SPICED CARROT SPREAD
Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.
Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 2 g
SPICY ROASTED CARROT SPREAD
Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better?
Provided by La Dilettante
Categories Vegetable
Time 35m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
- Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
- When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.
SPICED CARROT SPREAD
Categories Condiment/Spread Food Processor Vegetable Vegetarian Quick & Easy Spice Carrot Fall Healthy Vegan Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
- Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).
SPICED ROASTED CARROTS
Jazz up carrots with cumin, coriander and fresh dill.
Provided by Food Network Kitchen
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Toss the carrots on a rimmed baking sheet with the oil, cumin, coriander, 1 teaspoon salt and a few grinds of pepper until the carrots are well coated. Spread out in a single layer and roast until tender, stirring the carrots about halfway through the cooking time, about 40 minutes. Transfer the carrots to a serving platter and sprinkle with the dill.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SAVORY SPICED CARROT CAKE
This carrot cake is not a dessert, though at first glance it looks like one. Whimsical and festive, it could even be a birthday cake for someone lacking a sweet tooth. Serve it as a first course, or pair it with a salad for a light meal.
Provided by David Tanis
Categories cakes, vegetables, appetizer, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Position a rack in the middle of the oven and heat to 425 degrees.
- In a mixing bowl, combine flour, cornmeal, salt, white sesame seeds, turmeric, cayenne, baking powder and baking soda.
- In a separate bowl, whisk together buttermilk, eggs, feta, carrots and scallions. Lightly butter a 9-inch cake pan.
- Add buttermilk mixture to dry ingredients and beat well to make a thick batter.
- Melt butter in a small skillet over medium heat. When butter is hot, add cumin seeds and mustard seeds and cook until fragrant (seeds will begin to pop a bit). Adjust heat so butter does not burn; it's O.K. if butter browns a little.
- Whisk hot butter mixture into batter and beat well to combine. Scrape batter into prepared cake pan and smooth top with a spatula.
- Bake on the middle rack for 25 to 30 minutes or until a skewer or paring knife inserted into the cake comes out clean. Cool in the pan on a rack, then invert onto a plate. (Cake may be baked several hours or up to a day in advance.)
- To finish cake, beat crème fraîche with a fork to loosen, then spread with a metal spatula or knife to coat top and sides. Decorate with cilantro sprigs and reserved scallions. Sprinkle with black sesame seeds, if desired, and crushed red pepper. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 370 milligrams, Sugar 4 grams, TransFat 0 grams
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SPICED CARROT CAKE
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED CARROT CAKE
You can use more orange juice instead of the orange liqueur if you prefer. The soaking time of the apricots is not included in the recipe timing.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Zest the orange, cover and set aside for the frosting.
- Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
- When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
- Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
- Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
- Beat together the eggs with the oil, add to the mix and mix again.
- Spoon into the prepared loaf tin and bake for 50-60 minutes.
- Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
- Turn the cake out of the tin and let it cool until slightly warm.
- Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
- Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
- Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
- Decorate with the halved pecans.
Nutrition Facts : Calories 371.5, Fat 21.2, SaturatedFat 5.7, Cholesterol 71.1, Sodium 186.1, Carbohydrate 42, Fiber 2.3, Sugar 27.1, Protein 5.5
CUMIN-SPICED ROASTED CARROTS
Seasoned with thyme, rosemary, garlic and cumin, these buttery roasted carrots are so tender and full of flavour that they're sure to be the star side of Sunday dinner
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 9
Steps:
- Put the carrots, thyme, rosemary, garlic, star anise and bay leaf in a saucepan and just cover with water. Season well with sea salt and bring to the boil. Simmer the carrots slowly for about 30 mins until soft and tender, then remove from the heat and allow to cool. Once cooled, remove the carrots from the water with a slotted spoon, pat dry with kitchen paper, transfer to a plate and put in the fridge for 20 mins until completely chilled.
- In a large frying pan, heat the olive oil to just under smoking, then fry the carrots for about 5 mins until golden brown all over. Turn the heat down, add the butter and cumin seeds, roll the carrots around until they are lovely and glossy, then remove and serve.
