Recipes for "carrot"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.

Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots, then fold in pecans.

Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.

Stir in chopped pecans.

Frost the cooled cake. Serve and enjoy!

Prep: Preheat the oven to 350 degrees. Peel and grate the carrots (I use my food processor). You should have about 1 1/2 cups.

Cake Batter: Whisk sugar, melted butter, and eggs. Stir in carrots. Add flour, baking soda, and cinnamon. Mix until just combined. The batter will be very thick.

Streusel: Mix ingredients for the streusel until you get a texture that looks like pebbles (sometimes I use my hands to mix it all together).

Bake: Spread batter into a greased 9-inch round baking pan (see FAQs). Sprinkle with streusel. Bake for 30 minutes until the center is just set. Top with honey butter if you’re extra (you are).

Carrot Soup: Heat a soup pot over medium high heat. Add oil, onions, carrots, bouillon, and curry powder. Sauté for 3-5 minutes.

Simmer: Add water; simmer for 15 minutes.

Puree: Add coconut milk; puree with an immersion blender until smooth. (affiliate link)

Cook the Ground Beef: heat a large skillet with the oil over medium high heat. Brown the ground beef until cooked (season with a little bit of salt and pepp).

Ground Beef Extras: Stir in tomato paste, bouillon, and garam masala; sauté for 2-3 minutes. Add pine nuts, parsley, and lemon zest and sauté until toasty and fragrant.

Serving: Serve soup topped with a scoop of the ground beef, and whatever other toppings you like (I love this with thinly sliced shallot, a swirl of plain yogurt, and some flatbread for dipping).

Preheat oven to 325 degrees F (165 degrees C).

Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.

Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.

Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Blend the romaine (or spinach) and coconut milk until smooth.

Add the remaining ingredients and blend again until smooth.

Top with pistachios and toasted coconut! My fave.

Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.

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Preheat oven to 350 degrees F (175 degrees C).

Bring a stockpot of salted water to a boil. Cook carrots until tender, 10 to 15 minutes. Remove from heat, and drain well.

Place carrots in a food processor with the margarine, and pulse to puree. Add the eggs, brown sugar, flour, baking powder, and baking soda, and process until smooth.

Pour carrot mixture into a 1quart, round baking dish. Place the dish inside a larger dish with 1 inch of water to prevent burning bottom of casserole.

Bake, uncovered, in the preheated oven for 1 hour, or until firm.

1. Preheat oven to 350° F. Line cupcake molds with paper liners.

2. In a large bowl, beat together the coconut oil, brown sugar, eggs, yogurt, and vanilla. Mix in the carrots. Add the flour, baking soda, baking powder, cinnamon, ginger, and salt. Mix until just combined.

3. Divide the batter evenly among the prepared pan. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

5. Frost each cupcake and decorate as desired. I love to dust the cupcakes with matcha powder, strawberry powder, and/or edible flowers.

Toast the walnuts in the preheated oven for 5 to 8 minutes. Remove from the oven and set aside to cool.

Line 2 standard muffin/cupcake pans with liners.

Combine the sugar, eggs, oil, buttermilk, orange zest, and vanilla together in a bowl and whisk thoroughly. Stir in the grated carrots.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.

Fold the flour mixture into the carrot mixture until combined, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.

Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake at 350°F until a toothpick inserted in the center of a few cupcakes comes out clean or with a few crumbs, 19 to 21 minutes, rotating the pan after the first 15 minutes of baking.

Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix until creamy. Spread or pipe onto cooled cupcakes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.

To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.

Pour batter into the prepared muffin cups, filling them 3/4 full.

Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.

To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.

Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.

To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.

Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.

Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.

Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.

Line a baking sheet with parchment paper and set aside.

Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.

Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

Line a 9-inch square dish with parchment paper.

Combine almonds, dates, carrots, coconut, pineapple pieces, protein powder, almond butter, coconut extract, almond extract, pumpkin pie spice, and cinnamon in a food processor fitted with the S blade. Attach the lid and pulse, stopping and scraping down the sides as needed, until everything is well combined and a crumbly, yet easily moldable, soft dough forms.

