RECIPES FOR CARROTS

Carrots vary in size depending on the variety, and any type can be harvested early as a more tender baby carrot - though some types are bred specifically to have smaller roots.

Carrots will keep for weeks in the refrigerator. Store them in plastic bags, or cut carrots can also be stored immersed in water in a plastic container (some experts recommend changing the water every few days), before using them in recipes for carrots.

Do not store carrots near apples, bananas or melons as the ethylene gas those fruits produce will increase the bitter tasting compounds in the carrots called isocoumarins.

Carrots should be thoroughly washed and scrubbed before using them in recipes for carrots. It is not necessary to peel them, although many cooks prefer to do so because it will change their surface texture and also will remove the outer layer that may contain more pesticide residue than the inside of the carrot.

Carrots are loaded with vitamin A. Look for red or purple colored varieties, which are packed with anthocyanins, and look wonderful in many recipes for carrots. This information is courtesy of Whole Food Market.

Recipes for Carrots #1

HOMEMADE CARROT CAKE RECIPE

4 eggs
1-1/4 cups vegetable oil
1 cup white sugar
1 cup homemade brown sugar, packed
2 tsp homemade pure vanilla extract
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2-1/2 tsp ground cinnamon
3-1/4 cups carrots, grated
1 cup walnuts, chopped (optional)

Frosting:
1/2 cup homemade unsalted butter, softened
8 oz pkg cream cheese, softened
3 cups homemade powdered sugar
1 tsp homemade pure vanilla extract
1 cup walnuts, chopped

PREHEAT oven to 350 degrees; grease and flour a 9x13 inch pan or two 9" cake pans.

In a large bowl, beat together eggs, oil, sugars and vanilla. Then mix in flour, baking soda, baking powder, salt and cinnamon. Stir in the carrots and fold in the walnuts. Pour into your prepared pan(s).

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.

To make the frosting, combine the butter, cream cheese, powdered sugar and vanilla. Beat until smooth and creamy. then fold in the walnuts and frost your cooled cake. This recipe for carrots produces the best carrot cake.



Recipes for Carrots #2 include this wonderful carrot bread.

RECIPE FOR CARROT BREAD

3 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1 tsp ground nutmeg
3 cups flour
3 carrots, grated or chopped finely (use food processor)
1 cup crushed pineapple
1-1/2 cups vegetable oil
1 cup white sugar
1 cup homemade brown sugar, packed
2 tsp homemade pure vanilla extract
6 eggs
1 cup chopped walnuts (optional)
1 cup raisins (optional)

PREHEAT oven to 350; grease and flour two loaf pans.

Sift together, baking soda, salt, spices and flour. In a bowl,combine the carrots, pineapple with juice, oil and sugars. Mix in the eggs and slowly add the sifted flour mixture. Mix well and fold in the walnuts and raisins. Pour into the prepared loaf pans.

Bake for approximately 55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 10 minutes and turn out on a wire rack to cool completely. This loaf is also delicious with a powdered sugar, butter and vanilla frosting:

FROSTING
2 TBS homemade unsalted butter
1/4 tsp salt
2 tsp homemade pure vanilla extract
1-1/2 cups homemade powdered sugar
2 TBS milk (so it is spreadable)

Beat together and frost the loaves...

This recipe for carrots produces such a lovely carrot bread that family and friends will love.



Recipes for Carrots #3 is also great to use with yams.

ORANGE GLAZED CARROT RECIPE

1 lb baby carrots

Glaze:
1/2 cup orange juice
1/3 cup homemade brown sugar, packed
2 TBS cornstarch
1/2 tsp cinnamon
small pat of butter (so it doesn't stick to the pan)
3 tsp orange marmalade

Heat the glaze ingredients to a low boil and cook until thick. Let cool for a few minutes.

Cook the carrots until tender in a pan with a small amount of water; drain. Pour the prepared glaze over the carrots and serve. The recipe for carrots is wonderful during the holiday season. The cinnamon adds a wonderful touch.



Recipes for Carrots #4, include this delicious glazed carrot recipe.

RANCH GLAZED CARROTS

1 pkg of baby carrots
1/4 cup homemade unsalted butter
1/4 cup homemade brown sugar, packed
1 (1 oz) pkg ranch dressing mix

Cook the carrots until tender and drain. In the meantime, melt the butter in a pan over low heat and stir in the sugar until it is dissolved. Add the ranch mix and stir - finally add the carrots. Increase the heat to medium and cook for 5 minutes or until the carrots are hot and glazed.



Recipes for Carrots #5 is simple and so delicious.

RECIPE FOR CARROTS AND CUCUMBERS

5 medium cucumbers, thinly sliced (don't peel)
4 medium carrots, thinly sliced
1 medium onion, halved and thinly sliced
1 small green bell pepper, chopped
2 tsp kosher salt
1-1/2 cup white sugar
1/2 cup white vinegar

In a large bowl, combine cucumbers, carrots, onions and green peppers. Sprinkle with salt and toss to coat. Refrigerate for 2 hours.

Combine sugar and vinegar and stir until dissolved. Stir until coated and chill for another hour. Serve with a slotted spoon.



