1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a baking sheet with some parchment paper.
2. Place the carrots on the baking sheet and toss with coconut oil and a pinch of salt.
3. Roast the carrots for 20-25 minutes – the carrots should be lightly browned and soft.
4. Remove from the oven and allow to cool for a couple of minutes.
5. Place the carrots in a food processor and process until as smooth as possible.
6. Transfer the blended carrots to a large bowl and add the condensed milk, ¼ teaspoon salt, and the vanilla extract. Lightly beat two eggs and add them to the bowl. Stir together using a wooden spoon.
7. In a small pot over a low heat, melt the butter. Add the brown sugar and stir until melted into the butter. Transfer to a medium bowl and cool for a couple of minutes. Add the last egg, ½ teaspoon vanilla extract, and ¼ teaspoon salt.
8. Add the carrot mixture to the prepared pie crust. Pour the brown sugar mixture over the carrot layer and spread evenly. Top with pecans.
9. Bake for 40-45 minutes – the carrot portion should be just about set in the middle. Allow the pie to cool completely, then place in the fridge.
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)
2. In a small bowl, combine the soy milk and apple cider vinegar. Set aside for around 10 minutes.
3. While you’re waiting, whisk together the dry ingredients (flour through to salt) in a medium bowl.
4. Add the remaining ingredients and mix until there are no more flour pockets.
5. Transfer the batter to a quart-sized plastic bag. Cut off about ½ inch from the bottom corner to make a makeshift piping bag. Pipe the batter into a non-stick or greased donut pan, and bake for 10 minutes.
6. While the donuts are baking, make the glaze by adding all the glaze ingredients into a blender and blending until smooth. Allow the donuts to cool completely before adding the glaze.
7. When cool, swirl the top of the donuts in walnut cream cheese glaze to coat. Top with crushed walnuts, and shredded carrots.
1. In a blender, blend the carrots, oranges, lemon juice, sugar, and honey.
2. Pour the mixture into popsicle molds and freeze until slushy.
3. Insert sticks and freeze until solid – usually another 4 hours at least.
1. Combine the carrot juice, orange juice, sugar, and salt in a medium saucepan. Bring to a simmer and stir until all the sugar dissolves.
2. Remove from the heat and whisk in the lemon juice, orange liquor or vodka (if using), vanilla, and coconut milk.
3. Transfer to a bowl, cover, and chill in the fridge until very cold – at least 4 hours and preferably overnight.
4. Process in an ice cream maker according to the manufacturer’s instructions.
5. Transfer to an airtight container and freeze until firm. Eat within a week of making.
1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Mix the flours, cocoa, baking soda, and salt together in a small bowl.
3. In a larger bowl, mix the remaining ingredients (except for the chocolate)
4. Add the dry mix to the large bowl and mix everything until well combined.
5. Pour the batter into a well-oiled 8 x 8-inch baking tray. Sprinkle the top with the reserved chocolate.
6. Bake for 14-16 minutes, or until the knife comes out clean.
7. Cool, cut, and serve.