Carrot Recipes

All kinds of Carrot Recipes!

 With it being summer time and gardens will start to give off their crops and there are farmers markets, deals in the stores. Here are some really fun ways to cook all those carrots. I have a side note or funny story to add here. I was talking to someone who thought that carrots grew on trees. I was no honey carrots are a root vegetable and they do grow in the ground. I have seen it, I have grown them, planted them, weeded them and harvested them and even canned and dried them up. She had a hard time believing me that they grew in the ground. She did have to go and google it, just to make sure. So yes people carrots grow in the ground and you pull them up out of the ground, wash them and then you can eat them. 

Baby Carrots

Baby Carrots ingredients list:

3 lb of baby carrots.

4 tablespoons of butter.

3 tablespoons of mint.

Salt and pepper.

Water.

Instructions for Baby Carrots:

Put the baby carrots in a saucepan and just cover with water.

Add four tablespoons of butter, then cover.

Bring to the boil, then reduce heat and cook for 12-15 minutes until the carrots are still firm but can be pieced with a fork.

Remove the cover and boil down until all the water has evaporated.

Season with mint, salt and pepper. Serve.

Baked Carrots

Baked Carrots ingredients list:

4 cups of carrots, sliced.

½ cup of water.

6 tablespoons of butter.

2 tablespoons of sugar.

1 teaspoon of nutmeg.

1 teaspoon of salt.

Instructions for Baked Carrots:

In a casserole dish, mix the sugar, nutmeg and salt with water.

Add the carrots and dab them with butter.

Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.

Allow to rest for 3-4 minutes. Serve.

Carrot and Raisin muffins

Carrot and Raisin Muffins ingredients list:

3 medium eggs.

1 ½ cups of all-purpose flour.

1 ½ cups of shredded carrots.

1 cup of powdered sugar.

¾ cup of granulated sugar.

½ cup of raisins.

½ cup of milk, plus 2 tablespoons of milk.

½ cup of melted butter, plus 1 tablespoon of melted butter.

¼ cup of cream cheese, softened.

2 teaspoons of cinnamon.

1 ½ teaspoons of baking powder.

½ teaspoon of baking soda.

½ teaspoon of salt.

½ teaspoon of vanilla.

Instructions for Carrot and Raisin Muffins:

Preheat your oven to 400°F (200°C).

Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.

Beat together the eggs and the granulated sugar.

Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.

Add the flour mixture and stir until the dry ingredients have moistened.

Spoon the batter into twelve greased muffin cups.

Bake for 20 minutes.

Mix together cream cheese and 1 tablespoon of butter.

Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.

Carrot Bread

Carrot Bread ingredients list:

4 medium eggs.

2 ½ cups of flour.

2 cups of carrots, shredded finely.

1 ½ cups of sugar.

1 ¼ cups of corn oil.

2 teaspoons of cinnamon.

2 teaspoons of baking powder.

1 ½ teaspoons of baking soda.

¼ teaspoon of salt.

Instructions for Carrot Bread:

Preheat your oven to 350°F (175°F).

Cream the corn oil and sugar.

Add each of the four eggs one at a time, beating thoroughly after each is added.

Blend in the flour, cinnamon, baking powder, baking soda and salt.

Fold in the shredded carrot.

Bake in a greased loaf pan for about 90 minutes.

Allow to cool on a wire rack.

Carrot Marmalade

Carrot Marmalade ingredients list:

1 ½ lb of brown sugar.

3 cups of chopped carrots.

4 medium oranges.

1 large lemon.

Water.

Instructions for Carrot Marmalade:

Chopped the carrots, oranges and the lemon.

Mix with sugar.

Allow to stand overnight.

In the morning, cook until the mixture gels.

Seal while hot.

Carrot Salad

Carrot Salad ingredients list:

1 ½ lb of carrots, peeled and grated.

¼ cup of non-fat mayonnaise.

2 ½ tablespoons of freshly-squeezed lemon juice

1 tablespoon of maple syrup.

Pinch of salt.

Instructions for Carrot Salad:

In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.

Add the carrots, tossing to mix.

Allow to stand for about 45 minutes.Serve.

Carrot Sandwich Spread

Carrot Sandwich Spread ingredients list:

¾ cup of finely grated carrots.

¼ ounce of cream cheese, softened.

1 stick of margerine, softened.

2 tablespoons of green olives.

2 tablespoons of grated onion.

Dash of white pepper.

Instructions for Carrot Sandwich Spread:

Mix all of the ingredients together throughly.

Chill the mixture in a refridgerator.

Spread into a sandwich, onto toast or however you desire.

Pickled Carrots

Pickled Carrots ingredients list:

1 ½ lb of carrots, scraped.

4 cloves.

1 ½ cinnamon sticks, broken.

1 cup of granulated sugar.

1 cup of white vinegar.

1 cup of water.

1 ½ tablespoons of mustard seed.

Instructions for Pickled Carrots:

Cut carrots into thin three-inch sticks.

Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.

In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.

Bring to boil.

Reduce heat and simmer for about 10-12 minutes.

Pour over the carrots.

Allow to cool, then cover and refrigerate for a minimum of 8 hours.

Drain well before serving and discard the cloves and cinnamon.

Spicy Carrot Soup

Spicy Carrot Soup ingredients list:

8 carrots, roughly chopped.

