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A hearty bowl of steel-cut oats has the delicious spiced flavor of carrot cake, full of raisins and apple, and topped with crunchy pecans and yogurt.
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I received this recipe almost 50 years ago when I was on my first job. The carrots are precooked with the spices, making it very moist and delicious.
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Infused with lots of grated fresh ginger and a hint of garlic, this creamy carrot soup is the perfect start to an autumn lunch or dinner.
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As a youngster I can remember waiting for grandmother to pull this cake out of the oven. Boy did it ever smell as good as it tastes. Enjoy!!
cooking.nytimes.com
This recipe is by Patricia Leigh Brown and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet tender carrots tossed in a fresh ginger, cinnamon, and garlic dressing--best made the day before you need it to allow the flavors to blend.
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This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
www.delish.com
Top Chef Season 6 winner Michael Voltaggio cooks these carrots in carrot juice and a hoppy beer to emphasize their savory depth, not their sweetness.
Ingredients: carrots, carrot juice, beer, sugar, butter
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Carrot banana bread is a new twist on the traditional banana bread recipe. Make for gifts during the holiday season!
cooking.nytimes.com
These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes And these are packed with carrots.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.