CARROT MEALS RECIPES

CARROT SALAD RECIPES | BBC GOOD FOOD

Carrot salad recipes | BBC Good Food image

Let carrot take centre stage with these fresh, vibrant salads. Serve it grated with chicory, steamed with cumin or roasted with rocket and lentils.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES

Gluten free carrot cake recipe | Jamie Oliver recipes image

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea

Total Time 1 hours

Yield 12

Number Of Ingredients 17

Ingredients

unsalted butter for greasing
225 g gluten-free self-raising flour plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange zest and juice
1 handful of sultanas
50 g walnuts (optional)
75 g unsalted butter softened
100 g icing sugar
1 orange zest only
75 g cream cheese
50 g walnuts

Steps:

1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

Nutrition Facts : Calories 389 calories, FatContent 24.5 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 40 g carbohydrate, SugarContent 25.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "carrot meals recipes"

EASY CARROT CAKE RECIPE - BBC GOOD FOOD

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Treat
Calories 680 calories per serving

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

See details

ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE ...

A sweet and aromatic soup with super-easy flatbreads for dunking.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
5. To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
6. Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
7. Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
8. Heat a griddle pan until it’s smoking hot and add the flatbreads (you’ll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
9. Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

See details

EASY CARROT CAKE RECIPE - BBC GOOD FOOD

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

See details

ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE ...

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
5. To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
6. Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
7. Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
8. Heat a griddle pan until it’s smoking hot and add the flatbreads (you’ll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
9. Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

See details

CARROT CAKE FOR TWO RECIPE | FOOD NETWORK KITCHEN | FOOD ...

If you avoid baking a cake because there aren't enough people in your home to help you eat it, then we have the solution: Make just one slice. We've scaled down a regular recipe so you won't be stuck with leftovers.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 55 minutes
Category dessert

To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve.

See details

CARROT SALAD RECIPES | BBC GOOD FOOD

Let carrot take centre stage with these fresh, vibrant salads. Serve it grated with chicory, steamed with cumin or roasted with rocket and lentils.
From bbcgoodfood.com

See details

GLUTEN FREE CARROT CAKE RECIPE | JAMIE OLIVER RECIPES

Deliciously spiced gluten-free carrot cake – perfect with a nice cup of tea
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 389 calories per serving

1. Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
2. Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
3. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
4. Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
5. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

See details

EASY CARROT CAKE RECIPE - BBC GOOD FOOD

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

See details

ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE ...

1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
5. To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
6. Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
7. Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
8. Heat a griddle pan until it’s smoking hot and add the flatbreads (you’ll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
9. Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.

See details

CARROT CAKE FOR TWO RECIPE | FOOD NETWORK KITCHEN | FOOD ...

To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve.

See details

PURPLE CARROT PLANT-BASED MEAL DELIVERY

No matter how you Purple Carrot, we’ve got high-protein, gluten-free, and chef’s choice meals to choose from every week. ... I love cooking Purple Carrot recipes. The meals are exciting but easy …
From purplecarrot.com

See details

21 BEST CARROT RECIPES - WHAT TO MAKE WITH CARROTS

Mar 08, 2022 · Here, you'll find carrots every which way—from creamy soups and spring salads to pickled snacks and even some healthy breakfast recipes (like the mango-carrot smoothie). Try the show-stopping carrot …
From thepioneerwoman.com

See details

OUR 20 BEST CARROT RECIPES - RACHAEL RAY EVERY DAY ...

May 23, 2019 · Rach's 30-Minute Meals for Summer. Rach's 30-Minute Meals for Summer Veggies are shooting up and baseball season is in full swing. (Go, Red Sox!) Here are some easy ideas packed with all that fresh goodness as warmer weather and better times arrive. ... 20+ Carrot Recipes…
From rachaelraymag.com

See details

CARROT RECIPES - BBC FOOD

More carrot recipes. Featured All. The best gluten-free pizza. Main course. BBQ chicken with coleslaw by Tim Maddams. ... Light meals & snacks. Carrot and poppyseed salad by Mary Berry. Side …
From bbc.co.uk

See details

14 TASTY WAYS TO USE UP A BAG OF BABY CARROTS : FOOD ...

Carrot Recipes Baby Carrots, 14 Different Ways Photo By: Jackie Alpers ©2014, Television Food Network, G.P.
From foodnetwork.com

See details

HEALTHY RECIPES: THOUSANDS OF PERFECT MEALS FROM HEALTHY ...

Continue reading uninterrupted, with your first month of unlimited access on any device for just $2.75 $1*.. Keep reading, with your first month of full access for just $2.75 $1 ($2.75 thereafter).. Thousands of science-based articles and nutritionally-analysed recipes…
From healthyfood.com

See details

14 TASTY WAYS TO USE UP A BAG OF BABY CARROTS : FOOD ...

Carrot Recipes Baby Carrots, 14 Different Ways Photo By: Jackie Alpers ©2014, Television Food Network, G.P.
From foodnetwork.com

See details

HEALTHY RECIPES: THOUSANDS OF PERFECT MEALS FROM HEALTHY ...

See details

RECIPES - DELIA ONLINE

Meals and Courses. Starters; Mains; Desserts; Lunch and Snacks; Drinks; View more; Books. Delia's Happy Christmas; Delia's Complete How to Cook; Delia's Summer Collection; ... With over 1,400 of Delia's recipes …
From deliaonline.com

See details

QUICK + EASY RECIPES AND MEAL IDEAS - PILLSBURY.COM

Easy, quick-to-fix recipes designed to give you more time with family instead of fussing around in the kitchen.
From pillsbury.com

See details

ASDA.COM - ONLINE FOOD SHOPPING, GEORGE, & MORE

You'll find food news, recipes, lifestyle hints, hacks and tips, family activities, community and more. Food. THE BEST SNACK RECIPES FOR STAR WARS FANS. ... Try these cheap and cheerful meals …
From asda.com

See details