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We are currently looking for any carrot recipes to add to our website! Anyone interested in submitting their recipes for all to view, please email your recipes to info@carrotfest.ca. We are looking for any carrot food recipes to add to our website. Thank you.
Baby Carrots
Ingredients List:
3 lb of baby carrots.
4 tablespoons of butter.
3 tablespoons of mint.
Salt and pepper.
Water.
Directions:
Put the baby carrots in a saucepan and just cover with water.
Add four tablespoons of butter, then cover.
Bring to the boil, then reduce heat and cook for 12-15 minutes until the carrots are still firm but can be pieced with a fork.
Remove the cover and boil down until all the water has evaporated.
Season with mint, salt and pepper.
Serve.
3 lb of baby carrots.
4 tablespoons of butter.
3 tablespoons of mint.
Salt and pepper.
Water.
Directions:
Put the baby carrots in a saucepan and just cover with water.
Add four tablespoons of butter, then cover.
Bring to the boil, then reduce heat and cook for 12-15 minutes until the carrots are still firm but can be pieced with a fork.
Remove the cover and boil down until all the water has evaporated.
Season with mint, salt and pepper.
Serve.
| baby-carrots.pdf |
Baked Carrots
Ingredients List:
4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.
Directions:
In a casserole dish, mix the sugar, nutmeg and salt with water.
Add the carrots and dab them with butter.
Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.
Allow to rest for 3-4 minutes.
Serve.
4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.
Directions:
In a casserole dish, mix the sugar, nutmeg and salt with water.
Add the carrots and dab them with butter.
Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.
Allow to rest for 3-4 minutes.
Serve.
| baked-carrots.pdf |
Carrot and Coriander Soup
Ingredients List:
1 lb of chopped carrots, chopped.
1 small onion, finely chopped.
1 garlic clove, crushed.
3 ½ cups of vegetable stock.
1 tablespoon of freshly chopped coriander.
6 teaspoons of olive oil.
1 teaspoon of coriander seeds, crushed.
1 teaspoon of ground coriander.
¼ cup of chopped sultanas (optional).
Salt and pepper, to taste.
Directions:
Heat the olive oil in large saucepan.
Add the chopped onion, garlic and carrots; cook gently for 10 minutes.
Stir in the crushed and ground coriander, then cook for one minute.
Add three quarters of the vegetable stock, then cover and simmer for 15 minutes or until carrots are tender.
Purée the soup in a blender or food processor.
Add the remaining vegetable stock.
Add the salt and pepper, and if your including them the chopped sultanas.
Garnish with chopped coriander and serve.
1 lb of chopped carrots, chopped.
1 small onion, finely chopped.
1 garlic clove, crushed.
3 ½ cups of vegetable stock.
1 tablespoon of freshly chopped coriander.
6 teaspoons of olive oil.
1 teaspoon of coriander seeds, crushed.
1 teaspoon of ground coriander.
¼ cup of chopped sultanas (optional).
Salt and pepper, to taste.
Directions:
Heat the olive oil in large saucepan.
Add the chopped onion, garlic and carrots; cook gently for 10 minutes.
Stir in the crushed and ground coriander, then cook for one minute.
Add three quarters of the vegetable stock, then cover and simmer for 15 minutes or until carrots are tender.
Purée the soup in a blender or food processor.
Add the remaining vegetable stock.
Add the salt and pepper, and if your including them the chopped sultanas.
Garnish with chopped coriander and serve.
| carrot-and-coriander-soup.pdf |
Carrot and Raisin Muffins
Ingredients List:
3 medium eggs.
1 ½ cups of all-purpose flour.
1 ½ cups of shredded carrots.
1 cup of powdered sugar.
¾ cup of granulated sugar.
½ cup of raisins.
½ cup of milk, plus 2 tablespoons of milk.
½ cup of melted butter, plus 1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
½ teaspoon of vanilla.
Directions:
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
3 medium eggs.
1 ½ cups of all-purpose flour.
1 ½ cups of shredded carrots.
1 cup of powdered sugar.
¾ cup of granulated sugar.
½ cup of raisins.
½ cup of milk, plus 2 tablespoons of milk.
½ cup of melted butter, plus 1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
½ teaspoon of vanilla.