Transfer dough to the prepared dish and press it down and smooth it out evenly.

Chill in the refrigerator or freezer for 1 to 2 hours. Cut into 12 bars and either serve immediately or wrap individually to serve later.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.

Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.

While cake is cooling, spread almonds and coconut on a baking sheet.

Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.

While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.

Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.

Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.

Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Lower heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in water, bouillon granules, pepper, and thyme; increase heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.

Stir in carrots. Cover and simmer until all water is absorbed, about 10 minutes. Turn off heat, add tomatoes and spinach, and stir until spinach is wilted and tomatoes have released all their moisture, about 2 minutes.

Cut them first crosswise into 2 1/2-inch long segments. Then cut 1/4-inch thick slices lengthwise. Stack the slices and cut them again into 1/4-inch thick batons.

Place the carrots and daikon radishes in a large bowl. Sprinkle with 4 teaspoons of sugar and 2 teaspoons of salt. Use your clean hands to toss the carrots and daikon with the salt and sugar until well coated.

Continue to mix the carrots and daikon with your hands until they begin to soften, about 3 minutes. They are ready once you can bend a piece of daikon all the way over without it breaking.

Transfer the carrots and daikon to a colander, rinse with cool water and drain well.

In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

Prepare clean jars. Pack the daikon and carrots tightly into the jars. Pour over the pickling liquid to cover. Seal. Refrigerate.

The pickles should sit at least overnight before eating; their flavor will improve with time. They should last 4 to 6 weeks in the refrigerator.

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Preheat oven to 350 degrees F (175 degrees C).

Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.

In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.

Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.

Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.

Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.

Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.

Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.

Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.

Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.

Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

Bring carrots and water to a boil in a saucepan. Reduce heat to low; simmer until carrots are tender, about 10 minutes. Drain carrots.

Stir in butter until coated, then stir in brown sugar, ginger, and salt. Return to a boil; cook, stirring often, until carrots are glazed, 2 to 3 minutes.

Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.

While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Preheat the oven to 425 degrees F (220 degrees C).

Pat chicken dry with paper towels; cut out backbone using kitchen shears (save backbone for stock or another use). Flip chicken, breast-side up, forcefully press chicken down to flatten; generously season with salt.

Heat olive oil in a large oven-safe cast-iron skillet over medium-high heat. Add chicken, skin-side down; cook until golden, 6 to 7 minutes. Transfer chicken to a plate, skin-side up.

Add onion to the same skillet; cook and stir until softened, 2 to 3 minutes. Add beer; scrape the browned bits of food off the bottom of the skillet with a wooden spoon. Continue cooking until most of the beer is reduced, 2 to 4 minutes. Stir in chicken broth, carrots, lemon, rosemary, and thyme. Arrange chicken, skin-side up, over vegetables.

Roast in the preheated oven until chicken is golden brown and crispy, about 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C). Transfer chicken and vegetables to a large platter; rest, uncovered.

Bring broth and juices in the skillet to a boil; cook until sauce is thickened, about 10 minutes. Season sauce with salt.

Slice chicken; serve with sauce.

Line a roasting pan with aluminum foil.

Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.

Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges.

Remove from pan and place in a serving dish to serve.

Slice the carrots into 1/8 to 1/4-inch discs or diagonally. Try to cut the pieces so they are about the same size as each other so they cook evenly.

Melt the butter in a skillet over medium-high heat and then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes.

Add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the skillet and cook for another 3 minutes.

Uncover the skillet and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.

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In a large, wide sauté pan, heat the butter on medium heat until melted. Add the carrots and toss to coat. Sprinkle with salt. Cook for 3-4 minutes.

Add the maple syrup and cook for a minute more. Add the orange juice. Cover the pan and cook for 3 more minutes.

Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.

Serve.

