When you have too much carrots; 2 great- create carrot recipes by Yujin

WOW, a big change !!

Pie style carrot cake 

or Korean style carrot cake? 

Sometimes I am buying too much carrots

because it's way too cheap to buy a whole organic bag in the wholesale market

than 2 or 3 carrots in the regular store.

But my problem is that I can not eat or cook

that much carrots before it's rotting, so

I stored the fresh leftover carrots in freezer for 4 months.

Now it's time to clean up my freezer. ^^

When you have too much carrots; 
2 great- create recipes by Yujin 

Ingredients 

9 inch carrot cake, 

10~ 12 inch 6 Korean style carrot pancakes

Basic batter 

2.5LB organic carrots, 

3 C organic milk or coconut milk ,

1/4 C Flax seed,

2 T pumpkin seeds,

2 sunflower seeds,

2 eggs

1 C coconut flour.

Divide the batter

8~10 C for cake

4 C for pancake 

* Individual ingredients of each of the cake and the pancake

will be described in recipe

1- Basic Batter/

Make basic batter with the ingredients.

2- 9 inch Carrot Cake

Additional ingredients for carrot cake :

Buckwheat pancake mix, 

coconut oil, 

butter, 

blackberry preserve, 

strawberries, 

blueberries.

Add Buckwheat pancake mix, 

and coconut oil.

Bake about 30 minutes in 375 F preheated oven or until well done.

Topping with 

butter, 

blackberry preserve, 

strawberries, 

blueberries.



Enjoy!! like a pie style carrot cake.

3- 10~12 inch Korean style carrot pancakes

About 4 C the basic carrot batter +

Additional ingredients: 

2 eggs, 

turmeric powder, 

other powders (onion, garlic, taco).

Buckwheat pancake mix, 

wheat flour, 

2 C mussels, 

4 green onions,

coconut oil.

Mix the batter well.

Medium heat the pan with enough oil.

Put 1 or 2 cup of batter in the pan.

Set the mussel and green onion on the pancake.

Flip with a wide spatula-pancake flipper
after the edge of the pancake is golden brown.

Delicious Korean style carrot pancakes!!

Watch more this recipe at

_

https://www.youtube.com/cards?v=UvK11jLSoBM