Carrot Cake

Ingredients:

Cake

• 1 (8 oz.) can unsweetened crushed pineapple
• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon OR pumpkin pie spice
• 1/4 tsp. salt
• 4 eggs
• 1 cup vegetable oil
• 2 cups shredded carrots
• 3/4 cup chopped walnuts

Frosting

• 2 (8 oz. each) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. vanilla extract
• 1-1/2 cups confectioners' sugar

Directions:

1. Drain pineapple, reserving 2 tbsp. juice (discard the rest).
2. In a large mixing bowl, combine dry ingredients. Add eggs oil, carrots, pineapple, and reserved juice, beat until combined. Stir in walnuts.
3. Transfer to a greased 13x9x2 inch pan. Bake at 350℉ for 35-40 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting: In a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Serves: 12

Submitted by Cherryl Pergande

Carrot Sriracha Hummus

Ingredients:

• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz.) cans chickpeas, rinsed and drained
• 1/4 cup olive oil
• 3 tbsp. lemon juice
• 1 tbsp. honey
• 1/4 cup Sriracha hot sauce--more or less depending on taste
• Salt and pepper
• 2-3 tbsp. water

Directions:

1. In a food processor or blender, add the carrots and garlic and blend until finely minced.
2. Add the remaining ingredients except for water, and blend until smooth.
3. Gradually add a tablespoon of water at a time until hummus reaches desired consistency.
4. Serve with veggies, pita bread, or chips.

Submitted by Sarah Bublitz

Slow-Cooker Corned Beef

Ingredients:

Beef and Vegetables

• 4 medium red potatoes, unpeeled, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 1 medium onion, cut into 6 wedges
• 1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
• 1 (12 oz) can beer or nonalcoholic beer
• Water
• 8 thin wedges cabbage

Sauce

• 1/4 cup applesauce
• 2 tbsp. Dijon mustard

 Directions: 

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, mix sauce ingredients.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Submitted by Pat Reilly from http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/this-slow-cooker-corned-beef-recipe-is-pure-gold

Classic Carrot Cake

Ingredients:

Cake

• 1 (8 oz.) can unsweetened crushed pineapple
• 2 cups shredded carrots
• 4 eggs
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup canola oil
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. salt
• 3/4 cup chopped walnuts

Frosting

•  2 (8 oz.) packages cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. vanilla extract
• 1-1/2 cups confectioners' sugar

Directions:

1.  Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
2. Transfer to a greased 13x9 inch baking dish. Bake at 350℉ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
3. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.

Serves: 12

Submitted by Bill Stoecker from Taste of Home