Type what you have

Ingredients

• ✓ baby carrot
• sugar
• all-purpose flour
• cinnamon
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• walnut
• confectioners sugar
• cream cheese
• butter
• caramel topping
• vanilla extract
• confectioners sugar

Instructions

1. 1 Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
3. 3 Combine flour, cinnamon, baking powder, and salt in a medium bowl.
4. 4 Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
5. 5 Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
6. 6 While cakes are baking, dust 2 linen towels with confectioners' sugar.
7. 7 Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
8. 8 Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
9. 9 Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.

By jackie

Ingredients

• ✓ baby carrot
• ghee
• onion
• garlic
• curry powder
• vegetable broth
• potato
• red lentil
• coconut milk
• lemon juice
• cilantro
• tamarind concentrate

Instructions

1. 1 Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook and stir until onion has softened and turned translucent, about 5 minutes. Add vegetable broth, potatoes, lentils, and carrots. Bring to a simmer, then cook until carrots are tender, 15 to 20 minutes.
2. 2 Remove from the heat and purée soup with an immersion blender until smooth.
3. 3 Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate. Cook, stirring occasionally, until heated through, 3 to 5 minutes.

By EKG

Ingredients

• ✓ baby carrot
• chicken breast
• yellow onion
• potato
• baby lima bean
• tomato
• coconut milk
• chicken broth
• cumin
• curry powder
• salt
• pepper
• hot sauce
• parsley
• cilantro

Instructions

1. 1 Place chicken, onion, potatoes, carrots, lima beans, tomatoes, coconut milk, chicken broth, cumin, curry powder, salt, pepper, and hot sauce in a large microwave-safe bowl; mix thoroughly. Cover tightly and microwave on High for 30 to 40 minutes. Garnish with parsley or cilantro.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ baby carrot
• maple syrup
• butter

Instructions

1. 1 Place the carrots in a large pot and cover them with water. Boil until they are tender. Drain well and return carrots to the original pot.
2. 2 Approximately 5 minutes before serving the carrots, add maple syrup and butter to the pot. Stir until the carrots are coated.

By Dora

Ingredients

• ✓ baby carrot
• butter
• honey
• cornstarch

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, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ baby carrot
• sugar
• vinegar
• clove
• cinnamon stick

Instructions

1. 1 Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
2. 2 Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
3. 3 Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.

By Marilyn Woodard Thompson

Ingredients

• ✓ baby carrot
• white sugar
• butter
• water
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
3. 3 Bake in preheated oven until carrots are tender, about 1 1/2 hours.

By Monica

Ingredients

• ✓ baby carrot
• onion
• olive oil
• dill
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
3. 3 Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
4. 4 Roast vegetables until soft, stirring halfway through, about for 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ baby carrot
• margarine
• dill
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.
2. 2 Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

By CALISPICEGIRL

Ingredients

• ✓ baby carrot
• mushroom
• cumin
• coriander
• garlic
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ baby carrot
• onion
• mayonnaise
• cheddar cheese
• sugar
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
3. 3 In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
4. 4 Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

By LYNDAS

Ingredients

• ✓ baby carrot
• sweet potato
• butter
• applesauce
• brown sugar
• raisin

Instructions

1. 1 Place carrots and potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Meanwhile, melt the butter in a small saucepan over medium heat, then stir in the applesauce and brown sugar until dissolved. When the potatoes are ready, transfer to a serving bowl and mash until smooth. Then fold in the applesauce mixture and raisins.

By Kristin Turrell

Ingredients

• ✓ baby carrot
• butter
• brown sugar
• honey

Instructions

1. 1 Place carrots in a large pot and cover with salted water. Bring to a boil over high heat and cook until carrots are tender, about 15 minutes. Remove from the stove and drain carrots in a strainer.
2. 2 Return the pot to the stove, add butter, and reduce the heat to medium-low. When butter is melted, stir in brown sugar and honey.
3. 3 Add carrots and stir until evenly coated. Cook for 5 more minutes before serving.
4. 4 Enjoy!

