Type what you have

Ingredients

• ✓ carrot
• egg yolk
• sugar
• almond
• lemon
• all-purpose flour
• baking powder
• egg white
• salt
• lemon
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
2. 2 In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
3. 3 Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

By Fiona

Ingredients

• ✓ carrot
• egg
• white sugar
• lemon zest
• lemon juice
• almond
• all-purpose flour
• baking powder
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
2. 2 Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
3. 3 Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
4. 4 Bake at 360 degrees F (180 degrees C) for 45 minutes.
5. 5 This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.

By CORWYNN DARKHOLME

Ingredients

• ✓ carrot
• potato
• sugar
• raisin
• all-purpose flour
• baking soda
• cinnamon
• allspice
• clove
• butter
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves in a large mixing bowl.
2. 2 Transfer mixture into a mold or 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
3. 3 Steam the cake for 2 hours. Serve warm.
4. 4 To make the sweet butter sauce: Combine butter, cream, sugar, and vanilla in a medium-size pot. Heat until warmed through and sugar has dissolved. Spoon sauce over warm carrot pudding to serve.

By Joyce Rehagen

Ingredients

• ✓ carrot
• apple
• raisin
• bread crumb
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• nutmeg
• allspice
• egg
• butter
• white sugar

Instructions

1. 1 Combine carrots, apples, raisins, and bread crumbs in a bowl; set aside. Sift flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice together in a separate small bowl; set aside.
2. 2 Beat eggs, butter, and sugar together in a separate large bowl. Stir in flour mixture, then add carrot mixture; stir well. Transfer to a lightly greased, 2-quart mold.
3. 3 Place a steamer rack in the bottom of a large, deep pot. Set filled mold on steamer rack. Pour enough water into the pot to cover bottom 2/3 of mold. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 2 hours 45 minutes, adding water occasionally to maintain water level. Remove mold from pot; cool 10 minutes before turning out onto a plate.

By rosie

Ingredients

• ✓ carrot
• butter
• egg
• sugar
• almond
• lemon
• all-purpose flour
• baking powder
• salt
• marzipan
• green gel food coloring
• orange gel food coloring
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
2. 2 Beat egg yolks and sugar together in a large bowl with an electric mixer until fluffy. Beat in carrots, almonds, lemon juice, and lemon zest.
3. 3 Mix flour, baking powder, and salt together in a bowl and add to the batter. Stir well to combine.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter with a spatula. Pour batter into the prepared springform pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Remove carefully and place on a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 Knead marzipan until soft and pliable. Pinch off 1/5 and add a little green food coloring using a toothpick. Knead until marzipan is uniformly green. Color the remaining marzipan orange using the same method. Shape orange marzipan into 12 little carrots and make tiny indentations on top with a paring knife. Shape the green marzipan into little leaves. Stick 2 leaves to the top of each carrot with a little water.
7. 7 Combine confectioners' sugar and enough lemon juice to make a thick icing. Coat cake with the icing. Place marzipan carrots on top around the edges in such a way that each piece of cake has a marzipan carrot. Let icing dry before slicing and serving.

By Lena

Ingredients

• ✓ carrot
• vanilla extract
• lemon juice
• butter
• water
• salt
• cornstarch
• white sugar
• walnut
• raisin
• clove
• salt
• nutmeg
• cinnamon
• baking soda
• all-purpose flour
• shortening
• sugar

Instructions

1. 1 Gather all ingredients. Generously grease a pudding mold or coffee can.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy.
3. 3 Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into butter mixture until well blended. The mixture will be dry. Stir in carrots, raisins, and chopped walnuts.
4. 4 Pour into prepared pudding mold or coffee can. Cover the top with aluminum foil.
5. 5 Place pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat.
6. 6 Remove from the mold.
7. 7 To make the lemon sauce: Mix 3/4 cup of sugar, cornstarch, and salt in a saucepan. Stir in hot water, butter, lemon juice, and vanilla. Cook over medium heat until thickened.
8. 8 Serve warm over the pudding.

By Carol Shorter Hicks

Ingredients

• ✓ carrot
• ale
• baking powder
• mixed spice
• lemon
• almond
• walnut
• preserved stem ginger
• brown sugar
• almond
• raisin
• mixed fruit peel
• raisin
• currant
• candied cherry
• apple
• egg
• suet
• whole wheat flour
• bread crumb
• plum

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, bread crumbs, flour, suet, eggs, carrot, apple, cherries, currants, golden raisins, mixed fruit peel, raisins, chopped blanched almonds, brown sugar, stem ginger, walnuts, ground almonds, lemon juice and zest, mixed spice, and baking powder in a large bowl; stir in ale and mix well. Let each family member take a turn stirring and make a wish.
3. 3 Grease 2 large or 4 small pudding basins. Fill with pudding mixture about 7/8 full.
4. 4 Cover tightly with greased waxed paper, then foil; secure with string.
5. 5 Stand puddings on a trivet in a large pot of boiling water that reaches halfway up the sides of the pudding basin.
6. 6 Steam puddings over medium-low heat in boiling water 10 hours for large puddings, 5 hours for small puddings, topping up water regularly until puddings are quite firm and set.

By Heather

Ingredients

• ✓ carrot
• egg
• white sugar
• vanilla extract
• baking powder
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
3. 3 Bake in preheated oven 30 minutes, until puffed and set.

