Have you had your carrots today? Maybeyou don't realise there are 10 very good reasons why you should be eatingthis wonderful vegetable every day.
1. They taste good.Carrots have a mild, pleasant flavour that is great by themselves or blendedwith other foods.
2. Carrots can be eatencooked or raw. Crunchy or soft, from soups to salad, it's entirely up toyour mood or your menu.
3. Kids (even toddlers)like the mild taste of carrots.
4. Raw carrots are greatto carry in a sack lunch, to your next picnic, or in the car when you areon the go.
5. Carrots are availableand in season all year long.
6. Carrots areinexpensive all year.
7. They are a greatsource of Vitamin A and Beta Carotene. Vitamin A is very important for healthyskin, eyes, hair , growth, and helps our bodies resist infections. Beta Caroteneis linked to reducing chronic diseases such as cancer and heart disease.(see nutrition page).
8. Carrots are a goodsource of fibre. Fibre is important of our gastrointestinal tracts and islinked to reducing cholesterol in our bodies.
9. Carrots are low incalories. One average carrot contains about 30 calories.
10. Carrots are a great source of alpha carotene,probably more powerful than beta carotene in inhibiting processes that maylead to tumour growth.
Tryto eat a carrot a day. Here's how:
The basic rule of this diet is to adda carrot at or near the beginning of every meal. Why should this work? Thisworks because a bulky carrot at or near the meal's beginning leaves
Getting yourcarrot-a-day is easy, considering the vegetable's versatility and blendability.And subtlety: carrots enhance but don't overwhelm. Here are ways to put poweron your table.
Cook grated carrots with beans, splitpeas, lentils, rice, pastas. Good in stuffing. Try them roasted - split largecarrots lengthways and brush with a little oil then put on a roasting tray in a 200c oven for about 45 minutes until tender and browned. Try roastcarrots, potato, sweet potato and pumpkin serve with steamed green vegetablesand a nice sauce.
Toss grated carrot with potatoes forhashbrowns. (Toss in grated zucchini and minced onion, too.)
Add tosauces, white orred. Grated carrots give body and impart subtle flavour, and they fit anytomato or creamy soup, sauce, or casserole.
Mix finely-ground carrots into peanutbutter. New kind of crunch. (If you want to make a really GOOD Peanut Butter& carrot sandwich, smoosh in a banana.)
Hot and ColdSalad: Sautèonion, green pepper, and grated or finely sliced carrots. Remove from heatand pour your preferred salad vinegar over hot veggies. (It will hiss andsteam.) While hot, add to chilled salad greens. Toss andserve.
Herb and VegetableBread orBiscuits: To yourregular dough, add finely grated carrots; minced onion (dried flakes or freshgreen); parsley; garlic powder; sprinkle of basil and skosh of oregano orsage. We like to add some dried or pesto tomatoes and a few hearty shakesof parmesan cheese.
For some reason, males and small childrenwho normally turn down veggies like those baby carrots. They come washed,peeled, prepackaged - meaning they cost more than their bulk-buy counterparts.But it's still more nutrition per penny than fast food.
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TheWonder of Carrot Juice
The cookware we use for food preparation,the water we drink, the air we breathe, and the pesticide-sprayed leafy greenswe eat, can lead to an exposure to heavy metals. According to the AmericanJournal of Clinical Nutrition, October 1985, carrot juice can pull theseheavy metals from fatty tissue where they reside, bind them up, and dischargethem from the system.
Carrot juice, because of its many healthybenefits, is frequently called the "miracle juice." A large number of peoplein all walks of life suffering from various ailments have found that theinclusion of carrot juice in their diet has greatly improved their health.Countless others have found it to be a valuable "protective" agent in thebuilding and maintenance of health in both children and adults, while itsdelicious flavour makes it popular with all members of the family as a beverage,plain or combined with other juices.
Carrot juice is a very importantsource of vitamin A. Scientists in the U.S. estimate that this juice containsthe largest source of vitamin A, than any other fruit juice. Carrot juiceprovides an important source of dietary fibre and has approximately 24 caloriesin each 2 oz. Serving. It contains important nutrients such as calcium,phosphorous, iron, sodium, potassium, vitamin B complex, vitamin A, and asmentioned - mostly vitamin A.
