While you may be most familiar with the giant carrots found in supermarkets, different carrot varieties can look and taste very different. Carrots can be bright orange, yellow, white, purple and red, and come in varying sizes, shapes, storageability, sweetness and crunch. All are derived from wild carrot, also known as Queen Anne's Lace, a familiar wildflower. You won't need to peel these fresh carrots from the farm as they are very sweet and tender.

When storing your carrots in the fridge in a plastic bag or wrapped in a damp paper towel, be sure to remove the green leafy tops, as the greens will leach out the moisture in the roots over time. Carrot tops are not often included in recipes, but many people use the greens to flavor soup stocks.

Country Carrot Cake

from: How it all vegan!


  • 1 1/2 cups flour
  • 3/4 cup dry sweetener
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup soy milk
  • 2 tsp vanilla extract
  • 1/4 cup oil
  • egg replacer (or one egg)
  • 1/2 cup carrot, finely shredded
  • 1 tsp fresh ginger, grated
  • Preheat oven to 350 degrees.

In a large bowl, stir together the flour, sweetener, baking powder, cinnamon, and salt.

add the milk, vanilla, oil, egg replacer, carrot, and ginger and mix together gently until just mixed.

Pour into a lightly oiled cake pan and bake for 25-30 minutes. check with a knife to see if done. when cooled, spread with icing of your choice (preferable cream cheese type...)

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