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Carrot recipes - 250 recipes

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1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray

  • 2 eggs
  • 3/4 C brown sugar
  • 1/2 C canola oil
  • 1/4 C honey
  • 1 tsp vanilla
  • 1 1/2 C shredded carrot (about 2 large carrots)
  • 1 C shredded zucchini (about 2 small zucchinis)
  • 1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • Frosting
  • 8 ounces reduced fat cream cheese, room temperature
  • 1 C powdered sugar
  • zest of one lemon
  • pinch of salt
4.6/5 (12 Votes)

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In a large pitcher, combine cider, carrot juice and sparkling water

  • 6 cups apple cider
  • 1 (32-ounce)bottle refrigerated carrot juice
  • 1 1/4 cups sparkling water
  • Garnish: fresh apple slices
4.6/5 (12 Votes)

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Simple to prepare and deliciously decadent, this recipe takes carrot cake to the highest level

  • 1 package (2 layer size) carrot cake mix
  • 1 package (8 ounce) PHILADELPHIA Cream Cheese, softened
  • 3 cups plus 2 tablespoons milk, divided
  • 2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
  • 1 tub (8 ounce) Cool Whip Whipped Topping, thawed, divided
  • 1/2 cup Planters Walnuts, chopped
  • 20 Kraft caramels
4.4/5 (23 Votes)

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This is a tropical twist on the standby carrot salad

  • 1 orange, peeled and quartered
  • 1 apple, cored and quartered
  • 3 large or 4 small carrots, well scrubbed or peeled
  • 1/4 cup shredded unsweetened coconut
  • 2 tablespoons coconut cream concentrate (optional)
  • 1 teaspoon ginger, or more to taste - preferably fresh grated
  • nutmeg to taste
  • raisins if desired
4.6/5 (8 Votes)

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1. Place rack in center of oven

  • 2 1 pounds pork tenderloins (455 g), trimmed of fat
  • Kosher salt or fine sea salt
  • 2 pounds carrots*, peeled and cut into 2-to 3-inch pieces
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup drained canned chickpeas (85 g), rinsed and blotted dry
  • 1/2 cup fresh orange juice (120 ml)
  • 1/2 cup water (120 ml)
  • 2 tablespoons unsweeteend dried cranberries
  • 1 tablespoon firmly packed light brown sugar
  • 1 star anise pod
  • 1/4 teaspoon pimenton (Spanish smoked paprika)
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano
4.6/5 (8 Votes)

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Heat the oil in a high sided skillet on medium heat

  • 1 tsp. olive oil
  • 4 cups shredded carrots
  • 1 tsp. dried dill
  • 1/4 tsp. salt
  • 1 tbsp. fresh dill
4.6/5 (10 Votes)

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  • 2/3 cup oil
  • 1 1/2 cups Splenda
  • 2 large eggs, separated
  • 1 tsp vanilla
  • 1/4 cup hot water
  • 3/4 cup grated fresh beets, peeled
  • 3/4 cup grated carrots
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbsp grated orange peel (optional)
  • 1 dash of salt
  • 1/2 cup chopped toated walnuts
4.6/5 (8 Votes)

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This is the best and most moist carrot cake I've ever had! The Cinnamon buttercream frosting is unique and perfect

  • Cake:
  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 large eggs
  • 3/4 c. buttermilk
  • 3/4 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1-1/4 c. plus 2 tbsp. sugar
  • 2 c. peeled and grated carrots (about 2 to 3 large carrots)
  • 1-1/2 c. sweetened flaked coconut
  • 1 (8 oz.) can crushed pineapple (do not drain)
  • 1 c. chopped pecans
  • Buttermilk Glaze:
  • 1 c. sugar
  • 1/2 c. buttermilk (I used heavy cream)
  • 1/2 c. unsalted butter
  • 1 tbsp. light corn syrup
  • 1-1/2 tsp. baking soda
  • 1 tsp. vanilla extract
  • Cinnamon Cream Cheese Frosting:
  • 12 oz. cream cheese, softened (I used 8 oz. and it was plenty!)
  • 1/2 c. unsalted butter, softened
  • 2 tbsp. brown sugar
  • 1 tsp. ground cinnamon
  • 1-1/2 tsp. vanilla extract
  • 4 c. powdered sugar
4.4/5 (21 Votes)

By

Perfect weeknight, one pot meal

  • 4 chicken breasts, bone-in, skin on, split (about 10-12 ounces each)
  • Salt & pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, chopped medium
  • 1/4 teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • 1 1/2 cups long grain white rice
  • 3 1/2 cups low sodium chicken broth
  • 1/2 cup dry white wine
  • 1 (10-ounce) package peas and carrots
  • 4 ounces cheddar cheese, shredded (about 1 cup)
  • Lemon wedges for serving
4.2/5 (44 Votes)

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For the cheesecake layer: Prepare the cheesecake layer first

  • For the cheesecake layer:
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 2 cups shredded carrots
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup heavy whipping cream
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 Tbsp vanilla extract
  • 1/4 cup heavy cream
  • 4 cups powdered sugar
  • 1 cup chopped pecans
4.5/5 (15 Votes)

By

LOVE muffins, but the healthy ones taste way too healthy for me and they are usually really dry

  • 1 tablespoon canola oil
  • 2 large egg whites
  • 1/2 cup light or dark brown sugar, packed
  • 1 tablespoon pure maple syrup
  • 1 very ripe banana
  • 3/4 cup reduced fat sour cream
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups unpeeled zucchini, finely shredded
  • 1/2 cup carrots, finely shredded
4.5/5 (15 Votes)

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Always a favorite, this dark, moist carrot cake appears regularly at King Arthur birthday parties

  • Cake:
  • 1 1/2 cups vegetable oil, 10 1/2 ounces
  • 2 cups sugar, 14 ounces
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups King Arthur Unbleached All-Purpose Flour, 8 1/2 ounces
  • 3 cups finely grated carrots, 11 1/2 ounces
  • 1 1/2 cups chopped pecans or walnuts, 5 3/4 ounces
  • Cream Cheese Frosting:
  • 1/2 cup unsalted butter, 8 tablespoons
  • one package cream cheese, 8-ounce
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla OR 1/2 teaspoon Fiori di Sicilia
  • 2 1/2 to 3 1/2 cups glazing sugar or confectioners' sugar, 10 to 14 ounces
  • milk or cream to adjust consistency of frosting, if necessary
4.3/5 (28 Votes)

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King Arthur's Carrot Cake Carrot and Zucchini Bars