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Akki Rotti
Breakfast Indian

Akki Rotti

4.3

Prep
20 min
Cook
10 min
Total
1490 min

Instructions

  1. 1 Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water.
  2. 2 In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup).
  3. 3 Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round.
  4. 4 Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.

By Ashwini

Raghavan's Uppama
Breakfast Indian

Raghavan's Uppama

5.0

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
  2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
  3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
  4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
  5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Idli
Breakfast Indian

Idli

Prep
15 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
  2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
  3. 3 Grease an idli pan and add water to steam; bring to a boil.
  4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
  5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Carrot-Apple Baby Food
Breakfast American

Carrot-Apple Baby Food

Prep
5 min
Cook
15 min
Total
20 min

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

Carrot and Apple Juice
Breakfast American

Carrot and Apple Juice

4.9

Prep
10 min
Cook
Total
10 min

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

Cucumber Orange Carrot Juice
Breakfast

Cucumber Orange Carrot Juice

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Simply Traditional Potato Pancakes
Breakfast

Simply Traditional Potato Pancakes

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir together hash browns, carrot, onion, flour, and salt in a large bowl. Stir in beaten eggs.
  2. 2 Heat oil in 12-inch nonstick skillet over medium heat.
  3. 3 Drop four generous 1/4 cup pancakes of potato mixture into skillet; flatten slightly. Cook each pancake until golden brown, turning once, 2 to 3 minutes on each side. Cook remaining pancakes, adding additional oil to the skillet if needed. Drain pancakes on a paper towel.

By Simply Potatoes

Hummingbird Carrot Cake Oatmeal
Breakfast

Hummingbird Carrot Cake Oatmeal

3.0

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 Combine pineapple, carrot, and water in a microwave-safe bowl. Cook in the microwave until carrots and pineapple are partially softened, 1 to 2 minutes.
  2. 2 Stir almond milk, oats, cinnamon, and ginger into the bowl. Cook in the microwave for 1 minute. Stir. Continue microwaving in 30-second intervals, stirring after each interval, until oats are tender, 1 to 2 minutes more. Top with walnuts.

By HurdBird

Carrot Cashew Quiche
Breakfast

Carrot Cashew Quiche

4.3

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt the butter in a skillet over medium heat. Stir in the carrots and cashews, and cook until carrots are tender and cashews are golden brown. Mix in the honey.
  3. 3 In a bowl, beat together the eggs, heavy cream, nutmeg, and salt.
  4. 4 Evenly spread the cheese in the bottom of the pie crust. Layer the carrot mixture over the cheese, and top with the egg mixture.
  5. 5 Bake 40 minutes in the preheated oven, until a toothpick inserted in the center comes out clean.

By Giamarie Saponaro

Carrot Buckwheat Muffins
Breakfast

Carrot Buckwheat Muffins

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.
  3. 3 Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.
  4. 4 Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.
  5. 5 Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.
  6. 6 Remove from the oven and transfer muffins to a wire rack to cool completely.

By Buckwheat Queen

One-Bowl Carrot Oat Muffins
Breakfast

One-Bowl Carrot Oat Muffins

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
  2. 2 Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
  3. 3 Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

By Del Monte

Carrot Crust Broccoli Quiche
Breakfast

Carrot Crust Broccoli Quiche

3.4

Prep
15 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Blend carrots, canola oil, onion, 1 teaspoon salt substitute, and pepper together in a blender until smooth. Whisk water and cornstarch together in a bowl until cornstarch is dissolved; add to carrot mixture and blend until smooth. Pour carrot mixture into a 1 1/2-quart casserole dish and press into a 'crust' shape.
  3. 3 Bake in the preheated oven until crust is dry and firm, about 20 minutes.
  4. 4 Whisk broccoli, eggs, pesto, and 1 teaspoon salt substitute together in a bowl until smooth; pour over the carrot crust.
  5. 5 Bake in the preheated oven until set in the middle, 40 to 45 minutes. Cool quiche for 25 minutes and top with Parmesan cheese.

