Carrot Cake

I have been making carrot cake with our homegrown carrots for quite a few times already. They are delicious ;) Have you tried pulling the carrots off the ground just an hour before using them for baking?

To be honest, fresh carrots like this should be eaten raw, and yes we do eat them raw! Give a carrot a quick bath and get ready for a juicy crispy bite...hmm...trust me, you really have to try growing carrots.

So why I want to use them in baking?

The carrot seeds were sowed since last summer (same as the beet seeds). Their fate is similar to our beets (see my previous post) and we really need to finish eating them soon. So today, I pulled a whole bunch of them (sorry, forgot to take a picture), made a quick carrot salad and for the not so good looking part of the carrots, I used them to make a carrot cake.

You can find carrot cake recipes easily in cookbooks or on the Internet. I have compared quite a number of the carrot cake recipes and found that the ingredients are more or less the same. So I'm not going to repeat the cake recipe here. The only difference that I made in my recipe was that I used FRESH carrots ;) I also used eggs that were purchased from my husband's colleague who raises his own chickens in his farm somewhere in the Fraser Valley (I think) . If you have farmers market in your area, you may want to buy eggs directly from them instead of those from the supermarket. The quality is much better, though the size of the eggs will vary. When you finish the eggs, give the egg carton back to the farmer so that the carton can be re-used.