This recipe is a perfect blend of spices for that warm, cozy apple pie taste and aroma. Use in a variety of dishes or give as a gift.
Have you ever bought a bag of carrots for a pot roast stew and ended up with half a bag of unused carrots sitting in your refrigerator for days? Well, I find myself in that situation more often than naught. Woe is me as I’m left racking my brain wondering what to make with them as they slowly dry out in my vegetable drawer. This carrot bundt cake is a PERFECT solution.
The recipe uses 3 to 4 carrots which is probably what you left in your fridge RIGHT NOW. I like to add plump raisins and walnuts to give the cake some texture. The addition of crushed pineapple keeps the cake moist for days and days.
What makes this carrot bundt cake so striking are the bright orange strips of carrot that embellish the top of the cake. In order to ensure that the gorgeous carrot design stays in tack, make sure to grease the bundt cake pan well. Also helpful, don’t flip the baked cake out of the pan until it is completely cooled.
Fall is here and it’s time for harvesting beets. The beet is one of my favorite vegetables because I get to eat not only its fleshy root but also its leafy greens. The root can be roasted with olive oil and served over a light salad. The greens can be sautéed with garlic to make a yummy side dish. Nothing gets wasted, folks!
Sometimes it’s fun to mix things up a bit and make a batch of beet chips with the extra roots. Beet chips are a super healthy snack that can be enjoyed any time of the day. They are simple and quick to make, too.
To make these beet chips, you’ll need a mandolin. This ensures that each chip is of the same thickness and that each chip will bake evenly. With only three ingredients, this recipe is a breeze to make.