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With the tip of a sharp knife, poke each lamb shank 4 to 6 times to pierce through its outer membrane. Place them into the Instant Pot with 2 cups of water (or use one of the other cooking methods mentioned above).

Scatter the onions on top and sprinkle in the advieh, felfel, turmeric, curry powder, black pepper, and 1 teaspoon salt. Stir to incorporate the seasonings in water.

Secure the lid on the Instant Pot, set the steam valve to “Sealing,” and set it to cook on high pressure for 40 minutes.

John Robinson / Simply Recipes

In a large pot add 3 quarts of water, the basmati rice, and 1/2 cup salt. Promise the rice won’t be too salty. This is your only chance to get the rice seasoned from within. Don’t worry about oversalting it. If using table salt, use 1/4 cup.

You don’t need to rinse the rice and there should be enough water for the rice to freely float and tumble around as it cooks.

Set the pot over high heat. As soon as it comes up to a boil, cover it with a lid and reduce the heat to maintain a simmer for 12 to 15 minutes, stirring occasionally with a wooden spoon. Don’t stray too far from the stovetop since it may bubble up and overflow. If that happens, take the lid off until the bubbles subside then place it back on slightly ajar.

The rice is done when tender but not mushy, and you can no longer see small white dots on the rice kernels—the dots indicate the rice is undercooked inside.

Place a colander in the sink and drain the rice into it. Do not rinse it. Let it fully drain and cool slightly.

John Robinson / Simply Recipes

Dry and set the same pot over medium heat. No need to rinse it out. Add 2 tablespoons oil and when it is hot and rippling but not smoking add the cumin seeds.

Immediately reduce the heat to the lowest setting and add the cooked rice. Stir to distribute the cumin seeds throughout. Spread the rice to evenly cover the bottom of the pot. Cover and cook for 10 to 15 minutes. The bottom layer may get crispy and lightly browned—that’s okay! The rice kernels on top should slightly curl, looking like a crescent moon. Turn the stove off but keep the lid on.

John Robinson / Simply Recipes

In a small saucepan, add the almonds, pistachios, and just enough water to barely cover them. Set the saucepan over high heat and bring it to a boil for 2 minutes. Set a colander in the sink and drain the nuts well. Transfer them into a small bowl and set it aside.

John Robinson / Simply Recipes

In a small frying pan, add the sultanas and 1/2 cup oil. Set it over medium heat. Fry the sultanas, stirring frequently, until they puff up into tiny plumb balls. This will take 3 to 5 minutes, depending on how fresh the sultanas are.

Set a fine mesh strainer or heat-proof colander over a bowl and drain the sultanas. Transfer them into a small bowl and set it aside. The oil can be discarded.

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

In the same frying pan, heat the remaining 1 tablespoon oil over medium heat. Add the carrots and cook, stirring occasionally, until tender and cooked through, 8 to 10 minutes. The carrots should not brown. If they start darkening, stir in 1 tablespoon of water to cool the pan and stop the browning.

John Robinson / Simply Recipes

Use a large spoon to gently stir the rice, scraping the lightly golden crust on the bottom of the pot, if any.

On the same serving platter, spoon about half of the cooked rice. Top it with half of the boiled almonds and pistachios followed by half of the fried sultanas and carrots. Repeat again with a layer of the remaining rice, nuts, sultanas, and carrots. Serve warm.

John Robinson / Simply Recipes

John Robinson / Simply Recipes

John Robinson / Simply Recipes

When the lamb is done cooking in the Instant Pot, do a quick release of the pressure by carefully moving the steam valve to “Venting.” Use an oven mitt or a thick kitchen towel to avoid burning yourself! When all the pressure is released, open the lid. The lamb will be tender, and the meat will pull away from the bone easily.

Carefully transfer the lamb onto one side of a serving platter large enough to hold the lamb and the rice.

Do not discard the lamb cooking liquid. It is so flavorful and perfect for serving alongside for sipping or drizzling over the lamb and rice.

Refrigerate any leftover lamb or rice in separate containers for up to 5 days.

