Carrot Roses Recipe By Tasty

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CLASSIC CARROT CAKE RECIPE BY TASTY



Classic Carrot Cake Recipe by Tasty image

Here's what you need: carrot, all-purpose flour, ground cinnamon, allspice, kosher salt, baking powder, baking soda, light brown sugar, granulated sugar, large eggs, vegetable oil, raisin, crushed pineapple, unsalted butter, cream cheese, vanilla extract, powdered sugar, walnuts

Provided by Kiano Moju

Categories     Desserts

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

3 cups carrot, hand-grated
2 ½ cups all-purpose flour, plus 1 tablespoon, divided
2 teaspoons ground cinnamon
¼ teaspoon allspice
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup light brown sugar, packed
½ cup granulated sugar
3 large eggs, room temperature
1 cup vegetable oil
1 cup raisin
1 cup crushed pineapple, canned
1 cup unsalted butter, (2 sticks) room temperature
12 oz cream cheese, room temperature
1 ½ teaspoons vanilla extract
2 cups powdered sugar
2 cups walnuts, crushed

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
  • Grate the carrots on the small holes of a box grater. Set aside.
  • In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
  • In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
  • With the mixer running, gradually pour in the vegetable oil.
  • With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
  • In a small bowl, toss the raisins with the remaining tablespoon of flour.
  • Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
  • Divide the cake batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
  • Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
  • Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
  • Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
  • Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
  • Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
  • Gently press the walnuts into the icing around the sides of the cake.
  • Chill for 30-60 minutes to let the icing set, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1012 calories, Carbohydrate 94 grams, Fat 68 grams, Fiber 4 grams, Protein 11 grams, Sugar 63 grams

CARROT FRIES RECIPE BY TASTY



Carrot Fries Recipe by Tasty image

Here's what you need: carrots, olive oil, fresh parsley, paprika, salt, pepper, plain greek yogurt, lemon juice, chives, salt, pepper

Provided by Mercedes Sandoval

Categories     Appetizers

Yield 1 serving

Number Of Ingredients 11

2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 cup plain greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
  • Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
  • Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
  • Enjoy!

Nutrition Facts : Calories 522 calories, Carbohydrate 46 grams, Fat 27 grams, Fiber 6 grams, Protein 24 grams, Sugar 35 grams

CARROT ROSES RECIPE BY TASTY



Carrot Roses Recipe by Tasty image

Here's what you need: rainbow carrot, parmesan cheese, fresh parsley, black pepper, salt, pepper, olive oil, Chopped fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 8

1 lb rainbow carrot, thinly sliced, the long way
1 cup parmesan cheese
2 tablespoons fresh parsley
1 teaspoon black pepper
salt
pepper
olive oil
Chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 400°F (205°C).
  • Combine parmesan, parsley and pepper in a small bowl. Set aside.
  • In a large bowl, add the thinly sliced carrots, season with salt and pepper and microwave for 1 minute.
  • Coat muffin tin lightly with oil.
  • Take a slice of carrot and line the muffin tin. Repeat with more carrot slices, adding more spirals to each muffin tin until you don't have room for more.
  • Push the parmesan mix between each spiral, this will help the carrots stick together during roasting.
  • Roast 20-25 minutes.
  • Once done, carefully remove from the muffin tin. Serve garnished with chopped parsley.
  • Enjoy!

Nutrition Facts : Calories 192 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, Sugar 4 grams

CANDIED CARROT ROSE TART



Candied Carrot Rose Tart image

A beautiful and surprising way to use carrots, this tart is reminiscent of baklava with its dried fruit and nut filling, and crisp, buttery crust.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 10

2 large carrots (about 1 1/4 pounds)
1 1/2 cups sugar
Juice of 1/2 lemon
1/2 cup dried apricots
1/2 cup golden raisins
1 cup pistachios
1 cup walnuts
Kosher salt
1 1/2 sticks unsalted butter, melted
5 large phyllo sheets, thawed if frozen

Steps:

