Carrots And Pineapple Recipes

Steps:

• In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

Steps:

• Combine flour, soda, salt and cinnamon; set aside.
• Combine eggs, sugar and oil in a medium mixing bowl; mix well.
• Stir in carrots, pineapple and vanilla.
• Add dry ingredients, mixing well.
• Stir in pecans.
• Pour batter into 2 greased 9x5x3 inch loafpans.
• Bake at 325 for 1 hour and 10 minutes or until done.

Steps:

• Place carrots in a saucepan with water and boil until cooked to your liking.
• Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
• Drain carrots and add to the honey sauce and mix to coat.
• Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
• For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

Steps:

• In a saucepan, bring 1" of water to a boil; place carrots in a steamer basket over water.
• Cover and steam for 8 to 10 minutes or until crisp-tender.
• Drain pineapple, reserving the juice. Set pineapple aside.
• In a saucepan, combine cornstarch and cinnamon; add the brown sugar, butter, and reserved pineapple juice.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the carrots and pineapple; heat through.

Steps:

• Pour the carrot juice into an ice cube tray and freeze until solid, at least 2 hours.
• Put the pineapple, buttermilk, dates, carrot juice ice cubes and cinnamon into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency.

Steps:

• In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

Steps:

• Stir together sugar and oil.
• Stir in the eggs until well combined.
• Stir in vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon and salt.
• Stir into sugar mixture just until combined.
• Stir in carrots and pineapple just until combined.
• Spoon into greased muffin tin, filling to top.
• Bake in a preheated 375F oven for 20 minutes or until done.
• Cool in pan for 5-10 minutes, then remove to a rack to finish cooling.

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and maple extract until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust. Combine pineapple and ginger; spoon over cream cheese mixture. Sprinkle with nuts; top with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

Steps:

• Heat oven to 350°F.
• Grease and flour a 9-cup tube pan; set aside.
• In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
• In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.
• Bake 1 hour. Let cool down for another hour. Remove cake from pan. Cool completely on wire rack.
• In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp. vanilla. Mix well until it is soft and creamy. Frost the top of cooled cake and sprinkle with the toasted coconut.

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain and keep warm., In another microwave-safe bowl, combine the preserves, sugar, butter and salt; cook on high for 1-2 minutes or until preserves are melted. Pour over carrots; toss to coat. Sprinkle with parsley.

Steps:

• Heat the oven to 350°F. Spray bottom of 13x9-inch pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
• In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into your pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• To make the cream cheese frosting, run a dry whisk or fork through the powdered sugar to break up any lumps and set aside. In a medium mixing bowl, using electric mixer at medium speed, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add in the powdered sugar in batches.
• Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Steps:

• Toss raisins, carrots, and pineapple together lightly; set aside.
• Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
• Refrigerate until served.

Steps:

• Place carrots and a small amount of water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until crisp-tender., Meanwhile, in another saucepan, bring the fruit, honey and butter to a boil Drain carrots and transfer to a serving dish. Drizzle honey mixture over carrots; toss to coat.

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
• Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

Steps:

• In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.