Directions:
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
| carrot-and-raisin-muffins.pdf |
Carrot Bread Recipe
Ingredients List:
4 medium eggs.
2 ½ cups of flour.
2 cups of carrots, shredded finely.
1 ½ cups of sugar.
1 ¼ cups of corn oil.
2 teaspoons of cinnamon.
2 teaspoons of baking powder.
1 ½ teaspoons of baking soda.
¼ teaspoon of salt.
Directions:
Preheat your oven to 350°F (175°F).
Cream the corn oil and sugar.
Add each of the four eggs one at a time, beating thoroughly after each is added.
Blend in the flour, cinnamon, baking powder, baking soda and salt.
Fold in the shredded carrot.
Bake in a greased loaf pan for about 90 minutes.
Allow to cool on a wire rack.
4 medium eggs.
2 ½ cups of flour.
2 cups of carrots, shredded finely.
1 ½ cups of sugar.
1 ¼ cups of corn oil.
2 teaspoons of cinnamon.
2 teaspoons of baking powder.
1 ½ teaspoons of baking soda.
¼ teaspoon of salt.
Directions:
Preheat your oven to 350°F (175°F).
Cream the corn oil and sugar.
Add each of the four eggs one at a time, beating thoroughly after each is added.
Blend in the flour, cinnamon, baking powder, baking soda and salt.
Fold in the shredded carrot.
Bake in a greased loaf pan for about 90 minutes.
Allow to cool on a wire rack.
| carrot-bread.pdf |
Carrot Bread for Bread Machine
Ingredients List:
½ cup of water.
1 1/3 cups of white bread flour.
2/3 cup of wheat bread flour.
2 teaspoons of dry milk.
1 teaspoon of salt.
2/3 cup of grated carrots.
1 tablespoon of honey.
2 tablespoons of plain yoghurt.
1 tablespoon of molasses.
2 tablespoons of walnuts chopped.
1 teaspoon of fast rise yeast OR 2 teaspoons of active dry yeast.
Directions:
Place all of the ingredients in your bread machine, in the order recommended in your bread machine manual; then press Start or On.
½ cup of water.
1 1/3 cups of white bread flour.
2/3 cup of wheat bread flour.
2 teaspoons of dry milk.
1 teaspoon of salt.
2/3 cup of grated carrots.
1 tablespoon of honey.
2 tablespoons of plain yoghurt.
1 tablespoon of molasses.
2 tablespoons of walnuts chopped.
1 teaspoon of fast rise yeast OR 2 teaspoons of active dry yeast.
Directions:
Place all of the ingredients in your bread machine, in the order recommended in your bread machine manual; then press Start or On.
| carrot-bread-for-bread-machine.pdf |
Carrot Cake
Ingredients List:
2 1/2 C + 2TB whole wheat pastry flour.
1 1/2 tsp baking soda.
1 1/2 tsp cream of tartar.
1 1/2 tsp cinnamon.
1/4 tsp ground nutmeg.
1 1/2 C honey.
1/3 C frozen pineapple juice concentrate, defrosted.
2 tsp vanilla
2 egg whites, unbeaten.
1 1/2 C grated, peeled carrots.
2 4 oz. jars carrot baby food puree.
1 C raisins.
2 egg whites, lightly beaten.
Directions:
Preheat oven to 325F.
In a large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
Set aside.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.
Stir into flour mixture and mix until just blended.
Stir in raisins.
Gently fold in lightly beaten egg white mixture.
Spoon batter into two 9" round nonstick baking pans.
Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.
Cool on wire racks for 20-30 mins and remove from pans.
2 1/2 C + 2TB whole wheat pastry flour.
1 1/2 tsp baking soda.
1 1/2 tsp cream of tartar.
1 1/2 tsp cinnamon.
1/4 tsp ground nutmeg.
1 1/2 C honey.
1/3 C frozen pineapple juice concentrate, defrosted.
2 tsp vanilla
2 egg whites, unbeaten.
1 1/2 C grated, peeled carrots.
2 4 oz. jars carrot baby food puree.
1 C raisins.
2 egg whites, lightly beaten.
Directions:
Preheat oven to 325F.
In a large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
Set aside.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.
