Carrotsforachange Recipes

FRIED CARROTS

Fried Carrots image

Make and share this Fried Carrots recipe from Food.com.

Provided by Marlene.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups raw carrots, sliced
1 small onion, sliced
salt and pepper
cooking spray

Steps:

Clean,peel and slice carrots.
Slice onion.
Using cooking spray, spray fry pan and heat to medium.
Add carrots and onions, salt and pepper to taste.
Cover pan.
When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.

Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 44.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 0.8

EASY CARROT CAKE

Easy Carrot Cake image

This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.

Provided by AUTUMN/FALL

Categories Desserts Cakes Holiday Cake Recipes

Yield 14

Number Of Ingredients 13

Ingredients

2 cups white sugar
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 ½ cups vegetable oil
4 eggs
3 cups grated carrots
1 cup chopped walnuts
1 (3 ounce) package cream cheese
¼ cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ cups sifted confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Nutrition Facts : Calories 593.4 calories, Carbohydrate 68.6 g, Cholesterol 65.6 mg, Fat 34.4 g, Fiber 1.9 g, Protein 5.7 g, SaturatedFat 6.4 g, Sodium 312.7 mg, Sugar 52 g

ROASTED CARROTS

Roasted Carrots image

Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.

Provided by Laura Leigh

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

12 carrots
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh dill or 2 tablespoons parsley

Steps:

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole.
Slice the carrots diagonally in 1 1/2-inch-thick slices.
(The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.

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