What’s cooking for International Carrot Day?

Carrot Cake

Ingredients2 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoons ground cinnamon1 1/4 cups vegetable oil1 cup granulated sugar1 cup lightly packed brown sugar1 teaspoon vanilla extract4 large eggs3 cups grated peeled carrots, 5 to 6 medium carrots1 cup coarsely chopped pecans1/2 cup raisins

For frosting8 ounces cream cheese2 teaspoons cornstarch, optional1 1/4 cups powdered sugar1/3 cup cold heavy cream, not plain whipping cream1/2 cup coarsely chopped pecans, for topping cake

DirectionsPosition a rack in the middle of the oven. Preheat the oven to 350°F.Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans. Whisk flour, baking soda, salt and cinnamon in a medium bowl until very well blended. In a separate bowl, whisk the oil, granulated sugar, brown sugar and vanilla. Add the eggs, one at a time, whisking after each one. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins. Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute. Beat in the powdered sugar and cornstarch. Sift the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined. Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.Storage: Frosted carrot cake lasts in the refrigerator for up to 1 week.By Joanne Gallagher

Carrot Halwa

Ingredients2 ¼ cups carrot¼ cup ghee/clarified butter10 cashew chopped10 almonds chopped3 cup milk¾ cup sugar½ cup khoya/mawa¼ tsp. cardamom powder

InstructionsPeel the carrots and grate finely, and place them aside. In a large pot heat ¼ cup ghee. Fry 10 cashew, 10 almonds in the ghee. Fry until the cashews and almonds take on a golden brown color, and place them aside. In the same ghee add the grated carrot and sauté well for 5 minutes or until it changes color slightly. Stir in 3 cups of milk. Boil for 10 minutes while continually stirring, until the carrots are cooked well and the milk reduces. Once the milk thickens completely, add ¾ cup sugar. Mix well and cook until the sugar dissolves and thickens. Cook until the halwa thickens and ghee releases from the sides. Take the mixture off the heat and ½ cup khoya, ¼ tsp. cardamom powder and fried nuts. Mix well making sure everything is well combined. Finally, enjoy chilled or warm.

Carrot soup

Prep Time: 5 mins

Cook Time: 30 mins

Servings: 4 to 6 servings

Ingredients2 tablespoons unsalted butter1 large white onion, chopped2 pounds carrots, peeled and chopped3 clove garlic, chopped1 teaspoon dried thyme4 cups vegetable stock½ teaspoon salt½ teaspoon white pepper, optional4 tablespoons heavy cream, divided

DirectionsIn a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, 3 to 4 minutes, but don’t let them brown at all. Add a pinch of salt. Add the carrots, garlic and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant. Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender. When the carrots are tender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, blend in batches in a standard blender and return it to your pot. Or use immersion blender to blend the mixture in the pot. Return the blended soup to low heat and season with salt and white pepper, if you want. Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Perhaps enjoy the soup with a side of toast. Leftover soup keeps well in the fridge for five days, or transfer it to freezer-safe ziptop bags and freeze it for up to six months. Reheat the soup gently over low heat on the stovetop. Frozen soup with added cream to it will most likely separate. It may taste the same once it is reheated, but it may be best to stir in fresh cream when only when serving.By Nick Evans

Carrot hummus

Ingredients1 pound carrots, peeled and cut into ½-inch pieces2 cloves garlic, unpeeledExtra-virgin olive oil1 teaspoon ground cumin½ teaspoon kosher salt¼ teaspoon ground black pepper3 tablespoons tahini1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish1 lemon, juicedServing suggestions: pita chips and assorted crudités, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers

DirectionsPreheat the oven to 400 degrees. On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves. In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudités and pita chips.By Valerie Bertinelli

Carrot Paratha

Prep time: 20 minutesCook time: 10 minutesIngredients1 1/2 cups grated carrots or 2 medium sized carrots1 1/2 cups whole wheat flour1/3 cup chopped coriander leaves (cilantro leaves)1/3 cup finely chopped onion1 teaspoon finely chopped ginger12 to 15 curry leaves1 green chili, finely chopped1 tablespoon Ghee (clarified butter) or butter or oil1/4 teaspoon salt or add as required1/4 cup water or add as requiredGhee or butter or oil – add as required for roasting parathasDirectionsRinse and then peel 2 medium sized carrots. Grate the carrots and place aside. Finely chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for the parathas. Add 1 1/2 cups of whole wheat flour into a mixing bowl. Add 1/4 teaspoon salt or as required. Now add 1 1/2 cups grated carrots, 1/3 cup finely chopped onions, 1/3 cup of chopped coriander leaves, 1 chopped green chili, 1 teaspoon finely chopped ginger along with 15 chopped curry leaves. Mix everything very well, it may be easier to use your hands. Soon the carrots will start leaving moisture. Pour 1/4 cup of water or as required. Since carrots leave moisture, add water wisely. Begin to gather the mixture and start kneading to a smooth dough. Drizzle 1 tablespoon of ghee on the dough. Knead till you get a soft and smooth dough. In case the dough gets sticky, add some flour and knead again. Cover the dough with a linen cloth or lid. Allow the dough to rest for 10 to 15 minutes. Make small- to medium-sized balls from the dough. Dust some flour on the ball. Alternatively, you can place the ball in a box containing whole wheat flour. Begin to roll with a rolling pin. While rolling, dust some flour if required. Roll into medium-sized rounds. Place the rolled paratha on a griddle. Keep the temperature medium-high or high. Don’t roast the paratha on low as they will become hard or dense. When one side is partly cooked or about 1/4 cooked flip the paratha using tongs or a spatula. Spread some ghee or oil on the partly cooked side. Flip again with the help of tongs or a spatula. You will see some brown spots on the parathas. Apply some ghee or oil to this side, too. Flip the paratha a couple of times. Also press the edges of the paratha with a spatula so they are cooked evenly from all sides. Once the parathas are roasted and cooked well, remove them. They will taste good without any accompaniment, though, You can also serve them as a teatime snack with a cup of hot tea.By Dassana Amit