The Master Gardener program began in the 1970's in response to the many gardening questions that resulted from the rapidly increasing level of interest in home gardening. The idea was to train knowledgeable gardener volunteers to help University Extension staff deliver home gardening information to the public.

Our local Master Gardeners are able to build on their interests and acquire greater expertise through the resources available through the Extension Service and the University of Missouri.

University of Missouri Extension provides equal opportunity to all participants in extension programs and activities, and for all employees and applicants for employment on the basis of their demonstrated ability and competence without discrimination on the basis of their race, color, religion, sex, sexual orientation, national origin, age, disability or status as a protected veteran.

Hickory County Master Gardeners recommend contacting your local Extension Service for more complete plant and growing information and how to become a Master Gardener.

Meetings are reserved for Master Gardener members, but community programs hosted by the Master Gardeners are public events and will be announced in the local newspaper.

As of 12/31/2014, this blog will no longer post new articles. It will remain active as an archive. Please use the tools available in the right column to search for information and source links provided in previous articles.

FOR MORE INFORMATION: http://extension.missouri.edu/ and http://mg.missouri.edu/.


Carrot Cake on the Lighter Side

Carrot Cake and Constant Comment Tea
Carrots planted in early August for a Fall Harvest are sweeter than those planted in the Spring, in my opinion.  Last year's carrots were pulled up about mid-October.  Of course, it is easier to buy those wonderful little carrots in the store and they will continue to be popular. But carrots fresh from the garden are more special.  With a good scrubbing, they may not even need to be peeled and are good to eat plain or in salads.  

 Many of the smaller and odd-sized ones can be shredded easily to be used in a delicious carrot cake.  Many carrot cake recipes have more fat and sugar than needed for a good dessert.  This one has less oil and sugar and is made with whole wheat flour that gives a more substantial, healthier option to this classic dessert.  Enjoy this easy to make cake without a guilty conscience!


Ingredients:

¼ cup canola oil, plus more for cake pan
1 cup whole wheat flour, plus more for cake pan
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
⅓ cup packed light brown sugar
⅓ cup low-fat plain yogurt
1 cup shredded, packed carrots 
cream cheese frosting or sprinkle with confectioner's sugar

Directions:

Preheat oven to 350 degrees.

Brush and 8" square glass cake pan with oil.  Place a waxed or parchment paper in the bottom; brush with oil, and dust with flour.  Set aside.

Whisk flour, baking soda, cinnamon, and salt in medium bowl.  Set aside.

Whisk eggs, sugars, yogurt, and oil until smooth in small bowl until smooth.  Gently mix egg mixture into dry ingredients until moistened; mix in carrots.  Scrape batter into prepared 8" square pan.

Bake about 40 minutes or until toothpick inserted comes out clean.  Cool slightly.  Turn out of pan on rack to cool completely.  Transfer to plate and dust with confectioner's sugar for a lighter dessert.

For a layered cake with cream cheese frosting:
1 cream cheese bar softened to room temperature
1 cup confectioner's sugar
½ teaspoon vanilla
¼ cup finely chopped walnuts (optional)

Beat with hand mixer until fluffy.  Cut 8"x 8" cooled cake in half.  Smooth out about ½ cup of the frosting on top of one layer then place other half cake on top.  Frost sides and top evenly.  Sprinkle walnuts on top, if desired.  


For more information about growing carrots see:  extension.missouri.edu/p/g6201-9

Source:  Beti Pearson, Hickory County Master Gardener and Missouri Master Naturalist.

 Posted:  9/19/2014
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