Thanksgiving Carrot Ring Recipe 55 Food
HEALTHIER CARROT CAKE III
We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.
Provided by MakeItHealthy
Categories Desserts Cakes Carrot Cake Recipes
Time 2h30m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 42 g, Cholesterol 57.6 mg, Fat 24.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5.8 g, Sodium 354.9 mg, Sugar 31.4 g
CARROT RING
This is a recipe I got from my mother that everyone in the family loves. Batter can be made a few hours in advance, but do not cook until ready to serve as the souffle will fall slightly after removing from the oven and doesn't reheat well (it tastes fine the next day...just isn't as pretty). I'm guessing on the number of servings & prep time.
Provided by karen
Categories Vegetable
Time 1h
Yield 1 ring mold, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream shortening and sugar in a mixmaster.
- Add beaten egg.
- Add carrots. Beat well.
- Sift dry ingredients and add to carrot mixture.
- Bake for 45 minutes in a very well greased ring mold.
- Turn over onto a serving platter and serve immediately.
Nutrition Facts : Calories 435.8, Fat 26.9, SaturatedFat 6.7, Cholesterol 35.2, Sodium 399.3, Carbohydrate 45, Fiber 1.9, Sugar 18.6, Protein 4.7
COLONEL SANDERS' CARROT ALMOND RING
Make and share this Colonel Sanders' Carrot Almond Ring recipe from Food.com.
Provided by Colonel Sanders
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Saute almonds in butter until golden.
- Coarsely chop almonds.
- Grate or shred carrots.
- Cook carrots in boiling water until tender.
- Drain carrots and place in a baking ring.
- Beat the eggs slightly, then add all of the other ingredients.
- Mix well and pour evenly over the carrots.
- Place baking ring in a pan of water.
- Bake 35-40 minutes at 325 F degrees, until firm.
- Serve.
Nutrition Facts : Calories 118, Fat 8.1, SaturatedFat 2.1, Cholesterol 63.3, Sodium 294.1, Carbohydrate 7.4, Fiber 2, Sugar 2.6, Protein 5.1
HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
Provided by Mindy Fox
Categories Carrot Root Vegetable Side Dinner Kid-Friendly Vegetarian Vegetable #WasteLess Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
- Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
- Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
- Transfer carrots to a platter and top with carrot top gremolata.
VEGETARIAN THANKSGIVING SOUP WITH CARROTS, GINGER, AND COCONUT
The perfect midwinter soup. Just when you're craving spring, but also desperate to burrow under the covers, this soup adds the perfect blend of coziness and fire to keep you warm, snug, and dreaming of spring's bounty. Carrots, maple syrup, and coconut cream add sweetness. Ginger, onions, and garlic add a touch of zing. And a bit of pesto swirled in, with a dollop of sour cream, add just the right hints of savory and tangy to make your heart sit up and leap on a cold winter's night. Garnish with coconut milk and fresh parsley.
Provided by Anonymous
Time 1h25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Saute, stirring occasionally, until onion is soft, 8 to 10 minutes. Add carrots and smashed garlic; saute for 5 to 7 minutes.
- Stir in broth, parsley, ginger, thyme, and sage. Reduce to a simmer and cook until carrots are soft, about 30 minutes.
- Remove the sprigs of thyme with a fork or spatula. Transfer soup to a blender and blend until smooth.
- Return soup to the pot. Add coconut cream, coconut milk, pesto, and maple syrup; let simmer for 10 minutes.
- Ladle into serving bowls and add a dollop of sour cream to each bowl.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 47.3 g, Cholesterol 35.3 mg, Fat 42 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 19.7 g, Sodium 785.4 mg, Sugar 28.3 g
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