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Baked Carrot Pudding
Dessert

Baked Carrot Pudding

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
  3. 3 Bake in preheated oven 30 minutes, until puffed and set.

By Judith Nees

Sweet Potato and Carrot Pie
Dessert

Sweet Potato and Carrot Pie

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
  3. 3 Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.

By mandie486

Mini Carrot Cake Loaves
Dessert

Mini Carrot Cake Loaves

3.5

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cavity mini loaf tray.
  2. 2 Mix carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt in a large bowl until combined. Pour batter into the prepared tray, filling each loaf cavity 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pan for 5 to 10 minutes, then transfer loaves to a wire rack to finish cooling.

By skylar

Honey Carrot Pie
Dessert

Honey Carrot Pie

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
  4. 4 Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

By MSKYEWOLF

Quick Blender Carrot Cake
Dessert Latin American

Quick Blender Carrot Cake

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
  2. 2 Combine carrots, sugar, oil and eggs in a blender; blend until smooth. Gradually add flour and mix until well blended. Turn off blender. Stir baking powder into batter with a wooden spoon. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place cake pan on a wire rack and cool completely. Run a table knife around the edges to loosen. Invert carefully onto a serving plate.

By Gi_BR

After-School Carrot Cookies
Dessert

After-School Carrot Cookies

4.3

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
  3. 3 Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
  4. 4 Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
  5. 5 Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.

By MrsMac

Carrot Pecan Crunch Pie
Dessert

Carrot Pecan Crunch Pie

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
  3. 3 To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
  4. 4 Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

By Mary Wood

Pineapple Carrot Quick Bread
Dessert

Pineapple Carrot Quick Bread

2.6

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease the bottom only of a 9x5 inch loaf pan.
  2. 2 In a medium bowl, stir together the flour, rolled oats, nuts, baking powder and salt. Combine the pineapple, carrots, brown sugar, eggs, orange juice and oil in the blender. Blend at medium speed for about 30 seconds. Pour blended ingredients into the bowl with the dry ingredients, and mix until all of the dry ingredients are absorbed. Pour the mixture into the prepared pan.
  3. 3 Bake for 75 to 80 minutes in the preheated oven. Cool for 10 minutes before removing from the pan to cool completely on a wire rack. Cool completely before slicing and serving.

By Clare Koehler

Spicy Carrot Cake
Dessert

Spicy Carrot Cake

4.3

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt® pan.
  2. 2 In a bowl, mix together the cake mix, tomato soup, water, eggs, canola oil, carrot, and pecans until the mixture forms a smooth batter. Pour the batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes. Invert the pan and turn the cake out onto a cooling rack; cool to room temperature.
  4. 4 In a bowl, mix together the confectioners' sugar with lemon juice until smooth; drizzle glaze over cake.

By linuo yeye

Carrot Recipe
Dessert Middle Eastern

Carrot Recipe

4.5

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
  2. 2 Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

By Jay Viswanathan

Carrot Cake XI
Dessert

Carrot Cake XI

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. 2 In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  3. 3 Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

By Michele

Carrot Spice and Walnut Pie
Dessert

Carrot Spice and Walnut Pie

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Steam carrots until soft but not mushy. Cool slightly.
  3. 3 Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
  4. 4 In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
  5. 5 Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

By Deborah Cornette

Carrot and Raisin Bars
Dessert

Carrot and Raisin Bars

4.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 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.
  3. 3 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.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

By My 3 boys

Carrot Cookies III
Dessert

Carrot Cookies III

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Cream together the sugar, shortening and the egg.
  3. 3 Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
  4. 4 Drop on greased cookie sheet and bake for 15 minutes.
  5. 5 To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

By Barbara Hamilton

Lemon Lime Vegetable Salad
Dessert American

Lemon Lime Vegetable Salad

4.3

Prep
20 min
Cook
5 min
Total
265 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
  3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
  4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Carrot Bundt Cake with Cream Cheese Filling
Dessert

Carrot Bundt Cake with Cream Cheese Filling

4.5

Prep
10 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  2. 2 Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
  3. 3 Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

By Donna

Carrot Cake VI
Dessert

Carrot Cake VI

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan, and line with wax paper.
  2. 2 Combine water, sugar, raisins, grated carrots, cinnamon, cloves, nutmeg, and butter in a medium saucepan. Cook over low heat for 5 minutes. Cool.
  3. 3 In a large bowl, stir together flour, baking soda, nuts, and salt. Stir in carrot mixture. Pour into prepared pan.
  4. 4 Bake for 1 1/4 hours, or until a tester inserted in the center comes out clean. Cool on wire racks.