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John Robinson / Simply Recipes

John Robinson / Simply Recipes

Bring a small saucepan or kettle with about 2 cups of water to a boil over high heat. Place the dried chiles in a small heatproof bowl and carefully add enough boiling water to cover them—I used about 1 cup of water. Set the bowl aside for 30 minutes to allow the chiles to rehydrate.

Ciara Kehoe / Simply Recipes

If you have a gas stove, set a burner to high heat. Use a pair of tongs to place a bell pepper directly on the flame. You can use two burners, one for each pepper.

If you have the grill already on (you won’t need it quite yet to cook the chicken since it needs to marinate), set the peppers on the grill over high heat.

For both methods, turn them as the skin blackens until fully charred all around. Transfer the charred peppers into a medium bowl and cover the bowl with a large plate to seal in the steam and loosen the skin.

Once cool enough to handle, use your hands to peel off the blackened skin and remove the seeds. Roughly chop the peppers and transfer them into a food processor.

Ciara Kehoe / Simply Recipes

In a small skillet set over medium heat, add the caraway and cumin seeds. Toast, stirring frequently, until they turn a light golden brown and are fragrant, about 2 minutes. Grind the toasted seeds in a spice grinder, blender, or with a mortar and pestle. Then, transfer them into the food processor. They don’t have to be finely ground. It’s okay if it’s a little coarse.

Ciara Kehoe / Simply Recipes

Drain the rehydrated chiles, remove and discard the stems, and add the chiles into the food processor along with the garlic, 1/4 cup plus 3 tablespoons olive oil, smoked paprika, tomato paste, red wine vinegar, and 2 teaspoons salt. You can discard the chile soaking liquid. Blitz the mixture until smooth like a purée. You’ll have about 1 cup of harissa paste.

Don’t have a food processor? Finely chop the chiles, peppers, and garlic on a cutting board with a sharp chef’s knife and stir with the remaining ingredients for a slightly coarser harissa.

Spoon about a third of the harissa into a little serving bowl, cover, and refrigerate until you are ready to eat. You will use the remaining harissa to marinate the chicken. Harissa keeps in the fridge, covered, for a good week.

Ciara Kehoe / Simply Recipes

Rest the chicken breast side up on a cutting board. Use a sharp chef’s knife to cut a few deep slashes, about 2 inches wide, through the legs and breasts to allow the harissa to soak deeper into the meat. You’ll be cutting through the skin and meat down to the bones.

Flip the bird breast side down and use large kitchen scissors to cut down each side of the backbone. You will be cutting through the rib bones, not the backbone itself. Remove and discard the backbone, or perhaps save it for stock.

Use your hands to open up the bird slightly, then turn it breast side up again. Use the palm of your hand and your body weight to press it down firmly over the breastbone. The aim is to flatten the bird so it cooks in a single layer.

Ciara Kehoe / Simply Recipes

Spoon the harissa reserved to marinate the chicken onto the bird. Use your hands to rub it all over and into the slashes and crevices for maximum flavor. Set the chicken breast side up on a sheet pan, or large platter if a sheet pan will not fit into your fridge. Slide it into the fridge to marinate for a minimum of 2 hours, but I recommend 24 hours.

Ciara Kehoe / Simply Recipes

For a charcoal grill: Light the coals on fire and place them in the grill along two sides, opposite each other. The chicken will cook in the center of the grill between the fire, not over it, with even heat coming from two sides. Then, add a couple lumps of wood chunks—any kind, like oak, apple, cherry, or hickory—on top of the fire.

For a gas grill: If you have three burners, light two of them set to medium heat, one at each end. The chicken will cook in the center over the burner that’s off. For a two-burner grill, light just one set to medium heat. The chicken will cook over the burner that’s off. Rest a couple lumps of wood chunks directly on the lit burners so that it catches on fire and smolders as the chicken cooks.

