I actually love carrots. It is rich in vitamin A so it's good for the eyes. It is also rich in dietary fiber, antioxidants and minerals. My most favorite recipe for carrots is the pancit canton. This recipe I’m giving you uses only a little carrot but I myself love my pancit canton when it’s plenty of carrots in it and I often cook it well to make it soft because when it’s soft, it blends with the noodles and I prefer the taste of it.
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Pancit Canton
http://www.panlasangpinoy.com/wp-content/uploads/2009/08/pancit-1024x768.jpg
Ingredients:
1 lb flour sticks (or pancit canton, about 500 grams)
2 tbsp oyster sauce
1 tbsp garlic, minced
1 tsp ground black pepper
4 cups chicken stock
1 tbsp salt
4 tbsp soy sauce
½ head cabbage, chopped
2 cups carrots, julienned
2 cups pork, thinly sliced
1 cup sliced chorizo
8 pieces medium sized shrimps (optional)
1 cup parsley, chopped finely
1 cup onion, sliced
1 ½ cups snow pea
2 tbsp cooking oil

Cooking procedure:
- 1. In a pan, heat the oil then sauté the garlic and onion
- 2. Add the pork and cook until the outer part turns light brown
- 3. Add the soy sauce and cook for 5 minutes
- 4. Put in the chorizo, oyster sauce, and chicken stock and simmer for 20 minutes
- 5. While simmering, blanch all the vegetables in a separate pot
- 6. Put in the parsley and shrimp on the pan where the pork, chorizo, and other ingredients are cooked
- 7. Add salt and pepper to taste then let cook for 2 minutes
- 8. Put in the Flour sticks and cook until the liquid has been absorbed by the noodles
- 9. Add all the blanched vegetables and mix with the rest of the ingredients
- 10. Serve hot. Share and enjoy!
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My second favorite is the carrot salad and here’s the recipe:

Carrot Salad
http://www.easysaladrecipes.com/images/carrotsaladrecipes.jpg
Ingredients:
* 1-2 peeled carrots per serving
* Mayonnaise
Grate carrots and put in bowl. Add mayonnaise sparingly and mix. You may also add raisins and fruits like apple and pineapple. For mayonnaise, you can replace it with yogurt.
Carrots are always present in caldereta that I love, too!

Wow! I love carrots and there are so many foods she can make with them. She can make carrot cakes, carrot salad, carrots soups, carrot smoothies, the list goes on. This is one of my favorite recipes. It is all weather carrot soup.

*Carrot and Ginger Soup Recipe

• 700g carrots (peeled and chopped)
• 2 medium onions (chopped)
• 1 clove garlic (crushed)
• 3 tbsp olive oil
• 1 tsp ginger powder
• 1 tsp curry powder
• 1.5 liters chicken stock
• Rind of 1 lemon, shredded finely
• Sea salt
• black pepper

FOR THE CREME

• Grated rind of 1 lemon
• 200g crème fraiche
• 2 tsp fresh parsley, chopped
• 2 tsp chives, chopped

Preparation:
• In a saucepan, Heat the olive oil and add the carrots and onions and cook for several minutes, stirring frequently.

• Next, add the ginger, garlic and curry powder and cook for one minute.

• Add the lemon strips and the stock to the pan partly cover the saucepan with its lid, and simmer the soup gently for about 20 minutes until the carrots are soft and tender.

• Put off the heat and let it Cool a little, then pour in a blender. Blend until smooth.

• Pour it back into the saucepan and season with the sea salt and black pepper and reheat.

• To prepare the cream, gently stir all the creme ingredients together in a small bowl and then spoon the cream unto the middle of every soup bowl

• Serve with bread.

http://www.bbcgoodfood.com/recipes/5780/images/5780_MEDIUM.jpg

I remembered my sister-in-law when I was still pregnant. She used to bake a very delicious carrot cake. I love carrots and I usually eat them raw or mix with other vegetables like the Chopsuey dish which is also one of my favorite.

I asked her for the recipe and she gave me the site where she found the recipe. She loves to try new recipes and this one tastes good and delicious because she was able to sell lots of them to her friends and other people in our city.
Maybe you can introduce this recipe to your cousin so she can make this delicious and nutritious carrot cake!

