If you’ve been following ADRLF’s blog and social media activities, then you know that we’re big on anti-oxidant-rich goodies and seasonings—such as dark chocolate, turmeric, quinoa, and berries—that can be concocted into delicious drinks and magnificent meals, while simultaneously promoting healthy liver function. This spring, let’s explore the culinary possibilities of another nutritious, bright, and accessible anti-oxidant food staple: Carrots!

Carrots are rich in vitamin A and beta-carotene; as well, plant flavonoids present in carrots helps in overall liver function overall. Its orange pigment is thanks to its carotenoid content, which acts as an antioxidant that helps the liver cells do their primary roles in regulating metabolism, detoxification, and protein synthesis. The dietary fibers in carrots help the liver process toxins, thereby reducing stress on the liver as it works at full capacity. Carrots also contain immune-boosting vitamins B6 and C, which can add much-needed protection from catching contagious viral conditions like COVID-19 and others.

Check out these unique, fresh and enticing carrot-based recipes—including drinks and desserts—to enjoy this colorfully vibrant season of new beginnings!

CARROT-POTATO GNOCCHI (from foodandwine.com)

INGREDIENTS

2  lb baking potatoes (about 4)

4 large carrots (thinly sliced)

1 tbs olive oil

1/4 cup water

Salt

2 large egg yolks

1/2 cup plus 2 tbsp all-purpose flour (plus more for dusting)

4 tbsp unsalted butter

Freshly ground black pepper

Freshly grated Parmigiano-Reggiano cheese

INSTRUCTIONS:

1. Preheat the oven to 400°F. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.

• In a skillet, cook the carrots in olive oil over moderate heat for 2 minutes. Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.

• Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree, and 1 teaspoon of salt. Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

• Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.

• In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the grated cheese and serve.

MOROCCAN CARROT SALAD WITH SPICY LEMON DRESSING (from foodandwine.com)

INGREDIENTS

1/4 cup harissa (*see Note)

2/3 cup fresh lemon juice

1/2 cup extra-virgin olive oil

Salt

Freshly ground pepper

4 lb carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)

2 cups raisins

4 cups flat-leaf parsley leaves

1 pound feta, crumbled

INSTRUCTIONS

1. In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil, and season with salt and pepper.
2. Add the carrots, raisins, parsley, and feta to the dressing and toss well. Serve lightly chilled or at room temperature.

Make-Ahead tip: The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.

*Note: Harissa is a chili paste used in Tunisia and Morocco. It is available in jars and tubes from specialty food shops.

CARROT-GINGER CITRUS IMMUNE BOOSTING SMOOTHIE (from https://vanillaandbean.com/)

INGREDIENTS:

1 navel, or cara cara orange, or three small oranges such as mandarin or satsuma, peeled

1 thin slice of lemon, leave the skin on

2 medium carrots chopped

1 banana sliced into chunks, frozen is preferred for extra creamy and chill

1-inch (2.5cm) knob of fresh ginger

3 tbs hemp hearts, or a small handful of preferred nuts (such as cashews)

1/2 tsp ground turmeric

1 cup water

INSTRUCTIONS:

1. Into the pitcher of a high-speed blender add the orange(s), lemon, carrots, banana, ginger, hemp hearts, turmeric, and water. Start on low and increase the speed up to high until all the ingredients are smooth. Do this for 45 seconds.
2. Pour into a glass and top with a sprinkle hemp hearts.

CARROT-Y MARY (from https://www.rachaelraymag.com/)

INGREDIENTS

Kosher salt

4 oz. carrot juice

4 oz. vodka

2 oz. fresh lemon juice

1/2 tsp celery salt

1/2 tsp ground ginger

1 or 2 dashes of hot sauce

Celery sticks and carrot slivers, for garnish

INSTRUCTIONS:

1. Wet rims of 2 glasses; dip in kosher salt.
2. In an ice-filled cocktail shaker, shake carrot juice, vodka, lemon juice, celery salt, ginger, and hot sauce; season with pepper.
3. Strain into glasses; garnish.

VEGAN CARROT CAKE CUPCAKES (from https://lovingitvegan.com/)

INGREDIENTS:

For the cupcakes:

2 cups (250g) all-purpose flour

1 and 1/2 cups (300g) light brown sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

2 flax eggs (2 tbsp ground flaxseed + 6 tbsp hot water)

2 and 1/3 cups (255g) grated carrot

1/2 cup (120ml) canola oil (or vegetable oil)

1 tsp vanilla extract

1 tbsp apple cider vinegar

1 cup (100g) walnuts (chopped)

1 tbsp orange zest

For the orange cream frosting:

3 cups (360g) powdered (confectioners) sugar

1/3 cup (75g) vegan butter

2–3 tbsp orange juice

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C).
2. Sift the flour and add to a mixing bowl with brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix.
3. Prepare your flax eggs by mixing 2 tablespoons of flaxseed meal with 6 tablespoons of hot water and allowing the mixture to sit for a while to become gloopy.
4. Add the flax eggs to the mixing bowl along with the grated carrot, oil, vanilla, and apple cider vinegar.
5. Mix into a thick batter. If it seems like it won’t come together into a batter, then leave the mixing bowl for a couple of minutes and then come back to it and mix again. The carrots will release more moisture into the batter and it will come together.
6. Add the orange zest and chopped walnuts and mix in.
7. Divide the batter evenly between 12 cupcake liners. It’s best to use cupcake liners that are fairly high along the sides or choose muffin liners. This is to avoid a ‘muffin top’ that can happen with these cupcakes.
8. Place into the oven and bake for 25 minutes or until a toothpick that’s inserted into the center of a cupcake comes out clean (or very close to it).
9. Remove from the cupcake tray immediately and place onto a wire cooling rack to cool completely.
10. When the cupcakes are completely cool, prepare your frosting.
11. Add the powdered sugar, vegan butter, and orange juice to your stand mixer and starting slow gradually increase speed until the frosting is thick and smooth. If it’s too thick add more orange juice but only as much as needed so the frosting can be piped.
12. Pipe or spread onto the cupcakes and decorate with orange zest.