Carrot dessert recipes that would make the Easter bunny jealous

LUTHO PASIYA lutho.pasiya@inl.co.za

Carrot dessert RECIPES

The carrot is often claimed to be the perfect health food. It is crunchy, tasty, and highly nutritious. Perhaps that is why they are so popular with the Easter bunny and Easter dessert enthusiasts alike. With this selection of carrot desserts, we think you will find something unique, beautiful, or just delicious enough to be worthy of a spot on your Easter dessert buffet.

HARRIS HLUNGWANI’S CARROT MERINGUE PIE

INGREDIENTS

For the carrot purée

500g peeled carrots, ends removed

4 tbsp of unsalted butter

1 tbsp of white granulated sugar

2 tbsp of heavy cream

1 pinch of salt

50g of agar (use gelatin if agar unavailable)

For the crust

300g tennis biscuits

125ml melted butter

For the Swiss meringue

6 extra-large egg whites

375g white sugar

METHOD

For the pie crust:

Preheat the oven to 180°C. Combine the butter and biscuits in a food processor and blend until fine. Transfer to a 23cm pie dish and press into an even, thin layer, including up the sides of the dish, and bake for 10 minutes.

For the carrot purée:

Cut the peeled carrots into equal small sizes and boil in a medium saucepan until soft. Drain and then add the carrots, butter, sugar, salt, and heavy cream into an electric blender and blend on medium until smooth. Transfer to a saucepan and simmer. Add the agar. Add the mixture to the pie crust, cover with cling film and leave to cool in the fridge.

For the Swiss meringue:

Combine the egg whites and sugar in a large metal or glass bowl and set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar has dissolved. Transfer the bowl to a stand mixer (or use a hand mixer), and with the whisk attachment, whip the egg whites until they form stiff peaks. Dollop the egg whites into the chilled pie and decorate to your preference. Caramelise the egg whites with a kitchen blow torch until golden brown and serve immediately.

So delicious, they would make the Easter bunny jealous

CARROT CAKE MUFFINS WITH MAPLE CREAM CHEESE FROSTING

(Makes 12)

INGREDIENTS

1/3 cup neutral oil, such as grapeseed or canola, plus more for brushing the pan

½ cup (60 grams) pecan or walnut pieces

1 ¾ cups (222 grams) whole grain pastry flour , or 1 cup (125grams) regular whole-wheat flour and ¾cup (94 grams) all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon, plus more for optional dusting

½ teaspoon baking powder

½teaspoon kosher salt

¼ teaspoon ground nutmeg

¾ cup (165 grams) firmly packed light brown sugar

2 large eggs

1 cup (250 grams) unsweetened applesauce

1 teaspoon vanilla extract

2 cups (220 grams) coarsely grated carrots

¼ cup (60 grams) whipped cream cheese

1 tablespoon maple syrup

METHOD

Position the rack in the middle of the oven and preheat to 190 degrees. Brush the wells of a muffin tin with oil. Spread the nuts on a small, rimmed baking sheet and toast in the oven about 3 minutes, until toasted and fragrant. Transfer the nuts to a cutting board, let cool slightly, then finely chop.

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and nutmeg.

In a large bowl, whisk together the brown sugar, oil and eggs until well combined. Whisk in the applesauce and the vanilla, then stir in the carrots.

Add the dry ingredients to the wet in two or three batches, mixing each addition until just combined. Stir in the nuts until just incorporated.

Scoop the batter into the muffin tin and bake for about 20 minutes, or until a toothpick comes out clean. Transfer the muffins in their tin to a wire rack to cool completely, then remove the muffins from the tin.

While the muffins are cooling, in a small bowl combine the cream cheese and maple syrup, beating until smooth.

Transfer the cream cheese mixture to a small plastic bag, pushing the mixture into one corner of the bag. Snip about 1cm off the corner off the bag to create a piping bag and squeeze a dollop of frosting onto each muffin.

Dust the muffins with additional cinnamon, if desired.

EASY CARROT TRAY-BAKE

INGREDIENTS

4 eggs

400ml brown sugar

250ml oil

500ml cake flour

10ml bicarbonate of soda

10ml cinnamon

5ml salt

4 x 250ml grated carrots

100g pecan nuts, chopped (optional)

Icing

125g thick cream cheese

80g butter, softened

5ml vanilla essence

500ml icing sugar

METHOD

Combine eggs and sugar in a large mixing bowl and beat until very light and creamy.

Beat in the oil.

Sift flour, bicarbonate of soda, cinnamon, and salt together and stir into mixture.

Lastly, stir in the carrots and nuts.

Pour mixture into a greased and lined deep 23x30cm oven pan and bake at 180°C for 40-50 minutes or until a skewer inserted comes out clean.

Cool in pan for 15 minutes before removing to a cooling rack to cool completely.

Ice with cream cheese icing and decorate with pecan nuts if desired.

Icing: Combine cream cheese and butter in a mixing bowl and beat well.

Add the vanilla and beat in the icing sugar gradually until the mixture is thick and fluffy.

Recipes: IOL Archives