Golden Carrot Recipes

GOLDEN CARROT BUNS

Steps:

• Place carrots in a saucepan and cover with water; cook until tender. Drain and cool slightly. Place in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth. , In a large bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 48 balls. Place 2-in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. , Bake at 350° for 18-20 minutes or until browned. Remove from pans to wire racks to cool.

GOLDEN CARROT COINS

Steps:

• In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.

GOLDEN CARROT SOUP

Steps:

• Heat oil in a large saucepan.
• add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
• Put the stock in another saucepan and bring to the boil.
• Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
• Remove the pan from the heat and remove the bay leaves.
• allow the soup to cool a little, then transfer to a blender and puree until smooth.
• Season with pepper.
• If the soup is too thick, add some extra stock.
• serve garnished with parsley.

GOLDEN CARROT-SPICE SCONES

Steps:

• Heat oven to 400°. Mix flour, sugar, baking powder, pumpkin pie spice and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, carrots, raisins and egg until dough leaves side of bowl and forms a ball.
• Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet; press slightly.
• Bake 15 to 18 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Drizzle with Spice Glaze. Serve warm.

GOLDEN CARROT SOUP

Steps:

• In a small saucepan, saute onion and garlic in butter until tender. Add the water, carrots, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots and rice are very tender., Remove from the heat; cool slightly. Transfer to a blender or food processor; cover and process until pureed. Return to the saucepan; heat through. Sprinkle with parsley.

GOLDEN CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour pans.
• Sift together, flour, baking powder, baking soda, salt, and cinnamon.
• In a mixing bowl, beat eggs, then add both sugars.
• Let stand until sugars dissolve, approximately 10 minutes.
• Stir in oil, carrots, applesauce, pineapple with juice, nuts, (and raisins if added).
• Stir in dry ingredients and beat until well blended, approximately 3 minutes.
• Turn into 3, greased and floured, 9-inch round cake pans, or one 13 x 9 x 12 inch square cake pan.
• Bake at 350 degrees for approximately 35 to 45 minutes, or until cake springs back when lightly touched.
• Cool in pans for approximately 10 minutes, then turn on to wire wracks until completely cooled before frosting.
• Frosting Preparations:.
• Combine butter, (margarine) cream cheese and vanilla in a large bowl,.
• beat until well blended.
• Add powdered sugar, gradually sifting into mixture.
• Beat at high speed.
• (If frosting is too thick, add a drop or two of milk to spreading consistency).
• Add food coloring, or frosting coloring to frosting if desired.
• Decorate with cute little carrots, with green toppings. Be creative!
• Hope you enjoy my variation of this classic cake!

GOLDEN CARROT TZIMMES

Steps:

• peel and slice carrots into thick slices.
• melt margarine in a medium sautepan.
• add carrots and cook 5 minutes add water & sugar and bring to a boil.
• stir in remaining ingredients and lower the heat.
• cover and let simmer over low heat for 2 hours. check to make sure there is enough liquid - on occasion.
• remove cover at the end of 2 hours and cook for another 20 minutes. should be moist, but not soupy - serve warm/hot.

GOLDEN, MOIST CARROT CAKE

Steps:

• PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
• Preheat oven to 350°F
• Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
• While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
• Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
• Spray very lightly on top of parchment, too.
• THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
• Beat well at medium speed with an electric mixer.
• In another bowl, stir together whole eggs, egg yolks, and brown sugar.
• Then, add oil, vanilla, and orange juice, stirring to combine.
• Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
• Add carrots and roasted nuts.
• Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
• Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
• Place both pans in oven on stone.
• Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
• COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
• Shake pan to loosen cake all around.
• Spray a cooling rack with nonstick cooking spray.
• Place rack, sprayed side down, on top of cake and invert.
• Let cool completely.
• FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
• Divide cream cheese icing in half; reserving one half to ice top and sides.
• Divide remaining half into thirds.
• Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
• Place another layer on top of icing, cut side up, and spread with another third.
• Place third layer on top, cut side up, and spread with remaining third.
• Place top layer on, cut side down. Ice top and sides with reserved icing.

GOLDEN CARROT COOKIES

Steps:

• Cream together sugar and butter until light and fluffy.
• Add egg; beat well.
• Stir in carrots.
• Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
• Add vanilla and lemon extracts.
• Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
• Bake in 375* oven for 15 minutes or till light golden brown along edges.