Old-Fashioned Carrot Cake with Cream Cheese Frosting

So, do you have canned carrots (or you could use older fresh carrots) that turned to mush and you don’t know what to do with them?  How about make a carrot cake!  I’m also thinking this may be good with canned pumpkin and/or canned sweet potato.

Update: I just made this (muffins instead of cake … baked for 15 to 20 minutes) and they are amazing!  They aren’t spike-your-blood-sugar sweet and so flavorful!  This recipe is a keeper.  I made some changes that I will note here:

  1. Replaced 1/2 cup of the flour with almond flour
  2. Replaced the remaining flour (1 cup) with 1/3 cup of wheat germ (Why?  Because I had some)
  3. Reduced the milk to 1/4 cup due to the excess liquid in my carrots
  4. Reduced the total added sweetener by half (so, 3/4 cup total), then replaced 1/4 cup of the brown sugar with Splenda
  5. Substituted all-spice for the nutmeg (Why?  Because I didn’t have any nutmeg)

Note: I had one quart of thickly cut home canned carrots and ended up with about 1 1/2 cups of mashed carrots.  I adjusted the recipe accordingly.

I may or may not make the frosting but if I do, it will be with mostly Splenda with a bit of powdered sugar (I have come to the conclusion that Splenda tends to get bitter if using a lot … mostly because I kept trying to slip some in hubby’s coffee and he immediately noticed).

http://www.daringgourmet.com/2014/02/18/old-fashioned-carrot-cake-with-cream-cheese-frosting/

For Cake:
½ cup walnuts
1 cup pureed carrots (boil just under a pound of carrots until soft; drain and cool, then puree in a food processor.)
1½ cups unbleached all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 large eggs
1½ cups firmly packed light brown sugar
½ cup whole milk
1 teaspoon pure vanilla extract
½ cup plus 2 tablespoons unsalted butter, melted and cooled to room temperature
2 teaspoons freshly grated orange zest (be careful to avoid the white pith of the orange, it’s bitter)
½ cup raisins

For the Cream Cheese Frosting:
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¾ cup powdered sugar
½ teaspoon pure vanilla extract

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Bean & Swiss Chard Soup

http://www.epicurious.com/recipes/food/views/Bean-and-Swiss-Chard-Soup-15608

Ingredients
    1/2 pound (225 g) Swiss chard or kale, trimmed
    1 teaspoon coarse salt, plus additional to taste
    2 flat anchovy fillets
    1/4 teaspoon fresh rosemary leaves or dried
    1/3 cup (80 ml) olive oil
    2 medium garlic cloves, smashed and peeled
    1 cup (225 g) cooked small white beans or drained and rinsed canned beans
    4 cups (1 liter) chicken stock [or Garlic Broth for a meatless soup]
    freshly ground black pepper, to taste
    1/2 cup (60 g) small shell macaroni
    freshly grated Parmesan cheese, for serving

Sardine Puffs

http://www.epicurious.com/recipes/food/views/Sardine-Puffs-106257

Makes 120 hors d’oeuvres

Ingredients
    15 slices firm white sandwich bread, lightly toasted
    1 (3 3/4- to 4 3/8-ounce) can sardines in oil, drained
    1/2 cup mayonnaise
    3 tablespoons minced onion
    2 tablespoons chopped fresh parsley

Canned Sardine Fritters – Fritelle Sarde

Since my seafood allergy disappeared, I’ve been stocking up on canned fish again.  I never really thought of cooking with any of it.  lol

http://www.foodnetwork.com/recipes/mario-batali/canned-sardine-fritters-fritelle-sarde-recipe.html

Ingredients

2 cans good-quality oil-packed sardines, chopped
2 large eggs
2 cloves garlic, finely chopped
1/4 bunch parsley leaves, finely chopped plus extra, for garnish
1 to 2 tablespoons chopped pepperonchini
1/2 cup fresh bread crumbs
1 tablespoon grated caciocavallo cheese
Extra-virgin olive oil, to fill a deep pot no more than halfway
Freshly ground black pepper
Lemon halves