Carrots:

Carrot Bread:

Ingredients
1 cup sugar; 1/2 cup shortening; 1 1/2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon allspice; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 2 eggs; 1 cup finely grated carrots; 1/2 cup raisins
Method
Cream together sugar and shortening. Sift together dry ingredients in a separate bowl. Add dry ingredients to creamed mixture. Add eggs, one at a time. Add grated carrots and raisins. Pour into greased and floured loaf pan (9 1/4 x 5 1/4 x 2 3/4).
Bake for 55 minutes at 375F.
Yield: one loaf -- 18 1/2-inch slices

Make Carrot Juice:

1. Wash fresh, whole carrots. Trim off the ends.
2. Following instructions for your model, push carrots through juicer, catching juice in cup as directed.
3. Clean pulp from strainer as you go along, if necessary.
4. Drink juice immediately or within a few days. Carrot juice does not keep for long and tastes best when fresh.
Best carrot for juicing or eating raw? - almost any but a variety called Neptun is an excellent long season 'Flakee' type carrot with large conical roots up to 12in/30cm long, with an intense orange colour and are particularly sweet for their type.

Carrot Burgers:

Ingredients (18 servings)
10 Carrots, peeled and cut into chunks; 2 tablespoons Oil; 3 Garlic cloves, minced; 3 Onions, cut into chunks; 2 Celery stalks, diced; 2 Green peppers, diced; 5 tablespoons Tamari; 1/2 teaspoon Garlic powder; 1/2 teaspoon Basil; 1/2 ts Paprika; 1/2 ts Oregano;
1/2 ts Parsley; 1/2 c Tahini; 3 tb Peanut butter; 2 tb Cashew butter (opt); 1/2 c Wheat germ, bran or flour (opt)
Method
Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drain and mash well using a potato masher.
In a large skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; sauté for 7 minutes. Add the tamari, basil, garlic powder, parsley, and oregano; sauté for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sautéed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together.
Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.

Carrot Souffle:

INGREDIENTS:
2 pounds carrots, cut in chunks
1/2 cup butter
2 eggs, beaten
3 tablespoons flour
1 teaspoon baking powder
3/4 cup granulated sugar
1/8 teaspoon pinch cinnamon

PREPARATION:
Cook carrots in boiling salted water until tender, about 20 to 25 minutes; drain well and mash. Combine mashed carrots with remaining ingredients; pour into a buttered, 2-quart soufflé dish. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.
Serves 8.