A Breakfast for Bugs

by Sarah on July 25, 2011 · 16 comments

…Bugs Bunny that is.*
*Although I’m sure other bugs would be just as pleased to eat it.
I actually gave you a little sneak peak at this bunny-friendly breakfast last Wednesday.That bright orange yogurt that my bottom-feeder self was enjoying straight from the tub was Carrot Cake Yogurt, a recipe I concocted after eating Kroger‘s CarbMaster Carrot Cake yogurt when I was back home in Pennsylvania earlier this summer.
I had wanted to try this particular yogurt ever since I saw it pop up on Mary‘s blog, in one of her endlessly breathtaking breakfast messes. In fact, I had been kicking myself for moving to a city where Kroger was nonexistent and lamenting the fact that the lovely, low-sugar CarbMaster yogurts did not come in Carrot Cake form when I lived in Virginia, that I made a special trip to the grocery store while in Charlottesville JUST to buy them.
And then I transported them in a lunch-sized cooler all the way back to Pennsylvania, where I discovered how delicious they truly were.
And also that eating just one container wasn’t enough.
But the fact of the matter was: I still live in Austin (and that’s not changing any time soon). So unless someone was about to kindly reinvent it for me…I was going to have to make my own. I’d made Banilla Yogurt, so what was a little Carrot Cake action?
To follow in my bunny-lovin’ footsteps, you’ll need a pound of carrots.*
*I would like you to know that I just tried to write “pound” with an L. Three times. I swear, that abbreviation screws with the minds of Americans everywhere.
You could just use a bag of baby carrots, but I like big carrots for cooking.
And they are a lot cheaper when bought in bulk.Boil the carrots until they are tender. This will probably take about an hour. If the water boils off, add some more, until you can easily squish the carrots with fork prongs or a slotted spoon.
Once they are ready, scoop them out, and into a food processor.*
*Or very strong blender. Maria, you CAN make my recipes!
[Don’t drain them, just in case you need some of the cooking water to out the puree you are about to make.]
Turn on your processor and watch the magic happen!
If you are a parent, you can now feed your child some homemade baby food for dinner.
If you are not a parent, you can either feed yourself some homemade baby food…or get ready to make Carrot Cake Yogurt.To your carrot puree,* you will add some vanilla extract and an assortment of spices commonly found in carrot cake.
*puree [noun]: word we use as adults to distract us from the fact that we are eating baby food
I went a little heavy on the cloves and nutmeg, because I like them, but I would recommend using a light hand at first–perhaps half of what I say in the recipe–and then “build the flavor” as you like.
Try no to be enticed by how yummy this miracle whip (of the non-mayo variety) tastes.
[Nor be fooled by it’s strange flavor resemble to whipped sweet potatoes. Of course, if you are, you can just remember how delicious Sweet Potato Yogurt was…and be happy.]
Open up a 32-oz. tub of yogurt. [Preferably one you got for free because you are slightly obsessive about checking dates on dairy products in the hope of scoring a discount.]
Dump the entire thing into the food processor…
…and be enthralled by the way it looks slightly like your cartoon image of quicksand.
Which makes some sense, actually, as this is a Bugs Bunny-friendly recipe we’re making, isn’t it?
Well, fine. If it’s not Looney Tunes…well at least it’s loony.

Last, but certainly not least, is the magic ingredient. The ingredient that truly makes this yogurt sing. [See, I did get in the tunes.]Just a little help from Grandma is all you need. [Although the Brer Rabbit brand might be more apropos at the moment if you’ve got it.]And with one more whirl of the machine…you’ve got a dairy delight to please the palate of any carrot-loving bunnies (or redheaded wannabe cowgirls?) you know.You’ve also already got a container in which to store it.
Although it will make about 5 cups of yogurt, so you’ll either want to eat some right away…or have an extra container on hand. Which of course you can also eat directly out of.*
*Yes, I did just consciously end a sentence with a preposition.

The great thing about this Carrot Cake Yogurt—and one of the more surprising—is that it tastes interestingly yummy with all sorts of fruits and cereals. Who would have thought mangos, blueberries, strawberries and Cinnamon Toast Crunch would make for such a yummy treat? [OK, maybe we could have predicted the Cinnamon Toast Crunch, but certainly not strawberries or mangos.]And peanut butter and chocolate? Weird, right?The best blend, however, might just be bananas, blueberries, and an extra sprinkle of cinnamon.

(Weetabix and Kashi Honey Sunshine, optional.)
However you want to eat it, I just have to say…
this is my kind of rabbit food.
Carrot Cake Yogurt
[Makes 5 cups]

1 lb. carrots, chopped
4 cups plain yogurt
1 1/2 tsp. vanilla extract
2 teaspoons molasses
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/8 tsp. salt

1. Put carrots into a medium sauce pan. Cover with water and bring to a boil.
2. Boil carrots until soft, about an hour. [Add more water if necessary.]
3. Drain carrots and allow to cool for at least 5 minutes.
4. Combine carrots and yogurt in a food processor. Process until smooth.
5. Add remaining ingredients. Blend until incorporated.


{ 16 comments… read them below or add one }