Carrot Recipes?

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    • #274986

      Okay i’m in search for recipes for carrot’s.:037:

      I have searched and found some good one for carrot cake,bread etc.

      I know just slice em up and ranch dressing is very good!!
      We have grown a ton this year.:081:

      Maybe some quick recipes for sweet brown sugar carrots, carrot salad, boiling, maybe even baking :073:
      IDK … Any suggestions would be great!

      Oh and maybe even some great ways to store them.
      For now i am storing them in a ziplock bag with a couple drops of water in the bag in the crisper.
      Do they freeze well???

      Thanks :wall:

    • #424039

      You have to blanch them if you freeze them otherwise they turn out all mushy. Store them root cellar style, can them or dry them works best.

    • #424040

      I posted this last year and it also works good with carrots:
      Pureed Sweet Potatoes or winter Squash
      (I cooked my carrots on the stove instead of baking them)
      Serves 6

      6 large sweet potatoes or 2 large winter squash such as butternut or acorn
      1/4 cup heavy cream, scalded
      2 pr 3 Tablespoon dry sherry or to your personal taste
      3 to 8 tablespoons butter or to your taste
      salt
      pepper
      Scalded milk as needed

      Bake the sweet Potatoes or winter squash in a preheated 375 to 400 degree oven until tender about 1 hour to 1 hr, 15 minutes. Place cream in a food processor or blender with the sherry and butter. Scoop out the meat of the vegetables and add to food processor or blender.

      Process together until mixture is smooth. Season with Salt and pepper. If too stiff add in a few tablespoons hot milk as needed.

      If to soft reduce over a gentle heat until thickened. I make this up ahead of time and then bake it in the oven to reheat. We prefer it to candied yams for holiday meals as it isn’t filled with sugar.

      My 4th generation Carrot Cake Recipe

      My family makes this every year instead of Fruit Cake for Christmas Holiday time. It stays good in the Fridge for several weeks. My Aunt shared it with me but I found it in my Great Grandmothers hand writting recipe book.

      2 1/2 cups cake flour
      2 1/2 teaspoon soda
      2 1/2 cup grated carrots
      1 teaspoon salt
      1 3/4 cup Vegetable Oil
      2 1/2 teaspoon baking powder
      2 1/2 teaspoon cinnamon
      1 cup chopped nuts
      2 1/2 cups sugar
      5 eggs

      For Frosting:
      3 oz. cream cheese
      1/2 butter
      2 teaspoons vanilla
      3/4 box powdered sugar
      1/2 cup coconut
      1/2 cup nuts

      Beat the flour, sugar, baking powder, soda, cinnamon, salt and oil for 2 minutes. then add the eggs, carrots and nuts. Mix for 2 minutes.

      Bake 1 hour at 350 degrees.

      When cooled frost. Make frosting by mixing it all together and then spread on cake.

      I usually bake this in a bunt cake pan. My aunt said her Mom always used a glass bowl to bake it in.

      Well I add carrots to all kinds of stuff. I canned most of mine this year. If I can get a bunch cheaply this fall I want to dry them.

      They dry wonderfully and so nice to have on hand to drop in soups, stews to roasts, ect.

    • #424041

      @brchbell 123181 wrote:

      Well I add carrots to all kinds of stuff. I canned most of mine this year. If I can get a bunch cheaply this fall I want to dry them.

      They dry wonderfully and so nice to have on hand to drop in soups, stews to roasts, ect.

      I like the idea to have them on hand for roast, stews and soups. Please tell me how to dry them and keep them untill ready to use.

      Thanks for your info too.
      I was going to your page and ask you these questions i have about carrot’s,
      you always have great tips! love smiley

    • #424043

      It’s getting late and my brain kind of shuts down so I’m giving you a couple places to go read about drying carrots, ect:

      https://www.plantea.com/carrot-recipes.htm

      How to Dry Vegetables at Home

      I confess! I never blanch my veggies except for potatoes before drying them and I’ve never had a problem. I don’t know if you have a dehydrator or not.

      If not you can use a oven but put it on very low. Mine only goes down to 170 so I’d sure hate to think of drying in it! And if you live in one of those wonderful desert places you can just dry out in the sun but of course we both live in high humidity areas so use your oven or a dehydrator.

