Hidden Carrot Recipes // Morgan Manages Mommyhood

 

Orange Carrot Smoothie

morganmanagesmommyhood.com

Ingredients

  • 1/4 cup carrot puree (see notes)
  • 1 cup frozen pineapple or fruit of choice
  • 1 cup orange juice or liquid of choice

Instructions

  1. Add all ingredients to a blender and blend well until smooth. 

Recipe Notes

  • This recipe doubles and triples very well. 
  • If not using carrot puree, one fresh, peeled and chopped carrot would work as well. Just be sure to blend well. 
  • Other fruit choices include mango, strawberry, or apple.

Easy Carrot Muffins

Ingredients

  • 2 cups grated carrots
  • 1/2 cup olive oil
  • ½ cup honey
  • 2 eggs
  • 1-5 oz container of Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ¾ cups  whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 and line a muffin tin with liners before spraying with nonstick spray.
  2. Combine the carrots and the wet ingredients in a large bowl.
  3. In a separate bowl, whisk together the dry ingredients before folding into the wet ingredients.
  4. Scoop into the muffin liners and bake for 18-20 minutes or until a toothpick comes out clean.

Recipe Notes

  • To make scooping the muffins easier, use a spring loaded ice cream scoop!
  • 2 cups was about 4 medium-large carrots for me.
  • Instead of grating, break carrots into large chunks and pulse in a food processor (or use the grating attachment) until fine.
  • Another option is buying bagged grated carrots.

Veggie Bars

NGREDIENTS

  • 1 package crescent roll seamless dough sheet
  • 6 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 package, 4 teaspoons Hidden Valley Ranch Dressing mix
  • 1 1/2 cup carrot, shredded
  • 1 1/2 cup broccoli, chopped

INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • Unroll the crescent roll dough and lay on a cookie sheet. Bake for 8-10 minutes and then cool.
  • Mix cream cheese, mayonnaise, sour cream, and ranch until smooth and spread on cooled crust.
  • Cut the rectangle (with apizza wheel) into for strips and then cut 5 triangles from each strip.
  • Sprinkle the carrots and broccoli on the cream cheese mixture with the broccoli at the wide end of each triangle.
  • Refrigerate until ready to serve.

NOTES

You can easily double the recipe by laying two dough sheets side by side on a large 12x17 inch pan and pressing the edges together.



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