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Carrot recipes - 250 recipes

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To prepare your vegetables: Preheat your oven to 400°F • Peel the vegetables and halve any larger ones lengthwa...

  • 2-1/2 pounds potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • sea salt and freshly ground black pepper
  • olive oil
4/5 (2 Votes)

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Heat oven to 350 degrees. Grease and flour two 8” cake pans

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 2 cups sugar
  • 1 1/4 cups vegetable oil
  • 2 eggs
  • 4 cups grated carrots
  • 1 cup sweetened flaked coconut
  • 1 pkg. (8oz.) cream cheese, at room temperature
  • 1 pkg. (3oz.) cream cheese, at room temperature
  • 4 Tbsp unsalted butter, at room temperature
  • 2 1/2 cups confectioners’ sugar
  • 2 tsp vanilla
4.8/5 (4 Votes)

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1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/2 cups brown sugar, firmly packed
  • 3 eggs
  • 1/2 cup chopped walnuts
  • 1/2 cup canned crushed pineapple, with juice, drained
  • 1/2 cup raisins
  • 1 cup finely shredded carrots
4.5/5 (11 Votes)

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Heat oven to 375 degrees. Bake potatoes until cooked through and tender, about 1 hour

  • 2 pounds russet potatoes
  • 2 egg yolks
  • Kosher salt
  • 1/2 cup potato starch
  • 1/2 cup dried porcini mushrooms
  • 1/2 cup unsalted butter
  • 2 tablespoons chopped garlic
  • 1/4 cup water
  • Freshly ground black pepper
  • Juice of 1 lemon
  • 1 quart carrot juice
  • 1/4 cup plain whole-milk sour cream or yogurt
  • 1 teaspoon crushed fennel seeds
  • 8 ounces fresh oyster or shiitake mushrooms, trimmed
  • 1 1/2 tablespoons olive oil
  • Chopped fresh dill
  • Chopped fennel fronds
4/5 (1 Votes)

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Slice carrots into paper thin circles

  • 10 medium, peeled carrots into paper thin circles
  • Equal parts bottled Italian Dressing and Catalina Dressing
  • 4 green onions
  • A few tablespoons of bottled Open Pit BBQ Sauce
  • A dash or two of Tabasco Sauce
4/5 (1 Votes)

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source: food network magazine june 2011

  • Kosher salt
  • 1/2 pound tortellini
  • 1 cup cubed salami
  • 1 cup shredded carrots
  • 1 cup frozen peas or snap peas, blanched
  • 1/2 cup chopped roasted red peppers
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 shallot, minced
  • Freshly ground pepper
4/5 (1 Votes)

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March 2014 Cooking Light calories 427, Fat 12

  • 5 tbs olive oil, divided
  • 1 1/2 cups chopped onion, divided
  • 1 tbs minced fresh garlic
  • 3 cups Vedge-Style Vegetable stock
  • 2 cups uncooked black lentils, rinsed
  • 2 tbs plus 2 tps Cajun seasoning, divided
  • 2 lbs large carrots
  • 2 cups cilantro leaves
  • 2 tbs rice wine vinegar
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp freshly ground black pepper
  • 2 garlic cloves
  • 2 jalapeño peppers, seeded
4/5 (1 Votes)

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Melt 2 tbsp butter in heavy saucepan

  • 3 tbsp butter
  • 1/2 onion chopped
  • 1 lb finely chopped carrots
  • 2 pints chicken stock
  • 2 tbsp uncooked rice
  • Salt and pepper
  • 6 tbsp heavy cream
4.3/5 (3 Votes)

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Place roast in dutch oven or large pot and surround with sauerkraut and onio

  • 1 pork loin roast
  • 1 can (1 lb) sauerkraut
  • 1 onion quarted and sliced
  • 1 teaspoon each salt and caraway seed
  • 4 poatoes,peeled and quarted
  • 4 carrots,cut in 2-inch diagonal pieces
3.7/5 (10 Votes)

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1. Preheat oven to 350. Sift together the first 9 ingredients into mixing bowl

  • 1 1/2 cups flour
  • 1 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 4 eggs, room temperature
  • 1 1/2 cups canola oil
  • 1/2 tsp pure vanilla extract
  • 2 cups grated carrots
  • Cream Cheese frosting
3.7/5 (3 Votes)

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1. Preheat oven to 475 Toss broccoli and carrots with olive oil, garlic and salt and pepper 2

  • 1 head broccoli, cut into florets
  • 8 ounces baby carrots, trimmed and cut in half
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • Black pepper to taste
  • 1/4 cup Extra Virgin Olive oil
3.5/5 (14 Votes)

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Chock full of bourbon-soaked raisins and studded with toasty pecans, this mile-high belle is sure to seduce even th...

  • 4 cups (1 L) grated carrot
  • 3/4 cup (175 mL) golden raisins
  • 1/3 cup (75 mL) bourbon, rum or orange juice
  • 2 cups (500 mL) coarsely chopped pecans or almonds
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 1/2 tsp (7 mL) cinnamon
  • 1 tsp (5 mL) nutmeg
  • 1/2 tsp (2 mL) allspice
  • 1 cup (250 mL) vegetable oil
  • 1 1/2 cups (375 mL) brown sugar
  • 4 eggs
  • 2 tsp (10 mL) vanilla
  • CREAM CHEESE ICING
  • 2 pkgs (250 g each) regular cream cheese, at room temperature
  • 3/4 cup (175 mL) butter, at room temperature
  • 2 tbsp (25 mL) bourbon, rum or orange juice
  • 1 tsp (5 mL) vanilla
  • 2 1/2 cups (625 mL) sifted icing sugar
  • GARNISH
  • Whole pecan halves
3.7/5 (19 Votes)

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PECAN BOURBON CARROT CAKE Roasted Potatoes, Parsnips, and Carrots