  • Preheat the oven to 400 degrees F. Peel the carrots and discard the skins. Using a vegetable peeler, peel long, wide ribbons of carrot until you can no longer make ribbons. Combine the carrot ribbons with the sugar and 1 1/2 cups water in a large saucepan. Bring to a simmer over high heat, stirring occasionally, then immediately remove the carrots with tongs to a rimmed baking sheet. Spread into a single layer and let cool, pouring any syrup from the bottom of the baking sheet back into the pot. Simmer the syrup until lots of small bubbles form on the surface and it is a bright orange color, about 10 minutes. (You should have 1 cup of syrup left.) Let cool for 5 minutes, then stir in the lemon juice. Remove to a heatproof container and refrigerate until cool, 1 hour.
  • Meanwhile, combine the apricots and raisins in a food processor and pulse until roughly chopped, about 10 pulses. Add the nuts and 1/4 teaspoon salt, scrape down the sides and pulse until the nuts are roughly chopped, another 10 pulses. Set aside.
  • Brush an 8-inch springform pan with butter and line with 1 sheet phyllo. Tuck any phyllo the hangs over the edge into the edges of the pan. Brush generously with butter and lay the next sheet of phyllo on top going in the other direction. Brush generously with butter and repeat this pattern with the remaining phyllo. Put the nut and fruit mixture into the pan and pack it down firmly so it is evenly spread out.
  • Arrange the carrot strips on a work surface next to each other so they are about 1-inch wide. Starting from one end, roll them up loosely. Put them on top of the nuts so you can see the spiral of the carrot. Repeat with the remaining carrots until the top is covered in 30 to 40 carrot flowers.
  • Put the pan on a baking sheet and bake until the phyllo is golden, 25 to 30 minutes. While it is still hot, drizzle the cold syrup all over the carrots until the nuts are just covered in syrup. Remove the sides of the pan and let cool until fully cooled and set, about 2 hours, before serving.

THE BEST CARROT CAKE YOU'LL EVER EAT RECIPE BY TASTY



The Best Carrot Cake You'll Ever Eat Recipe by Tasty image

Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Provided by Matt Ciampa

Categories     Bakery Goods

Time 1h40m

Yield 12 servings

Number Of Ingredients 24

nonstick cooking spray, for greasing
2 lb large carrot, peeled
1 cup buttermilk, room temperature
2 ½ cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 ¾ teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
2 cups light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 tablespoon McCormick® vanilla extract
1 cup vegetable oil
2 sticks butter, softened
16 oz cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 vanilla bean, seeds scraped
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Line the bottoms of 3 9-inch round cake pans with parchment paper and grease with nonstick spray.
  • Make the cake: Grate the carrots on the large holes of a box grater. You should have about 6 cups.
  • In a large bowl, combine the grated carrots and buttermilk and stir until the carrots are completely coated.
  • In a medium bowl, sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg.
  • In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the brown and granulated sugars, eggs, and vanilla. Beat on medium speed until the mixture drips from the whisk in ribbons, about 3 minutes.
  • With the mixer running on medium speed, slowly drizzle in the vegetable oil, scraping down the sides of the bowl halfway through, if necessary. Continue mixing until the mixture is fully emulsified, about 2 minutes.
  • Add ⅓ of the flour mixture and mix on low speed until just combined. Add ½ of the carrot mixture and continue mixing on low speed until incorporated. Continue alternating adding the flour and carrot mixture. Remove the bowl from the mixer and use a flat rubber spatula to bring the batter together.
  • Evenly divide the batter between the prepared cake pans.
  • Bake until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let the cakes cool for about 10 minutes, then remove from the pans and let cool completely.
  • Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), cream together the butter, cream cheese, vanilla extract, salt, and vanilla bean seeds until creamy, about 1 minute. Add the powdered sugar and continue mixing until silky and smooth, about 4 minutes.
  • Assemble the cake: Dab a bit of frosting on a cake board and place a cake layer on top. Scoop 1 cup of frosting onto the cake. Repeat with the remaining 2 layers. Use the remaining frosting to coat the top of the cake completely, leaving the sides naked.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 755 calories, Carbohydrate 107 grams, Fat 33 grams, Fiber 4 grams, Protein 10 grams, Sugar 74 grams

RAINBOW ROSE VEGGIE TART



Rainbow Rose Veggie Tart image

Make and share this Rainbow Rose Veggie Tart recipe from Food.com.

