Ingredients
5 -6 cups chopped carrots (approximately 2lbs)
1/4 cup agave nectar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon orange rind
3 eggs
1/4 cup blanched almond flour
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Complete molecular gastronomy kit with tools and ingredients
Accessible modernist cooking techniques for home kitchens
Professional gel colors — intense color without thinning batter
Soft elastic gel that re-melts and re-sets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook carrots in a steamer until soft, about 20 minutes. Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vita-mix. Place mixture in a greased 8" square glass baking pan. Bake at 350° for 1 hour, until browned around the edges and done in the center. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.