Maple Glazed Carrots with Coconut Oil

Servings: 4–6
Preparation Time: 30 minutes

Ingredients:

• 3 cups peeled and sliced carrots
• 1 teaspoon dried organic rosemary
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1/2 teaspoon Himalayan Salt
• 1/2 teaspoon black pepper powder (optional)

Directions:

Cook carrots in a skillet with just enough water to cover them. Add dried rosemary and mix well. Bring to a boil over medium heat and simmer until the water has evaporated and the carrots are soft.

Stir in the coconut oil, maple syrup, salt, and pepper and cook for another 2–3 minutes over low heat.

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Carrot Soufflé

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 7 cups chopped carrots (about 2 pounds)
• 1/3 cup honey
• 1/4 cup sour cream
• 3 tablespoons flour
• 2 tablespoon coconut oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 eggs, lightly beaten (large)

Directions:

Preheat oven to 350 degrees F.

Oil/butter a 2-quart baking dish.

Cook carrots in boiling water for 10–15 minutes until very tender; drain.

Place cooked carrots in food processor (be careful, carrots will be hot) and process until smooth. You can also use a potato ricer.

Add remaining ingredients and process until mixed.

Spoon into prepared pan.

Bake for 40 minutes. Soufflé should be puffed and set.

Recipe and photo submitted by Katei, Cincinnati, OH.

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Raw Carrot Cake

Servings: 8
Preparation Time: 30 minutes

Ingredients:

Cake:

• 1 cup shredded raw carrots
• 1 cup raw walnuts
• 1 cup raw Medjool dates, pits removed
• 1 cup dried unsweetened coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon Chinese five spice
• 1/3 cup raisins
• 1/3 cup chopped raw walnuts

Icing:

• 1 cup raw cashews or macadamia nuts
• 2 tablespoons Virgin Coconut Oil
• 2 tablespoons maple syrup or honey
• 2 teaspoons vanilla extract
• pinch salt
• 1 tablespoon water, add more as needed

Directions:

Carrot Cake:

Finely chop the carrots into a quick shredded carrot-style in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 Medjool dates into the pureed walnuts, then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir, and mash in together. Add in dried coconut, vanilla, and five spice. Next, add in raisins and 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate; it will be easy to shape into a cake mold. Chill in the fridge to help firm up.

Icing:

Blend all ingredients together in a high-speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending. If you soak the cashews, expect to use less water in blending.

Recipe and photo submitted by Betty, Willamina, OR.

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