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Carrot recipes - 250 recipes

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Cook carrots until fork tender

  • sauce:
  • 4 c carrots, sliced
  • 1 lg onion, sliced
  • 1 green pepper, diced
  • 1 can tomato soup
  • 3/4 c sugar
  • 1 tsp salt
  • 1 tsp dry mustard
  • 1/2 c oil
  • 3/4 c vinegar
2/5 (1 Votes)

By

Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots

  • 1 medium onion, halved lengthwise and sliced
  • 4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
  • 2 cups baby carrots
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup chicken broth
  • 1/4 cup white wine
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 teaspoon paprika
  • 6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
  • Garnish: lemon slices
0/5 (0 Votes)

By

Preheat oven to 325 degrees

  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 teaspoon cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup SPLENDA Sugar Blend for Baking
  • 2 3/4 cup shredded carrots
  • 1 (8 oz) can crushed pinapple, well drained
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
0/5 (0 Votes)

By

Preheat oven 350* sift flour baking soda, cinnamon and salt

  • Cake:
  • 1 3/4 cup plus 4 tablespoon of flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cup oil
  • 1 2/3 granulated sugar
  • 3 eggs
  • 4 cups of shredded carrots
  • 1 cup chopped nuts
  • 1/2 cup rasins
  • Filling:
  • 2 cups crushed pineapple
  • 1/2 cup sugar
  • 1 cup pineapple juice
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • Icing:
  • 8 oz. cream cheese
  • 1 cup butter
  • 1 cup conf. sugar
  • 1 teaspoon vanilla
  • 1 cup chopped nuts
0/5 (0 Votes)

By

Cake: Beat eggs till frothy

  • Cake:
  • 4 eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 cups shortening
  • 3 cups grated carrots
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • Icing:
  • 1 8 oz pack cream cheese
  • 2 tsp vanilla
  • 1 box powdered sugar
  • 1 stick butter
  • dash of salt
0/5 (0 Votes)

By

Coat a 2 qt nonstick saucepan with nonstick spray and heat the pan for 1 minute over medium heat

  • ½ C DICED COOKED LEAN HAM
  • ½ C CHOPPED ONIONS
  • 1 CAN REDUCED FAT CREAM OF MUSHROOM SOUP
  • ½ C SKIM MILK
  • 2 TB SNIPPED FRESH PARSLEY
  • 5 MEDIUM POTATOES, PEELED, SLICED, AND COOKED
  • 1 ½ C SLICED CARROTS, COOKED
0/5 (0 Votes)

By

Mix all ingredients Oven 350 Bake 25 minutes

  • 3 well beaten eggs
  • 2 cups sugar
  • 2 cups flour
  • 2 tsp soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 1/4 cup oil
  • 1 cup crushed pineapple
  • 1 cup nuts
  • 2 cups carrots
4.5/5 (2 Votes)

By

Nutritional Info Per each of 36 saervings: about - cal 426 pro 4 g total fat 21 g sat

  • Icing:
  • 4 4cups cups(1 L) (1 L) all-purpose flour
  • 4 4tsp tsp(18 mL) (18 mL) baking powder
  • 4 4tsp tsp(18 mL) (18 mL) cinnamon
  • 2 2tsp tsp(10 mL) (10 mL) baking soda
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) salt
  • 1 1tsp tsp(5 mL) (5 mL) nutmeg
  • 6 6eggeggs
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) granulated sugar
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) packed brown sugar
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) vegetable oil
  • 2 2tsp tsp(10 mL) (10 mL) vanilla
  • 4 4cups cups(1 L) (1 L) grated carrotcarrots
  • 2 2cans (each 14 oz/398 mL) cans (each 14 oz/398 mL)crushed pineapple, drained
  • 1-1/2 1-1/2pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
  • 1-1/2 1-1/2cups cups(375 mL) (375 mL) butter, softened
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla
  • 7-1/2 7-1/2cups cups(1.875 L) (1.875 L) icing sugar
0/5 (0 Votes)

By

Here's a colorful and flavorful pasta salad that's easily made special with the addition of fresh vegetables and an...

  • Dressing:
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 cup broccoli florets
  • 1 cup carrots, shredded
  • 1/2 cup black olives, sliced
  • 2 pounds rotini tri-colored pasta
  • 1 1/4 cups canola oil
  • 1 teaspoon pepper
  • 3/4 cup red-wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon granulated garlic
  • 3 tablespoons Spike All Purpose Seasoning
  • 1/2 cup grated Romano cheese
  • 1/4 cup mayonnaise
  • Additional Romano cheese for garnish (optional)
0/5 (0 Votes)

By

HEAT oven to 350°F. PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts

  • 1 pkg. (2-layer size) spice cake mix
  • 2 cups shredded carrots (about 3 large)
  • 1 can (8 oz.) crushed pineapple, drained
  • 1 cup chopped PLANTERS Pecans, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 2 cups powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
0/5 (0 Votes)

By

Carrot-apricot soup dazzles the eyes and the taste buds

  • 2 c orange juice
  • 1 medium onion about half-cup thinly
  • sliced
  • 1 garlic clove; sliced
  • 2 large carrots; peel and chop
  • 1/2 c dried apricots; chopped
  • 1 pinch salt; optional
  • 1 bay leaf; or more
  • -------------ADDITIONS-------------------
  • 1/3 c lowfat cottage cheese
  • 2/3 c 1% low-fat milk; or skim
0/5 (0 Votes)

By

Saute the green pepper in sunflower oil until just tender

  • 1 green pepper, diced
  • 6 tablespoons sunflower oil
  • 8 ounces brie cheese
  • 2 tablespoons creme fraiche, or yogurt
  • 1 teaspoon lemon juice
  • 4 tablespoons milk
  • 2 teaspoons fresh ground black pepper
  • 2 tablespoons parsley, finely chopped
  • salt
  • pepper
  • 6 carrots
  • 6 zucchini
0/5 (0 Votes)

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Zucchini and Carrot Ribbons with Brie Golden Pennies (Carrot Salad)