Care & Storage

For Eating Fresh: Remove the tops and then store the carrots unwashed in a perforated plastic bag in your fridge for up to a month.


June - November


Vegan Cream of Carrot Soup

2 lbs carrots, pealed and chopped
4 cups vegetable stock
Salt to taste
3-4 tbsp margarine or olive oil
1 cup chopped onion
1-2 cloves garlic, chopped
1 cup soy milk
1 tsp grated (or powdered) ginger
Dash of sherry

Bring stock, carrots, and salt to a boil. Cover and simmer for 12-15 minutes. Let cool. Heat margarine or oil in a medium pan and sauté onion and garlic until softened. Add to the carrots and stock and puree. Return to the burner, add soymilk, and heat slowly. Add the ginger and sherry and season as needed.


The Best Carrot Cake Ever
Credit to Robin Gucker

2½ cups grated carrots
1½ safflower, grapeseed, or canola oil
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp salt
½ tsp baking soda
½ tsp baking powder
2 tsp cinnamon

Preheat the oven to 350° F. Whisk together oil, sugar, eggs, and vanilla. Stir in flour, salt, baking soda, baking powder, and cinnamon. Fold in grated carrots. Pour into a greased and floured pan and bake 45-50 minutes.