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Baking brown rice leaves you with a fluffy product that needs little attention. I love the flavor addition of carrots, but you certainly could leave them out. I use broth for a bit more flavor, but water is a reasonable substitute.
The flavors, spices and essence of carrot cake are smoothed out into creamy deliciousness. Add flakes of coconut for an almost crumbly texture. If you like nuts in your carrot cakes, add a small handful of your favorite. If you want it a bit creamier, add yogurt.
Shredded carrots work for this, but if you have the ground up remainders from juicing carrots, this is the perfect way to put that pile to good use. If you cannot find flax meal, buy the seeds and grind them up in a blender or coffee mill.
A simple carrot dressing sweetens up arugula. Double up your beta carotene by adding a sprinkle of shredded carrots and of course any slices of your favorite vegetables will work well with this too.
Carrot juice is reduced down into sweetness and whisked to become a dressing. Make this in advance to cool it. Although, the warm dressing is lovely to wilt hearty greens such as chopped kale, collards or chard.
