Carrot Punch Recipes

CARIBBEAN CARROT PUNCH

Caribbean Carrot Punch image

This is a refreshing drink found all over the Caribbean. It can be made into an adult beverage with the addition of a little rum.

Provided by AlaskaPam

Categories Beverages

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs carrots
6 cups water
14 ounces sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

Clean the carrots and grate them, or chop them into a food processor or blender. Add the water and pulse until pureed. It is best to do this in two batches. Strain into a bowl using a fine strainer or cheese cloth. Squeeze the pulp to get all of the juice. You can strain a second time if you prefer less pulp in the juice.
Add the vanilla, cinnamon and nutmeg and stir well. Add the sweetened condensed milk to your taste. Start with 1/2 a can and add until it is sweet enough for you. Chill for a couple of hours and serve over ice.

CARROT PUNCH

Carrot Punch image

Make and share this Carrot Punch recipe from Food.com.

Provided by Penny Stettinius

Categories Punch Beverage

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb carrot, peeled
1 pint water
1 pint soymilk
3 tablespoons silken tofu
1 teaspoon rose water
1/2 teaspoon nutmeg, freshly grated
unbleached cane sugar

Steps:

Peel and grate the carrots.
Add the grated carrots to the water.
Strain the mixture through a sieve lined with cheesecloth, gathering up the cheesecloth once the liquid has drained through and squeezing to extract all the juice.
Repeat this process finally discarding the carrots.
Stir the milk, silken tofu, rosewater and nutmeg into the carrot juice.
Add cane sugar to taste.

CARROT CAKE TRIFLE

Carrot Cake Trifle image

A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.

Provided by Tomi Ann Hill

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 2h

Yield 16

Number Of Ingredients 11

Ingredients

1 (15.25 ounce) package carrot cake mix
1 cup water
⅔ cup vegetable oil
3 eggs
2 ½ cups milk
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup chopped almonds
1 cup shredded coconut
1 cup toffee baking bits (such as Heath®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
Spread almonds and coconut onto a baking sheet.
Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 44.7 g, Cholesterol 87.5 mg, Fat 35.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 14.2 g, Sodium 444.5 mg, Sugar 24.2 g

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