Monday, April 19, 2010

How Many Carrots are in a 5 lb. Bag?

You do the math...
Five pounds of carrots. 
For a family of four
Three recipes down. 
Two weeks later. 
One boatload of carrots leftover. 

There are still 32 carrots left in the bag! What the heck do I do with all of them? We've already made...
  1. 16 pints of my dad's homemade spaghetti sauce.
  2. one 8" doggie carrot cake for the dog's birthday party.
  3. one kick-ass two-layer human carrot cake for the humans at the dog's party.

Plus, we've peeled and eaten about a dozen of them straight from the bag.

So...what's the total? Do you care? Or are you smarter than a former-5th-grade-teacher and know better than to buy a bag of carrots at BJ's?

HELP! What can I do with the rest of these carrots before they wind up on the neighbor's compost heap?!?!?

What Am I Going to Be When I Grow Up?
8. Home-Economics Teacher  
Kick-Ass Carrot Cake

(adapted from a Barefoot Contessa recipe)


For the cake:

  • 1 cup granulated sugar
  • 1 1/3 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoons kosher salt
  • 1 cup raisins
  • 1 pound carrots, grated
  • 8 oz can crushed pineapple, in juice

For the frosting:

  • 3/4 pound cream cheese, at room temperature
  • 1/2 pound unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz. confectioners' sugar, sifted


Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. 

In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins with 1 tablespoon flour. 

Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 35 to 50 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:

Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.


Lisa and Laura said...

Oh. My. God. I want that cake NOW. Seriously. Please. If I beg will you send me a piece? I'm having a really shitty day over here.

Anonymous said...

We could use the carrots over here! My bunny loves them!

Raederle said...

I know my advice is way too late, but my husband and I love carrot juice. We easily juice 20 large carrots at once and then drink them in one sitting.