By Erma Germino

Carrot Cake XII
Dessert

Carrot Cake XII

1.6

Prep
30 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  2. 2 In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Faye Leslie

Carrot-Oatmeal Spice Cake
Dessert

Carrot-Oatmeal Spice Cake

3.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
  2. 2 Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
  3. 3 In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
  4. 4 In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
  5. 5 Add the raisin mixture and nuts, mix well and pour into baking pan.
  6. 6 Bake for 35 minutes or until toothpick inserted in middle comes out clean.

By Jamie Elter

Carrot Cupcakes with Cream Cheese Frosting
Dessert

Carrot Cupcakes with Cream Cheese Frosting

Prep
35 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
  2. 2 Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  4. 4 Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
  5. 5 Divide the mixture amongst the prepared muffin cups.
  6. 6 Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
  7. 7 Frost with cream cheese frosting and garnish with grated carrots.

By TiffanyKWM

Moist Carrot Cake
Dessert

Moist Carrot Cake

4.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
  3. 3 Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.

By Koribear

Carrot-Pistachio Cookies
Dessert

Carrot-Pistachio Cookies

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
  2. 2 Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
  3. 3 Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
  4. 4 Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
  5. 5 Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
  6. 6 Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
  7. 7 Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
  8. 8 Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
  9. 9 Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.

By Chadwick Boyd

Sheet Pan Zucchini Carrot Cake
Dessert

Sheet Pan Zucchini Carrot Cake

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large, rimmed baking sheet with butter.
  2. 2 Combine flour, coconut, baking powder, and salt in a bowl.
  3. 3 Combine butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until very smooth and creamy, about 5 minutes. Add eggs one at a time, and beating well after each addition. Fold in zucchini and carrots.
  4. 4 Stir in flour mixture alternately with milk until batter is well combined. Spread onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Pour orange juice over warm cake immediately after removing from the oven, so it can soak up the liquid.

By Lena

Skinny Carrot Cake
Dessert

Skinny Carrot Cake

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 8-inch round cake pan with cooking spray.
  2. 2 Whisk together flour, white sugar, brown sugar, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
  3. 3 Combine egg whites and vanilla extract in a small bowl. Beat using an electric mixer until fluffy.
  4. 4 Place carrots into a food processor and process until finely grated but not pureed into a pulp, 2 to 5 seconds.
  5. 5 Pour carrots and applesauce into flour mixture; mix well. Fold in egg white mixture and mix until thoroughly combined. Spoon batter into the prepared cake pan.
  6. 6 Bake in the preheated oven until a knife inserted into the center comes out clean and the cake is pulling away from the sides of the pan, 27 to 30 minutes. Remove from oven and let cake cool completely on a wire rack.

By Arden

Carrot Coconut Cookies
Dessert

Carrot Coconut Cookies

4.4

Prep
15 min
Cook
8 min
Total
143 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
  2. 2 Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
  3. 3 Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
  4. 4 To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.

By frommyhometoyours

Carrot and Walnut Cake
Dessert

Carrot and Walnut Cake

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. 2 Sift the flour, baking soda, and baking powder together and set aside.
  3. 3 Beat the eggs with the ground cinnamon, ground nutmeg, and ground cardamom together for 5 minutes. Stir in the confectioner's sugar and mix well. Beat in the vegetable oil and continue beating for 5 minutes.
  4. 4 Alternately add the flour mixture and the milk, 1 tablespoon at a time, to the egg mixture. With a spoon stir in the carrots and the walnuts. Pour batter into prepared pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 1 hour. Enjoy it with a glass of milk or a cup of tea.

By Murooj Ibraheem

Easy Carrot Cake
Dessert

Easy Carrot Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  2. 2 Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
  4. 4 To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

By AUTUMNFALL

Carrot Pineapple Cake III
Dessert

Carrot Pineapple Cake III

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans.
  2. 2 In a medium bowl, cream together the butter, white sugar and brown sugar. Stir in the eggs one at a time beating well after each. Sift together the flour, salt, cinnamon, baking soda and baking powder, stir into the creamed mixture. Finally stir in the vanilla, carrots, pineapple and walnuts. Divide batter evenly between the two pans. Don 't worry about filling them too full, as this cake does not rise very much.
  3. 3 Bake for 60 to 75 minutes in the preheated oven. Test for doneness with a toothpick or knife.

By Allrecipes Member

Carrot Pineapple Cake II
Dessert

Carrot Pineapple Cake II

3.8

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
  2. 2 In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
  3. 3 Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Allrecipes Member

Baby Carrot Bars
Dessert

Baby Carrot Bars

4.5

Prep
Cook
Total

Instructions

  1. 1 Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
  2. 2 Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
  3. 3 To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.

By Star Pooley