How to Use Carrots in Desserts: Carrot Pie and Bite-Size Carrot Cake Cookies

Carrots, a yummy and versatile vegetable.  Have you ever had Carrot Pie?  This mix is from my teenage years in Southern Indiana.  It is similar to pumpkin pie in texture a somewhat in try as it has some regarding similar spices.  Release this tasty pie a try.  And the Bite-Size Carrot Cake Biscuits are very tasty.  Surprise your family and colleagues with this well fruit created into some very tasty biscuits and a wonderful pie that shall be a surprise!
OLD FASHION CARROT PIE 3/4 cup sugar1/2 tsp salt1/2 tsp nutmeg1 tsp cinnamon1 tsp ginger1/8 tsp cloves1/2 tsp grated lemon rind2 eggs, slightly beaten2 glasses cooked, sieved carrots1 cup undiluted evaporated milk1 unbaked 9-inch pie shell
Combine the sugar, salt, nutmeg, cinnamon, ginger, and cloves in a moderate mixing bowl. Sum the grated lemon rind, slightly beaten eggs, and carrots; stir to blend. Stir within the evaporated milk until the filling is completely blended. Pour the filling into the unbaked shell. Bake in a 400 degree stove 40 to 45 periods or until the filling is firm. If the crust edge begins to obtain too brown, make a protective strip from aluminum foil and close the crust only. To serve, top with whipped cream, if desired.








Note: This pie is similar to a pumpkin pie in texture and taste. It is a mix from 1960s Southern Indiana where I was born and raised.
BITE SIZED CARROT CAKE COOKIES seven tbsp butter, softened3/4 cup packed beige sugar1 egg1/2 tsp vanilla1 1/2 glasses all-purpose flour1 tsp boiling powder1/4 tsp boiling soda1/4 tsp salt1/4 tsp ground cinnamon1 cup grated carrots1/2 cup raisins1/2 cup chopped pecans or walnuts
In a large mixing bowl, fresh cream together the margarine and beige sugar. Sum the egg and vanilla; combine well. Combine the flour, boiling powder, boiling soda, salt, and cinnamon. Gradually sum the wheat mix to creamed mix until blended. Stir within the carrots, raisins, and pecans or walnuts.
Drop the mix by rounded teaspoonfuls about 2-inches apart on ungreased boiling sheets. Bake at 325 degrees for 10 to 15 periods or until the edges are lightly browned and the biscuits are set. Cold for a couple of periods prior to attempting to remove from the boiling sheets to cold on wire racks.
Enjoy!