Easter Recipe Explosion

This week I've been all "bunny" ears for everything Easter!  I'm not much for all the cutesy stuff, but I personally have very fond memories of Easter lunches and egg hunts with my Mema.  I guess I usually view Easter as more of a kids' holiday, but this year I've felt nostalgic for those days with my grandmother.  Now suddenly everywhere I look I seem to run across great carrot recipes so I've compiled a few here for your enjoyment!  Send me your favorites too and tell me about your memorable Easters!

Carrot French Fries (recipe from Hidden Valley Ranch)

1 lb carrots (about 5-6 large, peeled and julienned into fry size)
1 tsp EVOO
1 tsp cornstarch
1 packet ranch salad dressing/seasoning mix
cooking spray

Preheat oven to 400 F. In a large bowl, combine carrots with EVOO, cornstarch and dressing mix.  Toss until well coated.  Spray pan well with cooking spray and arrange carrots in a single layer.  Bake 25-30 minutes or until crispy.

Carrot Cake Cookies (marthastewart.com)

For the filling:

2 ounces bar cream cheese, room temperature

2 ounces unsalted butter, room temperature

1/4 cup confectioners' sugar

1 teaspoon fresh lemon juice

For the cookies:

1/2 cup (1 stick) unsalted butter, melted

1/2 cup packed light-brown sugar

1/4 cup granulated sugar

1 large egg yolk

3/4 cup all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon salt

1 cup rolled oats

3/4 cup packed, finely grated, peeled carrots

1/3 cup dried currants

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Simple Carrot-Ginger Soup (mandyeats.com)

1 pound carrots, peeled and sliced
1 tablespoon french ginger, peeled and grated or minced (I used a one inch piece)
4 cups chicken or vegetable broth
1 tablespoon olive oil
1 small onion (1/2 cup), chopped
s/p to taste
*optional garnishes: sour cream, parsley, chives, pepitas

In a large pot, cook onions in olive oil until tender. Add broth, carrots and ginger and bring to a boil, then simmer uncovered for 15-20 minutes or until carrots are tender. Transfer to a blender and puree, or use an immersion blender. Season with salt and/or pepper or whatever else you choose.

Bannana-Carrot Bread (The Pioneer Woman)

1 cup Mashed Banana
1 cup Sugar
¼ cups Oil
½ cups Unsweetened Applesauce
2 whole Eggs
2 cups Flour
1 teaspoon Baking Soda
½ teaspoons Salt
½ teaspoons Cinnamon
1 cup Grated Carrot
½ cups Chopped Walnuts

Combine banana, sugar, oil, applesauce and eggs.
Sift dry ingredients and fold into banana mixture, then add carrots and nuts.
Pour into a greased 9 x 5″ loaf pan and bake at 350º for 55 minutes or until done.
Cool in pan on rack for 10 minutes, then remove from pan. Cool thoroughly before slicing.
NOTES : Also good with coconut or raisins stirred in. I have also used almonds instead of walnuts. Makes 1 loaf. A double batch fills 9 baby loaf pans – bake for 35 to 40 minutes.