So Wifey recently struck a deal, and when Degens find deals we go big or go home. In this case she scored a 25-pound bag of carrots. For $4.
Needless to say, just about every dish I’ve made in the past week has included the orange roots. If I were eating any more of these things I’d grow a bushy white tale and be saying, “What’s up, Doc?” But in addition to stocking up some vegetarian friends, the surplus has also given me opportunity to experiment with the versatile veggies.
One of my more tasty uses for carrots is using them for something sweet, and it’s not cake. It’s actually in a quick-bread batter that can be used for bread or muffins.
Finely grated carrots give this bread a dash of color and a subtle crunch. I add in some crushed pineapple for extra pizazz. While I admit this recipe is more of a treat – as muffins and dessert breads usually are – I give mine a degree more of healthful properties by mixing in whole-wheat flour and using canola oil instead of butter.
Best of all, it’s a snap to make and uses the standard muffin/quick-bread method of simply mixing wet ingredients into dry, popping your chosen bakeware into an oven and, voila, half an hour later you’ve got a tasty treat that makes a fine dessert pairing with coffee or a breakfast indulgence. Hey it’s got carrots so it must be good for you, right?
You won’t need 25 pounds for this recipe. In fact just one carrot should do the trick. Guess I’m lucky that these loaves and freeze well.