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CARROT PLANTING BENEFITS AND RECIPE


Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Apiales Family: Apiaceae Genus: Daucus Species: D. carota


CARROT

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.


PLANTING


PLANTING To produce the best crop possible, double-dig your planting area or build up a raised bed. Loose, rock-free soil is the goal. If you have heavy soil, add plenty of mature compost. Start sowing this cool-weather crop 3 weeks before the last expected frost; plant again every 2 to 3 weeks after that. Most cultivars take 70 to 80 days to mature, so sow your last planting 2 to 3 months before the first expected fall frost. In Zone 8 and warmer, plant carrots in fall or winter.

Rake the soil free of lumps and stones. Broadcast the tiny seeds, or for easier weeding, plant in rows. Put a pinch of about six seeds to the inch. They will take 1 to 3 weeks to sprout (they germinate more slowly in cold soil than in warm), so mix in a few quickgrowing radish seeds to mark the rows. Cover with ¼ to ½ inch of screened compost, potting mix, or sand—a little more in warm, dry areas—to make it easier for the delicate seedlings to emerge. Water gently to avoid washing seeds away


BENEFITS AND RECIPE


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BENEFITS Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents. Furthermore, carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

“Improved Vision Cancer Prevention Anti-Aging Healthy Glowing Skin A Powerful Antiseptic Beautiful Skin Prevent Heart Disease Cleanse the Body Healthy Teeth and Gums Prevent Stroke (...) “


INSERT YOUR CARROT CAKE PHOTO IN HERE


CARROT CAKE 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Maria Marcelino http://www.behance.net/mariamarcelino



Carrots