Recipes Using Carrots

Toasted Coconut Carrots

Ingredients:

• 3 cups pared and sliced carrots
• 1/4 cup margarine
• 1/2 cup crushed bran flakes
• 1/2 cup flaked coconut
• 1/2 cup finely chopped pecans
• 1 Tbsp. brown sugar

Directions:

Cook carrots in salted water until tender. Drain and add butter. Toss carrots until all are covered. Cool. Mix the rest of the ingredients in a plastic bag. Add carrots to bag and shake to coat carrots. Place in a shallow baking pan. Bake at 350 degrees F for 20 minutes. Stir at least once during baking time. Serves 6-8.

Note: My family doesn't like coconut so I omit that.

By Sandy from Graettinger, IA

Grated Carrots

This recipe is easy, and with a food processor, it's super fast! Our grandkids love it.

Ingredients:

• Grated carrots
• Salt
• Pepper
• Butter
• Water

Directions:

Grate carrots and put them in a covered saucepan with a little water and cover tightly. Cook over medium heat until tender. Pour off any remaining water and season with salt, pepper and butter to taste. You can leave off the butter if you are watching your weight, and it is just as good.

Source: A big supply of carrots and a willing mind.

By coreenhart from Rupert, ID

Baked Carrots

Ingredients:

• 1 lb. carrots
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. butter

Directions:

Pare carrots and halve or quarter. Place in buttered 1 quart casserole. Sprinkle with combined salt and pepper and dot with butter.

By Robin from Washington, IA

Roasted Baby Carrots

These delicious carrots are a perfect side dish for your next meal. They are low in calories but full of flavor.

Ingredients:

• 1-1/2 cup orange juice
• 1 pound baby carrots
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

Directions:

Preheat the oven to 400 degrees F. Bring the orange juice to a boil in a pan, then reduce the heat to a simmer. Allow the liquid to reduce by one-fourth. Remove from the heat and allow it to cool. Combine the remaining ingredients in a baking dish and mix well. Bake for 20 minutes, then stir the carrots to brown the other side. Bake for another 20 minutes. Serve with the reduced orange juice as a sauce.

Yield: 4 servings

Nutritional Information Per Serving (About 1/2 cup): Calories: 112, Fat: 4 g, Cholesterol: 0 mg, Sodium: 622 mg, Carbs: 18 g, Protein: 2 g

Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat

By Terri

Baked Carrots

Ingredients

• 2 bunches carrots
• 5 slices bacon
• 1 med. onion
• 3/4 can water or carrot water, tomato soup can
• 1 can tomato soup
• 1 tsp. sugar
• salt (to taste)
• pepper (to taste)
• Grated cheese (optional)

Directions

Wash, scrape and slice carrots. Par boil 20 minutes and drain, reserving liquid. Cut up bacon and onion, brown. Put in greased baking dish and bake 1 to 1 1/2 hours at 325 degrees, depending on how thin you slice carrots. Sprinkle cheese on top if desired.

By Robin

Heavenly Carrots

Great carrot recipe!

Ingredients:

• 4 cups cooked sliced carrots
• 1 1/2 cups croutons
• 1 cup grated cheese
• 2 eggs, beaten
• 1/4 cup milk
• 1/4 cup melted butter
• 1 tsp. salt

Directions:

Place carrots in greased 1 1/2 quart baking dish. Stir in cheese and croutons. Mix remaining ingredients and pour over carrots. Bake for 25 minutes at 375 degrees F.

By Robin from Washington, IA

Candied Carrots

Yummy, sweet carrots!

Ingredients:

• 1 lb. pkg. carrots
• 1/2 tsp. salt
• 1 cup water
• 1/2 cup brown sugar, firmly packed
• 4 Tbsp. butter or margarine
• 1 Tbsp. lemon juice

Directions:

Pare carrots, cut diagonally in thin slices. Combine with salt and water and cook until tender; drain thoroughly. Add brown sugar, butter and lemon juice. Heat slowly until butter melts. Allow to set about 20 minutes so carrots are richly glazed.

By Robin from Washington, IA

Escalloped Carrots

The cheddar cheese and stuffing make this a great veggie dish!

Ingredients:

• 4 cups cooked carrots
• 1 med. onion, chopped
• 3 Tbsp. butter
• 1 can cream of celery soup
• 1/2 tsp. salt
• dash pepper
• 1/2 cup grated cheddar cheese
• 1 1/2 cup seasoned stuffing mix
• 1/4 cup melted butter

Directions:

Place carrots in bottom of casserole dish.

Saute' onion with 3 Tbsp. butter. Combine the onion with the soup, salt, pepper, and grated cheese. Spoon over carrots.

Toss stuffing mix and melted butter. Sprinkle over top. Bake at 350 degrees F for 30-40 minutes.

By Robin from Washington, IA

Carrot Pudding

Would you like another way to cook and serve carrots? Try Carrot Pudding. It is colorful and a creative spin on the carrot as a side dish.

Ingredients

• 3 1/2 lb. peeled carrots
• 1 1/2 cup sugar
• 1 Tbsp. baking powder
• 1 Tbsp. vanilla
• 1/4 cup flour
• 6 eggs
• 1/2 lb. margarine
• powdered sugar for sprinkling

Directions

Steam or boil carrots until extra soft. Drain well. While carrots are warm, add sugar, baking powder and vanilla. Whip with mixer until smooth.

Add flour and mix well. Whip eggs and add to flour mixture, blend well.

Add softened margarine to mixture and blend well. Pour mixture into baking dish about half full as the souffle will rise. Bake in 350 degree F oven about 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

By Erica from Meadville, PA