Carrot juice is a therapeutic agent usedfor over 150 years as an ancient practice. It is
Learn more about your favourite beverage at Carrot Juice Com here: All about Carrot Juice
Fresh juice has the ability to distribute an additional significant variety of nutrients, recognized as enzymes, which are your body's labour power. Performing as catalysts in hundreds of thousands of chemical reactions that occur throughout your body, enzymes are crucial for digestion and amalgamation of food, for conversion of food packs into body tissue, and for the creation of energy at the cellular level. In fact, enzymes are vital for most of the metabolic actions taking position in your body every second of every day.
Fresh juices are a wonderful resource of enzymes. The freshness of juice is one of their key features, since enzymes are damaged by high temperature. Given that fruits and vegetables are juiced uncooked, the enzymes are still there when you drink the juice!
Fruit and vegetable juices are also excellent sources of the traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) are packed with vitamin C. Carrot juice contains vitamin A, in the form of beta-carotene. Green juices are excellent sources of vitamin E. Fruit juices are also a source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are most easily assimilated throughout digestion.
Since juicing eliminates the hard to digest fibre, nutrients are obtainable to the body in a great deal of larger quantities than if the piece of fruit or vegetable was eaten whole. For instance, since a lot of the nutrients are in the fibre, when you eat a raw carrot, you are only able to absorb about 1% of the beta-carotene. When a carrot is juiced, eliminating the fibre, virtually 100% of the beta-carotene may be assimilated.
Fruits and vegetables offer another substance that is completely fundamental for good health - water. Over 65% of most of the cells in the human body are made of water, and in some tissues, such as the brain, the cells may be made up of as much as 80% water. Water is extremely necessary for good health, yet most people don't consume enough water each day. Fruit and vegetable juices are free of unnecessary substances and are bursting with pure, clean water.
(reference http://www.soymilkquick.com/juice.html)
Make CarrotJuice
Almost any large variety, one called Neptun is an excellent long season 'Flakee' type carrot with large conical roots up to 12in/30cm long, with an intense orange colour and are particularly sweet for their type.
If you can find it, Juwarot is the carrot with the highest beta carotene content. Otherwise the regular shop varieties, Imperator, Nantes, Chantenay, Danvers and Nairobi.
Avoid "baby carrots", also make sure you use all of the carrot. Many take off their skins, where most of the goodness lies. Make sure you drink it as soon as possible as it does not keep well. Best made and drunk fresh.
1. Wash fresh, whole carrots. Trim off the ends.
2. Following instructions for your model, push carrots through juicer, catching juice in cup as directed.
3. Clean pulp from strainer as you go along, if necessary.
4. Drink juice immediately or within a few days. Carrot juice does not keep for long and tastes best when fresh
Preparing Carrotsfor Juicing. Washcarrots thoroughly in cold water, using a stiff vegetable brush. Scrape lightly,but do not peel, as valuable vitamins and minerals lies close to the surface.The juice should be taken immediately it is made, if at all possible. Ifnot, let the juice flow directly into glass jars which should then be coveredwith screw-on lids. After pouring the quantity to be used immediately, keepthe remaining juice tightly covered, in the refrigerator to prevent lossof vitamin and mineral content through oxidation.
Carrot juice blends with practically allother juices. It is a delicious nourishing beverage for all members of thefamily at all times and it should be an important part of the diet in casesof illness. One pound of carrots will make approximately six to eight ouncesof carrot juice. The large, firm, dark-yellow carrots should be selectedfor juicing, rather than the light-yellow ones, because of their greatercarotene content.
Its also important to add a good squeeze of lemon juice, you wont really notice the taste of it and it will stop the apple juice from oxidising and turning the whole thing a muddy brown colour. Oxidisation wont affect the taste, but its nicer if your fresh juice doesnt look like pond water.
Black Carrot has been planted in Turkey for over a century and is juiced for fresh drinking and manufacturing a local sharp summer drink called"Salgam". Tameks Tarim is the Turkish producer and their site iswww.tameks.com.
Tips
It is not necessary to peel the carrots,but if they are not organic, you may wish to.
Try running an inch or so of ginger rootthrough the juicer with the carrots for a zesty variation.
