Divine Carrots Recipes

DIVINE CARROTS

Divine Carrots image

Make and share this Divine Carrots recipe from Food.com.

Provided by Millereg

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups sliced carrots, parboiled
1 1/2 cups croutons
1 cup grated cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 cup unsalted butter, melted
1 1/2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon morton lite salt

Steps:

Mix carrots, croutons and cheese.
Put in 1½-quart buttered casserole dish.
Mix remaining ingredients.
Pour over carrot mixture.
Bake, uncovered, at 400°F for 20 minutes.

Nutrition Facts : Calories 235.3, Fat 16.6, SaturatedFat 9.7, Cholesterol 112, Sodium 249.3, Carbohydrate 13.4, Fiber 2.4, Sugar 3.6, Protein 8.8

ROASTED CARROTS WITH GARLIC PARSLEY BUTTER

Roasted Carrots with Garlic Parsley Butter image

Here we toss perfectly roasted carrots with butter that's been infused with garlic and parsley. Instead of the parsley, consider adding basil, crushed red pepper flakes, dill, cumin, or other favorite flavors. The recipe below is more of a template than a strict recipe. Carrots are perfectly delicious roasted, but so are parsnips, squash, potatoes or other hardy vegetable you find in season. Feel free to switch them out for something else.

Provided by Adam and Joanne Gallagher

Categories Side Dish

Time 35m

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds carrots, peeled with ends trimmed (8 to 9 carrots)
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 tablespoon butter
1 garlic clove
1/3 cup loosely packed fresh parsley leaves, chopped

Steps:

Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.
While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.
Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.

Nutrition Facts : Calories 118, Protein 1 g, Carbohydrate 15 g, Fiber 4 g, Sugar 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg

DIVINE SIX LAYER CARROT CAKE

Divine Six Layer Carrot Cake image

This is my favorite dessert. It's a very moist carrot cake with a divine pineapple cream cheese frosting. It's my mom's recipe, which she has made for my birthday every year since 1980!

Provided by huprice

Categories Dessert

Time 1h

Yield 18-20 serving(s)

Number Of Ingredients 15

Ingredients

1 lb carrot (8-10 peeled and finely grated)
1 1/4 cups oil
4 eggs
2 teaspoons baking powder
2 teaspoons cinnamon
1 3/4 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
8 ounces softened cream cheese
1 lb confectioners' sugar
1 (8 ounce) can crushed pineapple (well drained)
1/4 lb softened butter
1 teaspoon vanilla

Steps:

Grease and flour three 8-in cake pans.
Preheat oven to 350°F
Mix oil and sugar in large bowl.
Beat in eggs, one at a time.
In another bowl, mix together dry ingredients.
Add dry ingredients to egg mixture, blending well.
Stir in grated carrots and pecans.
Turn into prepared cake pans.
Bake at 350F for 30 minutes, or until done.
Cool in pans for 10 minutes then remove cakes and cool thoroughly.
Cut each cake in half, crosswise so you end up with 6 disc-layers total.
Place the first cake layer, cut side up and frost.
Place the next layer cut side down on top of the frosted layer, frost it.
Repeat previous two steps until all 6 layers are frosted.
Garnish with whole pecans if desired.
Pineapple cream cheese frosting.
Beat cream cheese with butter until smooth.
Add sugar a little at a time until smooth and fluffy.
Blend in vanilla and drained pineapple.
Chill about 30 minutes, or until spreading consistency.

Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 8.8, Cholesterol 74.4, Sodium 416.7, Carbohydrate 60.7, Fiber 1.6, Sugar 47.4, Protein 4.4

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