Food & Fellowship: Issue XV

Nov 3, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.

Carrots are a member of the apiacae family which includes a wide variety of flowering edible plants including anise, caraway, celery, coriander, cumin, dill fennel, parsley and parsnip. Carrots are usually orange but also come in purple, red, black, white and yellow. Carrots stay in season in Maine until early November. 

Carrot Cake    

Servings per Recipe: 24

I have eaten a lot of carrot cake in my life, but this family recipe is at the top of my list. This a rich cake that should be reserved for special occasions, but well worth the extra calories. I have suggested using a 9×13 inch pan, but (2) 9 inch pans work as well.

Carrot Cake — Food & Fellowship


2 cups sugar
3 eggs
2 teaspoons vanilla
2¼ cups flour
2 teaspoons cinnamon
1 teaspoon fine salt
2 teaspoons baking soda
2 cups hand shredded raw carrots
1½ cups shredded coconut
1 cup crushed pineapple, lightly drained
1 cup walnuts or pecans


Preheat oven to 350 F. Lightly grease one 9×13 inch pan. 

In a large bowl, sift together the flour, cinnamon, salt and baking powder and set aside. 

With a spoon, mix in the carrots, coconut, pineapple and nuts. 

Pour into the prepared pan and bake for 1 hour or until a toothpick comes out clean.

Once the cake is cooled, frost with your favorite cream cheese frosting and decorate with additional coconut and nuts. 

Sweet & Spicy Carrot Bisque    

Servings per Recipe: 4

The addition of banana gives this flavorful bisque a creamy texture and a pleasant sweetness.   

Sweet & Spicy Carrot Bisque — Food & Fellowship


1 tablespoon coconut oil
1 medium onion chopped
2 tablespoons minced ginger
4 cloves smashed garlic
2 tablespoons curry powder
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
4 large carrots, peeled and cut into coins
1 banana cut into 1 inch pieces
1 cup coconut milk
Juice of ½ lime
Optional garnish: crushed peanuts or cashews, toasted shredded coconut, fresh cilantro and basil


Heat oil in large saucepan to medium. Sauté onions until soft, about 7 minutes. Add ginger, garlic and salt and continue cooking for another 2 minutes. Add curry powder, cayenne and ¼ cup of water, cook for 2 minutes. Add 4 cups of water and the carrots and banana. Bring to boil then simmer for 20 minutes. 

Blend the soup in batches. Return to saucepan at low heat. Stir in coconut milk. Squeeze in the juice of lime quarter. Ladle into warm bowls and garnish if desired. 

Moroccan Roasted Carrots

Servings per Recipe: 4

Give the humble carrot an exotic spin with these Middle Eastern flavors

Moroccan Roasted Carrots — Food & Fellowship


4 large carrots, about 1 lb., cut into ½” by ½” by 2½” pieces
Juice of ½ lemon
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon cumin
1 teaspoon kosher salt
½ teaspoon cinnamon
½ teaspoon granulated garlic
½ teaspoon smoked paprika
½ teaspoon sumac
¼ teaspoon cayenne pepper


Whisk all the ingredients, except carrots, in a large mixing bowl. Toss carrots in bowl with the dressing then spread on parchment lined sheet pan. Roast at 400 degrees for 25 minutes, turning over once with spatula.