Best Carrot Cake

Ingredients are:
2-3 cup all purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup sugar
1 cup brown sugar
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
1 1/2 teaspoon vanilla extract
1 lb. carrots peeled and grated
1 can crushed pineapple (drained)
1 c chopped walnuts
1 cup flaked coconut
1/2 cup raisins

How to prepare and cook:
Mix all the first 6 ingredients in a medium bowl and set this aside. Get a separate bowl and mix the sugars, buttermilk, vegetable oil, eggs, and vanilla extract in a large bowel and stir these ingredients together until all are blended well. Add the flour mixture, carrots, pineapple, walnuts, coconut and raisins. Stir them well until blended.

Get a round cake pan about 8-inch and grease it well. Get a wax paper and place it at the bottom of the pan. Pour batter into the cake pans and bake at 350 deg F for 30 minutes. Cool the pans for about 10 minutes and loosen the cake layers from edges of the pains using a sharp knife. Invert it onto wire racks and peel off waxed paper and let it cool completely.

Spread the cream cheese frosting between layers and on top and sides of the cake. Cover and put inside the refrigerator overnight before cutting.

To make the cheese frosting:
1/2 c softened butter
1 pack cream cheese softened (8 oz.)
1 pack powdered sugar about 16 oz.
2 teaspoon grated orange rind
1 teaspoon vanilla extract

Combine butter and cream cheese in a large mixing bowl and beat until it becomes light and fluffy. Pour in the sugar, orange rind, and vanilla and mix them well. This will make enough frosting for 1 cake.

I am not a big fan of carrots but know they are good for me so I try to incorporate them into my diet. I like carrot cake but know that isn't healthy. What I did find is a healthy carrot muffin recipe on the Food Network. This is perfect for me since I like muffins and can get carrots into my diet. The recipe is easy to follow, takes about 45 minutes from start to finish and the muffins are delicious.

Ingredients:

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup canned crushed pineapple, drained
12 cup muffin tin and paper liners

Directions
Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Hope she enjoys this recipe.
As for where she can donate the extras to, she can give them away to people she knows or take them to a food bank or a farmer's market or a local food drive if there are any being run in her area.

http://www.foodnetwork.co.uk/content-images/RecipeImages/2008_02_18/R1209.jpg

I like easy and it does not get much easier than this.

I eat my carrots raw, they are so tasty on their own.

This however is not in keeping with the question so let me give you a very quick and easy recipe that was rated highly on AllRecipies

4 shred cups of carrots
1/2 cup raisins
3/4 cup whipped cream (note this is a change based on personal tastes the recipe calls for 1 cup sweetened)

Toss the raisins and carrots into a bowl fold in the whipped cream until you get a nice even coating. Chill and serve cold.

http://allrecipes.com/Recipe/Shredded-Carrot-Salad/Detail.aspx

I hope that you like it.

A great recipe I know for carrots has no other name apart from mummies special carrots because that is what I say to the kids when they ask me what I am making. I usually make these carrots as a side dish at Christmas or when I have friends over and there is no boiling involved, so all the carrot goodness enters the tummy.

Ingredients:

1 bag of carrots
3 - 5 large cloves of garlic
a bag of fresh parsley
1/2 cup of whisky or cooking sherry or brandy
3 large table spoons of margarine
3 small red chillies
pinch of salt to taste
teaspoon of brown sugar
1/2 cup of boiled water

Method

First thing to do is cut the carrots into thin strips approximately 2 inches in length. Once they are cut into strips place the margarine into a frying pan or pot with a lid and allow it to melt slowly. While the Marge begins to melt, give the carrot strips another rinse through so they are wet. Finely chop the garlic, chillies and parsley and add into the melted marge. Once the garlic becomes golden pour the carrots strips into the pan or pot, stir and replace the lid and let them cook slowly for 25 minutes but keep stirring occasionally.

Once twenty five minutes have past it is time to turn up the heat and add all the other ingredients into the carrots but not the water and sugar. Keep stirring on a high heat until the liquid is almost gone and then turn the heat back to low and sprinkle the brown sugar over the carrots but do not mix for a minute. Mix and wait a minute or two and add in the 1/2 cup of boiling water and cook on a medium heat until the sauce thickens and Viola, you have another carrot dish!

My favorite is in homemade chicken soup with homemade noodles.