Search Results (1,934 found)
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Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake. These two classic cakes make one showstopping mash-up dessert.
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This recipe makes a juicy, crunch, and tasty salad with a kick!
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The afternoon cake-and-coffee habit reimagined.
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I'm not sure just how healthy these are, but they do have some healthy ingredients, and they taste good!
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An old-fashioned gelatin mold with orange Jell-O, grated carrots, and crushed pineapple, made creamy with cream cheese and mayonnaise whisked in. Delicious!
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Your fresh carrots never tasted better than they will in this vegan soup, lightly and warmly spiced with curry and ginger, and simmered in creamy coconut milk. And it only takes 35 minutes.
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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Pack a serving of this cheerful salad in a small resealable container for an easy lunch box veggie side!
Ingredients: carrots, sunflower seeds, oil
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
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This cake brings back memories of Easter, childhood and family.
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Fresh garlic and lemon juice give a powerful flavor to carrots and mushrooms boiled with cumin and coriander.