These candied carrots are easy to make (no curling individual carrot strips involved) and they make a fantastic topping/garnish for carrot muffins, cupcakes, cakes and more. Not only are they a fun and edible decoration, you can even eat them straight up!
Provided by Terri Gilson
Time 2h25m
Number Of Ingredients 3
Steps:
- Shred carrots with julienne/vegetable peeler.
- In a small saucepan heat water and sugar till the sugar dissolves. Bring to the boil, add the carrots, and simmer for 10 minutes.
- Turn off the heat and leave to stand for another 5 minutes.
- Remove carrots with a slotted spoon, draining off as much liquid as possible and spread the carrots out on a parchment lined baking sheet.
- Let them dry 24 hours in a cool, dry place OR bake in oven on low (200 degrees F) for 2 hours or until carrots are dried (as in photo) * I let them dry overnight, then put them in the oven for about 20 minutes to dry out completely.
Nutrition Facts : Calories 27 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING
Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
- Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
- Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
- Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
- For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
- Decorate cake with candied carrot strips as desired. Cut cake and serve.
CREAMY CARROT SOUP
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
- Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
- Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium
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