Ciara Kehoe / Simply Recipes

Take the marinated chicken out of the fridge. No need to wait to get it to room temperature. Place it breast side up on the grill. There shouldn’t be any lit coals or burners turned on right beneath it. The smoke from the wood chunks will come, no need to wait for it before placing the chicken on the grill.

Shut the lid to trap in smoke and cook for about 1 1/2 hours. Check it once or twice, using tongs to rotate it 180 degrees to make sure it cooks evenly—the side closest to the fire will cook faster—but keep it breast side up.

Ciara Kehoe / Simply Recipes

Bring a large pot of water to a boil over high heat with 1 tablespoon salt. Once boiling, add the carrots and cook for 5 minutes. Drain well into a colander set in the sink. Transfer the carrots into a medium bowl and drizzle in the remaining 1 tablespoon olive oil, the remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Set it aside.

Ciara Kehoe / Simply Recipes

After 1 1/2 hours, check the internal temperature of the chicken with a thermometer. It should be about 160°F when probed in a few places. Use tongs to flip it breast side down and keep cooking until the internal temperature is at least 165°F.

Probe the chicken in a few places, say once on each leg and once on each breast. Poke the probe deep into the meat but avoid touching a bone or you will get a false reading. Also, make sure you don’t probe all the way through and out the other side—you’ll be reading your grill bars.

Toward the end of cooking, you can slide it a little closer to the fire so it finishes crisping up over a higher heat but you may not need to—after all, a roast chicken in your oven gets beautifully crispy without ever seeing any flames.

When it’s done cooking, slide the chicken far from the fire to keep warm while you cook the carrots. Use tongs to lay the carrots perpendicular to the grill bars directly over the fire and cook for 8 to 10 minutes flipping them regularly until lightly charred and tender all the way through.

Ciara Kehoe / Simply Recipes

Transfer the carrots onto a large serving platter. Place the chicken on top, sprinkle it with cilantro, and serve with the reserved harissa.

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Ciara Kehoe / Simply Recipes

Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic cloves.

Using butcher's string, secure the wings and legs to the body.

Place the chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of chicken stock. Drizzle with olive oil.

Place the chicken in the oven at 425°F (220°C).

Roast until chicken is golden and carrots are well caramelized, 1 1/4 to 1 1/2 hours, basting with broth and pan juices every 15 minutes for the first 45 minutes. Add more stock if the pan looks dry.

If you are using a convection oven, start at 425°F (220°C) then reduce to 375°F (190°C) after the first 15 minutes.

Transfer the chicken, carrots, and garlic to a platter. Discard the twine, thyme, and lemon, and let the chicken rest for 10 to 15 minutes.

Skim fat from pan juices and discard. Add 1 tablespoon vinegar to remaining pan juices, taste and add more to taste. Serve over the chicken.

Season chicken thighs with paprika, salt, and pepper.

Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.

Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.

Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.

Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.

Gather all ingredients.

Place carrots into a large saucepan; pour in enough water to reach depth of 1 inch and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.

Melt butter in the same saucepan over low heat. Stir in brown sugar, salt, and white pepper until dissolved.

Add carrots to the saucepan and toss until coated in the brown sugar mixture. Cook and stir until carrots are heated through and fully coated with glaze, 1 to 3 more minutes.

Serve hot and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated.

Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.

Serve hot and enjoy!

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.

Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

Gather the ingredients.

Place carrots in a pot of salted water; bring to a boil. Reduce heat to a low boil and cook until tender but not mushy, about 15 minutes. Drain and return carrots to the pot.

Place the pot with carrots over the lowest possible heat setting. Stir in brown sugar, butter, salt, and pepper. Cook until sugar is bubbly, 3 to 5 minutes.

Serve hot.

Gather all ingredients.

Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.

Drain and transfer carrots to a serving bowl.

Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 minutes.

Pour over carrots and toss to coat; season with salt and ground black pepper.

Melt butter in a heavy skillet over medium-high heat until foaming. Add carrots and salt; cook and stir in hot butter until liquid evaporates and carrots begin to brown around the edges, 5 to 6 minutes.

