Yes, this is another carrot recipe. Hey – I like carrots. I was going to make some joke about how I got my red hair from carrots but my hair is auburn so that joke would be ridiculous!
I really wanted to give you a recipe for sweet potato biscuits but I can’t find it and I don’t remember where I got it. So here’s another one of my favorite recipes instead. This carrot spoon bread is yummy and like the sweet potato biscuits, it’s a warm and cozy food – perfect for this time of year.
This is a great side dish. I could suggest what it might accompany but I really have no clue so just make it alongside something else one night and there you go – a meal. Or you could even bring it for Thanksgiving this year!
- 3 cups packed finely grated carrots (1 1/4 pounds)
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 large eggs, beaten
- 1 cup packed light-brown sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a medium microwave-safe bowl, combine carrots with 3 tablespoons water. Cover with plastic wrap and microwave until tender, 4 minutes (if you don’t feel comfortable microwaving plastic wrap, cover with whatever you would normally use in the microwave, just make sure the carrots get soft). Drain carrots in a fine-mesh sieve. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Whisk in eggs, sugar, and butter until combined. Fold in carrots and transfer mixture to prepared dish. Bake until top is golden brown, edges pull away from sides of dish, and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cool slightly before serving.
This recipe comes from Martha Stewart.