Vegan Carrot Raisin Salad

This bright and refreshing summer salad is packed with crunchy carrots, juicy raisins, and tangy pineapple, making it the perfect side dish for any picnic, potluck, or cookout!

Vegan Carrot Raisin Salad
Yield: about 5 cups

Ingredients

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup pineapple, cut into small pieces (if using canned, drain well first)
• 1/2 cup vegan mayonnaise
• 2 Tbsp pure maple syrup
• 1 Tbsp lemon juice
• 1/4 tsp salt

Directions

1. Peel carrots and shred using food processor (or purchase pre-shredded carrots from grocery store). Blot carrot shreds with paper towel to remove excess moisture.
2. In medium sized bowl, whisk mayonnaise, maple syrup, lemon juice, and salt until smooth.
3. Add carrots, raisins, and pineapple to dressing and stir to thoroughly combine.
4. Chill in refrigerator overnight to hydrate raisins and allow flavors to develop.
5. Serve cold.

Recipe adapted from Healthier Steps.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Carrot & Raisin Salad

My favorite part of this refreshing side dish is the raisins. The longer you let this salad sit, the better it gets! Why? Because the raisins absorb all of the extra moisture, so they plump up and burst with juicy sweetness with every bite you take!

Carrot & Raisin Salad

Ingredients
5 cups grated carrots (about 2 lbs)
1/2 cup raisins
1 cup sour cream
1 Tbsp lemon juice
1/2 tsp salt
1/8 tsp black pepper

Directions
1. Combine all ingredients in medium bowl. Toss to coat evenly.
2. Refrigerate a few hours, or overnight, before serving.

Recipe adapted from "Carrot and Raisin Salad" found on page 166 of The Joy of Cooking by Irma S. Rombauer.