ORANGE-GLAZED CARROTS
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
FROSTED CARROT BARS
Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient-baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."-Rita Pearl, Norwalk, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.
Nutrition Facts :
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
- Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
CARROT CUPCAKES WITH ORANGE ICING
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Provided by Melissa Roberts
Categories Cake Egg Dessert Bake Hanukkah Kid-Friendly Spice Carrot Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 20
Steps:
- Make cupcakes:
- Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
- Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
- Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
- Make icing:
- Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
CARROT COOKIES WITH ORANGE BUTTERCREAM ICING
Steps:
- For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
- For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
- Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
- Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.
HALLOWEEN PUMPKIN BARS
My family loves the warm pumpkin fragrance that wafts through our kitchen on cool fall afternoons when I make these bars. Jack-o'-lantern faces only add to the festive fall flavor. -Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 35 bars.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Stir in pecans., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Tint frosting orange with yellow and red food coloring. Frost bars; cut into 35 squares. , In a microwave, melt chocolate chips; stir until smooth. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Decorate as desired.
Nutrition Facts : Calories 243 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT-PUMPKIN BARS WITH ORANGE ICING
Make and share this Carrot-Pumpkin Bars with Orange Icing recipe from Food.com.
Provided by Gingerbear
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 15x10x1-inch baking pan; set aside.
- In a large mixing bowl stir together the flour, baking powder, orange peel, baking soda, and salt.
- Set the flour mixture aside.
- In a medium bowl combine eggs and brown sugar.
- Stir in pumpkin, oil, milk, and vanilla.
- Then stir in carrots and chopped walnuts.
- Add egg mixture to flour mixture, stirring with a wooden spoon until combined.
- Spread batter into the prepared pan.
- Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack.
- Spread with Orange Icing; cut into triangles or bars.
- If desired, garnish each with a walnut half.
- Store in an airtight container in the refrigerator for up to 3 days.
- Makes 36 bars.
- For Orange Icing: In a mixing bowl combine powdered sugar and enough of the orange liqueur or orange juice to make an icing that is easy to drizzle.
- Make-Ahead Tip: Bake bars as directed; cool completely.
- Do not drizzle with icing.
- Place cut bars in a freezer container and freeze for up to 1 month.
- Before serving, thaw for 15 minutes.
- Prepare Orange Icing and drizzle as directed.
Nutrition Facts : Calories 221.6, Fat 10.1, SaturatedFat 1.4, Cholesterol 26.8, Sodium 124.2, Carbohydrate 31, Fiber 1, Sugar 21.3, Protein 2.8
CARROT BARS
Steps:
- Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
- Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
- Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
- Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 28.8 g, Cholesterol 41.1 mg, Fat 18.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 217.8 mg, Sugar 21.6 g
CARROT BARS
This recipe came from my beloved Grandmother. It is one of my most requested dessert recipes from friends. It is so simple to prepare and tastes so good. I hope you will enjoy them as much as my family does.
Provided by Michelle S.
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream eggs, sugar, oil and baby food.
- Add remaining ingredients, and mix well.
- Grease and flour a 13x9 pan.
- Pour bar mixture into pan.
- Bake at 325 degrees for 30-35 minutes.
- Cool.
- When bars are cool, cream the butter and cream cheese together until fluffy.
- Beat in powdered sugar, add vanilla to taste.
- Frost bars.
Nutrition Facts : Calories 250.8, Fat 14.5, SaturatedFat 5.5, Cholesterol 38.2, Sodium 166.9, Carbohydrate 29.3, Fiber 0.4, Sugar 23.4, Protein 2
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