What to cook this week: Recipes for carrot cake, muffins and soup

“What to cook this week” is a weekly series featuring recipes that use local, seasonal produce. Look for new ideas and recipes every Thursday.

Carrots are a staple in many Canadian kitchens as they are nutritious and available year-round. They are a great source of beta carotene, which gets converted in the body to Vitamin A and is key for healthy eyes and skin. Too much Vitamin A can be toxic, but according to experts the levels found in the foods we eat are safe. One large carrot (measuring around eight inches long) contains just 30 calories.

When buying carrots, look for ones with a smooth exterior and stay away from ones that have green “shoulders.” Many of the nutrients in carrots are found just below the vegetable’s surface, so it’s generally better to rinse carrots rather than peeling off the skin.

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Try these recipes from Food Network Canada that feature carrots.

• Carrot cake with cream cheese frosting
• Carrot, red lentil and ginger soup
• Carrot and pumpkin muffins with vanilla frosting
• Cucumber and carrot salad
• Carrot and mango salad with honey-lime dressing