Carrot Recipes

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Carrot and Coriander Soup

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 450g carrots, chopped
  • 1tsp ground coriander
  • 1.2 litres vegetable stock
  • large bunch of fresh coriander (bunches sold at Norfolk Farm Fresh on Magdalen Road)

Preparation

  1. Heat the oil in a large pan. Add the onions and carrots. Cook for about 5 minutes
  2. Stir in the ground coriander (and any seasoning you want)
  3. Add the stock and bring to the boil. Simmer for about 10-15 minutes.
  4. Blend until smooth. Stir in the fresh coriander and reheat.
  5. Serve up!




Carrot Cake

Ingredients

For the carrot cake

  • 4 eggs
  • 200ml vegetable or sunflower oil, plus a bit extra for the tin
  • 250g carrots, grated
  • 100g raisins or sultanas (optional)
  • 100g walnut pieces, plus a few extra for decoration
  • 1 orange, zest only
  • 200g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200 light brown sugar

For the cream cheese frosting

  • 150g unsalted butter, softened
  • 3 tbsp caster sugar
  • 300g full-fat cream cheese

Preparation

  1. For the carrot cake, preheat the oven to 180C/170C Fan/Gas 4. Grease and line a deep, 20cm/8in round cake tin with baking paper.
  2. Break the eggs into a large bowl, and lightly whisk using a fork. Add the vegetable oil and whisk again. Stir in the grated carrots, raisins, walnut pieces and orange zest.
  3. In another large bowl, sift together the flour, mixed spice, bicarbonate of soda and salt. Stir in the sugar. Add the wet carrot mixture to the dry ingredients and mix well to combine, making sure there are no pockets of flour.
  4. Spoon the cake batter into the lined tin and bake on the middle shelf for 1–1¼ hours, until the cake has risen and is golden-brown all over. Remove the cake from the oven and set aside in the tin to cool for 10–15 mins, then turn the cake out and leave to cool completely on a wire rack.
  5. While the carrot cake cools, make the frosting. Place the softened butter in a large bowl with the caster sugar, beat it for 2–3 minutes until light and creamy, then beat in the cream cheese until smooth.
  6. Place the cake on a serving plate or cake stand. Use a palette knife, or wide flat bladed knife, to spread the frosting over the top and sides of the cake. Scatter more walnuts on the top and serve.

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