Yes, you can freeze carrot juice, but:
1. It will be very thin and separated when thawed (so you can use it for cooking, for an ingredient in salad dressing, etc, but not so great for drinking)
2. It may pick up flavours in the freezer, so be certain to wrap it very tightly.
3. A small amount of nutritional value will be lost.
4. There is no need to blanche the carrots first, just make juice as normal in a juicer.
5. It should last a month, but it's never as good as fresh.
Cocky Carrot
Cocktail - Long drink
1 1/2 oz Stolichnaya® vodka
1 1/2 oz triple sec (or Cointreau)
1 oz carrot juice
1 oz citrus energy drink (180 or Crunk or Lucozade!)
Combine ingredients in a cocktail shaker and stir. Strain over ice into a collins glass. Garnish with an orange wheel, and serve.
Carrot Balls
2 cups sliced carrots, cooked and mashed
1 1/2 cups soft breadcrumbs
1 cup shredded sharp Cheddar
1/2 tsp. salt1/4 tsp. pepper
Dash of hot sauce 1 egg white
1 1/4 cups coarsely crushed cornflakes
Combine carrots, breadcrumbs, cheese, salt, pepper, and hot sauce; toss lightly. Beat egg white until stiff peaks form; fold into carrot mixture.
Shape mixture into 2-inch balls; roll in cornflakes. Place balls on a lightly greased baking sheet. Bake at 375 for 30 minutes.
Now try Jamaican Carrot Juice - with a kick!
This carrot juice drink, made mostly on Sundays, is the crowned king of Jamaican dinner juices. This is one of the methods used to make this juice.
Ingredients:
2lbs. Carrot
1 can Condensed Milk
¼ lb Sugar
2 tablespoon nutmeg
2 tablespoon vanilla flavouring
3 cups water
Tools:
Electric Blender
Fine grain strainer
Wash the carrots to remove any dirt or foreign matter, then cut the carrots into tiny pieces, let us say 1/8 inch (please, do not measure the pieces just estimate).
Put carrots into the Electric Blender one handful at a time until the Blender is ¾ ways full, each time. Add about ½ cup of water to the carrots in the Blender. Turn the Blender switch to puree and allow carrots to process until they are ground to a pulp.
Remove pulp and place into a large mixing bowl. Add 1 cup water to pulp. Using your clean hand, squeeze the pulp in your palm, allowing the juice to flow through the strainer.
Put the squeezed pulp on a plate to the side. Repeat this process until all the pulp is squeezed.Add water to the squeezed pulp that you put on a plate earlier, in a mixing bowl.
Squeeze this pulp again. Drain carrot juice into another container through the strainer so as to stop any remaining pulp from getting into the final product.
Mix in the condensed milk with the carrot juice, add sugar to taste. Add nutmeg and vanilla flavouring.You can add more water or more ingredients if you like, to bring about the taste you desire.Add a capful of white rum to the mixture to enhance the flavour!
10Great Uses For Carrot Juice
I guess most people think of carrot juiceas a health-food store item for "cranks". In fact it has been available onsupermarket shelves for years. You will find cans of carrot juice where othercanned fruit and vegetable juices are. And although a freshly "squeezed"glass of carrot juice made in a juicer may seem like it's better for you,the canned juice has no preservatives, no added ingredients, and every bitas much beta-carotene as the fresh stuff.
So why not give it a go and discover theseinventive uses for this "wonder drug":
1. In Breads& Muffins:
Substitute carrot juice for some or allof the liquid in a bread recipe. It works for yeast breads as well as forquick breads and muffins. The carrot juice gives the bread an incrediblyrich, golden colour and a hint of sweetness
2 .In Risottos &Pilau:
Instead of cooking rice or barley or couscousin water or broth (canned broth, after all, doesn't add much to food exceptsalt), try simmering or steeping it in carrot juice. You'll wind up withgolden grains that look like they've been cooked with saffron (at a tiny,tiny fraction of the price, and a huge health benefit that saffron does nothave
3. In Soups &Stews:
Don't even think about making soup withwater when you can use carrot juice instead. Savoury soups and stews, minestrone,chilli, tomato, cream of carrot (naturally), winter squash, split pea, youname it--benefit from the added richness. And if you're a fan of fruit soups,you can sneak some carrot juice in there, too.
4. InSauces:
Another place this "liquid gold" fitsin: sauces. Carrot juice can be incorporated into pasta (tomato) sauce, meator poultry gravies, and savoury cream sauces, and to thin vegetable pureesto pouring consistency.
