Savory Carrot Cakes

Today we're throwing it way back to one of my childhood favorites, latkes! These carrot cakes are an indulgent, delicious way to mix up you veggie side. Plus, if you don’t have a spiralizer or food processor, this is a great time to put your dusty cheese grater to use! We love searing these babies up in our favorite ghee, OMGheeButter, which creates the most perfect buttery crunch. These can also be made with sweet potatoes, or a combination of both if you’re feeling sassy. Sear them off tonight and enjoy some with dinner, then top the extras with avocado and compliant roast turkey or chicken for lunch tomorrow! What You’ll Need - 1 lb of rainbow carrots - ¼ cup of ghee for searing - 1 tsp cumin - 1 tsp chili powder - 1 tsp salt - 1 tsp pepper - 1 tsp paprika - 3 tsp garlic (go for it! It’s delicious) - 1 cup thinly sliced onion - 3 eggs What We Did: 1. Preheat the oven to 400 degrees. 2. Shred the carrots into thin slices using a spiralizer, food processor or cheese grater. 3. Combine sliced carrots, sliced onions, spices, and three eggs in a large mixing bowl. 4. Get messy! Toss together with your hands until thoroughly combined. 5. Heat your @OMGheeButter over medium high heat until it’s just starting to simmer. 6. Form carrot mixture into small patties in your palms and sear in oil, 3 minutes per each side until a nice golden brown. Don’t crowd the pan! Cook in a small batches of 3 to 4 cakes at a time. 7. Place on a greased baking pan in one even sheet. Finish off in the oven for 12-15 minutes, flipping halfway. 8.Top with micro greens and a splash of hot sauce! Make sure you add some protein for a healthy, complete meal! With Love and Lettuce, Rachel and Anna