5 celery sticks, cut into pieces.

2 cloves of garlic, chopped.

1 large onion, chopped.

4 cups of water.

1 tablespoon of olive oil

1 teaspoon of curry powder.

Salt.

Instructions for Spicy Carrot Soup:

Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.

Add a teaspoon of curry powder, then stir.

Add all of the remaining ingredients except the salt and cook until the vegetables are tender.

Mix in a blender until the soup is smooth.

Add salt to taste and serve.

Raisin and carrot salad

Raisin and Carrot Salad ingredients list:

5 cups of carrots, shredded.

1 ½ cups of celery, chopped.

1 ½ cups of mayonnaise.

¾ cup of raisins.

¾ cup of walnuts, chopped.

2 teaspoons of sugar.

1 teaspoon of mustard.

¼ teaspoon of salt.

10 lettuce leaves, to serve on.

Instructions for Raisin and Carrot Salad:

In a bowl, combine the carrots, celery, raisins and walnuts.

Add the other ingredients (except lettuce leaves) and mix thoroughly.

Serve on lettuce leaves.

Scalloped Carrots

4 C. sliced carrots

1 medium onion diced

3 T. butter

1 can cream of celery soup

1/2 t. salt

1/8 t. pepper

1/2 C. cheddar cheese grated

3 C. herb stuffing

1/3 C. butter melted

Cook carrots in salted water until almost tender. Drain.

Cook onion in the 3 T. butter until soft. Stir in soup, salt, pepper and cheese. Stir in carrots.

Place in a 2 qt. buttered casserole dish. Toss bread stuffing with the melted butter. Spoon over the carrots mixture.

Bake at 350°F. for 20 minutes.

Carrot Fritters

1 lb. carrots peeled and cut in small pieces

salt

1 C. flour

1 t. baking powder

1/2 C. sugar

1 t. vanilla

2 t. butter melted

1 egg beaten

1/2 C. olive oil

Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.

Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.

Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.

Makes 18 fritters.

Carrot Patties

1 cup cooked mashed carrots

1 cup fine cracker crumbs

1 tablespoon finely minced onion

1 egg beaten

1 teaspoon celery salt

Combine all ingredients; shape into patties.

Roll patties in additional cracker crumbs.

Fry in a small amount of oil until brown.

6 servings

Carrots Au Gratin

1/3 cup Corn Flake Crumbs

3 tablespoon margarine, melted

1/3 cup chopped onion

3 tablespoon flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

2/3 cup shredded American Cheese

4 1/2 cups cooked, sliced carrots, drained (about 1 1/2 lbs.)

1 tablespoon parsley flakes

In small bowl or shallow pan, combine Corn Flake Crumbs and 1 tbsp of margarine. Set aside.

Add onion to remaining margarine. Saute over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese. Stir until smooth.

Stir in carrots and parsley flakes. Spread in shallow 1 1/2 quart baking dish. Sprinkle with Corn Flake Crumbs mixture.

Bake at 350°F about 20 minutes or until bubbly and crumbs are golden brown. Serve warm.

Chinese Noodle and Carrot Salad (4 servings)

6 medium carrots; water; 9oz linguine style pasta; 3 tablespoons soya sauce;

3 tablespoons sesame oil; 2 tablespoons grated pared ginger root

2 tablespoons crushed garlic; 2 tablespoons sugar; 2 tablespoons toasted sesame seeds

8oz water chestnuts (drained, sliced); 4 medium onions (sliced);1 teaspoon hot chilli oil

Method: Trim and pare carrots, cut into thin, long diagonal slices. Add carrots to 2 pints of boiling water, return to boil and simmer for 5 minutes until tender. Drain and flush with warm water. Bring 2 further pints of water to boil in kettle. Cut bundle of noodles once or twice across to shorten. Slip noodles into boiling water and simmer for 2 minutes. Drain and rinse.

In bottom of a salad bowl combine soya sauce, sesame oil, garlic, sugar and sesame seeds. Mix to blend then add carrots, noodles, water chestnuts and onion. Toss well and add chilli oil to taste. Cover salad and chill at least 4 hours to let flavours develop.

Carrot and Lentil soup 

4 large carrots; 4 ounces of orange lentils; 1 large onion; 1 large tin of tomatoes; 2 pints of vegetable stock.

Method: Chop the onion into medium size pieces and place into a saucepan.  Use non stick -  you don't need to add any oil so its healthier.

Fry the onions until they are soft and translucent then add the carrots you may want to add a little stock just to wet them and carry on cooking until you have them warmed through. Add all the stock and bring to the boil. Turn the heat down to a simmer and add the lentils, cover with a lid and leave to simmer for 15 minutes.

The lentils will go soft and absorb most of the liquid.  Blend the soup in the saucepan with a hand blender and then add  any extra liquid (either water or stock) to the thickness you want. 

Add the tin of tomatoes and carry on blending until you have a smooth orange soup. The soup now is complete and should be brought back to the boil for a few moments to ensure the tomatoes are heated through.

If you wish this is the time to add any extra flavourings that you may like such as garlic or herbs but do taste the soup beforehand as the flavour is so good it doesn't really need much else. To garnish you could add chives and a little blob of crème fresh but again that is optional.

Serve with your favourite bread either hot or cold and you have a filling, nutritional and healthy meal.