Spiced Carrots With Raisins Recipes

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SPICED CARROTS WITH PISTACHIOS

Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8



Spiced Carrots with Pistachios image

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup golden raisins
1/3 cup pistachios

EASY GLAZED CARROTS AND RAISINS

I usually make my glazed carrots with fresh baby carrots, butter, and honey. However, tonight I needed a quick side to go with my Easy One Pot Lentils and Rice. I did not have any fresh carrots or honey on hand (I need to get to the grocery store!) but I had a can or organic sliced carrots and some brown sugar. I decided to add raisins, because my 18 month old dd LOVES them, but cannot eat them unless they are chopped or cooked. (due to the fact that they are a major choking hazard) This is what I came up with. I served the lentils and rice as a rice ring, and served it with the carrots and raisins in the middle. (lifted out of the pan with a slotted spoon) My family really enjoyed it, and the kids appreciated the presentation! Whatever works to get them to eat healthy! ;o)

Provided by cicict1976

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6



Easy Glazed Carrots and Raisins image

Steps:

  • Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
  • Meanwhile, drain and rinse the carrots.
  • Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
  • Bring glaze to a boil over medium-high heat and cook 1 minute.
  • Add carrots to glaze and toss to coat.
  • Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
  • Enjoy!

Nutrition Facts : Calories 110.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.6, Carbohydrate 21.1, Fiber 3.4, Sugar 13.7, Protein 1.3

1/4 cup raisins
1/4 cup hot water
1 tablespoon brown sugar, packed
1 tablespoon butter
1 pinch sea salt
1 (15 ounce) can sliced carrots

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



Spiced Carrots image

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

1 ½ pounds carrots, sliced
⅓ cup white wine, or more to taste
6 tablespoons margarine
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅔ cup raisins
2 tablespoons light brown sugar

SPICED CARROTS WITH RAISINS

Make and share this Spiced Carrots with Raisins recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Spiced Carrots with Raisins image

Steps:

  • In a small bowl, cover the raisins with boiling water and let stand 15 minutes.
  • In a large saucepan, combine carrots with enough boiling, salted water to cover by 2 inches and boil 2 minutes.
  • Drain.
  • In the same saucepan, saute the garlic in the oil over moderately-low heat until fragrant and add carrots.
  • Cover and cook 1 minute.
  • Add raisins, drained, brown sugar, spices and season to taste.
  • Cook, stirring occasionally, 5-6 minutes longer, or until carrots are just tender.
  • Remove from heat, allow to cool for 2-3 minutes and stir in yoghurt.

Nutrition Facts : Calories 196.8, Fat 7.4, SaturatedFat 1, Sodium 120.9, Carbohydrate 33.8, Fiber 5.7, Sugar 21.1, Protein 2.3

1/2 cup sultana raisin
1 1/2 lbs carrots, peeled and sliced crosswise ¼ inch thick
2 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons firmly packed brown sugar
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 cup Greek yogurt

BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)

Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.

Provided by Annacia

Categories     Low Cholesterol

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 10



Basmati Rice With Carrots, Raisins and Spices (Kabli) image

Steps:

  • Rinse rice under running water until water is clear.
  • In large bowl, cover rice with water; soak for 1 hour, drain.
  • Add salt to large pot of boiling water; add rice.
  • Cover and simmer until tender, 6 to 8 minutes.
  • Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
  • Pour rice into large Dutch oven.
  • In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
  • Add sugar; stir until dissolved.
  • Add reserved cooking liquid; bring to boil.
  • Slowly pour over rice, stirring to coat.
  • Stir in cardamom, cinnamon, cumin and pepper.
  • Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
  • Spoon into serving dish, mounding attractively.
  • Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
  • In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
  • Spoon over rice.

2 cups basmati rice
1 tablespoon salt
1/4 cup vegetable oil
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cumin
1/4 teaspoon pepper
4 carrots
1 cup golden raisin

SPICED CARROTS

These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!

Provided by Lois M

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6



Spiced Carrots image

Steps:

  • Steam carrots until tender crisp.
  • Drain.
  • Add remaining ingredients.
  • Stir until butter is melted through.
  • Can be re-heated when ready to serve.

Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6

4 cups baby carrots
1/2 cup butter
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup raisins

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



Oven-Roasted Spiced Carrots image

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

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

CARROT AND RAISIN BARS

These bars taste just like carrot cake.

Provided by My 3 boys

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 14



Carrot and Raisin Bars image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
  • Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.8 g, Cholesterol 11.6 mg, Fat 5.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 151.8 mg, Sugar 11 g

2 cups grated carrots
1 cup raisins
1 cup water
¾ cup white sugar
½ cup orange juice
3 tablespoons butter
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups whole wheat flour
1 egg
2 teaspoons baking soda
¼ teaspoon salt
1 cup chopped walnuts

SPICY GLAZED CARROTS

Traditional glazed carrots with a little kick. Adjust spices as desired, with more cayenne if you like it hot.

Provided by BAJUNKIN

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 20m

Yield 4

Number Of Ingredients 6



Spicy Glazed Carrots image

Steps:

  • Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 20 g, Fat 7 g, Fiber 2.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 46.1 mg, Sugar 16.3 g

2 tablespoons vegetable oil
2 cups sliced carrots
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper, or to taste
⅛ teaspoon freshly grated nutmeg

CARROT & RAISIN SPICE CUPCAKES

Moist and pleasantly spiced, these cupcakes are like mini carrot cakes. Adding fruits, like raisins and pineapple, and vegetables to baked goods is a way to get more nutritional bang for your caloric buck. -Bre England, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 24



Carrot & Raisin Spice Cupcakes image

Steps:

  • In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth., Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator.

Nutrition Facts :

4 large eggs
1 cup canola oil
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 cups finely shredded carrots
1 cup raisins
FILLING:
1 cup sugar
2 tablespoons plus 1-1/2 teaspoons cornstarch
1 can (20 ounces) crushed pineapple, drained and chopped
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Additional ground cinnamon

MOROCCAN-SPICED ROASTED CARROTS

Roasted carrots with Moroccan spice blend. Fast and easy, and pairs well with any meat!

Provided by kelljob

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 40m

Yield 6

Number Of Ingredients 9



Moroccan-Spiced Roasted Carrots image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Toss carrots in a bowl with olive oil, lemon juice, sugar, cumin, cinnamon, garlic powder, and cayenne pepper. Transfer to a large roasting pan and arrange in a single layer.
  • Roast in the preheated oven, turning often, 20 to 30 minutes.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 16.8 g, Fat 9.5 g, Fiber 4.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 105.3 mg, Sugar 8.8 g

2 pounds carrots, cut into thick slices
¼ cup olive oil
2 tablespoons lemon juice
2 teaspoons white sugar
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or to taste
aluminum foil

CARROT RAISIN CAKE

A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16



Carrot Raisin Cake image

Steps:

  • Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

1 cup raisins
2 cups all-purpose flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 large eggs, room temperature
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups grated carrots
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon orange juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

CARROTS WITH RAISINS

You can fix this simple side dish in minutes. Just combine the ingredients, then cook in the microwave.-Claudine Moffatt, Manchester, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6



Carrots with Raisins image

Steps:

  • In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

4 medium carrots, julienned
1/4 cup water
1/4 cup raisins
2 tablespoons brown sugar
1/2 to 1 teaspoon salt
1/8 to 1/4 teaspoon pepper

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