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Carrots

Explore 395 recipes, 10 articles, 8 galleries, 199 videos, and more

Carrot Cupcakes

Ingredients
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon baking powder
  • 1 cup confectioners' sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon salt
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 cup packed light-brown sugar
  • 1 large egg
  • 2 tablespoons plain low-fat yogurt
  • 1/4 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (from about 4 medium carrots)
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Carrot Cake Cupcakes with Cream Cheese Frosting

Ingredients
  • Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.
  • Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.
  • 1 pound medium carrots, peeled and finely grated
  • 3 large eggs, room temperature
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 1/3 cup buttermilk
  • 1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
  • 1/2 cup golden raisins (optional)
  • 1 cup walnuts or pecans, toasted and finely chopped (optional; how-to follows)
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Cream Cheese Frosting
  • Sweetened shredded coconut, toasted (how-to follows), for decorating
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Carrot Cake

Other Ideas:
Carrot cake, Dessert
Ingredients
  • Butter, for pans
  • 4 medium carrots
  • 1 cup golden raisins
  • 1 cup walnut pieces
  • 1/2 cup unsweetened applesauce
  • Juice and zest of 1 lemon
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 3/4 cup vegetable oil
  • 4 large eggs
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Carrot Cake

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Brussels Sprouts

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Stuffed Pumpkin

Ingredients
  • 1 1/2 cups chestnuts
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound fresh porcini mushrooms, trimmed and cut into 1/2-inch pieces
  • 1 pound fresh chanterelle mushrooms, trimmed and cut into 1/2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1 loaf (1 pound) Pullman or other white sandwich bread, cut into 3/4-inch cubes
  • 1 pound carrots, peeled and diced
  • 2 large onions, finely chopped
  • 8 celery stalks, diced
  • 1 large sweet potato, peeled, cored, and diced
  • 4 garlic cloves, minced
  • 2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth
  • 4 Granny Smith apples, peeled and diced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon finely chopped fresh sage
  • 1/2 cup finely chopped fresh flat-leaf parsley leaves
  • 3 large eggs
  • 1 cheese pumpkin (10 to 12 pounds)
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Cleansing Broth

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Poached Salmon with Pickled Cucumbers

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Quick Coleslaw

Time:5 mins
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