Stir into flour mixture and mix until just blended.
Stir in raisins.
Gently fold in lightly beaten egg white mixture.
Spoon batter into two 9" round nonstick baking pans.
Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.
Cool on wire racks for 20-30 mins and remove from pans.
| carrot-cake.pdf |
Carrot Cake Bars
These dessert bars are packed with fresh carrots and baking spice kicked up with candied ginger and a cream cheese frosting, they are the ultimate sweet treat.
Ingredients List:
3 eggs
1 jar baby-food carrots
½ cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
¼ teaspoon salt
1 ¾ cups flour
2 cups grated fresh carrots
½ cup minced candied ginger
½ cup chopped walnuts
Frosting
3 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Directions:
1. Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil and lightly grease; let foil extend over the ends of the pan.
2. In a large bowl, beat together eggs, carrots, sugar, oil, vanilla, baking powder, cinnamon, allspice, and salt. Add flour slowly and beat to incorporate. Stir in carrots, ginger, and walnuts until just mixed.
3. Spread into prepared pan. Bake 25 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
4. Meanwhile, prepare the frosting: In a small bowl, beat together butter, cream cheese, and vanilla. Add sugar and beat on low until thick and smooth. Spread over cooled cake.
5. Lift foil by ends to remove cake from pan. Cut into bars and serve.
Ingredients List:
3 eggs
1 jar baby-food carrots
½ cup packed brown sugar
½ cup canola oil
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
¼ teaspoon salt
1 ¾ cups flour
2 cups grated fresh carrots
½ cup minced candied ginger
½ cup chopped walnuts
Frosting
3 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
Directions:
1. Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil and lightly grease; let foil extend over the ends of the pan.
2. In a large bowl, beat together eggs, carrots, sugar, oil, vanilla, baking powder, cinnamon, allspice, and salt. Add flour slowly and beat to incorporate. Stir in carrots, ginger, and walnuts until just mixed.
3. Spread into prepared pan. Bake 25 minutes, until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
4. Meanwhile, prepare the frosting: In a small bowl, beat together butter, cream cheese, and vanilla. Add sugar and beat on low until thick and smooth. Spread over cooled cake.
5. Lift foil by ends to remove cake from pan. Cut into bars and serve.
| carrot-cake-bars.pdf |
Carrot Casserole
Ingredients List:
1 tin Cream of Mushroom Soup
2 tin Diced Carrots
½ x Finely Chopped Onion
1 sm Bag of Original Crisps
Directions:
Make alternating layers of carrots, soup and onion into a greased casserole dish.
Bake for 20 to 25 minutes in a hot oven or until thoroughly piping hot an bubbling.
5 minutes before serving, sprinkle the crushed crisps over the top of the casserole and put back into the oven to brown.
1 tin Cream of Mushroom Soup
2 tin Diced Carrots
½ x Finely Chopped Onion
1 sm Bag of Original Crisps
Directions:
Make alternating layers of carrots, soup and onion into a greased casserole dish.
Bake for 20 to 25 minutes in a hot oven or until thoroughly piping hot an bubbling.
5 minutes before serving, sprinkle the crushed crisps over the top of the casserole and put back into the oven to brown.
| carrot-casserole.pdf |
Carrot Coleslaw
Ingredients List:
2 medium carrots, shredded.
1 cup of green cabbage, shredded.
½ cup of red cabbage, shredded.
½ cup of light mayonnaise.
1 tablespoon of skim milk.
1 tablespoon of lemon juice.
½ teaspoon of sugar.
Freshly ground black pepper, to taste.
Directions:
In a large bowl, combine the shredded vegetables.
Whisk together the remaining ingredients and pour over the salad.
Refrigerate for 1 hour before serving.
2 medium carrots, shredded.
1 cup of green cabbage, shredded.
½ cup of red cabbage, shredded.
½ cup of light mayonnaise.
1 tablespoon of skim milk.
1 tablespoon of lemon juice.
½ teaspoon of sugar.
Freshly ground black pepper, to taste.
Directions:
In a large bowl, combine the shredded vegetables.
Whisk together the remaining ingredients and pour over the salad.
Refrigerate for 1 hour before serving.
| carrot-coleslaw.pdf |
