Easy Roasted Chicken and Vegetables Recipes {VIDEO}

Easy Roasted Chicken and Vegetables Recipes {VIDEO}

I made this easy roasted chicken a few days ago and was so excited about the ease to yum ratio. Usually when something doesn't take much time it's assumed that it lacks flavor, but not in this case. You cannot go wrong with this one-pan meal. Who doesn’t love one-pan meals?!

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The little boys and I survived our 2,800-mile Kentucky/North Carolina road trip. We packed many smiles, tears and memories into 13 days. One of the greatest gifts I feel I can give to my precious boys is introducing them to ADVENTURE. I love adventure and I want them to seek it, always.

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Carrot hummus

Deliciously fresh, there isn't any harshness in the flavors, and just about anything dipped into it tastes fabulous!

I have yet to find a hummus recipe that rivals Sabre's Roasted Pine Nut Hummus. YUM, that is some seriously good stuff. My three-year-old is addicted to it, as am I. I could spread it on pickled beets and find myself saying, "MMMmmmmm!" Ok, nevermind, that is a lie. I hate beets.

In my quest to find that one, true, perfect hummus recipe, I have come across a few that are very tasty. This is one of them. The thing I love about this recipe is that it tastes deliciously fresh.

There isn't any harshness in the flavors, and just about anything dipped into it (no beets!) tastes fabulous.

Garnish with carrot strips and/or lemon peel and serve with assorted dippers, such as pita wedges, crackers, cucumbers, carrots, celery and BOOM! DELICIOUSNESS! 

If you find a hummus recipe that rivals the roasted pine nut version from the grocery store, will you let me know? Until then check out my version of Edamame Hummus.

Carrot Hummus

Deliciously fresh and nothing is off limits to dip!

Contributed by Megan Porta from pipandebby.com.

Published Jan 06, 2011

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Serves: 16

Total time: 1 hr 20 min

CarrotHummus

Ingredients:

  • 1 cup carrots (2 medium), chopped
  • 15-oz. can garbanzo beans (chickpeas), rinsed and drained
  • ¼ cup tahini
  • 2 Tbsp. lemon juice
  • 3 cloves garlic, quartered
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 Tbsp. chopped fresh parsley
  • Assorted dippers – crackers, pita wedges, carrots, celery
Instructions:
  1. In a small saucepan, cook chopped carrots, covered, in a small amount of boiling water for 6-8 minutes, or until tender; drain.
  2. In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in parsley.
  3. Cover and chill for at least one hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot and/or lemon peel. Serve with assorted dippers.

Delicious Carrot Layer Cake Recipe

This is a beautifully layered cake that is tender with a perfect compliment of unique orange-honey frosting. You’ll be surprised how easy it is to make a classic recipe like this. Carrot Layer Cake is a beautiful dessert to bring out and share with friends and family.

I want to know what person first thought that carrots and cake would go well together. It sounds terrible! It certainly is a delicious combination, though, isn't it? Pair it with a creamy frosting and there is not a whole lot that beats it.

I saw this recipe in Christmas Baking 2010 magazine and knew I had to make it. My husband's birthday was coming up, so there was my perfect excuse to do so! I don't think I need to tell you that it tasted incredible. The pictures speak quite well for themselves.

STEPS TO MAKE A LAYERED CARROT CAKE

Enjoy a perfectly spiced, moist carrot cake with this easy recipe!

START HERE

Preheat your oven to 350 degrees F.

**Allow 4 eggs to stand at room temperature for 30 minutes.

Meanwhile, you can start greasing three 9x5x3.5-inch loaf pans and set them aside.

Then sift together: 2 cups flour, 2 cups sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon cardamom, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

Toast a 1/2 cup of pecans in a saute pan.

Finely chop the pecans after toasting for adding to your cake batter.

In a medium bowl, combine: 4 eggs, 3 cups finely shredded carrots, 1/2 cup toasted, chopped pecans and 3/4 cup vegetable oil.

Add the egg mixture to the flour mixture and stir until well combined.

Divide the batter amongst three greased loaf pans.

Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center of it comes out clean. Cool in pans for 10 minutes and remove. Do this carefully! One of my cakes broke straight down the center.

Place one cake layer on a rectangular serving platter and spread 1/2 cup of Orange-Honey Frosting over top of it. Top with another cake layer and another 1/2 cup of frosting. Add remaining cake layer and spread with the remaining frosting.

To store, cover and place it in the refrigerator for up to 3 days.

SHREDDING YOUR CARROTS

Carrots are an important ingredient in this recipe! There are a couple of ways to prepare your carrots.

  • You can use a cheese grater to shred your carrots by hand.

  • You can also use your food processor. If you use the carrot shredder, make sure that you don’t let the carrots get to mushy/over shredded. You don’t want mush or juice!

Carrots + Cake = Yum! Needing more Carrot Cake, try Apple Carrot Cake Muffins, a sweet twist on a classic dessert!

CARROT LAYER CAKE

Layered Carrot Cake

A suprisingly perfect combination of ingredients topped with just the right creamy frosting!

Contributed by Megan Porta from pipandebby.com.

Published Dec 22, 2010

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Serves: 10 - 12

Total time: 2 hrs

LayeredCarrotCake"

Ingredients:

  • 4 eggs
  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon cardamom
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups finely shredded carrots
  • ½ cup pecan pieces, toasted and finely chopped
  • ¾ cup vegetable oil
  • Honey-orange frosting from pipandebby.com
Instructions:
  1. Preheat oven to 350 degrees F. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease three 9x5x3.5-inch loaf pans. Set aside.
  2. In a large bowl, stir together flour, sugar, baking powder, cinnamon, cardamom, baking soda and salt. Set aside.
  3. In a medium bowl, combine eggs, carrots, pecans and oil. Add egg mixture to flour mixture. Stir until well combined. Pour batter evenly into prepared pans.
  4. Bake in preheated oven for about 25 minutes, or until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans.
  5. Place one cake layer on a rectangular serving platter. Spread with ½ cup Honey-Orange Frosting. Top with another cake layer and spread with frosting. Add remaining cake layer. Spread with remaining frosting. Cover and store in refrigerator.