      After they are dried you need to make sure they are sealed up good. I use canning jars but I know lots of people who use plastic bag sealing units to seal them up.

      Good luck taking care of your carrots!

      Cherlynn

    • #424368

      That sounds great. My mother used to have a good recipe for carrot cake made with crushed pineapple. Never got the recipe, she passed in 1996.

      I love mashing carrots with turnip and butter.

      Mashed Carrots and Turnips:
      1 large turnip, peeled and cubed 1″ (better with white turnip, but rutabaga is good too)
      approx. 1 lb carrots peeled & sliced
      1/4 c. butter or substitute
      I usually steam both in the microwave (since this retains more of the vitamins then boiling does), but they can be boiled.

      Cook until soft. mash well and add butter and salt to taste. It makes our Thanksgiving table every year.

      Also, carrots are very good roasted with potatoes and onions, cut them into large chunks. I usually make this with roasted chicken and used the chicken juice instead of butter.
      Roasted Veggies:
      1/2 lb. carrots peeled & sliced legnthwise to about 3-4″ if they are thick I also cut them in half
      approx.

      5 good size potatoes, like baked potato size, Cubed to about 2-2 1/2 ” and I often don’t even peel them, they come out really well either way.
      4-5 onions 3-4″ each quartered or eighthed
      I lay these out on a baking pan evenly…only one layer high. I just brush all these veggies with a little butter and season with garlic salt, onion powder, paprika, and a bit of pepper. bake at 350 degrees for about an hour.

      baste every 15-20 minutes. They are done when slightly browned and crisped around the edges and tender and soft in the middle. They come out very sweet.

      My family loves that recipe.

      I have also, sliced them and baked with butter, brown sugar, cinnamon and walnuts.
      1 lb. carrots peeled and sliced or julienned to about 1/2″
      1/2 c. light brown sugar
      1/2 c.

      butter
      3/4 tsp cinnamon
      1/4 tsp nutmeg
      1/2 c. walnuts

      layer carrots and butter chunks in a 9″ or 10″ square casserole dish. Bake at 350 degrees for approximately 45 mins or until signs of softness. add br.

      sugar cinnamon, nutmeg, and walnuts on top. Increase heat to 375 degrees and bake another 15 minutes or until golden and delicious. Enjoy!

    • #424514

      pickled sweet carrots

      8 c. carrots, sliced (about 2 lbs.)
      2 c. cider vinegar
      2 c.

      sugar
      1 tbsp. whole cloves
      1 tbsp. whole allspice
      2 sticks cinnamon

      Peel and slice carrots into 3/4 inch long pieces. Cover and cook in a
      small amount of boiling salt water about 5 minutes or until just tender.
      Drain. Combine vinegar, 1 1/2 cups water and sugar in a kettle.

      Add spices
      tied in cheesecoth. Bring mixture to a boil. Add carrots, cover, and let
      stand at room temperature overnight.

      Bring to a boil, reduce heat and
      simmer, uncovered, 3 minutes. Remove spices and pack carrots into clean hot
      pint jars. Fill to within 1/2 inch of top with hot syrup.

      Seal
      immediately. Process 30 minutes in boiling-water bath. Makes about 4
      pints.

    • #424515

      Honey Topped Carrot Cream Pie

      Yield: 8
      Ingredients:

      pastry for 9″ one crust pie
      2 cup carrots cooked – mashed
      3/4 cup sugar
      1 1/2 tsp pumpkin pie spice
      1/4 tsp salt
      2 tbl sherry or bourbon
      2 egg yolks
      1 egg
      10 1/2 oz evaporated milk 2 – 5.3 oz cans
      topping
      2 egg whites
      1/4 cup honey

      Method:
      Heat oven to 425 . Prepare desired crust for 9″pie.In large bowl,
      combine all filling ingredients; blend well. Pour into pastry
      lined pie plate.

      Carefully transfer to oven rack. Bake for 15
      minutes. Reduce oven temperature to 350 ; continue baking 40-50
      minutes or until tested done.

      Cool. In small bowl, beat egg whites
      until soft peaks form.

      Gradually add honey, beating continuously until stiff enough to
      hold shape. Refrigerate both pie and topping until serving time.
      Serve pie with topping or pass topping to spoon over each slice.
      Garnish as desired.

