By Olivia Fowler
For the Courier

ofowler@thepccourier.com

For some reason I associate carrots with spring. Their bright color adds a cheerful note to a dinner plate. This week’s recipes include a carrot salad, roasted carrots, a carrot vegetable medley and, of course, a yummy carrot cake.

I like this carrot cake because it includes pineapple, apple sauce and raisins in the batter. It’s very moist, a number one requirement for cake. I don’t put coconut in my carrot cake, but that’s just a personal preference.

I hope you’ll enjoy these recipes. Feel free to improve upon them any way you like.

Glazed Carrots

• 1 lb. carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
• 1 oz. unsalted butter
• Heavy pinch kosher salt
• 1 c. good-quality ginger ale
• 1/2 tsp. chili powder
• 1 tbsp. chopped fresh parsley

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for five minutes. Remove the lid, add the chili powder and increase the heat to high.

Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately four to five minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Carrot Raisin Salad

Toss raisins, carrots, and pineapple together lightly; set aside.

Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.

Refrigerate until served.

Carrot Cake

Pre-heat oven to 350 degrees.  Grease and flour two 9 inch round pans.

Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth.

Stir in carrots, pecans, raisins and pineapple.

Split evenly between both nine-inch pans. Bake at 350 degrees for about 35 minutes. Allow to cool. Don’t worry about the slight sinking in the center. This is normal.

To make the frosting:

Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy. Frost cooled cake layers.

Roasted Carrots, Potatoes and Brussels Sprouts

• 1/3 c. extra-virgin olive oil
• 3 medium carrots, cut into thick circles
• 1 1/2 c. Brussels sprouts, halved
• 4 c. red bliss potatoes, cut into thick slices
• 3 medium parsnips, cut into thick slices
• 1 c. sweet potatoes, cut into thick slices
• 1 tbsp. dried oregano
• 1 tbsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1/4 tsp. sea salt
• 2 tbsp. freshly ground black pepper

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

Spread the vegetables evenly on a large baking sheet.

Place on middle rack in oven and bake for 35 to 40 minutes.