Recipes for Carrots #6

MAPLE DILL CARROT RECIPE

1 bag of baby carrots
2 TBS homemade unsalted butter
4 TBS homemade brown sugar, packed
1/2 tsp dried dill weed
1 tsp cornstarch
1 tsp water
salt and pepper to taste

Steam or boil the carrots until tender; drain. Melt the butter in a saucepan and add the brown sugar and dill. Mix the cornstarch with the water and add to the glaze and cook until thick. Season with salt and pepper to taste.

Add the carrots to the glaze and stir until coated evenly. It's ready to serve. I love this recipe for carrots recipe. A lovely twist of flavors.



Recipes for Carrots #7 produces such a beautiful carrot souffle.

CARROT RECIPE FOR SOUFFLE

Day 1:
1-3/4 cups peel and chopped carrots
1/4 cup homemade brown sugar, packed
1/4 cup white sugar
1-1/2 tsp homemade pure vanilla extract
1/2 cup homemade unsalted butter, softened

Day 2:
1 tsp cinnamon
1-1/2 tsp baking powder
1-1/2 tsp homemade pure vanilla extract
2 TBS flour
3 eggs, beaten
2 TBS homemade powdered sugar
(for garnish)

The day before, steam or boil the carrots until tender. Drain and puree the carrots with the sugars, vanilla and butter. Refrigerate overnight.

PREHEAT oven to 350 degrees and you will need a 2 quart baking dish.

The following day add the flour, baking powder and eggs. Mix well and pour into the baking dish. Bake for 1 hour or until the top is golden brown. Sprinkle lightly with the powdered sugar before serving.



I love roasted vegetables and this Recipes for Carrots #8 delivers. Simply delicious.

ROASTED CARROT RECIPE

1 bag of baby carrots
3 TBS olive oil
1-1/4 tsp kosher salt
1/2 tsp ground black pepper
2 TBS fresh dill or parsley (optional)

PREHEAT oven to 400 degrees and you will need a cookie sheet.

Pour the olive oil into a resealable bag and add the carrots. Shake until evenly covered with the oil. Place single layer on a cookie sheet and season with salt and pepper.

Bake for approximately 20 minutes or until the carrots are browned and tender. Before serving sprinkle with dill or parsley.



Recipes for Carrots #9

SWEET AND SOUR CARROTS

2 cups carrots, sliced in 1/4" pieces
1/2 cup celery, sliced in 1/4" pieces
1 (8oz) can pineapple tidbits, drained and reserve the juice
1 TBS vinegar
2 tsp cornstarch
1 tsp homemade soy sauce
1/8 tsp kosher salt
3 TBS homemade unsalted butter
1/4 cup green onions, sliced
1/4 cup white sugar

Cook carrots and celery in a small amount of water until tender. Drain and set aside.

Add enough water with the pineapple juice to make 1/2 cup. Stir in the vinegar, cornstarch, soy sauce and salt. Cook until this thickens, stirring frequently.

Add butter, drained pineapple and onions; stir until all ingredients are heated through. Add the drained carrots and celery. Cook approximately two minutes and then add the sugar. Cook until dissolved.

This is also good over white rice.



Recipes for Carrots #10

CARROT RAISIN DROP COOKIES

1 cup rolled oats
1 cup homemade brown sugar, packed
1/2 cup homemade unsalted butter, softened
1 tsp homemade pure vanilla extract
(or coconut flavoring)
1 egg
1 cup flour
2-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup carrots, finely shredded
1/2 cup raisins
1/2 cup chopped walnuts (optional)
2 cups homemade powdered sugar
2-3 TBS orange juice

PREHEAT oven to 375 and spray a cookie sheet with vegetable oil.

Using a blender or food processor, process oats until it is the consistency of flour. Set aside in a small bowl, and then finely grate your carrots and chop the walnuts.

In a mixing bowl, combine the brown sugar, vanilla, egg, and butter beating until fluffy. Add oats, flour, baking powder, salt and cinnamon. Stir in the grated carrots and raisins last.

Drop by large spoonfuls on greased cookie sheet and bake for 10 minutes or until golden brown. Cool on wire racks before frosting.

To make the frosting beat the powdered sugar and orange juice until it is spreading consistency. Frost cooled cookies.I have another recipe for carrots below that produces yummy cookies.



Gotta love this recipe for carrots. They are delicious cookies.

CARROT COOKIES

1/2 cup homemade unsalted butter, softened
1 cup homemade brown sugar, packed
1/2 cup white sugar
2 eggs
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups rolled oats
1 cup raisins
1 cup carrots, grated
1 cup chopped nuts
1 TBS spicy rum

PREHEAT the oven to 350 degrees, and lightly grease a cookie sheet.

Cream the butter with the sugars until light and fluffy. Beat the eggs with a fork and add to the creamed mixture.

In a separate bowl, mix the baking soda, baking powder, salt, flour, cinnamon, nutmeg and rolled oats together. Add to the creamed mixture. Fold in the carrots, raisins and nuts. Add the spicy rum. Mix until well combined.

Drop by teaspoons full on prepared pan and slightly flatten with a fork. Bake for 25-30 minutes.