CARROT-SHAPED CHEESE SPREAD
Cultivate compliments with this quick cracker spread coated with crushed tortilla chips. Taco seasoning, green onions and ripe olives dress up the thick mixture of cream cheese and cheddar.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the cream cheese and cheddar cheese until blended. stir in the olives, onions, pimientos and taco seasoning. On a serving plate, shape mixture into a carrot shape; press crushed nacho chips onto entire surface. Place celery leaves at top of carrot. Serve with crackers.
Nutrition Facts :
CARROT PANCAKES WITH CREAM CHEESE SPREAD
Steps:
- In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
- In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
- Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
- For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
CARROT CHEESE DIP
Provided by Food Network
Categories appetizer
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Add the piquillo peppers to a food processor and puree.
- In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers. Taste and season. If the mixture feels too loose to mold, refrigerate for 30 minutes.
- Roll the mixture into 2 balls. Divide the bunch of parsley into 2 parts and place on separate serving plates. Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems. Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.
- Refrigerate or serve immediately with crudite or chips.
CARROTS AND CREAM CHEESE CRACKER DIP
Easy and made with ingredients that I usually have on hand. I think this is especially good served with Ritz crackers.
Provided by SReiff
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together. May need to add more/less milk for desired consistency.
- Serve with crackers or carrots.
CARROT DIP
This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it is so easy to fix.!"
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.
Nutrition Facts :
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!
Provided by TiffanyKWM
Categories Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
- Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
- Divide the mixture amongst the prepared muffin cups.
- Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
- Frost with cream cheese frosting and garnish with grated carrots.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 g
BEST EVER YUMMY CARROT CAKE!!!! (WITH CREAM CHEESE FROSTING)
This is the best, most moist & flavorful carrot cake that I have ever eaten and it is definitely something everyone who tries it will remember! As with most of my recipes, they are bits & pieces from different places all put together to achieve (in my opinion) the perfect recipe. I make this as a 12", 4-layer cake to sell at my restaurant. You can easily half this recipe to make an 8", 3-layer cake or a regular 9 x 13 pan.
Provided by KirstenSU04
Categories Dessert
Time 50m
Yield 1 12, 16 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
- FOR THE CAKE:.
- Grease & flour four 12" round pans.
- Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
- In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
- Add the wet mixture to the dry mixture until just combined.
- Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
- Pour the batter into your greased & floured pans.
- Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
- Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
- FOR THE CREAM CHEESE FROSTING:.
- While the cake is baking & cooling you can make your frosting.
- Beat cream cheese & softened butter in your mixer until it is light & fluffy.
- With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
- Continue beating until the frosting is smooth.
- Add the vanilla to the frosting & continue to mix until combined.
- This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
- If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
- TO ASSEMBLE CAKE:.
- When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
- If you put too much frosting it will squish out from the weight of the stacked cakes.
- Spread the remainder of the frosting on the sides of the cake.
- FOR THE CARROT DECORATIONS:.
- Take two small bowls of frosting.
- To one add green food coloring until you get a nice "carrot stem green" color.
- To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
- Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
- You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.
Nutrition Facts : Calories 1119.4, Fat 56.2, SaturatedFat 19, Cholesterol 137.4, Sodium 911.1, Carbohydrate 149.4, Fiber 3.7, Sugar 116.7, Protein 10.6
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