Carrot Garden Recipes

ROASTED CARROTS

Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.

CARROT GARDEN

Carrot Garden image

Provided by My Food and Family

Categories Home

Time 5m

Yield 1 serving

Number Of Ingredients 4

Ingredients

3 baby carrots
1 Tbsp. PHILADELPHIA Garden Vegetable Cream Cheese Spread
1/2 tsp. chopped fresh parsley
1/8 tsp. black pepper

Steps:

Spread carrots with cream cheese spread.
Sprinkle with parsley and pepper.

Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

MOLLY'S HIGH COUNTRY GARDEN CARROT CAKE

Molly's High Country Garden Carrot Cake image

This recipe is so named because my daughter helped me make it, and we used carrots pulled from our garden right before baking. This is also a cake for high altitude (I'm at a little over 5000 feet, so beware if you are 7000+). What I did was take highly rated carrot cake recipe and adjust it for altitude and personal taste (added nutmeg, for example). It did fall a bit in the middle, but I think that's because I couldn't resist opening the oven door at one point (bad!). Nonetheless, everyone said it was the best carrot cake they'd eaten, and it was super moist. I've since edited the amount of vegetable oil down a bit because that might have been what made it a touch heavy. If you want to prepare it the way I did originally, use 1 1/2 cups of oil. Also, I use half grapeseed and half canola oil. I'm convinced the grapeseed oil contributes to an exceptionally moist cake. For the cream cheese frosting, I used recipe #6536 by riffraff, but I've included it here to save time. Frosting was absolutely delicious and I made no changes except to use orange food color (as you can see from the photos).

Provided by 2hot2handle

Categories Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 17

Ingredients

4 eggs
1 1/3 cups vegetable oil
2 3/4 cups white sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 cups carrots, grated (on large side of grater)
1 cup pecans, chopped (optional, could also use raisins)
8 ounces cream cheese, softened
1/8 cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
2 tablespoons milk (or cream)

Steps:

Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.

Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 6.5, Cholesterol 64.5, Sodium 310.7, Carbohydrate 59.2, Fiber 1.6, Sugar 45, Protein 4.8

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