Type what you have

Ingredients

• ✓ carrot
• broccoli
• breast milk
• water

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ carrot
• white vinegar
• white sugar
• daikon radish
• cilantro
• thai chile pepper

Instructions

1. 1 Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

By moosie

Ingredients

• ✓ carrot
• chicken breast tenderloin
• hot pepper sauce
• nori
• sushi rice
• celery
• mayonnaise
• fried onion

Instructions

1. 1 Combine chicken and hot sauce in a bowl; toss to coat.
2. 2 Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto nori, leaving a 1/2-inch strip along 1 edge. Place 1/4 each chicken, carrot, and celery in a line near bottom edge of rice. Roll nori sheet around rice and fillings, using the mat to help. Moisten remaining nori edge with a finger dipped in water; press to seal. Repeat with remaining nori, rice, chicken, carrot, and celery.
3. 3 Slice each roll into 8 pieces using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of onion.

By Bennyh614

Ingredients

• ✓ carrot
• whole wheat flour
• baking soda
• pumpkin pie spice
• salt
• vanilla yogurt
• vegetable oil
• honey
• vanilla extract
• orange juice
• raisin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
2. 2 Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By abby

Ingredients

• ✓ carrot
• bacon
• cheddar cheese
• water chestnut
• celery
• mayonnaise
• chive
• popcorn

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
5. 5 Enjoy!

By Paula

Ingredients

• ✓ carrot
• olive oil
• eggplant
• red bell pepper
• green bell pepper
• onion
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ carrot
• whole wheat flour
• milk powder
• beef bouillon
• salt
• ground pork
• shortening
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. 2 Stir together whole wheat flour, milk powder, beef bouillon, and salt in a medium bowl. Add ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Re-roll and cut scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are browned, 25 to 30 minutes. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Joan

Ingredients

• ✓ carrot
• black decorating gel
• orange food coloring
• lemon juice
• confectioners' sugar
• vanilla extract
• cream cheese
• butter
• semisweet chocolate chip
• walnut
• cake flour
• pineapple
• egg
• vegetable oil
• white sugar
• salt
• baking powder
• baking soda
• cinnamon
• cake flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
2. 2 Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
3. 3 Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
4. 4 Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
5. 5 Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
6. 6 Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
7. 7 Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.

By Ann Sayegh

Ingredients

• ✓ carrot
• butter
• brown sugar
• banana
• baby food squash
• egg
• all-purpose flour
• oat bran
• baking soda
• pumpkin pie spice
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.
2. 2 Beat butter and brown sugar together in a mixing bowl until smooth. Stir in bananas, baby food, carrots, and eggs. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon batter equally into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool in the tins for 10 minutes before removing to a wire rack to cool completely. Store at room temperature for up to 2 days, or freeze.

By Lori

Ingredients

• ✓ carrot
• milk
• egg
• applesauce
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

By clarinetlover

Ingredients

• ✓ carrot
• banana
• egg
• white sugar
• honey
• oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt
• zucchini
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Mash banana in a large bowl; whisk in eggs, sugar, honey, oil, and vanilla extract.
3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into banana mixture until batter is moistened.
4. 4 Stir zucchini, carrot, and chocolate chips into batter until evenly distributed; pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into center comes out clean, 50 to 60 minutes.

By Kriti Puniyani

Ingredients

• ✓ carrot
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• green onion
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ carrot
• raisin
• apple
• zucchini
• vanilla extract
• agave nectar
• coconut oil
• egg
• brown sugar
• yogurt
• sunflower seed
• almond
• flax seed
• quinoa
• clove
• ground ginger
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• potato starch
• tapioca starch
• brown rice flour

Instructions

1. 1 Lightly grease 18 muffin cups.
2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Ingredients

• ✓ carrot

Instructions

1. 1 Fill a pot with lightly salted water and bring to a rolling boil. Add carrots and boil until cooked but not too soft, 5 to 8 minutes. Carefully remove carrots and cut in half crosswise.
2. 2 Place each carrot half in a zip-top bag. Put in the freezer until frozen, at least 2 hours. Store in the freezer until ready to use.

By skysmama

Ingredients

• ✓ carrot
• orange

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ carrot
• breast milk

Instructions

1. 1 Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
2. 2 Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

By Allrecipes Member

Ingredients

• ✓ carrot
• olive oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
2. 2 Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
3. 3 Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

By yesnomaybeso7

Ingredients

• ✓ carrot
• butter
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ carrot
• cream cheese
• cucumber

Instructions

1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia

Ingredients

• ✓ carrot
• apple
• breast milk

Instructions

1. 1 Place carrots in a saucepan; cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple; simmer until soft, about 5 minutes more. Drain.
2. 2 Combine cooked carrots and apple in a blender or the bowl of a food processor; add milk. Purée until smooth. Cool before serving.

By Allrecipes Member

Ingredients

• ✓ carrot
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ carrot
• onion
• vegetable broth
• cilantro

Instructions

1. 1 Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
2. 2 Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

By VCOLLO

Ingredients

• ✓ carrot
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.
3. 3 Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.
4. 4 Stir in brown sugar and butter; simmer and stir until butter melts.
5. 5 Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

By beckie

Ingredients

• ✓ carrot
• brown sugar
• butter
• bourbon

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ carrot
• brown sugar
• butter
• orange marmalade

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ carrot
• ginger root
• orange

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ carrot
• water
• butter
• honey
• rosemary

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100

Ingredients

• ✓ carrot
• pear
• water
• white sugar
• cinnamon

Instructions

1. 1 Stir carrots, pears, water, sugar, and cinnamon together in a saucepan over medium heat. Cover the saucepan with a lid and cook until carrots are soft, 15 to 20 minutes. Cool and mash with a fork or potato masher to desired consistency.

By lucky

Ingredients

• ✓ carrot
• mayonnaise
• ginger
• soy sauce
• white sugar

Instructions

1. 1 Combine carrot, mayonnaise, ground ginger, soy sauce, and sugar in a food processor. Blend until smooth.

By Countryboyjwill

Ingredients

• ✓ carrot
• butter
• honey
• ground ginger
• lemon juice

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda