CARROT AND BEET RECIPES

Name: Beet-Carrot-Apple Juice
Prep time: 5 min
Total time: 5 min
Yield: 1 serving (8 to 10 ounces)
Ingredients: 2 medium beets, trimmed and scrubbed; 1 Granny Smith apple, peeled and cored; 3 medium carrots, peeled; 1 tablespoon chia seeds, optional

BEET-CARROT-APPLE JUICE RECIPE | FOOD NETWORK KITCHEN ...

Beet-Carrot-Apple Juice Recipe | Food Network Kitchen ... image

This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Provided by Food Network Kitchen

Categories beverage

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 serving (8 to 10 ounces)

Number Of Ingredients 4

Ingredients

2 medium beets, trimmed and scrubbed
1 Granny Smith apple, peeled and cored
3 medium carrots, peeled
1 tablespoon chia seeds, optional

Steps:

Juice, in this order, the beets, apples and carrots, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

CARROT CAKE WITH CREAM CHEESE FROSTING | AUSTRALIAN WOMEN ...

Carrot cake with cream cheese frosting | Australian Women ... image

This classic carrot cake recipe with a cream cheese frosting can be made into muffins, cupcakes or healthy bliss balls for snacks.

Categories Afternoon tea, Morning tea, Dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 10

Number Of Ingredients 12

Ingredients

1 cup brown sugar
1 cup vegetable oil
3 eggs
2 cup self raising flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon bicarbonate of soda
2 cup carrot, grated
1/2 cup walnuts, finely chopped, plus extra to serve
250 gram softened cream cheese
50 gram softened butter
2 cup sifted icing sugar

Steps:

Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.

Nutrition Facts : ServingSize Serves 10

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