Nutrition Facts : Calories 63 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CHILI SPICED CARROTS
Cumin, chili powder, and lemon zest are commonly used in Indian, Middle Eastern, and Mediterranean cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.
- Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.
- Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in lemon juice, and serve.
Nutrition Facts : Calories 53 g, Protein 1 g
More about "spiced carrot spread recipes"
SPICY CARROT SPREAD - THESTAYATHOMECHEF.COM
From thestayathomechef.com
Estimated Reading Time 1 min
- Bring 1 cup of water to a boil in a medium-sized saucepan over high heat. Put the carrots chunks in, cover with a lid, reduce the heat to low, and let steam for 10-15 minutes until the carrots are soft.
- Drain the water from the carrots and place them in a food processor or blender. Add in the olive oil, vinegar, garlic, cumin, paprika, salt, cayenne, and ginger. Puree until smooth.
THE BEST SPICES FOR CARROTS AND BEST WAYS TO COOK THEM - PINCH …
From pinchspicemarket.com
SPICED CARROT SPREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
INDIAN SPICED CARROT SALAD - FOOD GOBLIN
From foodgoblin.com
CARROT SPICE CAKE - A LATTE FOOD
From alattefood.com
ASTRAY RECIPES: SPICED CARROT SPREAD
From astray.com
SPICY CARROT & HARISSA SPREAD | CHARLESTON MAGAZINE
From charlestonmag.com
SPICED CARROT BREAD RECIPE (MAPLE SWEETENED, WHOLE WHEAT)
From anoregoncottage.com
SPICY HABANERO CARROT DIP | THE CROOKED CARROT
From thecrookedcarrot.com
DELICIOUSLY ORGANIC CARROT SPREAD RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT DIP RECIPE | BON APPéTIT
From bonappetit.com
SPICY CARROT SANDWICHES RECIPE | FOOD & WINE
From foodandwine.com
EGYPTIAN SPICED CARROT CROSTINI - DISHING UP THE DIRT
From dishingupthedirt.com
MOROCCAN DINNER: SPICED CARROT DIP - LA CREMA
From lacrema.com
CARROT SPREAD RECIPE | EAT SMARTER USA
From eatsmarter.com
SPICED CARROT SPREAD - GLUTEN FREE RECIPES
From fooddiez.com
SPICY CARROT SPREAD - HOME COOKING - CARROTS - CHOWHOUND
From chowhound.com
ROASTED CARROT SPREAD WITH WHOLE SPICES - DAVID AVOCADO WOLFE
From davidwolfe.com
MOROCCAN-SPICED ROASTED CARROTS - MINIMALIST BAKER RECIPES
From minimalistbaker.com
SPICY CARROT AND CHILI SPREAD OR DIP RECIPE (OIL FREE, VEGAN)
From plantbasedrecipe.com
SPICED CARROT LAYER CAKE | SAVEUR
From saveur.com
SPICED CARROT CHEESECAKE | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
BEST TWO-TIERED SPICED CARROT CAKE WITH ORANGE ... - FOOD …
From foodnetwork.ca
SPICED CARROT CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SIX O'CLOCK SOLUTION: MOROCCAN-SPICED CARROT SALAD WITH LENTILS
From montrealgazette.com
JERK SPICED CARROT DIP RECIPES
From recipes.servegame.org
SPICED CARROT FRITTERS – MY.LITTLE.FOOD.CRITIC
From mylittlefoodcritic.com
SPICED CARROT CAKE WITH BROWN BUTTER FROSTING | FOOD
From foodandwine.com
SHAWARMA-SPICED CARROTS WITH DATE AND HERB SALAD - BON APPéTIT
From bonappetit.com
FIVE-SPICE CARROT-CASHEW BUTTER RECIPE - LOS ANGELES TIMES
From latimes.com
SPICED CARROT AND WHITE BEAN DIP - CENTER FOR NUTRITION STUDIES
From nutritionstudies.org
SPICED ROASTED CARROT DIP RECIPE - MY NATURAL SELECTION BLOG
From mynaturalselectionblog.com
EASY CARROT BREAD RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
You'll also love