Baking with Carrots

By request, here are 2 of the recipes I used last weekend. I think that either of these could be made with half wheat flour (or with all wheat pastry flour), but I have not tried it yet. Also, for the buns, I think I would leave out the orange peel in the future. It's good for a BBQ sandwich, but might be a little strange in some things.

Carrot Muffins (from the King Arthur Flour company)

2 1/4 c flour
1/2 c sugar
1/4 c brown sugar
1 1/2 t baking powder
1/4 t baking soda
1 1/2 t cinnamon
3/4 t ginger
3/4 t salt
1/3 c golden raisins
1/3 c diced walnuts
2 lg. eggs
3/4 c water
1/3 c vegetable oil
1 c grated carrots, lightly packed

Whisk together all dry ingredients, including raisins and walnuts. Whisk together wet ingredients. Stir together. Fold in carrots. Bake in greased muffin cups for 20 minutes at 400. Cool in pan 5 min.


Cheese & Carrot Sandwich Buns (from Pillsbury)

1 c water
1 c milk
2 pkg active dry yeast (or 4 1/2 t.)
2 T sugar
1 1/2 t. salt
1 c finely shredded carrots
1/4 c Crisco
4 oz. shredded Cheddar (1 c)
1 t grated orange peel
1 egg
5 1/2-6 1/2 c flour

Heat water and milk to 100-110 degrees. In a large bowl, dissolve yeast and 1 t. of the sugar in warm liquid. Stir in remaining sugar, salt, carrots, shortening, cheese, orange peel, and egg; mix well. Add 3 c flour. Blend on low until moistened, then beat 3 minutes on medium. By hand, stir in 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. Knead in remaining flour until smooth and elastic, about 10 minutes (will be soft and slightly sticky). Place dough in greased bowl; cover loosely. Let rise in warm place until doubled, 45-60 min.

Punch down dough several times. Divide into 18 pieces. Shape into balls, then flatten slightly on greased cookie sheets. Cover and let rise until doubled, about 30 minutes.

Bake 13-18 minutes at 375, until golden brown. Remove from cookie sheets immediately.