Provided by Food.com

Categories     < 4 Hours

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 roll puff pastry
15 ounces ricotta cheese
2 eggs
3 ounces parmesan cheese
1 pinch nutmeg
1 pinch salt
2 tablespoons olive oil
1 tablespoon oregano
1/2 cup mozzarella cheese, shredded
4 large multi-colored carrots
2 zucchini

Steps:

  • Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.
  • Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.
  • In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.
  • Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.
  • Spread the cheese mixture on top of the tart base.
  • Take one slice of a vegetable and roll it up very tightly-this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
  • Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes.

VEGETABLE ROSE HERB CHEESE TART RECIPE BY TASTY



Vegetable Rose Herb Cheese Tart Recipe by Tasty image

This dish will be the most beautiful thing on your dinner table. The roses may take some time, but they are easy to form and worth the wait. In a hurry? You can make the delicious filling alone, and serve it as a dip for the next game!

Provided by Nichi Hoskins

Categories     Sides

Time 2h35m

Yield 12 servings

Number Of Ingredients 21

60 butter crackers
½ teaspoon kosher salt
1 teaspoon black pepper
⅓ cup parmesan cheese, grated
2 tablespoons melted butter
1 large egg, beaten
1 ½ packages cream cheese, softened (8 ounce packages -- 225 gram)
⅓ cup sour cream
1 large egg
¼ cup grated parmesan cheese
½ teaspoon kosher salt
½ teaspoon black pepper
¾ teaspoon garlic powder
¼ cup fresh chives, chopped
¼ cup fresh dill, chopped
1 tablespoon fresh thyme leaf, finely chopped
2 medium zucchinis, ends trimmed
8 rainbow carrots, peeled and ends trimmed
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Preheat oven to 350°F (180°C).
  • Add the crackers to the bowl of a food processor. Pulse until finely ground. Add the melted butter, salt, pepper, Parmesan cheese, melted butter and egg. Pulse until combined, scraping the sides to make sure everything is incorporated.
  • Transfer the crust mixture to a 9-inch (22 cm) tart pan and place on a baking sheet. Use a spatula and your hands to press the crust into the bottoms and sides of the pan in an even layer.
  • Bake the crust for 12-14 minutes, until the edges just begin to brown. Let cool completely.
  • Make the filling: In a large bowl, use an electric hand mixer to beat the cream cheese until light and fluffy. Add the sour cream and beat to combine. Add the egg and beat until incorporated. Use a spatula to fold in the grated Parmesan cheese, salt, pepper, garlic powder, chives, dill, and thyme.
  • Carefully pour the filling into the tart crust. Use an offset spatula to smooth the top in an even layer.
  • Make the vegetable roses: Using a vegetable peeler, shave the zucchini and carrots into wide ribbons. Place in a large bowl and microwave for 1 minute to release excess water and make the ribbons more pliable.
  • Rolling the vegetable ribbons tightly into roses, using 1-4 ribbons per rose for varying sizes.
  • Starting in the center, nestle the vegetable roses into the filling, working to about ½ inch (1 ¼ cm) from the edge of the tart. Brush the tops of the roses with the olive oil and sprinkle with salt and pepper.
  • Transfer the tart to the oven and bake for about 40 minutes, until the edges of the filling are golden and the center looks set.
  • Let the tart cool completely. Slice and serve, or refrigerate and bring back to room temperature for at least 1 hour before serving.
  • Enjoy!

Nutrition Facts : Calories 239 calories, Carbohydrate 15 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 4 grams

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