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Carrot Butter

We just recently harvested our carrots although the garden for the most part struggled this year, the carrots did great. Of course I had to make me some carrot butter. You maybe have never had carrots this way but oh this recipe is wonderful!  A great Spring time recipe that would be great at part of a Easter dinner, breakfast, brunch or whenever. But also an awesome Fall recipe in fact it is quickly becoming a Thanksgiving favorite around here....heck I say it's great any time of year.  We love this Carrot Butter on toast, scones, with rolls, as a fruit dip, or any way you can think of eating it.  I personally like it by the spoonful! ;)  ENJOY!



Carrot Butter
1-1.5 pounds carrots peeled and cut into small pieces
Large pot of water
1 cup macadamia nuts
1/4 cup coconut oil, melted
3-4 Tablespoons Maple Syrup
1/2 Tablespoon vanilla
2 teaspoons Real Salt

Place carrots in large pot of water and boil until the carrots are very, very soft.  Drain carrots then add them with all other ingredients to blender and puree until really smooth.  Good warm or cold.  Refrigerate leftovers.



6 comments:

Whole Foods Vegan Momma said...

Wow, I never would have even imagined using carrots to make butter! Does it have a strong carrot flavor?

Tammie said...

Whole Food Vegan Momma: It's kind of a sweet vanilla maple flavor maybe with a hint of cooked carrot but just a good hint. ;) It's not anything like Butter though it's more the texture of apple or pumpkin butter. But it's wonderful we love it!

Whole Foods Vegan Momma said...

I'm a big fan of pumpkin AND apple butter, so I'll definitely have to try!

Mom said...

It is delicious!! I must get busy and make some, since you are not here to make it for me now! It is one of my new favorite things! Love Mom

Kimberley said...

I made it with cashews instead of macademia's I thought it was so yummy!

Anna Powell @ blenderauthority.com said...

I'm definitely trying this. Thanks for the great recipe idea. - Anna