer. I planted lettuce in two intersecting rows in this square, dividing it into four sections.

Last night I dug up another section and planted spinach and green onions. In the process of preparing last night's square, I also harvested about 3 or 4 pounds of carrots that had been wintering in the garden plot. I didn't realize that I had left that many carrots in the ground last fall! They all seem to be in good condition, so we won't need to be buying carrots for a few weeks. Carrot cake anyone? or Carrot Pudding? We may just need to do some baking!

WHOLE WHEAT CARROT CAKE

1 1/2 cup wheat flour             1 tsp vanilla
1 1/2 cup white flour              1 tsp salt
1 ½ cups brown sugar            3/4 cup oil
2 tsp baking soda                   4 eggs
½ tsp nutmeg                         ¼ tsp cloves
3/4 cups skim milk                  1 tsp cinnamon
3 cups grated carrots, packed (about 1 pound)

Combine flours, brown sugar, soda, cinnamon, nutmeg, cloves and salt in bowl. Mix well, then blend in oil and milk. Add eggs, one at a time, beating well after each. Stir in carrots and vanilla. Turn into greased and floured 9x13 pan. Bake at 350 degrees for 35-45 minutes. Frost with cream cheese or vanilla icing.
Cream Cheese Frosting:
¼ cup butter
2 ½ cups powdered sugar
3 oz. cream cheese
Mix with a few drops of milk for a good spreading consistency

GRANDMA’S STEAMED CARROT PUDDING

2 cups dry bread crumbs          ½ tsp baking powder
1 cup sugar                               1 tsp baking soda
1 to 2 cups raisins                     1 tsp cinnamon
2 tbsp shortening, melted           ½ tsp allspice
1 cup shredded raw carrots       ½ tsp nutmeg
1 cup shredded raw apples        ½ cup chopped nuts
½ cup flour cold water or milk to make a stiff dough
Mix together bread crumbs, sugar, raisins, apples and carrots. Sift together flour, baking powder, soda, and spices, and mix into crumb mixture. Add melted shortening and liquid until you have a stiff dough. Pour into greased wide mouth jars or other molds. Cover with foil and place on rack in large kettle filled with about 2 inches of water. Cover pan and steam on low heat on top of stove for 4 hours. (less time if you use a pressure cooker). Check water level occasionally and add more, if necessary. Serve with hot lemon or caramel sauce or with whipped cream.
Lemon Sauce:
1 cup sugar               dash salt
3Tbs. cornstarch       ¼ cup butter
1 cup water               ¼ cup lemon juice
Cook and stir sugar, cornstarch, water & salt over low heat till thick & bubbly. Remove from heat. Blend in butter and lemon juice. Serve warm over warm pudding.