Nutty Carrot Spread Recipes

SPICED CARROT SPREAD

Spiced Carrot Spread image

Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

6 medium carrots, thinly sliced
1/2 small garlic clove, chopped
1/4 teaspoon ground cumin
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
1 tablespoon tahini
2 teaspoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 2 g

CARROT CREAM CHEESE SPREAD

Carrot Cream Cheese Spread image

For a change-of-pace snack with a boost of nutrition from carrots, try this spread. "Our favorite way to use it is on vegetable sandwiches," says Rebecca Walz of Madison, South Dakota.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 2 cups.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 small carrots, finely shredded
1/4 cup dried minced onion
1/2 teaspoon salt
Breadsticks, miniature bagels or assorted crackers

Steps:

In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

Nutrition Facts :

NUT AND CARROT SANDWICH

Nut and Carrot Sandwich image

A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.

Provided by Sharon123

Categories Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 large carrots, peeled, finely shredded
2/3 cup walnuts, finely ground (or pecans, or cashews)
8 green olives, minced
1 tablespoon pimiento, chopped (or roasted red pepper)
1 garlic clove, minced
1/4-1/2 cup mayonnaise (regular or vegan)
1 tablespoon fresh basil, chopped (or 1/2 tsp. dried)
8 slices whole grain bread

Steps:

Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
Add enough mayonnaise to moisten them well and hold the ingredients together.
Fold in basil.
Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
Top with remaining bread.
Cut in half and enjoy!

Nutrition Facts : Calories 355.1, Fat 20.5, SaturatedFat 2.5, Cholesterol 3.8, Sodium 491, Carbohydrate 35.1, Fiber 6.9, Sugar 7.2, Protein 11

NUTTY GINGERED CARROTS

Nutty Gingered Carrots image

"My mother makes a delicious carrot and onion side dish, but it calls for a whole stick of butter. My lighter version uses only 1 tablespoon and relies on some lively Asian flavors to make up the difference." A scrumptious side! Jeanne Holt - Mendota Heights, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 teaspoons canola oil
1 teaspoon minced fresh gingerroot
6 large carrots, sliced
2/3 cup orange juice
1 tablespoon butter
2 teaspoons honey
1 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped walnuts, toasted
1 tablespoon minced fresh parsley

Steps:

In a large skillet, saute onion in oil until tender. Add ginger; cook 1 minute longer. Stir in the carrots, orange juice, butter, honey, orange zest, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until carrots are tender. Stir in walnuts and sprinkle with parsley.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CARROT AND HERB SPREAD

Roasted Carrot and Herb Spread image

Here's an extra-special nibble ready to take center stage on your appetizer table.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 1h

Yield 20

Number Of Ingredients 9

Ingredients

2 pounds baby-cut carrots
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Baguette slices or crackers, if desired

Steps:

Heat oven to 350°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg

NUTTY CARROT CAKE

Nutty Carrot Cake image

Make and share this Nutty Carrot Cake recipe from Food.com.

Provided by BLUE ROSE

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 cup margarine
1 1/2 cups sugar
2 cups carrots, shredded
3 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup milk
1/2 cup nuts, chopped
1 (3 ounce) package cream cheese, SOFTENED
1 tablespoon milk
1 teaspoon vanilla
3 cups confectioners' sugar

Steps:

Pre heat oven to 350 degrees.
Cream margarine and sugar together until light and fluffy.
Blend in carrots, eggs and vanilla.
Add combined dry ingredients alternately with milk, mixing well after each addition.
Stir in nuts.
Pour into greased foulred 9x13 pan.
Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
While baking make frosting:.
Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
After cake has cooled frost cake and top with chopped nuts if desired.

Nutrition Facts : Calories 538.7, Fat 22.6, SaturatedFat 5.3, Cholesterol 62.3, Sodium 557.7, Carbohydrate 79.5, Fiber 1.9, Sugar 55.7, Protein 6.5