Carrot and Raisin cake

The monster munchkin has turned two! There were days that never ended, and yet when I look back time seems to have just flown. Parenting hasn't gotten easier, just the challenges have changed. Just when I thought I had figured it out, the munchkin will throw a curveball my way. Mum rolls her eyes when I mention it. Her grandkid is an angel and I am the monster!
One thing that hasn't changed, is my obsession to provide him balanced, nutritional meals. And this includes sweet indulgences. Luckily he hasn't taken to chocolates and sugar laden treats like his dear ol' mum! Last birthday he was indulged with a blueberry yogurt cheesecake. And now it is the year of the super healthy Carrot and Raisin Cake. Now scoff all you like. I did too. But surprisingly, it was delicious. And the monster munchkin actually asked for seconds! Guilt free indulgence on his birthday? Hey! Why turn him down?!
So give this kid friendly recipe a go. Duly endorsed by an ecstatic two year old :)

Ingredients:
Carrots                                2, large
Soft Brown sugar               3/4 cup
Eggs                                   2
Butter                                 1/2 cup, melted
Whole Wheat Flour           1 1/4 cup
Baking Powder                  1 teaspoon
Baking Soda                      1/2 teaspoon
Milk                                   1/4 cup
Cinnamon powder             1/4 teaspoon
Clove powder                    1/4 teaspoon
Nutmeg powder                 1/4 teaspoon
Ginger powder                   1/4 teaspoon
Raisins                                1 cup

Method:
Pre-heat the oven to 180 C. Run the eggs and carrots in a food processor till the carrots are finely chopped. Add butter and sugar. Process again till well blended. Pour into a bowl and fold in the rest of the ingredients. Bake in 9x5 inch loaf tin for 45-50 mins. Serve up a slice of health and happiness.

Beet Chops

While most shy away from the earthy taste of this root veggie, I love the versatility it affords and often sneak it into the most unexpected places. These little delights are a healthy and finger lickin alternative tothe usual potato patties.

Ing: 2 beetroots
      1 carrot
      1/2 cauliflower
      1 large turnip
      1 medium potato
       handful of chopped coriander
      1 tsp red chilli powder
      1 tsp garam masala
      1/4 cup roasted peanut powder
      1 spring onion, finely chopped
      2 tbsp cornflour to bind
      salt to taste

Method: Dice and boil the beets, carrot, cauliflower, turnip and potato. Cool and mash. Add the rest of the ingredients and mix well. Shape into round flat patties. Heat some oil on a griddle or frying pan and cook the beet chops till crisp on both sides. Serve up hot in a bun with some chilled yogurt or mayonnaise.