By Cut Out the Creativity

Mom's Carrot Banana Bread
Breakfast

Mom's Carrot Banana Bread

4.1

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 4x8-inch loaf pans.
  2. 2 Combine flour, baking soda, baking powder, cinnamon, and salt together in a bowl. Beat brown sugar and butter together in a separate bowl using an electric mixer until smooth and creamy. Stir flour mixture, alternating with bananas, into creamed butter mixture just until batter is mixed; fold in carrots and walnuts. Pour into the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, 50 to 60 minutes.

By TEEPS31

Quick Microwave Frittata Casserole
Breakfast

Quick Microwave Frittata Casserole

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a non-metallic 2 quart casserole dish, stir together potatoes, carrot, onion, parsley and butter. Cover and microwave on High for 5 minutes, stirring once or twice. Season with salt and pepper.
  2. 2 In a medium bowl, beat together, eggs, milk, mustard and hot pepper sauce. Stir in cubed ham. Pour egg mixture into casserole, stir to combine.
  3. 3 Cover dish and microwave on high for 3 minutes. Draw cooked egg toward middle of dish and microwave on medium for 10 to 12 minutes. If you do not have a turntable rotate dish 2 to 3 times. Sprinkle cheese on top, cover and microwave for 30 to 60 seconds until cheese is melted. Let stand 5 minutes before serving.

By Sunedan

Carrot Pancake Cake
Breakfast

Carrot Pancake Cake

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir carrots and raisins packet and hot water together in a bowl.
  2. 2 Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
  3. 3 Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
  4. 4 Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.

By Snacking in the Kitchen

Cinnamon Carrot Bread
Breakfast

Cinnamon Carrot Bread

4.2

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 Degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Beat sunflower oil and both sugars with an electric mixer in a large bowl until well combined.
  3. 3 Sift flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Gradually stir dry ingredients into wet ingredients. Stir in beaten eggs until combined. Mix in carrots, pecans, and vanilla. Pour batter into the prepared pan.
  4. 4 Bake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  5. 5 Remove from the oven and let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely.

By Vicki Monte

Hearty Breakfast Muffins
Breakfast

Hearty Breakfast Muffins

4.7

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
  3. 3 Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

By KatieTries2Cook

Gluten-Free Heart-Friendly Carrot Pancakes
Breakfast

Gluten-Free Heart-Friendly Carrot Pancakes

4.5

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Pulse walnuts in a food processor or blender until finely crushed; transfer to a large bowl. Whisk oat flour, baking soda, cinnamon, cream of tartar, and salt with the walnuts.
  2. 2 Puree carrots in a food processor; transfer to a separate bowl. Whisk orange juice, water, egg, and walnut oil with the pureed carrots until smooth; stir into the dry ingredients to make a rich and hearty batter. Set batter aside to rest for 5 minutes.
  3. 3 Heat a small amount of canola oil in a nonstick skillet over medium heat. Tilt skillet to coat cooking surface with oil.
  4. 4 Stir the batter again with the whisk. Use a 1/4-cup measuring cup to spoon out the batter, but do not fill the measuring cup. Drop small amounts of the batter into the skillet.
  5. 5 Cook pancakes until the edges start to look dry, 3 to 5 minutes; turn and continue cooking until the other side is browned, 3 to 5 minutes more.

By ColoradoNutritionCoachorg

Zucchini Walnut Carrot Cake
Breakfast

Zucchini Walnut Carrot Cake

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
  3. 3 Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

By MWOOLF

Three C Bread
Breakfast

Three C Bread

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.
  2. 2 In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. Combine the eggs, oil, and milk; add to the sifted ingredients, and mix until just combined. Stir in carrots, coconut, cherries, raisins, and pecans.
  3. 3 Bake for 45 to 50 minutes. Remove from cans, and cool thoroughly. Wrap in plastic wrap or foil, and refrigerate to store.

By JJOHN32