Check out two easy ways to use carrots for dinner and dessert! I recently harvested the first carrots from my garden (www.gardenertofarmer.net). They were the cause of much blood, sweat and tears this year...hard to grow! But now, just look at them...

I grated the three of them and used them as carrot confetti for the top of my salad. But there are many ways to use carrots, aside from in salads.

A quick dinner option is to cut the carrots into bite size pieces and saute them in a skillet with olive oilover medium low heat for a few minutes. Add freshly grated ginger, dark honey or a bit of molasses and let simmer until carrots are tender (not complete mush, please)...The molasses or honey is very high in sugar content (as are carrots) so don't let it burn!

I am also a big fan of carrot cake...I mean, what's not to like? Below is one of my favorite Martha Stewart Recipes...And the reason is because she uses real grated ginger, as well as orange zest in the frosting. The combination of orange, ginger and carrots is a no-brainer. I want to try it using molasses or dark honey, like I did in the previous recipe...I am sure it would be delish! Will have to wait until gardening season is over so I have time to experiment...enjoy!

• Makes 1 four-layer cake, serves 10 to 12
• Unsalted butter, for pans
• 3 cups all-purpose flour, plus more for pans
• 1 cup (3 ounces) pecan halves
• 1 pound large carrots, peeled
• 3 large eggs, room temperature
• 1/3 cup nonfat buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• Orange Cream Cheese Frosting
• Makes 5 cups
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 (8-ounces each) cream cheese, room temperature
• 3 cups confectioners' sugar
• 1 tablespoon freshly grated orange zest
• 2 tablespoons freshly grated ginger
• Pinch of salt

Directions

1. Heat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
2. Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
4. Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
5. Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.

1. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes.
2. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more.
3. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.