Carrot Punch Food

CARIBBEAN CARROT PUNCH

Steps:

• Clean the carrots and grate them, or chop them into a food processor or blender. Add the water and pulse until pureed. It is best to do this in two batches. Strain into a bowl using a fine strainer or cheese cloth. Squeeze the pulp to get all of the juice. You can strain a second time if you prefer less pulp in the juice.
• Add the vanilla, cinnamon and nutmeg and stir well. Add the sweetened condensed milk to your taste. Start with 1/2 a can and add until it is sweet enough for you. Chill for a couple of hours and serve over ice.

CARROT PUNCH

Steps:

• Peel and grate the carrots.
• Add the grated carrots to the water.
• Strain the mixture through a sieve lined with cheesecloth, gathering up the cheesecloth once the liquid has drained through and squeezing to extract all the juice.
• Repeat this process finally discarding the carrots.
• Stir the milk, silken tofu, rosewater and nutmeg into the carrot juice.
• Add cane sugar to taste.

CARROT CAKE TRIFLE

Steps:

• For the cake: In a medium bowl, combine the raisins and rum. Let soak until the raisins absorb the rum and become plump, about 30 minutes.
• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Mix the cake batter according to the package instructions. Drain the raisins and fold them into the batter with the walnuts and coconut. Pour into the prepared baking dish and bake according to the package instructions. Let cool completely.
• For the filling: Meanwhile, prepare the pudding according to the package instructions; refrigerate until chilled.
• Combine the heavy cream, sugar and vanilla in a large chilled bowl. Whip with a hand mixer or whisk until medium peaks form.
• Fold the whipped cream cheese into the prepared pudding. Fold the whipped cream into the pudding and cream cheese mixture. Refrigerate until using.
• For the garnish: Line a baking sheet with parchment paper. Melt the melting wafers according to the package instructions.
• Dip each strawberry into the melted candy all the way up to the green stem, covering all of the red of the strawberry. Let the excess drip off, then place on the prepared baking sheet. Let sit until the coating has hardened. Using a toothpick or skewer, mark lines across each covered strawberry to mimic the ribbed lines on a carrot.
• To assemble: Carefully remove the cake from the pan and place on a cutting board. Cut the cake into 1-inch cubes.
• Place a third of the cake cubes in an even layer in the bottom of a 3-quart trifle bowl. Top with a third of the filling. Repeat to make 2 more layers of cake and filling. Mix together the crushed gingersnap cookies and graham crackers and sprinkle over the top of the trifle. Arrange the dipped strawberries on top to mimic a carrot garden.

CARROT CAKE TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
• Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
• Spread almonds and coconut onto a baking sheet.
• Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
• Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.