Crunch them, munch them, roast them, juice them, bake them…the list goes on – so many ways to cherish the crafty carrot.
This time round, the Funky Pumpkin team decided to focus the love on the carrot. We’ve got some great pumpkin (of course) and tear-inspiring humble onion action going on at our Colombo Street store, but ah, we can’t give them all the love they deserve. So it’s Carrot appreciation day.
Carrots are so awesome (apart from being fresh, healthy and delicious – and possibly helping you see in the dark) because you can use them in so many ways, including fabulous muffins and cakes…
Makes approx. 16 Muffins
3/4 cup plain flour
3/4 cup whole wheat flour
1 cup granulated sugar
1 cup flaked sweetened coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
2 tbsp canola oil
2 large eggs
2 tsp vanilla
2 cups grated carrots, peeled (about 3 medium carrots
425g can crushed pineapple in juice, drain the juice
1/2 cup chopped walnuts plus 1/4 cup for topping
Optional Cranberries and Extra walnuts can be added without compromising the moistness.
For the Cream Cheese Icing:
250g Spreadable Philadelphia Cream Cheese
2 cup powdered sugar
1 tsp vanilla extract
Walnuts, apricot and cranberries can be sprinkled on the cream cheese icing.
Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated carrots and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
Fold in 1/4 cup chopped nuts.
Coat muffin pan with cooking spray spoon batter into muffin pan. Bake at 175° for about 25-30 minutes, depending on pan size or until a wooden toothpick inserted in the centre comes out clean and muffins pull away from sides of pans. Cool muffins completely on a wire rack.
To prepare Icing, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.
Eat them! You can munch them raw straight from the tap (hopefully not sitting right next to a co-worker with crunch sensitivities).
Roast them! You can roast them long and slow with their yummy friends the pumpkin and the onion. Bake them in a little bit of olive oil until they caramelise and their delicious flavours blend marvellously together. Try them hot, or make them into a fab roast vege salad with feta and balsamic dressing the next day.
Come into Funky Pumpkin and join in with the funky, crunchy, carroty chaos going on down there…