GRANDMA'S CARROT SALAD
My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.
Provided by Mrs. Wynkoop
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g
RUTH'S CARROT CAKE WITH CURRANT ICING
Make and share this Ruth's carrot cake with currant icing recipe from Food.com.
Provided by Ann Arber
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Grease and flour 2 9" cake pans.
- Mix together cake flour, sugar, cinnamon, baking soda, powder and salt.
- Drain pineapple,reserving syrup.
- Add syrup to dry mixture; add eggs, oil and vanilla.
- Beat 3 minutes.
- Stir in pineapple, carrots and nuts.
- Bake 325 degrees for about 40 min or until done.
- Cool 10 min in pan.
- Unmold.
- Currant Icing Plump currants in 1/4 cup hot water for 5 minutes.
- Drain well.
- Beat sugar, cream cheese, butter, milk and vanilla together until smooth.
- Fold in nuts and currants.
RUTH'S CARROT SALAD
Make and share this Ruth's Carrot Salad recipe from Food.com.
Provided by barb-j
Categories Vegetable
Time 30m
Yield 6 Cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice Carrots 1/4 inch thick.
- Thinly slice onion and green pepper.
- Steam sliced carrots in a small amount of water until barely done.
- Drain and cool.
- Add all other ingredients, do not dilute the tomato soup.
- Mix well and marinate overnight in the refrigerator.
- Will keep 2-3 weeks.
Nutrition Facts : Calories 299, Fat 14, SaturatedFat 2, Sodium 276.5, Carbohydrate 43, Fiber 4.1, Sugar 34.1, Protein 1.9
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