Something to chew over

We all remember Bugs Bunny, right? We all know that his favourite food is, yes, carrots! Ever since we were young we have been told, especially by our mom, that "eating carrots would keep our eyesight bright".

The carrot is a plant with a thick, fleshy, deeply-coloured root, which grows underground with its feathery green leaves emerging above ground. There are over 100 types of carrots varying in size and colour.

Since carrots are known as nutritional heroes, let's find out what nutrients they store. The carrot is a herbaceous plant that contains about 87 per cent water; it's rich in mineral salts, vitamins (B, C, D, E) and contains a great amount of carotene, which the body converts to vitamin A.

Health benefits

Carrots are an excellent source of antioxidant compounds, which help protect against cardiovascular disease and cancer and also promote good vision, especially night vision, and help provide protection against blindness in the elderly.

Carotenoids and optimal health

Carrots are by far one of the richest sources of carotenoids. The intake of carotenoids has been linked with a 20 per cent decrease in postmenopausal breast cancer; it is also credited with a decrease of up to 50 per cent in the incidence of cancers of the bladder, cervix, prostate, colon, larynx and oesophagus.

Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half.

Carrots may be beneficial in blood sugar regulation, too.

- Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid and magnesium.

- Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid and magnesium. The high level of beta-carotene gives carrots their distinctive orange colour.

- Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites.

- In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well.

- They are more nutritious cooked than raw.

— Source: http://www.whfoods.com

Recipe: Busia Alice's Carrot Cake

Ingredients
2 cups all-purpose flour
1/2 tsp salt
1 cup raisins
1 cup walnuts, chopped
2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg, ground
1/2 tsp allspice
2 cups white sugar
2 tsp vanilla extract
2 cups carrots, grated
1/2 cup sweetened flaked coconut
1/2 tsp cinnamon
4 eggs
1-1/4 cup vegetable oil
1 20 oz can crushed pineapple, drained

Step 1: Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

Step 2: In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble a pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

Step 3: Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Note

Feel free to omit the coconut, walnuts, or raisins according to your taste. However, getting rid of the pineapple will take away from the moisture of the cake.

— Source: http://allrecipes.com/Recipe/A-Plus-Carrot-Cake/Detail.aspx