By Lisa Altmiller

Ingredients

• ✓ baby carrot
• water
• apricot preserves
• cornstarch
• apricot
• raisin

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
3. 3 Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
4. 4 Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

By MeganM

Ingredients

• ✓ baby carrot
• water
• butter
• brown sugar
• mustard
• ginger
• salt

Instructions

1. 1 Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
2. 2 Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

By Lesley Carol

Ingredients

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

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ingredients

• ✓ baby carrot
• butter
• honey
• garlic
• salt
• black pepper
• water

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in carrots, honey, garlic, salt, and pepper. Pour in water, cover, and bring to a boil. Cook for 4 minutes.
2. 2 Remove the lid and continue to cook, stirring often, until carrots are tender, 10 to 15 minutes.

By Lola

Ingredients

• ✓ baby carrot
• water
• butter
• honey
• lemon juice
• ginger
• walnut
• lemon zest

Instructions

1. 1 Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

By Allrecipes Magazine

Ingredients

• ✓ baby carrot
• butter
• brown sugar
• honey
• mint

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 over high heat. Add carrots, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
2. 2 Heat butter in a skillet over low heat. Add carrots, brown sugar, honey, and mint; cook and stir until sugar is dissolved, 2 to 3 minutes.

By Marlys Davis

Ingredients

• ✓ baby carrot
• potato
• butter
• lemon juice
• salt
• pepper
• italian seasoning

Instructions

1. 1 Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes.
2. 2 To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.

By Mikki

Ingredients

• ✓ baby carrot
• honey
• sriracha sauce
• garlic
• salt
• water

Instructions

1. 1 Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
2. 2 Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
4. 4 Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ baby carrot
• butter
• orange juice
• honey
• ginger
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and allow to melt. Mix orange juice, honey, ginger, and salt into the butter. Add carrots and stir to coat.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function; cook over high heat to thicken the liquid, 3 to 5 minutes.

By Bren

Ingredients

• ✓ baby carrot
• onion
• cheddar cheese
• butter
• all-purpose flour
• milk
• salt
• black pepper
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
3. 3 In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
4. 4 Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
5. 5 Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

By Jennifer Thibodeau

Ingredients

• ✓ baby carrot
• orange juice
• honey
• apricot preserves
• dijon mustard
• butter
• brown sugar
• salt
• white pepper

Instructions

1. 1 Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
2. 2 Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

By Ursula Voges

Ingredients

• ✓ baby carrot
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.
2. 2 Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.
3. 3 Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.

By ekc364

Ingredients

• ✓ baby carrot
• potato
• chicken thigh
• cream of chicken soup
• cream of mushroom soup
• garlic salt
• potato flakes

Instructions

1. 1 Place potatoes and carrots in a slow cooker; top with chicken thighs.
2. 2 Combine cream of chicken soup, cream of mushroom soup, and garlic salt in a bowl. Pour over chicken thighs.
3. 3 Cover and cook chicken mixture on High for 3 1/2 hours. Stir potato flakes into soup mixture to thicken; cook for an additional 30 minutes.

By Plain ole Bob

Ingredients

• ✓ baby carrot
• water
• butter
• brown sugar
• ginger
• salt

Instructions

1. 1 Bring carrots and water to a boil in a saucepan. Reduce heat to low; simmer until carrots are tender, about 10 minutes. Drain carrots.
2. 2 Stir in butter until coated, then stir in brown sugar, ginger, and salt. Return to a boil; cook, stirring often, until carrots are glazed, 2 to 3 minutes.

By FROGHOPPER

Ingredients

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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
3. 3 Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

By Lorelei Diaz Vitulli

Ingredients

• ✓ baby carrot
• onion
• potato
• beef brisket
• beef broth
• onion soup mix
• ketchup
• ginger ale

Instructions

1. 1 Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
2. 2 Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
3. 3 Simmer the brisket until tender, about 2 1/2 hours.

By Debbie Paskow Taveira

Ingredients

• ✓ baby carrot
• ham bone
• potato
• tomato paste
• chicken bouillon granules
• creole seasoning
• italian seasoning
• water

Instructions

1. 1 Place ham bone, potatoes, and carrots into a slow cooker. Top with tomato paste, chicken bouillon granules, and Creole and Italian seasonings.
2. 2 Pour in water as needed to cover; cook on High until potatoes and carrots are soft, 5 to 6 hours. Stir occasionally.

By Mommaof3