Carrot Pineapple Orange Juice Food

SUPER PINEAPPLE, ORANGE, CARROT JUICE

Super Pineapple, Orange, Carrot Juice image

This is a twist on a Jack Lalanne recipe. He includes 1 mango, but I like it without as well! Not too sweet and not to sour. I like this one! NOTE: You can leave the peel on the lime if you want a strong lime flavor, otherwise, cut the peel off the lime as it is difficult to actually peel them by hand.

Provided by januarybride

Categories Beverages

Time 3m

Yield 1 1/2 cups, 1 serving(s)

Number Of Ingredients 4

Ingredients

1/3 pineapple, skinned
1 orange, peeled
2 large carrots, topped and tailed
1/2 lime, peeled

Steps:

Juice all ingredients together and serve cold.

PINEAPPLE CARROT JUICE

Pineapple Carrot Juice image

Make and share this Pineapple Carrot Juice recipe from Food.com.

Provided by januarybride

Categories Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

4 large carrots (washed, topped and tailed)
1/2 fresh pineapple (top and skin removed)

Steps:

Juice the fruit, stir and serve!

Nutrition Facts : Calories 344.3, Fat 1.2, SaturatedFat 0.1, Sodium 203.2, Carbohydrate 87, Fiber 14.4, Sugar 58.2, Protein 5.1

CARROT, CLEMENTINE & PINEAPPLE JUICE

Carrot, clementine & pineapple juice image

Sweet, tangy and fresh, this bright orange juice will give you a morning boost

Provided by Miriam Nice

Categories Drink

Time 10m

Number Of Ingredients 4

Ingredients

2 clementines , peeled
1 carrot , peeled
½ small pineapple
1cm piece peeled ginger

Steps:

Cut the carrot and pineapple into chunks and put in the juicer along with the clementines and ginger. Juice following the instructions for your machine. Pour into a large glass and serve.

Nutrition Facts : Calories 234 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 47 grams sugar, Fiber 10 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

ORANGE-PINEAPPLE CARROT CAKE

Orange-Pineapple Carrot Cake image

This is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.

Provided by Juenessa

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
3/4 cup frozen pineapple-orange juice concentrate, thawed
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
9 1/2 ounces can crushed pineapple in juice, well drained
1/2 cup raisins
1/2 cup chopped macadamia nuts
1.5 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups powdered sugar

Steps:

Preheat oven to 350°F
Butter and flour 13x9x2-inch metal baking pan.
Combine first 5 ingredients in medium bowl; whisk to blend.
Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth.
Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts.
Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 50 minutes.
Cool cake completely in pan.
Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl.
Beat until blended.
Add powdered sugar and beat until smooth.
Spread frosting over cake.
(Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.).

Nutrition Facts : Calories 655.2, Fat 34.9, SaturatedFat 14.8, Cholesterol 126.2, Sodium 539.5, Carbohydrate 81.8, Fiber 2.2, Sugar 61.1, Protein 7.7

ORANGE-PINEAPPLE CARROT CAKE

Orange-Pineapple Carrot Cake image

Categories Cake Dessert Bake Cream Cheese Orange Raisin Pineapple Macadamia Nut Carrot Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
3/4 cup frozen pineapple-orange juice concentrate, thawed
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 8 1/2-ounce can crushed pineapple in juice, well drained
1/2 cup raisins
1/2 cup chopped macadamia nuts
1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar

Steps:

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

APPLE, CARROT, PINEAPPLE & GINGER JUICE

Apple, Carrot, Pineapple & Ginger Juice image

Fresh pineapple juice is rich in the protein digesting bromelain enzyme, peroxidase enzyme which is thought to be a major antitumor component, vitamin C and potassium. What more can you ask for from this easy to make and sweet and delish cleansing drink. Carrot tops are toxic.Use organic or well wash the ingredients.

Provided by Rita1652

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 apple, seeds removed quarered
3 carrots, greens removed
3 inches pineapple slices, with skin
1/4 inch fresh ginger

Steps:

Alernating ingredients push through the hopper of a juicer.

CARROT-PINEAPPLE-ORANGE MARMALADE

Carrot-Pineapple-Orange Marmalade image

This is a wonderful marmalade recipe from Ball's 2010 Blue Book Guide to Preserving. which was their 100th anniversary edition. It adds a new twist to regular orange marmalade. The marmalade is an essential ingredient in a muffin recipe that I wanted to make, so I decided to make a batch for that purpose, and in the end I discovered the marmalade is so good with other things, too. (NOTE: The weight of the pectin might not be exact. The site would not let me list the pectin as just 1 pouch as was listed in the book. It wanted a specific weight, but my pectin pouches were not labeled for size. So I took the pectin weight from the box (that contained 2 pouces) and listed the box weight as 6 ounces.)

Provided by Northwestgal

Categories Oranges

Time 1h15m

Yield 4 half-pints

Number Of Ingredients 8

Ingredients

2 lemons
2 cups chopped orange pulp (about 3 medium)
1 cup crushed fresh pineapple, drained
1 cup shredded carrot
3 cups sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 (3 ounce) envelope liquid pectin

Steps:

Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 626.4, Fat 0.3, SaturatedFat 0.1, Sodium 24.8, Carbohydrate 161.8, Fiber 2.8, Sugar 156.1, Protein 0.9

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