what should i make with all of my carrots?

Question

my garden is filled with carrots which i don't know what to do with. anyone know any good carrot bread or soup recipes?

thanks! :)

Answer 1

Carrot cake? Lots of salads? Muffins...soup.....here:

http://www.carrotrecipes.net/

http://southernfood.about.com/od/carrots/Carrot_Recipes.htm

Answer 2

Not a soup or bread recipe, but I do this if I have leftover carrots in the fridge. Clean them up and cut the ends off, and depending on how big they are, cut into 2-3 inch sections, cutting half-wise. When you have a nice big bunch, grab a skillet, add some water to the bottom of it, throw the carrots in and with lid on, steam cook until tender. After all water is evaporated, add some butter and brown sugar and pepper to taste, and continue simmering until glaze covers all and it starts to caramelize. Thanks for making me hungry! lol

Answer 3

Actually to get the best nutritional value from your carrots, buy yourself a juicer and juice 4 carrots with an apple every day for breakfast. It is soooooo good for you and delicious and you will use up all the carrots quickly and you won't get fat on desserts. In fact you'll probably loose weight if you do this daily.

You could also juice them and bring some to work with you if you don;t have it for breakfast.

Answer 4

Carrot Soup

2 tablespoons butter, melted
1 medium onion, chopped
1 clove garlic, chopped
1 cup carrots, sliced
1 potato, peeled and diced
1 (10 ounce) can chicken broth
1 3/4 cups water
3/4 teaspoon salt
1/2 teaspoon dried tarragon leaves
1/4 teaspoon white pepper
1 cup milk


Sauté onion and garlic in butter for 5 minutes.
Add carrots and potatoes; stir to coat with butter.
Add chicken broth, water, salt, tarragon and pepper.
Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
Purée soup in batches in blender or food processor until smooth.
Pour back into saucepan.
Stir in milk.
Heat and serve.

CARROT BREAD

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins

Preheat oven to 350F degrees.
Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.

Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.

Bake one hour.

Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350F degrees. Remove labels and wash and dry cans before using.


or make my favorite.... carrot cake!

Answer 5

I like to clean them, chop them, and mix them in a casserole dish with a big scoop of butter (or margarine, or whatever), some bacon (either fried and crumbled, or store-bought bacon pieces) to taste, and a good bit of brown sugar! Bake until tender, and man! That rocks!
If you don't can, clean and freeze what you can to use during the winter months.
You can also add a few to homemade mashed potatoes. Turns them pink, kids love it! There's always carrot cake! Grate them and add to practically anything! If you can use a potato in it, you can use carrots in it! Unleash your imagination! Good luck!
If all else fails, send some my way!

Answer 6

CARROT BREAD

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated raw carrots
1 cup chopped walnuts
3/4 cup raisins

Preheat oven to 350F degrees.
Beat eggs and add sugar and oil. Sift together flour, soda, cinnamon, nutmeg and salt, and add to egg mixture.

Beat well. Add carrots, nuts and raisins. Grease a 9x5 inch loaf pan and pour in batter.

Bake one hour.

Variation: Can be baked in 6 greased soup cans (good for camping trips or picnics!). Fill each can half full and bake 45-50 minutes at 350F degrees. Remove labels and wash and dry cans before using.


CARROT SOUP

5 slices carrots
1 slice onion
1/4 c. rice, mash & drain
6 c. soup stock
Parsley
Bay leaves
Butter, salt, pepper

Melt 1 tablespoon butter in a skillet. Saute carrot and onion until very soft (about 15 minutes). Add salt, pepper, soup, parsley, bay leaves, rice, boiled about 30 to 45 minutes. Take out parsley, bay leaves, then use blender or mixer for smash. 4 servings.


CARROT COOKIES

1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups rolled oats
1 cup raisins
1 cup grated raw carrots
1 cup chopped nuts
1 tablespoon spicy rum

Cream brown sugar and white sugar with butter. Beat eggs with a fork and stir in.
In a separate bowl, mix together well baking powder, baking soda, salt, flour, cinnamon, nutmeg, and rolled oats. Stir together with the butter and sugar mixture.

Add raisins, carrots and nuts. Stir in rum. Mix until all ingredients are well combined.

Drop by teaspoonfuls onto lightly greased cookie sheets. Flatten slightly with a fork.

Bake in a preheated 350°F oven for 25-30 minutes. Makes about 3 dozen.


RICH CARROT GINGER CAKE

Cake:

1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tablespoons freshly grated ginger (not powdered!)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Myer's Rum or 1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice (Jamaican preferred)
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 eggs, beaten
1 1/2 lbs peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tablespoons melted butter

Preheat oven to 350 degrees.
Grease and flour or spray 2 8 inch round cake pans with Baker's Joy. (If using butter and flour, tap out the excess).

Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.

Pour batter evenly into the two prepared cake pans.

Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.

Allow cake to cool, then remove from pan and frost with cream cheese frosting (see below).

Variation: Use orange flavoring instead of vanilla or rum.


Frosting:

12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)

In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired consistency.
Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.

If desired, sprinkle with flaked coconut or chopped nuts before serving.

hope that helps! = ]

Answer 7

Marinated Carrots

Ingredients
2 lbs carrots, sliced
1 (10 oz) can tomato soup
3/4 cup sugar
3/4 cup vinegar
1/2 cup oil
1 tbsp mustard
1 tsp pepper
1 tsp salt
1 small green pepper, chopped
1 medium onion, chopped
1-2 stalks celery, chopped (I left this out and put in red and yellow bell pepper)
1 teaspoon Worcestershire (I left this out as I didn't have any at the time)
Optional:
1 cup broccoli flowerets (I included this as I think it adds color, texture and tastes good)
1 cup cut cauliflower (I would never put this in as cauliflower is a vile weed)

Directions
Cook carrots in small amount of boiling water until tender crisp (do not overcook), drain and cool; place in large bowl. Add broccoli (I put it in with the carrots for the last two minutes of cooking), if including.
Combine tomato soup, sugar, vinegar, oil, mustard, pepper, salt, green (red, yellow) pepper, onion, celery (if using), Worcestershire. Pour over carrots; mix thoroughly.
Place in refrigerator at least 24 hours before serving. May be kept in refrigerator for one month, but it is usually eaten before then.


CARROT SOUP WITH STAR ANISE

Ingredients
3 tbsp butter
1½ cups chopped onion
6 large fresh thyme sprigs
5 whole star anise, divided
2 small bay leaves
1 large garlic clove, chopped
2 (1 lb) bags peeled baby carrots
4 cups low-salt chicken broth

Directions
Melt butter in large pot over medium-high heat. Add onion, thyme, 3 star anise, bay leaves, and garlic. Sauté until onion softens, about 5 minutes. Add carrots and broth. Bring to boil. Cover, reduce heat to medium-low, and simmer until carrots are very tender, about 30 minutes.
Remove and discard thyme sprigs, star anise, and bay leaves. Working in small batches, puree soup in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and chill. Rewarm over low heat before continuing.)
Finely grind remaining star anise in spice mill or coffee grinder. Ladle soup into bowls. Sprinkle with ground star anise.

Answer 8

rabbit soup

Answer 9

put them in a walk and cook em, with other yummy veggies......