Carrot Spread Surprise Food

SPICED CARROT SPREAD

Spiced Carrot Spread image

Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

6 medium carrots, thinly sliced
1/2 small garlic clove, chopped
1/4 teaspoon ground cumin
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
1 tablespoon tahini
2 teaspoons fresh lemon juice
Coarse salt and ground pepper

Steps:

Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 2 g

CURRIED CARROT SPREAD

Curried Carrot Spread image

I have been looking for dips or spreads to serve at residents' little meetings or their get-to-gethers, when they play dominoes, bingo, or sit around and talk in the afternoons. So I saw this and I thought - maybe! I haven't used it as yet but I want to keep it here for safe-keeping. BH&G Magazine, June 2008 edition. Chill 4 hours or up to 3 days. BTW - 40cal, 1 g fat(0 g sat fat), 0 mg chol, 84 mg sodium, 6 g carbs, 2 g fiber, 2.8 g pro Daily Values: 46% vit, A, 2% vit C, 1% calcium, 2% iron.:)

Provided by Manami

Categories Spreads

Time 35m

Yield 3 cups

Number Of Ingredients 9

Ingredients

3 cups sliced carrots
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin (optional)
15 ounces canned cannellini beans, rinsed & drained
3/4 teaspoon salt
1 pinch crushed red pepper flakes (optional)

Steps:

In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
Drain.
Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
Stir in curry powder and cumin.
Transfer carrots and onion mixture to food processor; add beans and salt.
Cover and process until smooth.
Cover and refrigerate at least 4 hours, up to 3 days.
To serve top with green onions.
Serve with wheat crackers, triscuits or with vegetable dippers.

Nutrition Facts : Calories 338.6, Fat 10.1, SaturatedFat 1.5, Sodium 668, Carbohydrate 49.7, Fiber 13, Sugar 6.2, Protein 15.4

SPICED CARROT SPREAD

Spiced Carrot Spread image

Categories Condiment/Spread Food Processor Vegetable Vegetarian Quick & Easy Spice Carrot Fall Healthy Vegan Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 tablespoon sesame seeds
1/2 tablespoon yellow mustard seeds
1/4 teaspoon cumin seeds
1/4 cup water
1 pound carrots, thinly sliced
3/4 teaspoon salt
1/8 teaspoon cayenne, or to taste
4 tablespoons olive oil

Steps:

Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).

SURPRISE CARROT CAKE

Surprise Carrot Cake image

Provided by My Food and Family

Categories Recipes

Time 1h30m

Number Of Ingredients 12

Ingredients

1 pkg (8 oz.) cream cheese
1/4 cup sugar
1 egg, beaten
1 3/4 cups sugar
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup oil
3 eggs, beaten
3 cups shredded carrots
1/2 cup nuts or raisins

Steps:

Combine cream cheese, sugar & egg, mixing until well blended. Set aside.
Combine dry ingredients. Add combined oil and eggs, mixing until moistened. Fold in carrots and nuts/raisins. Reserve 2 cups of batter.
Pour remaining batter into a 9-inch Bundt pan. Pour cream cheese mixture over batter. Carefully spoon reserved batter over cream mixture, spreading to cover.
Bake at 350 degrees F for 55 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes sprinkle with power sugar, if desired.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SURPRISE CARROT CAKE

Surprise Carrot Cake image

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.