• 5 cups of carrots, shredded.
• 1 ½ cups of celery, chopped.
• 1 ½ cups of mayonnaise.
• ¾ cup of raisins.
• ¾ cup of walnuts, chopped.
• 2 teaspoons of sugar.
• 1 teaspoon of mustard.
• ¼ teaspoon of salt.
• 10 lettuce leaves, to serve on.

Directions:

In a bowl, combine the carrots, celery, raisins and walnuts.

Add the other ingredients (except lettuce leaves) and mix thoroughly.

Serve on lettuce leaves.

CAKE:

• 3 medium eggs.
• 2 cups of grated carrots.
• 1 ¼ cups of unbleached all-purpose flour.
• 1 cup of whole wheat flour.
• 1 cup of unsweetened apple sauce.
• ¾ cup of packed brown sugar.
• ½ cup of vegetable oil.
• ½ cup of raisins.
• ½ cup of walnut pieces.
• 2 teaspoons of baking powder.
• 2 teaspoons of cinnamon.
• 1 teaspoon of pure vanilla extract.
• 1 teaspoon of baking soda.
• ¼ teaspoon of nutmeg.

FROSTING:

• 5 oz of cream cheese.
• 1 ½ cups of icing sugar.

Directions:

In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flor, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture.

Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes.

While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese.

Once the cake is cooked, allow to cool then add the frosting.

• 2 lb of baby carrots, scrubbed.
• 1 medium onion, chopped.
• 1 ½ cups of chicken stock.
• 2 tablespoons of parsley, chopped.
• 1 ½ tablespoons of honey.
• 1 tablespoon of butter.
• ½ teaspoon of thyme.

Directions:

In a suitably sized skillet, melt the butter over a medium heat.

Cook the chopped onion, stirring, until softened.

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.

Serve as desired.

• ½ cup of Carrots.
• ½ cup of Onions.
• ½ cup of Peppers.
• ½ cup of Tomatoes.
• ½ cup of Shreded Bacon.
• ¼ cup of Soy nuts.
• ¼ cup of Roasted sunflower seeds.

Directions:

Fry the bacon until crunchy, then shred.

Blanche the vegetables (carrots, onions, peppers, tomatoes) an strain.

Mix these with the remaining ingredients.

Sprinkle onto prepared salad.

Keep unused portions of the mixture in and aritight container in the refrigerator to preserve the crunchiness.

• 3 egg whites, whipped.
• ½ cup of applesauce, room temperature.
• ½ cup of orange juice, room temperature.
• 1 teaspoon of orange extract.
• 2 teaspoons of vanilla.
• 2 cups of zucchini, grated.
• 1 cup of carrot, grated.
• 3 cups of flour.
• ½ cup of sugar.
• 1 tablespoon of cinnamon.
• ½ teaspoon of salt.
• ½ teaspoon of baking powder.
• ½ teaspoon of baking soda.

Directions:

Preheat your oven to 350°F (175°C).

Prepare pans with cooking spray and flour.

In a suitably sized mixing bowl, combine the egg whites, applesauce, orange juice, orange extract, vanilla, grated zucchini and grated carrots.

In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.

Mix wet ingredients with dry ingredients just until moistened.

Pour the batter into your pan and bake for 60 minutes.

• ¾ cup of finely grated carrots.
• ¼ ounce of cream cheese, softened.
• 1 stick of margerine, softened.
• 2 tablespoons of green olives.
• 2 tablespoons of grated onion.
• Dash of white pepper.

Directions:

Mix all of the ingredients together throughly.

Chill the mixture in a refridgerator.

Spread into a sandwich, onto toast or however you desire.

• 2 medium eggs.
• 1 ½ cups of flour.
• 1 cup of grated carrots.
• 1 cup of sugar.
• ½ cups of oil.
• ¼ cup of orange liqueur.
• ¼ cup of raisins.
• ¼ cup of chopped pecans.
• 1 teaspoon of baking powder.
• ½ teaspoon of baking soda.
• ½ teaspoon of cinnamon.
• ½ teaspoon of nutmeg.
• ¼ teaspoon of salt.

Directions:

Preheat your oven to 350°F (175°C).

Prepare muffin tins with paper liners.

Heat the orange liqueur to just boiling.

Add the raisins and remove from heat.

Set aside and allow to soak.

Place the pecans in a food processor bowl to chop them. Remove and set aside.

Cut the carrots into chunks and chop coarsely.

Add sugar, oil and eggs.

Process until thoroughly blended.

Sift the dry ingredients together and add to processor bowl with the chopped pecans.

Process until the ingredients are moist.

Drain raisins and fold in by hand.

Fill the muffin tins two-thirds full.

Bake for 40 minutes.

• 4 cups of carrots.
• 1 cup of chicken stock.
• 1 cup of cream.
• 4 medium eggs.
• Nutmeg.
• Salt and pepper.

Directions:

Peel the carrots.

Place the carrots and chicken stock in a pan and bring to the boil. Cover and simmer while stirring until the carrots are tender.

Puree carrots and stock in a blender until smooth.

Add the eggs and process again for about 45 secs.

Blend in the cream, nutmeg, salt and pepper.

Grease heatproof moulds and spoon in the puree to fill.

Cover each mould with foil and cook in a bain marie until the mousse sets (takes about 30 minutes).

Allow to rest for 7-8 minutes, then turn out gently.

Serve hot.

• 1 ½ lb of brown sugar.
• 3 cups of chopped carrots.
• 4 medium oranges.
• 1 large lemon.
• Water.

Directions:

Chopped the carrots, oranges and the lemon.

Mix with sugar.

Allow to stand overnight.

In the morning, cook until the mixture gels.

Seal while hot.

• 1 large egg.
• 1 ½ cups of flour.
• 1 cup of shredded carrots.
• ½ cup of white sugar, granulated.
• ½ cup of brown sugar, packed.
• ½ cup of vegetable oil.
• ½ cup of chopped nuts.
• ½ cup of raisins.
• 1 teaspoon of cinnamon.
• ½ teaspoon of baking soda.
• ¼ teaspoon of salt.
• ¼ teaspoon of baking powder.

Directions:

Stir together the flour, cinnamon, baking soda, salt and baking powder.

In a separate bowl, mix together the white and brown sugar, shredded carrots, vegetable oil and egg.

Combine the two mixtures, then add the chopped nuts and raisins.

Spoon the mixture into a greased and floured loaf pan (about 8*4*2 inches).

Bake at 350°F for about 60 minures, until a toothpick comes out clean.

Allow to cool for 15 minutes.

Store in an airtight container overnight.

Serve as desired.