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How About Carrots For Dessert?

Colourful and crunchy carrots are pleasing to the eye and appetite. With their vibrant orange hue and subtle sweetness, they are perfect in many recipes.

CARROT-ZUCCHINI SQUARES

1-1/2 c. flour

3/4 c. brown sugar

1 tsp. baking powder

1/2 tsp. ginger

1/4 tsp. baking soda

2 eggs, slightly beaten

1-1/2 c. shredded raw carrots

1 c. shredded zucchini (unpeeled)

1/2 c. chopped walnuts

1/2 c. raisins

1/2 c. canola oil

1/4 c. honey

1 tsp. vanilla

1 tsp. butter flavour In a large mixing bowl, combine first

5 ingredients. Mix well and set aside. In another large bowl, combine remaining ingredients. Add carrot mixture to flour mixture, stirring just until combined. Spread batter in a lightly greased 13×9-inch baking dish. Bake at 350F for 25 minutes or until bars test done. Place on wire rack and cool completely. Frost with Citrus Cream Cheese Icing (recipe below). Cover and store in refrigerator.

CITRUS CREAM CHEESE ICING

1 250-g. pkg. cream cheese

2 tbsp. orange juice

1/2 c. powdered sugar

1/2 tsp. lemon extract

In a small bowl, combine all ingredients. Beat until smooth.

CARROT-RAISIN MUFFINS

2 c. all-purpose flour

3/4 c. firmly packed brown sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

2/3 c. milk

1/3 c. canola oil

2 large eggs

1 c. shredded carrots

1/2 c. golden raisins

Preheat oven to 400F. Lightly grease muffin tins. In a medium bowl, combine flour, brown sugar, baking powder, baking soda and cinnamon; make a well in centre of mixture. In a small bowl, combine milk, oil and eggs; add to flour mixture, stirring just until moistened. Stir in carrots and raisins. Spoon in prepared muffin tins, filling 3/4 full. Bake 20 minutes, or until golden brown. Remove from tins immediately.

Yields 12 muffins.

Patricia Futros writes from Dugald, Manitoba

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