Carrot 3 Ways


If you are like me you may tend to fall into a routine and continue for a long time without a clear purpose: in this case, I’m talking about the drinking coffee routine. When mindlessly following a routine, you may lose sight of the fact that what you’re doing isn’t at all healthy. Examples of this phenomena are shown in the movie “Food Matters,” which sends a strong message that what you eat is what you are. In the last few years since I started my garden, my partner and I have totally changed the way we live and eat, mostly for the better. However, if we are not paying attention, our best efforts to live more healthfully and consciously could be subverted.

For the longest time, I’ve woken up in the mornings and immediately begun looking forward to a cup of coffee. That is, until my friend suggested that I cut back on my morning intake to improve my health. For sure, I love coffee’s aroma and richly sweet taste, but mostly I love the idea of enjoying a cozy morning routine, which for so long has featured a cup of coffee.

After discussing “Food Matters” with yet another friend, we both decided to majorly cut back on coffee. We still haven’t finished watching the whole movie yet, but definitely got the message in the first 20 minutes. My routine shifted from a cup of coffee to a cup of matcha latte and then to freshly made raw juice, thanks to our friends’ influences. However, I still allow myself a cup of coffee now and then when I have the chance to visit BEAUCOUP BAKERY & CAFÉ, Le Marché St. George, or a few other neat places in Vancouver whose artistry and cozy atmospheres are just too hard to resist! So try this juice, slaw and if you need the coziness, I also baked for you a decadent cake made with another harvest from the spring cleanup.

carrot_juicecarrotscarrot_slaw gratingcarrot_cakecarrot cake

Carrot Juice

Serves 2

1cup carrot, washed, peeled and roughly chopped
1 small apple, peeled and cored
2 large oranges, peeled
¼ of whole pineapple, rind removed, cored and roughly chopped
2 ice cubes

Place all the ingredients in a blender (we adore our Vitamix for this), and blend until smooth. Add water to achieve your preferred consistency and serve.


Carrot Slaw

Serves 4

4 large carrots, peeled and julienned
2 garlic cloves, roughly chopped
1 small knob ginger, chopped
A handful of chives, roughly chopped
¼ cup rice vinegar
½ teaspoon cane sugar
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 tablespoons white sesame seeds, roasted in a skillet
2 tablespoons tahini

Combine garlic, ginger, chives, vinegar, sugar, soy sauce, sesame oil and tahini in the bowl of a food processor and proceed to blend well. If you don’t have a food processor, don’t worry, but just chop everything fine, place in a jar and shake well to blend.

In a large bowl, mix the carrots and the dressing well and chill. You can serve in a couple of hours. If you have leftovers, the dish is indeed very tasty the next day. I would sneak this slaw into a sandwich made with leftover cold pork tenderloin sliced along with lots of cilantro leaves or whatever is on hand (or in the fridge) the next day.


Carrot Lemon Cake

Makes 9 x 5 x 3 inch loaf pan

1 cup butter plus extra for greasing, room temperature
1/3 cup plus 1 tablespoon sugar
3 large eggs, room temperature, beaten
1 cup grated carrot
2 tablespoons sour cream
Lemon zest from 1 lemon
1 tablespoon fresh orange juice
1 ½ cups cake flour plus extra for dusting
2 teaspoons baking powder
¼ teaspoon salt

2 to 3 tablespoons lemon juice
¾ cup icing sugar

Combine the flour, baking powder and salt, mix well and set aside. Grease the pan with extra butter, dust flour removing the excess and keep refrigerated until the batter is ready. Preheat the oven to 350F.

Cream the butter with an electric beater in a large bowl until fluffy. While continuously beating, add the sugar in a few installments and beat until well combined. Add eggs gradually and beat to blend. Switch to a whisk, add the carrot, sour cream, ½ lemon zest and orange juice, and stir to combine. Proceed rhythmically by beating the batter each time you add an ingredient.

Add 1/3 of the flour mixture into the batter and incorporate. Switch to a spatula, add the rest of the flour mixture and gently combine until no flour is visible.

Bake until tested skewer comes out clean, for about 50 minutes. In the meantime, make icing. Place the sugar in a small bowl and add the lemon juice and the rest of the lemon zest a small amount at a time. Stir well, making a smooth consistency.

Let the cake stand for 10 minutes, and then remove from the pan to cool. Drizzle the icing over top. Slice and serve at room temperature.


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20. April 2013 by Emi Uchida
Categories: Baked Goods, Bakery, Breakfast, cafe, Dessert, Drink, Garden, Japanese Food, Recipe, Salad, Vancouver, Vegetarian | Tags: , , , , , , , , , , | 16 comments

Comments (16)

  1. Freshly harvested carrots were a revelation for me when I started gardening- their flavor is so strong and sweet! Each of these recipes looks delicious, and I especially like the look of that juice. Our move has allowed many unhealthy habits to creep back into daily life, but I’m looking forward to getting settled and embracing a healthier routine. This post is a great reminder of that!

    • I’m glad that you feel this way because I was trying to promote the healthy eating with raw juice that had changed my everyday life forever! Hope everything goes well for you and your family in the new place, Jess.

  2. Please note the benefits of coffee…just a fyi – love the fresh carrot recipes! Thanks for sharing!

  3. I cannot wait to try these! I’m glad I saw this on Pinterest. I’ll try the juice as soon as I get pears again!

  4. Emi,
    Your first photo slays me. Such bounty, and natural garden beauty you captured there.
    And I too am cutting back on coffee and it’s painful. I have a caffeine headache right now;) Maybe I need to head out to my own garden – that is good medicine.

    • Indeed, being in one’s garden is a strong medicine, Erin. However, I really enjoy taking a cup of coffee at my favourite cafes once in a while and in this way, I appreciate it all the more. Hope you get used to consuming less caffeine and still feel good!

  5. 一番最初の写真、ものすごく力があって、生きてる感じがして、好きです。どのレシピも美味しそう。でも一番食べたいのはゴマであえてあるニンジンかな・・・。年のせいか、和食系に惹かれます(汗)。今日も写真とレシピ、楽しませてもらいました!

    • なみさん、そういって頂けると嬉しいです。表現したかった物が伝わったようです。お忙しいのにいつもありがとう!どことで私も和食が増えてきましたよー。特にさっぱりしたもの。だからなみさんのブログを訪れるのが楽しみです!これからもお互い頑張っていきましょう!

  6. That carrot cake looks amazing, I love that it shifts away from the brown sugar/raisin/walnut variety. You’re making me miss Vancouver, but as always, thanks for the great food ideas!

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  9. This looks lovely!

  10. Your work is just heart-stopping. What a delight to discover you and your art.

  11. your cake. i made it today. i can barely keep myself from grabbing small bits as i walk by. simple. beautiful. flavorful. 🙂

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