Carrots With Raisins Recipes

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CARROT AND RAISIN BARS



Carrot and Raisin Bars image

These bars taste just like carrot cake.

Provided by My 3 boys

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 14

2 cups grated carrots
1 cup raisins
1 cup water
¾ cup white sugar
½ cup orange juice
3 tablespoons butter
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups whole wheat flour
1 egg
2 teaspoons baking soda
¼ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
  • Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.8 g, Cholesterol 11.6 mg, Fat 5.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 151.8 mg, Sugar 11 g

CARROT RAISIN SALAD



Carrot Raisin Salad image

This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 5

4 cups shredded carrots
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons 2% milk

Steps:

  • Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS WITH RAISINS



Carrots with Raisins image

You can fix this simple side dish in minutes. Just combine the ingredients, then cook in the microwave.-Claudine Moffatt, Manchester, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

4 medium carrots, julienned
1/4 cup water
1/4 cup raisins
2 tablespoons brown sugar
1/2 to 1 teaspoon salt
1/8 to 1/4 teaspoon pepper

Steps:

  • In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

CLASSIC CARROT SALAD WITH RAISINS



Classic Carrot Salad With Raisins image

Enjoy this easy carrot salad with raisins along with a family meal or holiday dinner. There are several variations and add-ins with the basic recipe.

Provided by Diana Rattray

Categories     Side Dish     Salad

Time 20m

Yield 6

Number Of Ingredients 7

6 to 8 medium multicolored carrots (about 3/4 pound)
3/4 cup raisins
1/3 cup mayonnaise (or to taste)
1 tablespoon granulated sugar (or to taste)
2 teaspoons lemon juice (or cider vinegar)
1/4 teaspoon salt (or to taste)
Optional: Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
  • In a large bowl, combine the carrots with the raisins.
  • In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
  • Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.

Nutrition Facts : Calories 170 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 16 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

EASY GLAZED CARROTS AND RAISINS



Easy Glazed Carrots and Raisins image

I usually make my glazed carrots with fresh baby carrots, butter, and honey. However, tonight I needed a quick side to go with my Easy One Pot Lentils and Rice. I did not have any fresh carrots or honey on hand (I need to get to the grocery store!) but I had a can or organic sliced carrots and some brown sugar. I decided to add raisins, because my 18 month old dd LOVES them, but cannot eat them unless they are chopped or cooked. (due to the fact that they are a major choking hazard) This is what I came up with. I served the lentils and rice as a rice ring, and served it with the carrots and raisins in the middle. (lifted out of the pan with a slotted spoon) My family really enjoyed it, and the kids appreciated the presentation! Whatever works to get them to eat healthy! ;o)

Provided by cicict1976

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup raisins
1/4 cup hot water
1 tablespoon brown sugar, packed
1 tablespoon butter
1 pinch sea salt
1 (15 ounce) can sliced carrots

Steps:

  • Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
  • Meanwhile, drain and rinse the carrots.
  • Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
  • Bring glaze to a boil over medium-high heat and cook 1 minute.
  • Add carrots to glaze and toss to coat.
  • Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
  • Enjoy!

Nutrition Facts : Calories 110.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.6, Carbohydrate 21.1, Fiber 3.4, Sugar 13.7, Protein 1.3

CARROT RAISIN SALAD



Carrot Raisin Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 7

Two 10-ounce bags shredded carrots, available from the produce department
1 cup (3 handfuls) raisins
2 tablespoons poppy seeds (available in the spice aisle)
1 lemon, juiced
2 oranges, juiced
1/2 cup (2 handfuls) light brown sugar
Salt

Steps:

  • Combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish. As the salad sits, the raisins will plump a bit and carrots will take on citrus taste.

CARROT SLAW WITH GOLDEN RAISINS



Carrot Slaw with Golden Raisins image

Carrots are the star of this cabbageless slaw, spooned into individual servings;cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 teaspoon cumin seeds
1 1/2 pounds carrots, coarsely grated (about 12 medium carrots)
1/4 cup golden raisins
1/4 cup fresh orange juice
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
Coarse salt
Pinch of cayenne pepper (optional)
1/2 cup loosely packed fresh cilantro

Steps:

  • Toast cumin seeds in a small skillet over medium heat, tossing occasionally, until they are fragrant and a shade darker, about 2 minutes. Lightly crush cumin seeds using a mortar and pestle, or using the flat side of a large knife. Set crushed seeds aside.
  • Toss grated carrots, golden raisins, and orange and lemon juices together in a medium bowl. Add oil and crushed cumin seeds; season with salt. Add cayenne, if desired; toss in cilantro.

SPICED CARROTS



Spiced Carrots image

Carrots cooked in wine with raisins and spices.

Provided by Beth Bean Fox-Ebert

Categories     Side Dish     Vegetables     Carrots

Time 55m

Yield 6

Number Of Ingredients 8

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

Steps:

  • Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
  • Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.

Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g

CARROTS WITH RAISIN SAUCE



Carrots with Raisin Sauce image

Fresh cooked carrots topped with a sweet and sour raisin sauce. I like to add crumbled, cooked bacon just before serving.

Provided by Lorac

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs carrots, peeled and sliced
4 tablespoons brown sugar
1 tablespoon cornstarch
2/3 cup water
2 teaspoons cider vinegar
1/2 cup raisins
1 tablespoon butter

Steps:

  • Cook carrots in salted water until tender, drain.
  • While carrots are cooking, mix brown sugar and cornstarch in a small saucepan.
  • Stir in water, vinegar and raisins.
  • Cook over low heat until sauce is thickened.
  • Remove from heat, add butter, stir until melted and pour over carrots.

CARROTS WITH RUM RAISINS



Carrots with Rum Raisins image

An elegant side dish that is sure to collect compliments.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h43m

Yield 8

Number Of Ingredients 10

1/2 cup rum
1/2 cup raisins
8 pearl onions, peeled and cut in half
3 tablespoons butter or margarine
2 pounds baby-cut carrots
1/3 cup dry white wine or apple juice
3/4 teaspoon finely chopped fresh dill weed or 1/4 teaspoon dried dill weed
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup whipping (heavy) cream

Steps:

  • Pour rum over raisins. Let stand 30 minutes.
  • Cook onions in butter in 3-quart saucepan over low heat 5 minutes, stirring occasionally, until onions begin to soften. Stir in carrots and raisins (with rum). Cook, stirring occasionally, until liquid has evaporated. Stir in wine, dill weed, salt and red pepper.
  • Cover and cook over medium heat 25 minutes, stirring occasionally, until carrots are tender.
  • Stir in whipping cream. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally.

Nutrition Facts : Fat 2, ServingSize 1 Serving

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