REAL CARROTS RECIPES

GLAZED CARROTS RECIPE | REAL SIMPLE

Glazed Carrots Recipe | Real Simple image

Provided by James Peterson

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 4

Ingredients

4 large carrots, peeled and cut into 2-inch sticks
1?½ tablespoons unsalted butter, cut into pieces
1 teaspoon sugar
kosher salt

Steps:

Place the carrots in a large skillet. Dot with the butter and sprinkle with the sugar and ¼ teaspoon salt. Add enough cold water to come halfway up the sides of the carrots.
Simmer, partially covered, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. (If the carrots are done before this point, transfer them to a bowl, increase heat to high, and cook the liquid, uncovered, until reduced. Return the carrots to the pan and toss.)

Nutrition Facts : Calories 48 calories, CarbohydrateContent 5 g, CholesterolContent 10 mg, FatContent 3 g, FiberContent 1 g, SaturatedFatContent 2 g, SodiumContent 110 mg, SugarContent 3 g

CARROT BARS RECIPE - FOOD.COM

Carrot Bars Recipe - Food.com image

Make and share this Carrot Bars recipe from Food.com.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 16 bars, 16 serving(s)

Number Of Ingredients 14

Ingredients

1 cup sugar
3/4 cup oil
1 teaspoon vanilla
2 eggs
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated carrot
1/2 cup chopped pecans
1/2 cup margarine
3 ounces cream cheese
1 teaspoon vanilla
2 cups confectioners' sugar

Steps:

Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well.
Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts.
Pour batter in a greased 9x13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.
Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.

Nutrition Facts : Calories 332.1, FatContent 20.9, SaturatedFatContent 4, CholesterolContent 29.1, SodiumContent 210.6, CarbohydrateContent 35.2, FiberContent 0.8, SugarContent 27.9, ProteinContent 2.4

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