Too many carrots, what to do?

[JiltedJohnsJulie]

Am going to make a carrot cake but can I peel, cut and steam the rest and freeze them in batches? How long should I steam them for and can i just throw them back into the steamer when i need them?

I would make a big batch of soup (probably spiced carrot and lentil) and freeze that in portions

Would do that but have a feeling I would be the only one to eat it.......

Thanks for the suggestion though.

Muffins, cake & soup would all freeze well.

There a fab recipe in this months Good Food magazine - Afghan baby carrots/dahl recipe which you could make with carrots chunks. I've cooked it a couple of time and it went down well with DH and the kids (10 & 7).

Or how about chutney?

carrot and coriander soup:
www.deliaonline.com/recipes/type-of-dish/soups/carrot-and-coriander-soup.html
or maybe a cottage pie with a carrot and swede mash topping.
I would worry that your frozen steamed carrots might emerge a bit mushy . . .

What about this? It's a Riverford recipe and it makes the carrots the star of the show, so you need LOADS. Because you bake the carrots in the oven for 50mins they caramelise and go all sweet, so kids love it too. It's a winner in our house.
750g carrots
4 tbspns olive oil
2 tspns cumin seeds (dry-fried and then ground)
2 tbspns pine nuts (dry-fried)
100g goat's cheese (I've also used Feta)
1 tbspn chopped mint (oregano or marjoram)
good extra virgin olive oil for drizzling
Scrub and trim the carrots, then cut in half lengthways. Roast them with the olive oil for 50 minutes at 180c. They should be tender, lightly browned and slightly caramelised.
Mash them with a fork and mix in the ground cumin. Put on a serving dish with the pinenuts, cheese and herbs. Drizzle with the oil and serve with pitta bread.

Carrot and coconut soup...mmm

Carrot halwa, an indian dessert made with carrots, delicious with cream.