By Judith Nees

Ingredients

• ✓ carrot
• sweet potato
• brown sugar
• milk
• egg
• pumpkin pie spice
• graham cracker crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
3. 3 Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.

By mandie486

Ingredients

• ✓ carrot
• all-purpose flour
• white sugar
• walnut
• oil
• egg
• baking soda
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
2. 2 Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

By skylar

Ingredients

• ✓ carrot
• egg
• evaporated milk
• brown sugar
• honey
• salt
• cinnamon
• nutmeg
• clove
• allspice
• pie crust

Instructions

1. 1 Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
4. 4 Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

By MSKYEWOLF

Ingredients

• ✓ carrot
• white sugar
• rapeseed oil
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
2. 2 Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

By Gi_BR

Ingredients

• ✓ carrot
• butter
• brown sugar
• egg
• all-purpose flour
• whole wheat flour
• cinnamon
• baking powder
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
3. 3 Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
4. 4 Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
5. 5 Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.

By MrsMac

Ingredients

• ✓ carrot
• pie shell
• brown sugar
• butter
• pecan
• egg
• sweetened condensed milk
• pumpkin pie spice
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
3. 3 To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
4. 4 Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

By Mary Wood

Ingredients

• ✓ carrot
• pineapple
• brown sugar
• egg
• orange juice
• vegetable oil
• all-purpose flour
• rolled oat
• walnut
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
2. 2 In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
3. 3 Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

By Clare Koehler

Ingredients

• ✓ carrot
• spice cake mix
• tomato soup
• water
• egg
• canola oil
• pecan
• confectioners' sugar
• lemon juice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
2. 2 In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
4. 4 In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

By linuo yeye

Ingredients

• ✓ carrot
• milk
• sugar
• butter
• cashew
• raisin
• cardamom

Instructions

1. 1 In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
2. 2 Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

By Jay Viswanathan

Ingredients

• ✓ carrot
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• white sugar
• egg
• vegetable oil
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. 2 In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
3. 3 Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

By Michele

Ingredients

• ✓ carrot
• pastry shell
• honey
• egg
• butter
• salt
• cinnamon
• nutmeg
• vanilla extract
• walnut
• brown sugar
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Steam carrots until soft but not mushy. Cool slightly.
3. 3 Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
4. 4 In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
5. 5 Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

By Deborah Cornette

Ingredients

• ✓ carrot
• raisin
• water
• white sugar
• orange juice
• butter
• cinnamon
• clove
• nutmeg
• whole wheat flour
• egg
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
3. 3 Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

By My 3 boys

Ingredients

• ✓ carrot
• white sugar
• shortening
• egg
• all-purpose flour
• baking powder
• salt
• vanilla extract
• orange juice
• orange zest
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream together the sugar, shortening and the egg.
3. 3 Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
4. 4 Drop on greased cookie sheet and bake for 15 minutes.
5. 5 To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

By Barbara Hamilton

Ingredients

• ✓ carrot
• lemon flavored gelatin mix
• lime flavored gelatin mix
• water
• apple cider vinegar
• celery
• green olive

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Ingredients

• ✓ carrot
• cream cheese
• white sugar
• egg
• all-purpose flour
• white sugar
• baking soda
• cinnamon
• salt
• vegetable oil
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. 2 Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
3. 3 Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

By Donna

Ingredients

• ✓ carrot
• water
• white sugar
• raisin
• cinnamon
• clove
• nutmeg
• butter
• all-purpose flour
• baking soda
• walnut
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
2. 2 Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
3. 3 In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
4. 4 Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

By Erma Germino

Ingredients

• ✓ carrot
• egg
• sugar
• vegetable oil
• all-purpose flour
• baking soda
• salt
• cinnamon
• pineapple
• walnut
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
2. 2 In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Faye Leslie

Ingredients

• ✓ carrot
• raisin
• water
• all-purpose flour
• oat
• artificial sweetener
• salt
• baking soda
• cinnamon
• margarine
• egg substitute
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
2. 2 Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
3. 3 In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
4. 4 In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
5. 5 Add the raisin mixture and nuts, mix well and pour into baking pan.
6. 6 Bake for 35 minutes or until toothpick inserted in middle comes out clean.

By Jamie Elter

Ingredients

• ✓ carrot
• ✓ carrot
• cream cheese
• confectioners' sugar
• vanilla extract
• cake flour
• baking powder
• baking soda
• cinnamon
• salt
• brown sugar
• almond milk
• vegetable oil
• maple syrup
• vanilla extract

Instructions

1. 1 Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
2. 2 Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
4. 4 Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
5. 5 Divide the mixture amongst the prepared muffin cups.
6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
7. 7 Frost with cream cheese frosting and garnish with grated carrots.

By TiffanyKWM

Ingredients

• ✓ carrot
• all-purpose flour
• cinnamon
• baking powder
• baking soda
• salt
• white sugar
• vegetable oil
• egg
• pineapple
• coconut
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
3. 3 Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.

By Koribear

Ingredients

• ✓ carrot
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• vanilla extract
• pistachio nut
• crystallized ginger
• confectioners sugar
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
2. 2 Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
3. 3 Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
4. 4 Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
5. 5 Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
6. 6 Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
8. 8 Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
9. 9 Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.

By Chadwick Boyd

Ingredients

• ✓ carrot
• all-purpose flour
• coconut
• baking powder
• salt
• butter
• sugar
• vanilla sugar
• egg
• zucchini
• milk
• orange

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
2. 2 Combine flour, coconut, baking powder, and salt in a bowl.
3. 3 Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
4. 4 Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

By Lena