5. In MashedPotatoes:
Add carrot juice to mashed white potatoesor sweet potatoes. The mash will look like it's dripping with butter whetheryou add any or not. And that goes for other mashable vegetables like turnips,parsnips or celery root.
6. In Cakes &Biscuits:
If you're baking a cake, try subbing carrotjuice for half the milk in the recipe to enrich the golden-ness of a goldcake or a fruit or nut cake. Carrot juice makes a wonderful addition to chocolatecakes and brownies, too.
7 As a PoultryGlaze:
In Broiled Carrot-Glazed Chicken, brusheda sweet-tart glaze (made of carrot juice, honey, and vinegar) over chickenbreasts and then broil them. Some of the same mixture is used as a sauce.You could use carrot juice as the foundation for other glazes too: for chicken,meat, or fish.
8. In HomemadePasta:
If you go to the trouble of making pastafrom scratch, you might as well use carrot juice instead water and enjoysome jazzy orange pasta. The flavour will be subtle, so don't worry aboutcoming up with a "taste-matching" sauce. But the colour suggests somecomplementary ingredients: slivers of smoked salmon, winter-squash puree,a curried-chicken topping, for instance.
9. In Ice Creams& Puddings:
Use carrot juice in place of about one-thirdto one-half of the milk in puddings, custards, or ice creams. It works wellwith chocolate (the sweetness of the carrot juice complements and heightensthe chocolate flavours)
10. InDrinks:
Last but not least. Add carrot juice toorange juice, tomato juice, pineapple juice, apricot nectar, beet juice.It's not just the flavours that will surprise you, but the vivid coloursyou can mix up. Or make a smoothie: Consider a blend of peaches, vanillayoghurt, carrot juice, a pinch of nutmeg and a splash of almond extract.Or orange juice, carrot juice, banana yoghurt, and a few drops of vanilla...youget the idea?. (Feeling wicked? Add a splash of vodka, a squirt of grenadineand a dash of lime juice to your cupful of carrot juice and top with a mintsprig.)
Top ten vitaminA-rich foods
| 1. liver, 3.5 oz, braised (10,602 µg) | 6. cantaloupe, 1 cup (515 µg) |
| 2. sweet potato, 4 oz, baked (2,487 µg) | 7. apricots, dried, 10 halves (253 µg) |
| 3. CARROT, 1 raw (2,025 µg) | 8. milk, 1 cup (149 µg) |
| 4. mango, 1 medium (805 µg) | 9. egg yolk (84 µg) |
| 5. spinach, 1/2 cup, boiled (737 µg) | 10. mozzarella cheese, part skim, 1 ounce (50 µg) |
Visitthe Vitamin A page. Click here.
1. Feed your carrotpulp to rabbits, dogs, cats, and horses, among other members of the animalkingdom. 2. Use this pulp formaking healthy muesli bars for children. Children love them so much. Hereis the recipe: Soak rolled oats in the water (do notmake them soggy) and add to them carrot and apple pulp. Then add choppedalmonds, sunflower seeds, sesame seeds, poppy seeds, linen seeds, and sultanas. Add honey to taste. Mix thoroughly together and then put and flatten intoa baking tray. Bake at 180-190 C until nice and dry. 3. Make Golden Macaroons- I'm sure there can be lots of variations with this recipe so I hope everyoneenjoys it. 4. Mix carrot pulp inwith spaghetti sauce along with the fresh onions and garlic. 5. Save the pulp andmake delicious muffins with whole wheat flour and honey. 6. Carrot cake and patties.Patties can be made of half cooked brown rice, half carrot pulp, and choppedonions, garlic, and green peppers. Use an egg to bind it together, but I'msure flour would work just as well. 7. You can also addto the apple and carrot pulp some grated horseradish for a good winter salad.If you use celeriac bulb for juicing, then that pulp is excellent with crushedgarlic and makes a healthy type of mayonnaise to spread ontoast. 8. Freeze the pulp infreezer bags pressing them flat so they are easy to break off a piece. Thisis good to drop into soups, sauces, mixes of various sorts. It works inanything. 9. Gather pulp inthe refrigerator until there is plenty then dry it out. You have dried carrotpulp flakes. This keeps indefinitely. Sprinkle it on or in just about anythingincluding on top of salad as "sprinkles." It also works well in whole grainquick breads such as muffins, pancakes, etc. Depending on what you plan toput it in, if you need moisture added, use the moist pulp either fresh orfrozen. If you want it dry, as on salad, use the dehydrated. 10. If all else failsuse in the compost bin. It adds moisture to the dry layer above and belowit and cuts composting time significantly.
