Type what you have

Ingredients

• ✓ carrot
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• parsley
• green onion
• garlic
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ carrot
• cooking spray
• whole wheat flour
• rolled oat
• baking soda
• baking powder
• cinnamon
• sea salt
• egg
• applesauce
• maple syrup
• vanilla extract
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
2. 2 Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
3. 3 Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

By AmyGail

Ingredients

• ✓ carrot
• all-purpose flour
• sugar
• baking powder
• baking soda
• cinnamon
• salt
• egg
• vegetable oil
• milk
• coconut
• maraschino cherry
• raisin
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.
3. 3 Combine eggs, oil, and milk in a separate bowl; stir into flour mixture until well blended.
4. 4 Stir in carrots, coconut, cherries, raisins, and walnuts.
5. 5 Pour batter into prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 10 minutes before removing from the pan to cool completely.

By PAMSTER2

Ingredients

• ✓ carrot
• all-purpose flour
• salt
• baking soda
• baking powder
• cinnamon
• nutmeg
• egg
• sugar
• buttermilk
• vegetable oil
• vanilla extract
• zucchini
• pineapple
• walnut
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine

Ingredients

• ✓ carrot
• walnut
• raisin
• crystallized ginger
• apple
• vanilla extract
• egg
• applesauce
• greek yogurt
• maple syrup
• nutmeg
• salt
• ginger
• cinnamon
• baking soda
• baking powder
• rolled oat
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

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
• 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
• 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
• apple
• celery
• ginger

Instructions

1. 1 Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

By xprincessx

Ingredients

• ✓ carrot
• lemon flavored gelatin mix
• pineapple

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, prepare lemon gelatin according to package directions using reserved pineapple juice in place of some of the water. Refrigerate until thickened, about 1 hour.
3. 3 When gelatin has thickened, stir in pineapple and shredded carrot.
4. 4 Cover and refrigerate until set, at least 4 hours.

By ASTENG

Ingredients

• ✓ carrot
• jalapeno pepper
• onion
• vinegar

Instructions

1. 1 Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
2. 2 Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
3. 3 Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

By lili619

Ingredients

• ✓ carrot
• olive oil
• garlic salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
3. 3 Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

By Pamela J Hagen-French

Ingredients

• ✓ carrot
• oat
• apple
• peanut butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs together in a second bowl; pour into the oat mixture and stir until thoroughly combined.
3. 3 Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Use your hands to flatten each scoop to a thickness of 1/2 inch.
4. 4 Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Let cool briefly on the baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ carrot
• broccoli
• lemon juice
• seasoned salt

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 broccoli and carrots, cover, and steam until tender, about 5 minutes.
2. 2 Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ carrot
• potato
• butter
• onion soup mix

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals; rake coals into a flat bed on one side of the fire. Place a grill grate over campfire.
2. 2 Lay a thick piece of aluminum foil on a flat work surface; pile potatoes and carrots in middle of foil. Place butter on vegetables; sprinkle onion soup mix over top.
3. 3 Fold opposite ends of foil so they meet; roll together to form a seam. Roll remaining ends together to seal contents in a packet.
4. 4 Place packet on the grate; cook on the preheated campfire until potatoes and carrots are completely tender, about 45 minutes.

By Kristin

Ingredients

• ✓ carrot
• walnut oil
• brandy
• honey
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
2. 2 Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.

By Robyn Webb

Ingredients

• ✓ carrot
• cooking spray
• nutmeg
• cinnamon
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
3. 3 Bake in preheated oven until carrots are tender, 20 minutes.

By wilsondogg

Ingredients

• ✓ carrot
• olive oil
• italian seasoning
• pecan
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss carrots with olive oil and Italian seasoning in a bowl; transfer to a rimmed baking sheet.
3. 3 Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko bread crumbs on top; continue roasting until golden, about 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ carrot
• parsnip
• butter
• nutmeg
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.

By Linda

Ingredients

• ✓ carrot
• butter
• brown sugar
• salt
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place carrots into a large saucepan; pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
3. 3 Melt butter in the same saucepan over low heat. Stir in brown sugar, salt, and white pepper until dissolved.
4. 4 Add carrots to the saucepan and toss until coated in the brown sugar mixture. Cook and stir until carrots are heated through and fully coated with glaze, 1 to 3 more minutes.
5. 5 Serve hot and enjoy!

By Tricia McTamaney

Ingredients

• ✓ carrot
• orange juice
• brown sugar
• butter
• salt

Instructions

1. 1 Place carrots in a shallow saucepan and cover with water; bring to a boil. Continue to boil until tender, 4 to 8 minutes. Drain and return to the pan.
2. 2 Pour orange juice over carrots and mix well. Simmer over medium heat for 3 to 5 minutes. Stir in brown sugar, butter, and salt; cook until sugar and butter melt.

By Heidi S

Ingredients

• ✓ carrot
• lime
• pineapple
• ice

Instructions

1. 1 Process lime, carrots, and pineapple through a juicer; serve over ice.

By France Cevallos

Ingredients

• ✓ carrot
• olive oil
• salt
• pepper
• maple syrup

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush carrots with olive oil and sprinkle with salt and pepper.
3. 3 Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning.
4. 4 Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

By France Cevallos

Ingredients

• ✓ carrot
• black olive
• cream cheese
• black olive

Instructions

1. 1 Cut a slit lengthwise (from top to bottom) into one side of each jumbo olive. Carefully insert about 1 teaspoon cream cheese into slits in each jumbo olive.
2. 2 Slice carrot into 18 1/4-inch-thick rounds; cut a small (pie-shaped) notch out of each carrot slice to form feet. Save the cut out pieces; press pieces into centers of small olives to form beaks. If necessary cut a small slit into each small olive before inserting the beak.
3. 3 Set a jumbo olive, large hole side down, onto a carrot slice. Then, set a small olive onto the jumbo olive, adjusting so that the beak, cream cheese chest, and notch in the carrot (feet) slice line up. Secure with a toothpick.

By Valerie Cain Cuff

Ingredients

• ✓ carrot
• raisin
• mayonnaise
• lemon juice
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix shredded carrots and raisins together in a large salad bowl.
3. 3 Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth.
4. 4 Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

By Mrs Wynkoop

Ingredients

• ✓ carrot
• olive oil
• honey
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated.
3. 3 Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.
4. 4 Serve hot and enjoy!

By FrackFamily5 CACT

Ingredients

• ✓ carrot
• brown sugar
• butter
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place carrots in a pot of salted water; bring to a boil. Reduce heat to a low boil and cook until tender but not mushy, about 15 minutes. Drain and return carrots to the pot.
3. 3 Place the pot with carrots over the lowest possible heat setting. Stir in brown sugar, butter, salt, and pepper. Cook until sugar is bubbly, 3 to 5 minutes.
4. 4 Serve hot.

By Denyse

Ingredients

• ✓ carrot
• yellow split pea
• basmati rice
• water
• olive oil

Instructions

1. 1 Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
2. 2 Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
3. 3 Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

By Diana Moutsopoulos

Ingredients

• ✓ carrot
• cucumber
• cream cheese
• raisin
• chive

Instructions

1. 1 With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
2. 2 Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.

By kelcampbell