ell.
For the zucchini carrot cakes, twist the zucchini and carrots
bout 5 mins. Stir in carrot, raisins and soaking liquid, and
Carrot cake: Mix the butter and
owl until thick. Stir in carrot and nuts. Sift together dry
Preheat oven to 350\u00b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.
blespoons of banana puree to carrot mixture (reserving 2 tablespoons banana
eanwhile, for the cucumber and carrot salad, using a vegetable peeler
ucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until
ntil combined. Stir in the carrot and chopped nuts. Divide the
Preheat oven to 375 degrees
Mix all ingredients in a large bowl
Use hands to mold as many cakes as needed depending on occasion
Add 1tbslp EVOO to a large skillet or flat top. Over med-high heat, cook the cakes in batches and brown on each side (about 3min per side)
Transfer cooked cakes to a lightly oiled baking pan and cook for about 15min or until cakes are firm and lightly bubbling.
Serve over mixed greens or vegetables
ot over process as these cakes should have a bit of
1/2 inch thick) crab cakes if serving as an appetize
ELTED butter, add the shredded carrot (TIP: If you have a
b>carrot and cucumber. Chill until ready to serve.
Serve fish cakes
he fish mixture into six cakes.
As you finish each
he fish fillets with the carrot, onion, celery, bay leaf, leeks
supposed to be. Most recipes load up on bread crumbs
elery, bell pepper, green onion, carrot, and garlic. Continue to cook
t evenly.
Bake the cakes for 25-30 minutes, until
ow heat. Add onion, zucchini, carrot, celery, and garlic; cook and