1 cup grated raw carrots, packed;1/2 cupwater ;1/3 cup honey
1 1/2 cup coconut ; 1/2 cup of whole wheatflour and 1/2 cup of oats
1/2 tsp salt (optional) 1 tspvanilla
Blend dry, quick or rolled oats to makea flour. Mix well all ingredients. Let sit 10 min. firmly pack dough intoa tablespoon then drop on an oiled baking sheet. Bake at 325f for 30min.
Have you heard of the Baptist pastor whoat the age of 42 was pastoring a large church in Glenfalls New York and wasstricken with colon cancer? He heard about a different way to eat so he startedon raw vegetables, fruit, barley green, distilled water and for the firstcouple of months 8 to 10 glasses of pure carrot juice a day. Not only didhis cancer disappear but every other ailment as well. That was about 18 yearsago and now Dr George Malkmus gives seminars across the US and Canada andrecently in Australia. He says "Eat the Hallelujah Diet and you do not haveillness". Quite a claim!
Check out the website ofHallelujahAcres for yourself. Forget the religious hype and see the dietthen read the testimonies from people of all ages who have had their seriouscancers, diabetes, arthritis, high blood pressure, heart disease and otherserious illnesses disappear as a result of the diet.
In Polish tradition Christmas Eve iscelebrated with a thirteen course dinner. One condition covers this event- there must be no meat dish. This inevitably involves the introduction ofat least one carrot dish.
If you want to go the whole way withthe thirteen course Christmas Eve Dinner then tradition dictates three differentsoups; three fish entrees; and there must be an odd number of appetizers,garnishes, accompaniments, and desserts to complete the meal.
In "The Best Of PolishCooking" Karen West suggests:
Christmas Eve Barszcz (beetroot soup),Christmas Almond Soup, Beer Soup with Eggs; Smoked Salmon Omelettes, PoachedPike, Carp with Horseradish Sauce; Baby Carrots Polonaise, Hot Polish Chicory,Mushroom Stuffed Tomatoes; Christmas Eve Bread, Poppyseed Roll, and FruitCompote.
However she generously admits that, "even the most diligent chef finds itdifficult to incorporate all the above dishes in one meal"!
Polish Carrot Soup
Take a dozen carrots scraped clean, grate them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste,
and pour over a good stock, say about two quarts.
Boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.
How to successfully microwavecarrots.
Here is how we do it. Take a suitable dish which has a removable cover,we use a pirex dish and lid (which is microwave, heat proof glassware). Takeabout a pound of carrots (half kilo) and put them in the dish. Thesecan be whole carrots or sliced it makes no difference. Boil some water ina kettle and pour the boiling water over the carrots to cover them, thenimmediately pour off the water leaving the carrots still wet and the meresthint of water in the bottom of the dish. Put the lid on then Microwave atfull power for about 8 minutes. This works every time.Back to start.
Microwaving retains more goodness - read more
Doyour Carrots Turn green in your cakes??
Have you heard of the situationwhere carrot shreds in carrot cake turn bright green after baking. Somecooks think this is crazy. Do you know what circumstances produce the colourchange? Is it the sequence ingredients are added, the type of oven(gas vs. electric) used? People seem to either be familiar with the colourchange or deny that it happens. Any ideas?
Answers so far - it could be a reaction to the baking soda. You may try thisexperiment next time: Bring a pot of water to a boil. Put your shredded carrotsin a fine mesh colander, and dip it in the boiling water for 5-10 seconds,and then straight in to ice water (to stop the cooking process). Now theyare blanched, and are less sensitive to chemical reactions.
OR Sometimes cakes will turn greenish if left to cool in a metal pan. Thisis due to the oxidisation of the metal, and can be prevented by turning thecake out onto a cooling rack after about 10 minutes. We have heard of carrotsturning green when bought in packages pre-grated. This could also be dueto oxidization. You might try peeling your carrots first, before gratingthem.
