Pineapple Carrot Gel Recipes

PINEAPPLE CARROT JUICE RECIPE

Steps:

• If you are using organic carrots, no need to peel them. If not, peel them. Cut peeled carrots into large pieces.
• Pour 3/4 cup water in a blender jar or a mixer grinder jar. Add pineapple pieces.
• Add carrot pieces and juice from 1/4 lemon.
• Blend all ingredients in blender or mixer until smooth puree.
• Line cheesecloth (or muslin cloth) over a large bowl and pour prepared puree over it. You can also use a fine mesh strainer or a nut-milk bag to strain the juice.
• Gather all sides of cheesecloth and squeeze to get maximum juice out of the pulp. Fresh juice of pineapple and carrot is ready, fill up two glasses with it and serve immediately.
• Don't throw the pulp, you can use the pulp for making muffins or smoothies.

CARROT PINEAPPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

PINEAPPLE-GLAZED CARROTS

Steps:

• Place carrots and a small amount of water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender., Meanwhile, in another saucepan, bring the fruit, honey and butter to a boil Drain carrots and transfer to a serving dish. Drizzle honey mixture over carrots; toss to coat.

CARROT-PINEAPPLE GELATIN SALAD

Steps:

• Drain pineapple, reserving 1/2 cup juice; set pineapple and juice aside. In a bowl, dissolve gelatin in boiling water. Stir in cold water, vinegar, salt and reserved juice. Chill until partially thickened, about 45 minutes. Stir in carrots and reserved pineapple. Pour into a 3-cup mold coated with cooking spray. Chill until firm. Unmold to serve.

PINEAPPLE CARROT GEL

Steps:

• Note: They use canned pineapple with juice. Use the juice with the recipe.
• Drain pineapple juice into measuring cup. Add enough water to make 1 cup. Place chunks in an 8 inch sq dish or pan in single layer. You can cut smaller if you wish.
• In med saucepan, combine pineapple/water, juice, and agar flakes. Bring to boil over med heat. stir often. Reduce heat and simmer. stir often. Agar should be dissolved.
• Remove from heat and let cool until warm. Stir occasionally. About 20 minutes or so.
• Sprinkle grated carrots over the chunks. Carefully pour juice mix over them. Chill until set.
• Serve by cutting into squares and placing on lettuce leaf. Garnish with mayo or Vegan mayo if you wish.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

PINEAPPLE CARROT JUICE

Steps:

• Juice the fruit, stir and serve!

CARROT CAKE WITH PINEAPPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Sift flour, baking soda, cinnamon, and 1/2 teaspoon salt together in a bowl. Lightly beat eggs in a bowl; add white sugar, buttermilk, applesauce, oil, and 2 teaspoons vanilla extract and mix well. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into prepared dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in baking dish on a wire rack, about 1 hour. Cover dish tightly with plastic wrap; refrigerate 8 hours to overnight.
• Beat Neufchatel cheese and 1 tablespoon reserved pineapple juice together in a bowl with an electric mixer until smooth; add confectioners' sugar, 1 teaspoon vanilla extract, and 1 pinch salt and beat until frosting is smooth. Spread frosting on cake.

CARROT, CLEMENTINE & PINEAPPLE JUICE

Steps:

• Cut the carrot and pineapple into chunks and put in the juicer along with the clementines and ginger. Juice following the instructions for your machine. Pour into a large glass and serve.