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Honey Carrots

Ingredients:

2 lb of baby carrots, scrubbed.
1 medium onion, chopped.
1 ½ cups of vegetable 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, vegetable stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.

Simple Carrot soup

Ingredients:

4 lb. carrots, cut in pieces
1 lg. leek or 2 onions
Salt

Directions:

Cover with water and cook until soft. Blend when cooled to make puree. Use water that they were cooked in. Put back on the stove and season with nutmeg, salt, pepper to taste. Add half & half and milk to make soup consistency. Do not boil after adding milk, serve with croutons. To freeze - do not add milk or cream.

Carrot cake

Ingredients:

1 c. salad oil
1 c. white sugar
1 c. brown sugar
4 med. eggs (or 3 lg.)
1 tsp. cinnamon
3 c. cooked, mashed carrots (6 to 8 lg. carrots)
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts, if desired

Frosting :

8 oz. cream cheese, room temp.
1 stick butter, room temp.
2 c. powdered sugar, sifted
Dash of salt
1/2 tsp. vanilla

Directions:

Mix oil, sugar and eggs. Add dry ingredients sifted together. Add nuts. Mix well. Carrots and vanilla are added last. Grease and flour 9 x 13 inch pan. Bake 50 minutes at 350 degrees. Take out and cool.