Carrot Recipes

Carrot Cake

Submitted by: Tammy Elliott Rated: 5 out of 5 by 1524 members

Prep Time: 30 Minutes Cook Time: 1 Hour

Ready In: 2 Hours Yields: 18 servings

INGREDIENTS:

4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon

3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.	In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.	Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
	Hot Italian Giardiniera Submitted by: PHONETEK Rated: 5 out of 5 by 32 members Prep Time: 45 Minutes Cook Time: 2 Days 2 Hours Ready In: 2 Days 2 Hours 45 Minutes Yields: 10 servings INGREDIENTS: 2 green bell peppers, diced 2 red bell peppers, diced 8 fresh jalapeno peppers, sliced 1 celery stalk, diced 1 medium carrot, diced 1 small onion, chopped 1/2 cup fresh cauliflower florets 1/2 cup salt water to cover 2 cloves garlic, finely chopped 1 tablespoon dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon black pepper 1 (5 ounce) jar pimento-stuffed green olives, chopped 1 cup white vinegar 1 cup olive oil DIRECTIONS: 1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. 2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using. Maple Dill Carrots Submitted by: Laura Spielman Rated: 5 out of 5 by 204 members Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Yields: 4 servings INGREDIENTS: 3 cups peeled and sliced carrots 2 tablespoons butter 2 tablespoons brown sugar 1 1/2 tablespoons chopped fresh dill 1/2 teaspoon salt 1/2 teaspoon black pepper DIRECTIONS: 1. Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper. Zucchini Yogurt Multigrain Muffins Submitted by: CARINAB Rated: 5 out of 5 by 107 members Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 55 Minutes Yields: 24 servings INGREDIENTS: 1 1/2 cups all-purpose flour 3/4 cup whole wheat flour 3/4 cup oat flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 3 eggs 1/2 cup vegetable oil 1/2 cup unsweetened applesauce 1 cup plain yogurt 1 cup white sugar 3/4 cup honey 2 teaspoons vanilla extract 1 cup shredded zucchini 1 cup shredded carrots 1/2 cup chopped pecans (optional) 1/2 cup raisins (optional) DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups. 2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups. 3. Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely. Wisconsin Cheese Soup II Submitted by: MEMBER81872 Rated: 5 out of 5 by 101 members Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Yields: 4 servings INGREDIENTS: 1 cup sliced carrots 2 cups chopped broccoli 1 cup water 1 teaspoon chicken bouillon granules 1/4 cup chopped onion 1/4 cup butter 1/4 cup all-purpose flour 1/4 teaspoon ground black pepper 2 cups milk 2 cups shredded sharp Cheddar cheese DIRECTIONS: 1. In a small saucepan over medium-high heat, combine carrots, broccoli, water, and bouillon. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Remove from heat, and set aside. 2. In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in flour and pepper; cook 1 minute. Stir in milk. Bring to a boil, then stir in cheese until melted. Stir in reserved vegetables and cooking liquid. Heat through, and serve.