No it won't grow another carrot. If its still alive, if you do this what you will get is a carrot flower. Carrots are a biennial plant so it takes 2 years to get seeds from it.. In the first year the Carrot grows the root. (which you eat). To get seed you save the carrot by storing it your house in a cool place in some sand or leave it in the ground. Next spring it will sprout leaves again, but this time the Carrot will flower and make seeds if pollinated. This is my understanding. :-)

Another who grates the carrots....and even at the risk of over exposure, I'll post my carrot cake again....well not really MY recipe...came from Julie Trussler's cook book. and I will repeat what the others have said....be very very sure the cake is done. I think the cake needs all the moisture form the carrots. anyhow...here's the recipe....always a keeper. Carrot cake Julie TÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

I am constantly amazed at the DiFFERENT issues we all have regarding posting, getting into or reading our Cooking forum. For example Sherry mentions to start a post from the open Cooking forum and it will come up automatically. I always start from being in the Cooking forum and it never comes up automatically. Of course I presume it’s all our different networking devices and hosting platforms. So FOAS by your screenshot I presume that’s all that came up when you pressed All Topics. I can’t help with advice except to say that when I have issues they tend to go away after a few days. Weird.

I had to toss my carrots (in the garbage, heh-heh), although one bag was partially eaten (shrug) I was stunned by home many of the same brands came from the same producer (Grimmway), the largest in the US and now Private Equity owned. Just another example of a food category with a very tightly controlled marketplace.. .