OR The colour change in your carrots is probably because they have been mixedor baked in a metal pan. Some aluminium and stainless steel dishes can causethe carrots to oxidise and turn green. Use a glass bowl to mix, and linemetal baking pans with parchment.
OR It is simply oxidisation. Sometimes it may also cause a reaction when mixed in an aluminium or stainless steel bowl or even when baked in an aluminium pan. If that's the case, you could just mix it in a glass bowl and line your pan with parchment. It may be even a reaction from the baking soda/powder. Carrots naturally turn green if even left out, especially uncooked shreds.
OR Make sure to peel all of your carrots before shredding them and you won't have bits of green in your cake!
Baking soda can have an effect on the colour of fruits. Baking soda is chemically classified as a base - above 7 pH- in order to work, baking soda must be combined with an acid-below 7 pH- (high school chemistry). Too much baking soda made blueberries turn greyish-green. If you replace the baking soda with cream of tartar (an acid), the cream of tartar makes the blueberries turn more of a magenta colour. So maybe the same with carrots?
For a more in depth scientific discussion on the problemclick here.
If anyone does have a suggestion please get in touch with the Curator, click here
Marzipan carrots are easy to make, and look adorable on top of carrot cake or cupcakes! You can
You can make your own marzipan, or purchase it from most large grocery stores. Marzipan most commonly comes in 7-ounce tubes (the quantity called for here) but you can use more or less depending on what you have available.
Ingredients:
7 ounces (1 roll) marzipan, Red and yellow food colouring, Powdered sugar for dusting, Edible sprigs of herbs for decoration (optional).
Preparation:
1. Coat your hands with powdered sugar, or wear plastic gloves.
2. Knead the marzipan until it has softened slightly. Flatten the marzipan into a disc, and add a few drops of red and yellow food colouring to the middle, using a ratio of 1 drop red to 2 drops yellow. Fold the marzipan into a ball and begin to knead the colour throughout the dough, adding more food colouring if desired, working until the marzipan is one uniform colour.
3. Roll the dough into small balls the size of a quarter. Roll the balls between your palms, elongating them into thin tubes and tapering one end, so that they are shaped like carrots.
4. Take a toothpick and, holding it perpendicular to the carrots, make horizontal indentations all along the length of the toothpick to create slight creases.
5. If desired, poke holes in the tops of the carrots, and insert the sprigs of herbs to be the carrot leaves.
6. Store marzipan carrots in an airtight Tupperware container for up to two weeks, or freeze well-wrapped marzipan carrots for up to three months.
Carrot Peeler
This gadget may look weird, and perhaps you can say that it is. The Carrot Curler makes a difficult job, that of making carrot ribbons for garnish, into something easy. Whereas the traditional vegetable peeler is designed for many purposes, the carrot curler has one unique function.
Simply place the carrot in the curler and rotate the carrot clockwise. The ribbons will just shave right off. available from Bed Bath & Beyond (USA).
Hard Water - Whilst in the kitchen - carrots can come to the rescue of a scaled kettle - Toss the carrot peels into your kettle with enough water to cover them. Bring to a boil and drain. Place the peels in the trash and reboil a fresh pot of water one more time to remove remaining scale and carrot juice. Also you can water your plants with the carrot water.
Carrot Stain Removal -
Fabric
1. Scrape off excess carrot.
2. Flush under cold running water to loosen the stain.
3. Pretreat with a prewash stain remover.
4. Launder, using the hottest water and the type of bleach that are safe for the fabric.
Upholstery
1. Scrape off excess carrot.
2. Mix one tablespoon of liquid hand dishwashing detergent with two cups of cool water.
3. Using a clean white cloth, sponge the stain with the detergent solution.
4. Blot until the liquid is absorbed.
5. Repeat Steps 3 and 4 until the stain disappears.
6. Sponge with cold water and blot dry.
Carpet
1. Scrape off excess carrot.
2. Mix one tablespoon of liquid hand dishwashing detergent with two cups of warm water.
3. Using a clean white cloth, sponge the stain with the detergent solution.
4. Blot until the liquid is absorbed.
5. Repeat Steps 3 and 4 until the stain disappears.
6. Sponge with cold water and blot dry.
Read more: Carrot Stain Removal - How to Remove Carrot Stains - Good Housekeeping Follow us: @goodhousemag on Twitter | GOODHOUSEKEEPING on Facebook Visit us at GoodHouseKeeping.com
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