What’s up, doc? Don’t you want another carrot recipe? You do? Oh good. Because I still have four pounds of carrots left.
If only I had a girl…
(PS – I have a song that’s similar to one of Biggie Smalls’ – “Mo Carrots, Mo Problems”.)
I made another carrot dish. Because of all my carrots. Duh. I actually changed up a Martha Stewart recipe. Why, you ask? Do I think I’m better than Martha? Nope. Do I like order and everything in its place and themed parties like her? YES. And that is a good thing. Get it? A good thing? If you don’t know, then don’t even. It’s a Martha Thing.
Let’s proceed, shall we?
I used Martha’s Carrot Spoon Bread recipe, altered. It was SO good! It came out like a bread pudding. So…yum.
Carrot Spoon Bread (Pudding):
Adapted from: http://www.marthastewart.com/331776/carrot-spoon-bread
3 C cooked, mashed (in food processor) carrots
1/2 C flour
2 t baking powder
1/4 t baking soda
1/2 t coarse salt
4 large eggs, beaten
1/2 C packed light-brown sugar
1/3 C real maple syrup
1 t vanilla
1/2 C (1 stick) unsalted butter, melted and cooled
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in eggs, sugar, maple syrup, vanilla and butter until combined. Fold in carrots and pour into a greased dish. Bake for 60 minutes. Let cool slightly before serving. Or eat right away and burn your tongue. Like me.
I served it with meatloaf and green peas.
You know what the best part of meatloaf is? Cold meatloaf sandwiches the next day. I love mine with mayonnaise and a thick slice of tomato.
Imma have that for dinner tonight.
With more of that spoon bread. Because it made a ton. Honestly. I love carrots.
Hope one of you out there tries one of these carrot recipes and enjoys them like me and my family!
A-ba-dee aba-dee a-ba-dee, that’s all folks (on the carrots…for now),