Now that holiday meal is over and your refrigerator is hardly able to close, you can’t possibly eat those left overs before you get tired of the same old, same old. Here’s what you can do with left over carrots, squash, pumpkin, sweet potatoes, corn, any other starchy sweet side dish. If you added herbs and the left over is on the very savory side, then reduce the sugar and convert the following recipe into a less sweet, more savory cake to accompany other meals…think corn bread which is not too sweet but goes really well with most any meal and especially soup.
This CARROT SHEET CAKE is a sweet cake, easy to make with leftovers by simply putting it all in a food processor, 1 bowl, pouring into a sheet pan and baking. Really easy, accompanies a meal well, or serves as a snack, and can even be frozen up to 1 month and ready for the next holiday.
Makes 1 9 x 13 pan cut into 2 to 3 inch pieces.
- 2 1/2 cups cooked carrots
- 1/2 stick + 1 TBS unsalted butter *If you are going more savory, use coconut oil
- 2 large eggs
- 1 1/4 cup orange juice (may be reduced to an even cup if you like)
- 1 tsp vanilla Stevia – alcohol free (or use regular vanilla extract if going savory or if you don’t have the stevia vanilla)
- 3 cups Bisquick Healthy Smart baking mix *If going GLUTEN FREE, use Bisquick GLUTEN FREE baking mix.
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup Stevia In The Raw – This reduces the processed sugar by 1/2 but if you don’t have the Stevia, use 1 full cup of regular sugar instead of 1/2 *see next ingredient below. If going savory, I suggest just using 1/2 a cup of Stevia or 1/2 of regular sugar – either or not both.
- 1/2 cup granulated sugar
- 1 cup raisins * Optional (you might use dried cranberries if going savory)
- Powdered sugar to finish – optional if using as a sweet treat
Preheat oven to 350 F. Lightly spray a 9 x 13 pan with non stick spray.
Using a food processor, puree the cooked carrots with the butter. Once they are a uniform mix, add the eggs and mix for 30 seconds. Add the orange juice and vanilla stevia or extract and blend another 2 minutes.
In a separate large bowl, blend the Bisquick, baking powder, cinnamon, Stevia and sugar …or just stevia or just sugar. Make a well in the middle and pour the puree mix into that well then fold in the Bisquick blend and the raisins/cranberries if using. Make sure it is mixed just until all ingredients are incorporated.
Pour into prepared pan and bake for 40 minutes or until a knife comes out clean when inserted in the center.
This cake is very light, fluffy, so, SO moist and sweet with just a hint of bitterness detected from the Stevia. Love this recipe!
Now it’s your turn. What is your favorite way to use left overs? It’s that time of year where we all would love to share recipes. Please do.