Nut And Carrot Sandwich Recipes

CARROT WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a small bowl, combine the eggs, oil, sugar and vanilla. Mix well.
• Add the baking powder, baking soda, cinnamon and salt. Mix until combined.
• Mix in the flour, stirring until the flour is fully incorporated in.
• Fold in the carrots and walnuts.
• Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.
• Bake at 350 degrees for 35-37 minutes, until a toothpick inserted in the center comes out clean.
• Once the cake has cooled, sprinkle powdered sugar on top and serve.

NUT AND CARROT SANDWICH

Steps:

• Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
• Add enough mayonnaise to moisten them well and hold the ingredients together.
• Fold in basil.
• Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
• Top with remaining bread.
• Cut in half and enjoy!

CARROT & RAISIN SANDWICHES

Steps:

• Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
• Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.

CARROT CAKE SANDWICH COOKIES RECIPE

Steps:

• Process the oats in a food processor by pulsing 3-5 times. The oats should still have pieces that are approximately ½ the size of original oats (not fully ground); set aside.
• Grate the carrots and place the grated carrots on 3-4 layers of paper towels. Top the carrots with more paper towels and tightly roll up the carrots, squeezing as you roll to remove as much moisture as possible; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes at medium speed.
• Add the salt and vanilla and beat another 2 minutes at medium speed until fully incorporated, smooth, and fluffy.
• On medium-low speed, add the eggs, one at a time, scraping down the bowl after adding each egg. Mix just until fully incorporated, about 30 seconds per egg.
• In a large bowl, sift the all-purpose flour, bread flour, baking soda, baking powder, cinnamon, apple pie spice, and ground ginger together. Add the flour mixture to the wet ingredients in one addition and mix on low speed until the flour is incorporated and no dry flour can be seen. (Don't mix too long or too much gluten will form, making the cookies a little tough.)
• Add the oats, coconut, grated carrots, raisins, and pecans and mix on the lowest speed just until incorporated.
• Cover the dough and refrigerate for 30 minutes before scooping and baking.
• While the dough rests in the refrigerator, adjust the oven rack to the middle position, heat the oven to 350°F, and line 2 baking sheets with parchment.
• When ready to bake, scoop cookie dough using a #40 scoop (a 2-tablespoon scoop) and place scoops of cookie dough 2 inches apart onto the lined cookie sheets.
• Bake 12-15 minutes, rotating the cookie sheet halfway through baking. The cookies should be slightly darker in color with slightly firm edges and centers still slightly soft to the touch.
• Let the cookies cool for 1 minute on the baking sheet, then use a spatula to transfer the cookies to a wire rack to completely cool.
• While the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the powdered sugar, cream cheese, and butter together for 3 minutes on medium speed, or until light and fluffy.
• Add sour cream, vanilla extract, ground ginger, salt, lemon juice and zest, and orange juice. Beat on medium speed until smooth and fully incorporated, about 1 minute.
• The frosting can be used immediately. If making ahead, the frosting will keep refrigerated in an airtight container for up to 3 days. When ready to use, let the filling come to room temperature and fluff it up using an electric mixer with a paddle attachment at medium speed for 1 minute before using.
• To assemble the cookies, spread about 1½ tablespoons of the cream cheese filling onto the flat side of 24 cookies and top with a second cookie (flat sides together). Slightly press the sandwich cookie together so both sides stick together.

MINI DATE NUT CARROT MUFFIN SANDWICHES WITH CREAM CHEESE CENTER FROSTING

Steps:

• Preheat oven to 400 degrees F.
• Spray 12 muffin tins with nonstick spray. In a medium bowl, stir muffin mix, bran, milk, and egg until just blended. Fold in carrots, dates, and confectioners' sugar. Be careful not to over-mix; the batter should be lumpy. Divide batter equally among the muffin tins. Bake until a toothpick inserted into center of muffin comes out clean, about 20 minutes. Let cool slightly before frosting.
• To make the cream cheese frosting, combine the softened cream cheese, confectioners' sugar, and carrot shavings in a medium bowl; stir until well blended.
• Slice muffins in half, spread with the cream cheese frosting, and then sandwich together. Serve warm or at room temperature.