What's Cookin? Tuesday - Craving Carrots?

Kristen Mowers, CalSERVES Nutrition Coordinator

Carrots are rich in beta carotene — more than 400 percent of the recommended Daily Value (DV) — a form of Vitamin A when absorbed by the body. Beta carotene is important for eyesight, skin and normal growth. It may also help reduce chronic diseases such as cancer and heart disease.

Baby-cut carrots are made from full-grown, small diameter carrots by peeling and cutting them to the desired length. They are planted closer together so the roots stay slim and there is less waste when the carrots are cut to their small size. True baby carrots are removed from the ground early and actually look like miniature carrots.

Carrots are biennial, meaning they have a two-year life cycle. In the first year, the edible root is formed, followed by production of the flower and seeds in the second year.

Even Cookie Monster would agree these are better then chocolate chip!

Carrot Cookies

Serving Size: 2 cookies

Yield: 30 servings

Ingredients:

1/2 cup soft margarine

1 cup honey*

1 cup grated raw carrots

2 well beaten egg whites

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

2 cups raw oatmeal, quick cooking

1 cup raisins

Instructions:

1. In a large bowl, cream together margarine and honey. Stir in carrots and egg whites.
2. Stir together flour, baking powder, baking soda, salt, cinnamon, oatmeal and raisins. Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed. Do not over mix.
3. Drop from teaspoon on greased baking sheet. Flatten slightly and bake at 350 degrees for 10 minutes, or until lightly browned.

*Note: Instead of honey, you can use 1 1/4 cups sugar mixed with 1/4 cup water.

Cost:

Per Recipe: $ 3.54

Per Serving: $ 0.12

Recipe from www.recipefinder.nal.usda.gov