Shredded Carrot Bowls

by Joanne on May 27, 2009

The cake delivery was a success this morning.  It was a little tricky since I made the cake to tall for any of my cake boxes. Fortunately, I was able to find a suitable carrier and delivered an unmarred cake. 

A board had to be put underneath because 2 cake boards were not strong enough and, if anyone grabbed the box and “bent” the cake, it would produce cracks in the icing.  I covered a washed wooden board with foil and put that underneath the cake.  It was pretty heavy but the result was worth it. 

Ted helped with the delivery so both of us were allowed into the Jr. High School. OMG! I haven’t been in that school since 19…..oh forget it. It was way too long ago. But I don’t miss that school AT ALL.

The luncheon was being set up in the library. I must not have spent too much time in there because nothing looked familiar.  We had to find a refrigerator large enough to accommodate storage of the cake. Luckily, Home Econ. was right across the hallway and, with some refrigerator shelf disassembly, we were able to fit the cake into cool storage.  Quite the delivery experience. To be honest, I enjoy delivering to the schools. It does bring back memories and…well, they have a certain smell. That’s a good thing.

For tonight’s dinner…


Shredded Carrot Bowls

Did you read that correctly? Sure!  This is a cute idea and fairly easy to do.   Although I couldn’t decide whether I needed the egg white or not. Would the cheese melt and bind with the crumbs and carrots enough to hold it together?  I decided to use the egg white. 

  • 10 oz Shredded Carrots
  • 1 egg white
  • 2 TBS bread crumbs
  • 3 TBS grated cheese
  • pinch pepper (I used 10 grinds of fresh pepper)
  • 1/4 tsp fresh orange zest

Preheat oven to 425 F.  Spray 8 muffin tins with non-stick cooking spray.

Place shredded carrots in boiling water for 2-3 minutes – not too soft. Drain really well and pat dry with a clean paper towel.

In a bowl, combine the shredded carrots with all other ingredients. Distribute among the muffin tins and bake 10 minutes at 400 F.  I noticed the tips beginning to burn so I reduced the heat to 375 F for another 10 minutes. 20 minutes total cooking time.  Let cool and remove carefully with a knife.   Note: These did not get crisp.  If you deep fry, that would be a preferred method, adjusting the ingredients accordingly.

You can fill with dipping sauce e.g. salsa, cocktail, tartar…depending on your main course.  You can also simply fill with other veggies.  A simple, novel presentation for your plate. Enjoy!



It has been raining all day here in Upstate, New York.  Totally miserable.  The only way we can appreciate this rain is by thinking of all the water the flowers and herbs we planted on Sunday are soaking up.  Don’t my herbs look happy?

Flat Leaf Parsley

Flat Leaf Parsley


Curly Leaf Parsley

Curly Leaf Parsley









Print Friendly, PDF & Email


  • At 2009.05.27 22:00, cheffresco said:

    How creative! Looks so delicious!

    • At 2009.05.28 07:09, CEimB: Crispy Fish Fingers « said:

      […] had this meal with petite minted peas and carrot bowls  which held the salsa and cocktail sauce for […]

      • At 2009.05.28 16:51, nancy jean said:

        Joanne, those herb plants look so healthy and vibrant – – where did you buy them??

        Many thanks,

        • At 2009.05.28 17:58, jeena said:

          I love the carrot bowls they are so cute.

          Your herbs look so bright and lovely. 🙂

          • At 2009.05.28 20:24, denisentexas said:

            Oh, the carrot bowls would be adorable in bento! Healthy, not horribly high in carbs and cute. I love it. 🙂

            Previous post:

            Next post: