Caroline Kaufman is a registered dietitian nutritionist and writer with a focus on nutrition communication. She also runs a food and nutrition blog called The Sweet Foodie. Caroline is currently resident nutritionist at FEED Projects and enjoys baking, yoga and spending time with her family. Education M.S. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Experience Carolyn Casner is a longtime recipe tester and contributor forEatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. Having grown up in El Paso, Texas, shes passionate about Tex-Mex and loves anything with beans. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Writer Location:Cleveland, Ohio Education:B.S. in Food & Nutrition/Dietetics, Loyola University Chicago; M.S. She has developed over 300 recipes for clients since 2018. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Carolyn has a deep-seated love for live music, sour beers and Mexican food. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside. Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla. Make a well in the center of the dry ingredients....
Enjoy these delightfully spiced and perfectly balanced carrot-cake breakfast cookies complete with the classic cream cheese icing. Of course, we couldnt forget about the cream cheese icing, which contributes a nice sweetness. Line a large baking sheet with parchment paper. Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Add carrots, coconut, walnuts and raisins; stir until evenly distributed. Bake until golden brown and firm, about 15 minutes....
Coat a 9-inch springform pan with cooking spray. To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid. Photo: Will Dickey Add the applesauce mixture to the flour mixture and whisk until blended. Stir in the drained carrots. Dollop on one-third of the cheesecake batter (do not swirl)....
Roll the mixture into balls using a scant 1 Tbsp. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient. Jacob Fox
Portable and convenient, these bars can be enjoyed on the move. To make these bars gluten-free, opt for gluten-free oats. Whisk 12 cup milk, eggs, brown sugar and applesauce in a medium bowl until well combined. Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco Add the milk mixture to the oat mixture; stir until well combined. Fold in carrot and raisins. Let the mixture stand at room temperature for 30 minutes, stirring occasionally....
Carrot cake for breakfast? OurCarrot Cake Overnight Oatsare exactly what it’s crucial that you get your morning started off right. You’re going to love it! Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle Keep reading for our expert tips on preparation recommendations, smart ingredient substitutions and more. Gradually stir in 2 cups almond milk until well combined. Cover and refrigerate for at least 8 hours and up to 4 days....
Carrots, nuts and raisins provide texture and flavor, while applesauce adds a subtle sweetness. Use regular or golden raisins or any combination of small or chopped dried fruit. Pecans or even chopped hazelnuts can be used in place of the walnuts. Photo:Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut and raisins....
Coriander and dry mustard add lovely background flavors to the cream sauce. Microwaving the carrots gives them a jump-start in the cooking process and ensures that theyre cooked through. The carrots should all be sliced thinly so they cook evenly. Photo:Photographer: Jen Causey, Food Stylist: Rishon Hanners, Prop Stylist: Julia Bayless Lightly coat a 9-by-6-inch baking dish with cooking spray. Place carrots and water in a large microwaveable bowl. Cover with plastic wrap; microwave on High until crisp-tender, 4 to 5 minutes....
This zesty carrot salad features a sweet-and-savory vinaigrette that adds punch to every bite. Let it stand for at least 10 minutes before serving to let the flavors meld. Freshly grated carrots work best here. Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster Add carrots, chives and parsley; toss until evenly coated. Let the salad stand at room temperature until the flavors meld, about 10 minutes....
