CARROT SPICE AND WALNUT PIE
I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!
Provided by DJKD
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Steam carrots until soft but not mushy. Cool slightly.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 44.1 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 403.8 mg, Sugar 33.2 g
CARROT PIE
Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).
Provided by Laura
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
- Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
- In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g
SPICED CARROT CAKE
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED CARROT PIE
Ready, Set, Cook! Special Edition Contest Entry: This from scratch sweet pie can be served as a side to dinner or stands by itself as a dessert. I wanted to create a crust from potatoes and fill it with something unique. This is where the idea began. I added some goat cheese to the crust in order to make it more rich and Zante currants to the carrot filling for texture. With a little whipped topping it is a great accompaniment to any dinner.
Provided by Kristinlee4
Categories Dessert
Time 1h49m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
- While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
- Let the pie crust cool for five minutes then fill with carrot filling.
- Bake at 400 for 10 minutes then 325 for 40 minutes.
- Let pie cool completely before serving. Add whipped cream.
Nutrition Facts : Calories 343.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 52, Sodium 392.3, Carbohydrate 57.9, Fiber 3.8, Sugar 29.1, Protein 8
CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
- In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
- In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
- Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
- While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
- To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.
CHA-CHING! CARROT SPICE MUFFINS
You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.
Provided by Roosie
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
- Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
- Stir the wet and dry ingredients together until just moistened.
- Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 135.3, Fat 6.6, SaturatedFat 1, Cholesterol 10.6, Sodium 134.9, Carbohydrate 18.1, Fiber 1.9, Sugar 8.6, Protein 2.8
CARROT PECAN CRUNCH PIE
Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!
Provided by Mary Wood
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
- 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.
- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 522.8 calories, Carbohydrate 60.2 g, Cholesterol 78.4 mg, Fat 29.2 g, Fiber 3.3 g, Protein 8.4 g, SaturatedFat 10.2 g, Sodium 323.5 mg, Sugar 44.6 g
CARROT SPICE MUFFINS
These fast and easy to make muffins are chock full of flavor. You can make these in miniature, giant, or standard size. This recipe can go either way. Tiny muffins bake quickly and have lots of browned edges that appeal to the "crunchers" in the crowd, but you have to be careful not to overbake them or they can be dry. Giant muffins take a bit longer to bake but are satisfyingly moist and crumbly. I really like these.
Provided by Olha7397
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Grease 12 regular muffin cups, 36 miniature muffins cups, or 6 giant muffin cups, or line them with paper baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, carrot, apple, raisins, and pecans until all ingredients are well mixed.
- I don't mix with a spoon. I use my hands, by lifting and sifting through my fingers until combined. I find mixing with a spoon makes the dough too heavy to mix with the liquid ingredients.
- In another bowl, combine the eggs, oil, and vanilla. Stir into the flour mixture only until blended. Fill the prepared muffin cups three quarters full with the batter. For regular muffins I kept filling them to the top until I used up all the batter and they came out great.
- Bake until a wooden skewer inserted in the center of the muffins comes out clean. It may take longer then time specified. For regular muffins, bake 20 to 25 minutes; for miniature muffins, bake 15 to 20 minutes; for giant muffins, bake 25 to 30 minutes. Remove from pans and serve warm or cool on a wire rack.
- Makes 12 regular muffins, 6 giant muffins, or 36 miniature muffins.
- The Great Holiday Baking Book B. Ojakangas.
Nutrition Facts : Calories 260.5, Fat 10.8, SaturatedFat 1.7, Cholesterol 52.9, Sodium 243.5, Carbohydrate 37.5, Fiber 1.8, Sugar 18.5, Protein 4.2
MOROCCAN SPICED CARROTS
Create a carrot sensation with this simple idea for a dressing and experiment with your favourite veg
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Place the carrots in a steamer set over a pan of boiling water and cook for 7-10 mins until just soft. Mix together the remaining ingredients, then toss the warm carrots through the dressing.
- Sprinkle with extra chopped coriander to serve.
Nutrition Facts : Calories 95 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CARROT SPICE CAKE
This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!
Provided by oilpatchjo
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- A well greased and floured bunt pan ready for cake batter.
- First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
- Cool mixture and set aside.
- Next 5 ingredients sift and dump into the cooled mixture blend together.
- Pour ingredients into bunt pan.
- Into the oven @ 375 degree's for 50 minutes.
- Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.
Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7
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