Ohh carrot, what shall I do with you…

We all from time to time buy too many carrots, don’t we? But the question really is what new could we create from these leftover carrots? Hmmm…

Think we all have these days when we need some new ideas, so today I have for you three yummy, fun and easy recipes with carrots.

Quick and delicious breakfast:

CARROT CAKE PORRIDGE

Ingredients:

1 large carrot

80 g rolled oats

250 g oat milk

250 g water

pinch of ground cinnamon

20 g dried chopped apricots

banana, dreid fruits or nuts for topping

Preparation:

Place sliced carrot in mixing bowl and chop 5 seconds at speed 5. Scrape down sides of mixing bowl with a spatula.

Add rolled oats, oat milk, water, apricots, and cinnamon then cook for 10 minutes at 98°C on reverse speed 1.

Serve immediately topped with yogurt, banana, nuts, grated carrot, or coconut flakes, etc.

The idea for a nourishes dinner:

CARROT FALAFEL WITH GUACAMOLE

Ingredients for falafel:

1000 g water

200 g diced carrot

240 g drained tinned chickpeas

240 g drained tinned butter beans

10 g tahini

freshly squeezed juice from half lemon

small shallot

2 tbsp buckwheat flour

1 tsp fine sea salt

1 tsp ground cumin

1 tsp smoked paprika

25 g rocket leaves/ spinach or any other salad leaves

4 flatbreads

Ingredients for guacamole:

small shallot

handful of cherry tomatoes

avocado

juice of half lemon

salt to taste

Preparation:

Place water in mixing bowl then place Varoma dish into position. Weigh in carrot, ensuring some holes remain uncovered for steam to circulate. Cover Varoma then steam 16 minutes on Varoma speed 1. Meanwhile, preheat oven to 180°C and line a baking tray with baking paper.

Place steamed carrot, chickpeas, butter beans, tahini, lemon juice, 1 shallot, flour and half tsp salt in mixing bowl then blend 30 seconds at speed 7. Scrape down sides of mixing bowl with spatula then chop again 20-25 seconds at speed 6 and repeat until combined. Transfer to a bowl and set aside for 10 minutes. Clean mixing bowl.

Shape mixture into 18 walnut-sized balls and arrange on prepared tray. Bake for 15 minutes (200°C) on one side then flip to the other side and bake another 5-8 minutes.

Meanwhile, heat a griddle pan over medium-high heat on hob and griddle flatbreads for 1-2 minutes on each side until browned as desired.

To make guacamole, place shallot, cherry tomatoes, lemon juice, salt in mixing bowl and chop 5 seconds at speed 5. Then add avocado and mix for 10 seconds on reverse speed 5. Place to fridge until ready to serve.

Top flatbreads with the guacamole, salad leaves, rockets or spinach and falafel. Serve immediately.

Tip: you can easily use leftover cooked/steamed carrot from the day before dinner and swap chickpeas and butter beans to any canned bins you have in your pantry. Be creative, add some fresh herbs and different spaces. I am sure these would taste the same great.

And last but not least yummy dessert:

CARROT CAKE WITH RICOTTA FROSTING

Ingredients for cake:

zest of 1 orange

juice of half orange

60g of coconut sugar

400 g cut in piece carrots

70 g pitted dates

60 g dried apricots

4 eggs

50 g coconut oil

200 g spelt flour

2 tsps baking powder

2 tsps ground cinnamon

Ingredients for frosting:

250 g ricotta cheese

30 g icing sugar

15 g lightly toasted coconut flakes

Preparation:

Preheat the oven to 180 °C. Grease and line a small square cake tin with baking paper. Use a vegetable peeler to peel the zest of the orange, without white films. Squeeze the juice and set aside. Place sugar in mixing bowl, add orange zest and grind 20 seconds at speed 10. Scrape down sides of mixing bowl with a spatula.

Place carrots and dates to the mixing bowl, then chop 8 seconds at speed 5. Place eggs, orange juice, and coconut oil into the mixing bowl, then mix for 30 seconds at speed 5. Add spelt flour, chopped dried apricots, baking powder, cinnamon, and mix for 15 seconds at speed 4. Pour the dough into the prepared tin. Bake 50-55 minutes at 180 °C or until a skewer inserted in the center comes out clean. Meanwhile, clean the mixing bowl. After removing from the oven, leave it in the form to cool completely.

To make the ricotta topping, place ricotta and icing sugar in a mixing bowl with inserted butterfly whisk and then whisk for 30 seconds at speed 2. Scrape down sides of mixing bowl with spatula then mix again for 20 seconds at speed 2. Spread over the cooled cake and sprinkle over the toasted coconut flakes.

So which one are you making next time when you have some spare carrots in the house?

I would love to know what would be your idea for not to waste these carrots. Please leave it in a comment box below.

Please let me know how you like this recipe in the comments! Your feedback means so much!

If you decide to try any of my recipes please share them on your Instagram tagging @justmonilife #justmonicreations