2 cups chopped carrots
3/4 cup white flour
1/2 cup wheat flour
1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated ginger (or use 1/2 teaspoon dried)
Dash of nutmeg
1/3 cup water
1 cup milk
1 tablespoon oil
1 teaspoon vanilla
Powdered sugar and butter to serve
2. In a small saucepan boil approximately 2 cups water and add chopped carrots. Reduce heat to medium and cook until tender, about 10 minutes.
|Fresh Ground ginger:|
While I also keep powdered ginger around, my favorite is to grate in some ginger root.
Ginger Tip: Keep ginger root in a bag in your freezer. It grates easily when frozen and will last about 8 months.
You can buy ginger root by the pound from any grocery store in the produce department. A small root should only be a dollar or two.
|Finely chop the carrots in the blender. Try not to fully puree them smooth. Think grated, rather than applesauce.|
5. Add carrot mixture to the flour mixture and stir until just combined.
side, flip, then cook 1-2 minutes more.