Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
In large bowl, mix sugar with flour, cinnamon, cloves, salt and soda.
In a separate bowl, mix eggs, vegetable oil and apricot and prune baby food.
Mix all together with dry ingredients.
Pam or grease tube pan and bake at 350\u00b0 about 50 minutes or until light brown.
n top ball.
Place baby carrot for nose.
Cut small
Beat eggs, sugar, oil, flour, soda, salt and cinnamon.
Mix well and add the three jars of baby carrot food.
Pour into greased 10 x 15-inch pan.
Bake at 350\u00b0 for 20 to 30 minutes. Cool.
For each patch, spook about 3 tablespoons of hummus into each 3-ounce size plastic cup. (This can be done ahead of time before a party or taking as a classroom snack).
Before serving, poke a hole in the top of each baby carrot with a toothpick and insert a sprig of parsley into each hole.
Plant four carrots in each cup of hummus.
Place cups in mini terra-cotta pots -- a great party favor to be taken home with a package of seeds.
emove from oven and add baby carrots. Pour remaining glaze over
Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.
ELTED butter, add the shredded carrot (TIP: If you have a
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Mix sugar, egg, vanilla, oil and baby food.
Blend well.
Add baking soda, baking powder, cinnamon, nutmeg and flour.
Mix thoroughly.
Fold in nuts and raisins.
Pour into well-greased 9 x 5-inch loaf pan.
Bake at 350\u00b0 for 60 to 70 minutes.
Cool cake in pan for 10 minutes.
Place on rack to cool.
Do not slice until next day, otherwise cake will crumble.
Keep refrigerated.
Better a few days old.
r make your own using recipes off this site.
In
or the arms connect a baby carrot on each side of the
Mix together sugar, oil and baby food carrots.
Add eggs, one at a time.
Add dry ingredients and vanilla.
Mix well.
Fold in nuts.
br>Grate and chop the carrot into 1 inch pieces. Measure
esired, to use in other recipes. It's delicious.
Put
efore serving.
Meanwhile, place baby carrots on a baking tray
br>Add oil, eggs and baby food and mix on low
Combine and mix flour, sugar, soda, salt and cinnamon. Add Wesson oil, eggs and carrot baby food; mix. Bake at 350\u00b0 for 40 to 45 minutes.
about 5 minutes.
Stir carrot into the quinoa mixture, replace