Becoming jittery because you have not finalized yet the menu for your child’s 8th birthday. There are so many healthy meals and nutritious snacks you can serve in your child’s birthday party. An arm’s length grab over your kitchen cupboard or a couple of minutes errand on the grocery store, you can gather simple yet healthy ingredients to make a nutritious meal.
Try on healthy vegetables to mix with other ingredients in the preparation of the foods in your menu list for your kids’ birthday party. Just like How to Rock the Party with Banana Mix-Up Recipes, a mix-up of healthy vegetables will definitely rock the next one. So easy to prepare and nutritious foods for a birthday party. In this article, I want to share with you the most simple and easy Top 5 Carrot Recipe Most Kids Would Love to Eat. I am pretty sure every home have these veggies and ingredients around their kitchen.
To start with, carrot is a root crop, a vegetable which nowadays is commonly orange in color. Given a scientific name of Daucuscarota, this root crop was originally grown in Asia. Studies shows that centuries ago there are carrots in purple, red, white, yellow and black colors. It was only in the 17th century that the Europeans particularly the Dutch farmers started to grow a new breed of carrots with high beta-carotene content and the orange colored carrot was commonly produced abundantly.
This vegetable are not trendy but its countless health benefits are all invincible. Among the many powers of carrots, here is a special one: carrots is known to stimulate gums and generate a lot of saliva which being high in pH, balances out the acid-forming and cavity forming bacteria. Carrots contains anti-oxidants, an important tool to ward off cancer cells. The vitamin A in carrots helps prevent vision loss. This vegetable is available all year round and can be used in savory dishes, cakes, cookies and juices.
Carrots is versatile in nature. It can be eaten raw, steamed, boiled, roasted and as an ingredient in soups and stews. Raw and steamed carrots provide the most nutritional value.
▪ Shredded carrots can be an additional ingredient and decorative to your cupcakes and muffins.
▪ Use shredded carrots in coleslaw, salads, wraps for adult guests; although some kids would love to eat coleslaw too.
▪ You can have fresh carrots juice as one of your beverages.
With all of these exciting and inspiring health benefits one can get out of this awesome root crop, aren’t you excited to include carrots in your food preparation for your child’s birthday party? Best served as snacks, and too perfect as party giveaways.
Hereunder, I would like to show you some simple and easy recipe on this most healthful and nutritious snack you can offer to your guests. And this will absolutely do great wonders being served in a kiddie birthday party. Check it out and enjoy!
Top 5 Carrot Recipe
¼ cup milk
2 tsp vanilla
½ golden raisins
½ cup vegetable oil
1 cup finely shredded carrots (2 medium)
1 package 2-layer size yellow or white cake mix
2 tsp grated fresh ginger or ½ tsp ground ginger
¼ cup finely chopped walnuts or pecans, toasted
1 recipe cream cheese frosting or one 16 oz. can cream cheese frosting
Preheat oven to 350°F. Lightly grease and add flour, a 15x10x1 inch baking pan; set aside.
In a large mixing bowl, beat cake mix, eggs, oil, milk, ginger, and vanilla with an electric mixer on medium speed until combined. Stir in carrots and raisins. Pour batter into the prepared baking pan, spreading evenly.
Bake for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with cream cheese frosting. Sprinkle with nuts, Cut into bars.
Place bars in a single layer in an airtight container, cover, store in the refrigerator for up to 3 days.
Cream cheese frosting.
1 tsp vanilla
¼ cup butter, softened
2 ½ – 3 cups powdered sugar
4 oz. cream cheese, softened (half of an 8 oz package)
▪ In a large mixing bowl, beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency.
Carrot-Raisin Bran Cookies
1⁄3 cup sugar
1⁄2 cup raisins
1⁄3 cup margarine
1 cup bran flakes
1⁄2 cup carrot grated
1⁄2 teaspoon cinnamon
1 cup whole wheat flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon baking powder
1 teaspoon maple extract or 1 teaspoon vanilla
Combine sugar, margarine, egg, extract in a large bowl.
Add whole wheat flour, bran flakes, cinnamon, baking soda, and baking powder, mix until almost combined.
Add grated carrot and raisons, mix.
Drop spoonful of batter onto cookie sheets, and lightly press each cookie to flatten a bit with a fork or bottom of glass.
Bake at 350F for 8-10 minutes. Let cool one minute before removing from sheet.
Makes 2 1/2 dozen.
½ cup raisins
2 cups rolled oats
1 cup all-purpose flour
1 cup shredded carrots
¾ cup butter, softened
¼ cup chopped walnuts
¾ cup whole wheat flour
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cloves
¾ cup packed brown sugar
½ teaspoon ground cinnamon
1 tablespoon coarse sugar, or as needed
Add all ingredients to list
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
36 candy pumpkins
¼ cup butter or margarine, melted
¾ cup canned pumpkin (not pumpkin pie mix)
1 box Betty Crocker™ Super Moist™ carrot cake mix
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonful onto cookie sheets.
Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.
Carrot-Pumpkin Swirl Bars
2 large eggs
2 large egg whites
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 cup finely shredded carrot
1/2 cup firmly packed brown sugar
2 1/4 teaspoons pumpkin pie spice
1/3 cup butter or margarine, softened
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
Cream Cheese Topping (recipe follows)
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonful of Cream Cheese Topping over batter; swirl mixture with spoon
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
COMBINE 4 ounces softened light cream cheese (Neufchâtel),
1/4 cup granulated sugar and
1 tablespoon milk in small mixer bowl until thoroughly blended.