      NOTES:

      1.. To mash carrots, process in food processor or beat using electric
      mixer, until smooth.
      2.. 32 oz canned carrots, drained, can be used for cooked carrots.
      3..

      2 cups mashed sweet potatoes or 18 oz vacuum packed sweet potatoes
      can be substituted for carrots.
      4.. If topping is not desired, 2 whole eggs can be used in place of
      2 egg yolks and 1 whole egg in filling.
      5.. Cover edge of pie crust with foil during last 10-15 minutes of
      baking if needed to prevent excessive browning

    • #424517

      Piccadilly Cafeteria Carrot Souffle

      1 3/4 pounds peeled carrots, chopped
      1 cup granulated sugar
      1 1/2 teaspoons baking powder
      1 1/2 teaspoons vanilla extract
      2 tablespoons flour
      3 eggs, well-beaten with electric mixer
      1/2 cup (1 stick) margarine, at room temperature
      Confectioners’ sugar

      Steam or boil carrots. Drain well and transfer to a large mixing bowl.

      While carrots are still warm, add sugar, baking powder and vanilla extract.
      Beat with mixer until smooth.

      Add flour and mix well; add whipped eggs and beat well. Add margarine and
      beat well.

      Pour mixture into a 2-quart baking dish. Bake at 350 degrees F for 1 hour
      or until top is light golden brown. Sprinkle lightly with confectioners’
      sugar over top before serving

    • #424518

      carrot pudding

      mix

      1/2 cup shortening
      1/2 cup brown sugar
      1 egg, slightly beaten
      1 cup grated raw carrots
      2 teaspoons chopped candied lemon peel
      1/2 cup seedless raisins
      1 cup currants or use all rasins, mix of golden and dark …or all gold

      Sift together

      1 1/4 cups flour (preferably pastry)
      1 teaspoon baking powder
      1/2 teaspoon salt
      1/2 teaspoon nutmeg
      1/2 teaspoon cinnamon
      1/2 teaspoon baking soda

      Stir the second mixture into the first mixture. Put in a buttered
      casserole or 6 to 8 individual molds.

      Bake, uncovered , at 350° until firm (1 to 1 1/4 hours in a
      casserole or about 45 minutes in small molds). Serve with
      Creamy Hard Sauce (recipe below).
      Serves 6 to 8.

      creamy hard sauce

      let 1/3 cup butter stand at room temperature until soft
      but not melted.
      Cream thoroughly. Beat in 1 cup sifted confectioner’s
      sugar gradually.
      Beat until as light as whipped cream
      Beat in, drop by drop, 1/2 teaspoon vanilla.
      Beat in, drop by drop, 3 tablespoons warm milk.
      Chill or serve at room temperature.
      Makes 1 cup

    • #424519

      carrot soup

      ingredients :
      2 lbs. carrots, peeled and chopped
      4 c. water
      1 1/2 tsp.

      salt
      1 med. potato, chopped
      3 tbsp. vegetable oil
      1 c.

      chopped onion
      1 to 2 sm. cloves garlic
      1/3 c. almonds, chopped
      1 c.

      milk or soy milk
      1/2 to 1 tsp. each; thyme, marjoram,
      basil

      Preparation :
      Bring carrots, water, salt and potato to a boil. Cover and
      simmer 12 to 15 minutes. Let cool to room temperature.

      Saute in
      oil, onion, garlic and almonds. Puree everything in a blender until
      smooth. Return puree to a kettle or double boiler and whisk in
      milk.

      Season with thyme, marjoram and basil. Heat very slowly
      to serving temperature – do not bring to a rolling boil.

    • #424661

      carrot raisin batter bread

      2 Loaves

      1 1/2 cup unbleached flour, sifted
      1 teaspoon cinnamon
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 teaspoon salt
      8 ounces vegetable oil
      8 ounces granulated sugar
      2 tablespoons granulated sugar
      3 eggs
      1/4 cup molasses
      1/2 teaspoon vanilla extract
      1 cup shredded carrots
      6 ounces golden raisins
      3/4 cup chopped walnuts

      Preheat oven to 350degrees F.

      Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer. Add shredded carrot and mix.

      Add raisins and walnuts and mix well by hand.

      Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or until done.

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