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I can imagine that to many of you cooked carrots may sound bland, but this dish is definitely far from tasteless. For some reason, the sweetness of the carrots paired with vanilla has a certain richness. This is also lower in calories than the standard carrot muffin that many people prepare. When I prepared this for my photo shoot, my kids couldn’t wait until it was over so that they could dig in!
2 pounds carrots, peeled and chopped
2 whole eggs plus 3 egg whites or 1/2 cup Haddar Egg Whites
1/4 cup oil
1/2 cup brown sugar
4 tablespoons Manischewitz Potato Starch
2 teaspoons Haddar Baking Powder
2 tablespoons vanilla sugar
1/2 teaspoon cinnamon, plus more for sprinkling
Preheat the oven to 350 degrees Fahrenheit.
Place carrots in a 4-quart pot. Cover with water and boil until soft. Drain and mash.
After mashed carrots have cooled a bit, add eggs, egg whites, oil, brown sugar, potato starch, baking powder, vanilla sugar, and a half teaspoon cinnamon. Mix well.
Place in a baking dish. Sprinkle with cinnamon. Bake for 50 minutes.
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Flour how much flour should i put instead of potato starch?
For this type of recipe I would do equivalent tablespoons.
After being frozen, best way to reheat?
Let it thaw in the refrigerator overnight and then reheat it in the oven or hot plate.