Carrot Recipes

wether eaten raw or cooked, they are yummy. My simple way of makeing them is to boil them, drain, then add butter just to coat. Then i had maple syrup. I start off with a tsp then ass to taste

Carrot Ice Cream

4 eggs
6 Cups whole milk
4 Cups 2% milk
1/2 tsp. salt
2 Tbsp. vanilla
2 1/2 Cups sugar
4 Cups cooked mashed carrots
1/2 Cup grated carrot

Beat eggs until light. Blend in sugar gradually. Beat until thickened. Add remaining ingredients. Mix well and freeze.

Carrot Fritters
1 lb. carrots peeled and cut in small pieces


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.

Carrot Puff

2-1/2 cups carrots, cooked, mashed, and seasoned with salt and pepper

2 egg yolks, beaten

1-1/2 cups milk

1 cup bread crumbs

1 Tbsp. finely chopped onion

2 egg whites

Mix all, except egg whites.
Beat egg whites stiff and fold lightly into carrot mixture.
Turn into buttered 1 1/2 qt. casserole.
Bake at 350ºF. for 45-60 minutes, or until knife inserted comes out clean.
Serve hot.

Carrot Cake
Yield: 4 - 6 servings

1-1/2 cups flour
3/4 cup sugar
2 large eggs
1/4 cup water
1/3 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup grated carrots

Combine all ingredients in a 2-quart mixing bowl by hand. Spread batter in greased 2 to 3-1/2-quart slow cooker. Cover and cook on low heat for 2 hours, or until firm in the center. (You can lightly jiggle the covered slow cooker to check firmness.)

Top with whipped topping or your favorite cream-cheese frosting

Carrot Mango Salsa

4oz carrots; 1 ripe mango (diced, skinned and pit discarded); 1 small onion sliced

14oz diced apricots; 2 tablespoons lime juice; 1 tablespoon sugar; 1 teaspoon ground cumin

half a red pepper; 1 green chilli (seeded, chopped).


Add all ingredients together, stir well for a minute. Serve warmed or chilled as a condiment with chicken or fish.

Indian Carrot Jelly

1.25 lb carrots; 1.25 pints milk; 1 envelope saffron; 1oz runny honey; 0.5 teaspoon cinnamon; 0.5 oz gelatine;


Grate the carrots and boil in the milk for up to one hour, until creamed. Add the saffron, gelatine, honey and cinnamon and mix into the carrot cream. Pour into individual moulds and chill until set.

Carrot Spice Pie

8oz of canned carrots; 1oz butter/marg; 1oz honey; 2oz white sugar; 2oz brown sugar; 2 eggs; 1 teaspoon vanilla essence; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 8 inch pastry crust.


Combine carrots, butter, honey, vanilla, salt, eggs and spices in a mixing bowl and mix till smooth. Fold in sugars and pour filling into pastry crust. Bake at 350F for 1 hour. To determine if pie is done insert toothpick. If it comes out clean it is ready.

Carrot Salad

3 cups shredded carrots
1 can (8 1/4 oz.) crushed pineapple, drained
1/2 cup Miracle Whip or Mayonnaise
1/2 cup raisins
1 tablespoon sugar

Mix together all the ingredients and Chill.


1 lb. baby carrots
1 T. butter
1 T. flour
2 T. finely chopped onion
2 tsp. chopped fresh basil
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 c. evaporated milk

In a large saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 10 minutes or until crisp tender. Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; place in a serving bowl. Add sauce and stir to coat.

Yield: 6 servings

Carrot Souffle

1 lb. carrots - Try to get California carrots if possible. They are better!
1/2 cup melted butter or margarine
3 eggs
1 cup sugar
1 T. all purpose flour
1 tsp. baking powder
1 tsp. vanilla

Cook carrots until very soft. (Pressure cooker is great for this! It doesn’t take nearly as long and flavor is retained.) Drain & place cooked carrots in food processor and blend until mushy. Add remaining ingredients and blend well. Pour into greased baking dish and bake at 350 for about 1 hr. or until done in center. Knife will come out clean when inserted in the middle.

Note: You can decrease the amount of sugar if you wish. Add it slowly and taste as you add it. The less sugar you add, the more carrot flavor comes through.

You can increase proportionally for more servings. I have even increased it 5 times and it does fine.

You can prepare ahead of time and freeze in baking dish. Thaw out thoroughly and bake when ready.

Granny Lemon¹s Hint ! Place the filled baking dish in a pan with 1² - 2² of water (water bath) to bake. It will prevent sticking to sides of baking dish. Also, if you place 1 tsp. of cream of tartar in the water, it will prevent the pan, if it¹s aluminum, from darkening or staining.

Braised Carrots

2 Tablespoon. butter

1 large onion, thinly sliced, or a 1-pint basket pearl onions

1 lb. carrots, thinly sliced

1 teaspoon. thyme leaves

1 bay leaf

1/2 Cup. chicken stock

2 Cup. heavy cream

pinch nutmeg

salt and pepper, to taste

In a heavy pan over medium heat, cook the onions and carrots in the butter with thyme and bay leaf until soft but not browned, about 5 minutes.

