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Recipes Using Carrots

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Carrot salad with cheese and raisens on lettuce

Carrots are a great source of beta carotene. They are a good side dish or tasty when added to a variety of recipes. This page contains recipes using carrots.

Video: Carrot Pineapple Walnut Quick Bread

Check out how to make this is a delicious dessert bread with this short video.

Solutions: Recipes Using Carrots

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Recipe: Steamed Lemony Baby Carrots

These are steamed baby carrots boiled in lemon juice, Splenda and butter.

Yield: 6 servings

Ingredients:

  • 1 1/2 lb baby carrots or carrot sticks
  • 1/3 cup lemon juice
  • 3 Tbsp butter, melted
  • 2 Tbsp Splenda
  • 1/4 tsp salt

You can make your own carrot sticks by using 1 1/2 pounds of scraped carrots, cut into about three inch sticks.

Steps:

  1. Steam carrots over boiling water. Cover and steam 8 minutes or until crisp/tender.
  2. While carrots are steaming, combine lemon juice, butter, splenda and salt in small saucepan. Bring to a boil.
  3. Reduce heat, simmer uncovered 1 minute.
  4. Transfer the steamed carrots to a serving bowl.
  5. Pour lemon juice mixture over the carrots and toss gently.

By

Recipe: 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

Recipe: Broccoli and Baby Carrots with Pecan Crumb Topping

Ingredients

  • 2 bunches broccoli (about 2 lbs.), cut into 3 inch long pieces
  • 1 package baby carrots, peeled
  • 1/2 cup butter or margarine
  • 1 1/4 cups fresh rye bread crumbs, about 2 slices bread
  • 1 cup pecans, toasted and chopped
  • 3/4 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. black pepper

Directions

In 4 qt. saucepan bring 2 inches of water to boil. Add broccoli and carrots, and return to boil. Cook 5-7 minutes.

In a 12 inch skillet over medium high heat, melt 1/4 cup butter. Add bread crumbs, and stir frequently until golden and toasted, about 5 minutes. Stir in pecans, 1/2 tsp. salt, thyme and pepper. Cook about 1 minute longer.

To serve: Drain veggies. Add butter and remaining 1/4 tsp. salt. Transfer to serving dish, and sprinkle with crumb mixture. Makes 8 servings.

By Robin from Washington, IA

Recipe: Dilled Fried Carrots

These are delicious warm or served cold as a snack.

Approximate Time: 15-20 min.

Yield: 2 servings

Ingredients:

  • 1/2 lb baby carrots ($.50)
  • 1 Tbsp butter ($.10)
  • 1 Tbsp maple syrup ($.05)
  • 1/2 tsp dried dill ($.10)
  • 1/4 cup water

Steps:

  1. Over medium high heat brown a single layer of carrots in butter, stirring every so often. Do this for about 10-15 minutes depending on how big they are and how done you want them.
  2. Add water, dill, and syrup and stir well.
  3. Turn heat to low, stir a few times until the liquid is almost gone, 5 or so minutes.

They are even good cold as a snack. They reheat well in the microwave. I have made it with 1/4 inch carrot and or parsnips medallions or sticks and made it with bacon fat and brown sugar.

By

Recipe: 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.

Servings: 6-8
Prep Time: 15-20 Minutes
Cooking Time: 30-40 Minutes

By Robin from Washington, IA

Recipe: 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.

Servings: 4-6
Prep Time: 20 Minutes
Cooking Time: 25 Minutes

By Robin from Washington, IA

Recipe: 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.

Servings: 10
Prep Time: 15-20 Minutes
Cooking Time: varies - just long enough for carrots to become tender. Minutes

By Robin from Washington, IA

Recipe: 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

Recipe: Coconut Carrots

Ingredients:

  • 3 Tbsp. brown sugar
  • 2 Tbsp. butter
  • 1/4 tsp. salt
  • 4 cup coarsely shredded carrots
  • 1 cup flaked or shredded coconut
  • 6 Tbsp. water

Directions:

Melt butter in a 1 1/2 quart casserole on medium high power for 30 seconds. Stir in brown sugar and salt. Add carrots, coconut and water; mix well. Cover and microwave on high for 6-9 minutes.

By Robin from Washington, IA

Recipe: 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

Recipe: Sweet Sparkling Carrots

Ingredients

  • 1 can sliced carrots, cooked (hot)
  • 2 Tbsp. orange juice
  • 1 Tbsp. brown sugar
  • 2 Tbsp. margarine
  • dash salt

Directions

Combine and cook all ingredients, except carrots, until hot and blended. Pour sauce over carrots and serve.

By Robin from Washington, IA

Recipe: Zucchini and Carrots

Ingredients

  • 1 lb. carrots, peeled
  • 1 lb. zucchini, trimmed
  • 4 Tbsp. butter, melted
  • 1 Tbsp. fresh lemon juice
  • salt and pepper to taste

Directions

Cut the carrots and zucchini into julienne strips. Steam carrots, covered, over boiling water for about 4 minutes or until crisp-tender. Transfer the carrots to a bowl. Steam the zucchini, covered, for about 2 minutes or until crisp-tender. Saute' the veggies, lemon juice and seasoning in the butter over moderate heat for 1 to 2 minutes or until veggies are heated through. Serves 8.

By Robin from Washington, IA

Recipe: 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

Recipe: 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

Recipe: Dilled Carrots

Ingredients:

  • 2 (10 oz.) pkgs. frozen whole baby carrots
  • 1 tsp. sugar
  • 1 Tbsp. butter or margarine
  • 2 tsp. dried whole dill weed

Directions:

Cook carrots according to package directions, adding sugar to the water. Drain well. Add butter and dill weed, tossing gently until carrots are evenly coated.

By Robin

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Questions

Here are questions related to Recipes Using Carrots.

Question: Carrot Recipes

What are some uses for leftover bags of carrots?

By Thomas from Port Orchard


Most Recent Answer

12/05/2010

I love just about any extra fresh veggies dipped in ranch dip as a snack or appetizer. Just get sour cream and a package of Good Seasons dry ranch dip mix. I just put the amount of sour cream I'll need in a small bowl and stir in the seasoning mix to taste. Whatever seasoning you don't use will stay good for a super long time at long as you fold up the top and clip it closed.