Carrot Punch Recipes

CARROT CAKE TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
• Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
• Spread almonds and coconut onto a baking sheet.
• Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
• Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.

CARROT PUNCH

Steps:

• Peel and grate the carrots.
• Add the grated carrots to the water.
• Strain the mixture through a sieve lined with cheesecloth, gathering up the cheesecloth once the liquid has drained through and squeezing to extract all the juice.
• Repeat this process finally discarding the carrots.
• Stir the milk, silken tofu, rosewater and nutmeg into the carrot juice.
• Add cane sugar to taste.

CARIBBEAN CARROT PUNCH

Steps:

• Clean the carrots and grate them, or chop them into a food processor or blender. Add the water and pulse until pureed. It is best to do this in two batches. Strain into a bowl using a fine strainer or cheese cloth. Squeeze the pulp to get all of the juice. You can strain a second time if you prefer less pulp in the juice.
• Add the vanilla, cinnamon and nutmeg and stir well. Add the sweetened condensed milk to your taste. Start with 1/2 a can and add until it is sweet enough for you. Chill for a couple of hours and serve over ice.