*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
The Carrot Seed By: Ruth Krauss Illustrated by: Crockett Johnson
Age Range: Preschool through Kindergarten
As Spring approaches it is very special to see the emergence of leaves on the trees and flowers beginning to bloom. Children can be a part of this by planting something that they take care of and watch develop into a flower or something good to eat. The Carrot Seed is a book that has been around for a very long time, but is perfect in explaining the patience needed as you wait for your plant to grow. The book also shows the care needed to grow a healthy plant. This is a story of optimism that should not be missed.
Tips for Reading:
- Ask the child to look at the cover and predict what they think the story will be about.
- After reading the story, ask the child to recall what the little boy needed to do to help the carrot seed grow.
- After reading, ask the child to list other plants that grow from seeds.
- Finally, help the child plant a seed and record its growth.
Additional Books:
- A Seed is Sleepy By: Dianna Hutts Aston and Sylvia Long
- Flower Garden By: Eve Bunting Illustrated by: Kathryn Hewitt
- Planting a Rainbow By: Lois Ehlert
- The Surprise Garden By: Zoe Hall Illustrated by: Shari Halpern
- The Tiny Seed By: Eric Carle
*All of the books listed can be found on Amazon and most can be found at your local bookstore or library.
Cooking Time:
Carrot and Apple Salad
After reading The Carrot Seed you will certainly want to make a dish including carrots. This is an easy yet nutritious salad that will be fun to make. Children can help by adding the ingredients and giving it a stir.
1 cup grated raw carrots (some grocery stores have them already grated)
1/2 cup diced apples (Can use your favorite. We used Honey Crisp.)
1/2 cup chopped celery
1/2 cup chopped nuts (We used walnuts.)
Dressing of choice (A celery seed or poppy seed works best. We used Panera’s Poppyseed.)
- Put all ingredients into a bowl and stir.
- Add dressing of choice.
- Serve in a bowl or on a lettuce leaf.
Best Carrot Cake Ever
No joke! This will be the best carrot cake you have ever eaten. It is fun to see a child’s reaction when you tell them that you’re making a cake with carrots. They will be shocked when they taste this sweet treat, carrots and all. Children can help add the ingredients and, of course crack the eggs.
1 1/4 cups oil or unsweetened applesauce
2 cups sugar
3 eggs at room temperature
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 teaspoon vanilla
1 cup crushed pineapple not drained (use pineapple in juice, not syrup)
Preheat oven to 350 degrees. Prepare 2- 9 inch round cake pans by spraying them with cooking spray, put a round piece of parchment paper in each pan, and spray again. (This cake is very moist and sticks to the pan very easily.)
- Using a mixer, combine the oil (or applesauce), sugar and eggs until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the oil mixture until blended.
- With a spoon, mix in the carrots, coconut, nuts (optional), vanilla, and pineapple.
- Divide the cake mixture evenly into the 2 cake pans.
- Bake at 350 degrees for 25 to 35 minutes. To test if the cakes are done, use a toothpick. When it comes out clean, they are done. Check regularly so as not to over bake.
- Place baked cakes on a cooling rack for at least 10 minutes.
- Remove from the pans and place back on racks until completely cooled.
Cream Cheese Frosting
This carrot cake is great all by itself, but this icing is the crowning glory and easy to make. You will want to eat the icing with a spoon.
1 cup softened butter (2 sticks)
16 oz. cream cheese softened
2 teaspoons vanilla
2 pounds powdered sugar (about 7 to 8 cups)
- Using a mixer, beat the butter and cream cheese until light and fluffy (about 3 minutes).
- Add the vanilla and mix until blended.
- Add the powdered sugar, two cups at a time.
- Beat until very smooth.
- Place the first layer of cooled cake onto a serving platter. *(Invert the cake. You will be putting the icing on the bottom of the layer.)
- Put a generous portion of icing onto the cake and spread evenly.
- Put the second cake layer onto the top of the first. *(Once again, invert the cake.)
- Spread icing generously over the sides and top of the entire cake.
- Enjoy!
*You want to invert the cake so that you are putting the icing on the flattest side.