Add chicken stock, and cook until juices are reduced by half. Add heavy cream and simmer, reducing slowly until cream thickens. Season with nutmeg, salt and pepper, and serve.

4 servings

Honey-Glazed Carrots

1 pound carrots cut into 1" pieces at a angle

1 cup water

1/4 teaspoon salt

1/2 cup orange juice

2 tablespoons cornstarch

2 tablespoon butter or margarine

2 tablespoon honey

Cook carrot pieces in 1 cup boiling water with salt in medium saucepan 10 minutes or until tender; drain carrots, and place in a serving bowl.

Stir together orange juice and cornstarch in small saucepan until smooth. Stir in butter and honey: cook over medium heat, stirring constantly, 4-minutes or until thickened.

Pour over carrots and toss to coat.

YIELD 4 - servings

Scalloped Carrots

4 Cup. sliced carrots

1 medium onion diced

3 Tablespoon. butter

1 can cream of celery soup

1/2 teaspoon. salt

1/8 teaspoon. pepper

1/2 Cup. cheddar cheese grated

3 Cup. herb stuffing

1/3 Cup. 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.

Carrots in Orange Sauce

1/2 cup slivered almonds

1 tablespoon butter

1-1/2 tablespoons brown sugar

2 teaspoon cornstarch

1/4 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup orange juice

1 teaspoon grated orange rind

10-12 carrots, cooked and cut into strips

Saute almonds in butter for 5 minutes; remove from pan
Combine sugar, cornstarch, salt, cinnamon and nutmeg; add juice and rind. Cook stirring constantly until slightly thickened and clear
Add almonds
Serve over hot shoestring carrots.

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

Georgia Orange Carrots

3 lbs. carrots

1/2 stick butter (4 tablespoons )

1 teaspoon cinnamon

1/4 cup brown sugar

1/4 cup orange marmalade

1/2 cup toasted pecans

Peel and cook carrots until tender-drain.

Melt butter over carrots and add other ingredients.

Add brown sugar and marmalade to carrots. Top with toasted pecans.

Serve warm.

Baked Carrots with Sherry

3 cups grated carrots
2 tablespoons light margarine, melted
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon chopped chives

Preheat oven to 350F. Combine all ingredients except chives, stirring well. Put in a 1 quart casserole dish and sprinkle with chives. Bake, covered, for 30 minutes. Serves 6.

Spicy Carrot Soup

2 tablespoons olive oil

1 large sweet onion, finely chopped

2 large shallots, finely chopped

2 pounds carrots, peeled and cut into 1/2-inch chunks

1 quart (4 cups) chicken stock

1 tablespoon finely grated ginger

1 teaspoon red Thai chili paste,* plus more to taste

Salt & freshly ground pepper

1 bunch scallions, sliced, for garnish

*Chili paste is found in the Asian food section of most large supermarkets. I prefer the Thai brand, in a small glass jar.

Heat the olive oil in a large soup pot over medium heat. When hot, add the onions and shallots, stirring occasionally, until they have softened and begin to brown, or caramelize at the edges, about 10 minutes. Add the carrots and cook, covered, for about 10 minutes, or until the carrots begin to give off their aroma and juices. (Note: this is called sweating the carrots.) Uncover and add enough stock to completely cover the carrots. Bring the soup to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, or until carrots are tender when pierced with a small, sharp knife. Add ginger and one teaspoon chili paste, and stir to combine. Remove the soup from the heat until it is cool enough to work with, about 15 minutes.

Ladle equal parts liquid and carrots into a blender or food processor until the appliance is only half-full (too much hot steam may force the lid off the blender). Carefully puree until very smooth and return to another soup pot. Process the rest of the soup in batches. If needed, thin the soup with more stock. (Note: The soup may be prepared up to this point and refrigerated for an afternoon or up to 2 days.) Re-warm the soup and add salt and pepper to taste. Serve in warm bowls with chopped scallions on top.

Honey Ginger Carrots

8 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
6 bunches baby carrots, about 2 pounds
1 quart chicken stock
3 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
1/4 cup honey
Coarse salt and freshly ground black pepper

Prepare bouquet garni; using kitchen twine, tie half the parsley, thyme and bay leaves together, set aside.

Chop remaining parsley, set aside. Wash and peel carrots, trim stems of carrots to 1/2 inch, set aside.

Using a medium saucepan over high heat, add chicken stock and bouquet garni, bring to a boil. Add carrots, reduce heat to medium low. Simmer carrots until just tender, about 4 minutes. Remove bouquet garni, drain carrots, reserving stock for another use such as soups or sauces. Using a large saute pan over medium high heat, add butter. Add ginger and saute, until tender, about 2 minutes. Add carrots and honey, and cook until carrots are glazed, about 5 minutes. Add chopped parsley, season with salt and pepper.