I eat a lot of potatoes. I like all types: sweet, red, purple, russet, creamers, gold. You name the potato, I probably have some in my pantry. But potatoes can be heavy and sometimes I want something a little lighter.
As I was watching, Dr. Oz a few weeks ago, Chef Mario Batali was on there making these delicious carrot cakes. He called them Carrot Frittelle. I modified this recipe based on what I prefer in my hash browns and they came out great. You can use fresh grated carrots or you can buy prepackaged grated carrots to save some time. I used the prepackaged carrots.
If you take a quick look, you would think these were regular hash browns. However, they are low carb with the use of carrots instead of potatoes. They are crispy, yet soft in the middle.
I top these cakes with goat cheese….and YUM…the creamy goat cheese adds a nice brightness to the cakes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 18 - 20 hash brown carrot cakes
Light and crispy hash brown carrot cakes
Welcome! I’m happy you’re here. I'm Sara McConnell. I have a passion for cooking and desire to make healthy eating easy, tasty and fun. I often spend my free time searching for, creating and trying tasty new recipes in my kitchen. Through the blog i want to share with you my cooking experience, and I hope it can help you. Thank you so much for visiting!