Reduce heat to medium-low and pour in bourbon carefully. Cook and stir until bourbon is almost evaporated, about 2 minutes. Sprinkle in brown sugar; cook and stir until carrots are almost cooked through, about 5 minutes more.

Increase heat to medium-high and cook until glaze thickens, 15 to 30 seconds. Season with ground black pepper and cayenne pepper. Transfer carrots to a serving dish and garnish with thyme leaves.

Place carrots in a large pot and cover with salted water. Bring to a boil over high heat and cook until carrots are tender, about 15 minutes. Remove from the stove and drain carrots in a strainer.

Return the pot to the stove, add butter, and reduce the heat to medium-low. When butter is melted, stir in brown sugar and honey.

Add carrots and stir until evenly coated. Cook for 5 more minutes before serving.

Enjoy!

Gather all ingredients.

Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.

Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.

Stir in brown sugar and butter; simmer and stir until butter melts.

Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking dish with aluminum foil; set aside.

Combine carrots, olive oil, salt, and pepper in a resealable plastic bag and seal well; alternatively, use the carrot bag. Toss to coat evenly. Pour carrots into the prepared baking dish.

Bake in the preheated oven until tender, about 30 minutes. Sprinkle balsamic vinegar over carrots; shake the dish to coat evenly. Return to the oven and continue baking until liquid is absorbed, 5 to 10 minutes. Serve hot.

Place carrots in a saucepan with enough water to cover. Bring to a boil and cook until tender, about 10 minutes.

Remove from heat and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.

In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Place carrots in a shallow saucepan and cover with water; bring to a boil. Continue to boil until tender, 4 to 8 minutes. Drain and return to the pan.

Pour orange juice over carrots and mix well. Simmer over medium heat for 3 to 5 minutes. Stir in brown sugar, butter, and salt; cook until sugar and butter melt.

Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.

Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9x13 inch baking dish.

Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.

Bake for 45 minutes, or until tender. Turn oven off and add honey and butter, mixing thoroughly. Place dish back in the warm oven for a few minutes. Serve immediately.

Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.

Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.

Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.

Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.

Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.

Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

Gather all ingredients.

Combine water, orange zest and juice, lemon zest and juice, and carrots in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender-crisp, about 15 minutes.

Stir in sugar, cardamom, and salt until sugar is dissolved, about 30 seconds. Simmer over medium-low, stirring occasionally, until thickened and a candy thermometer registers 220 degrees F (104 degrees C), 40 to 45 minutes.

Skim and discard any foam off top. Pour carrot mixture into a 16-ounce jar.

Cover with lid and refrigerate until fully cooled, at least 4 hours or up to 3 weeks.

Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.

In a large bowl combine carrots, potatoes, 1 1/4 cups Gruyere cheese, the Parmesan, thyme, salt, pepper, and nutmeg. Toss to combine.

Spread in prepared baking dish.

Pour cream evenly over carrot mixture. Cover with foil.

Bake in the preheated oven for 1 hour and 15 minutes. Remove foil.

Sprinkle with remaining 3/4 cup Gruyere cheese.

Bake, uncovered, until golden brown and vegetables are fork tender, 30 to 40 minutes. Let stand 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼  teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.

To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.

2. In a large bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. Stir in the shredded carrots. Add the flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Mix until just combined.

3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin, using a spoon to cover the cube. It's OK if not all the cream cheese is covered. Evenly sprinkle the cinnamon sugar over each muffin. Bake for 18-20 minutes, until just set. Serve with butter and sea salt (if desired) on top.

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.

Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.

To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.

Sift flour, baking soda, and cinnamon together in a bowl; set aside.

Stir sugar and oil together in a large bowl, until combined. Beat in eggs, one at a time, then stir in vanilla. Stir in flour mixture just until incorporated. Fold in carrots, pineapple, walnuts, and coconut. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes. While still warm, poke holes in cake with a fork.

For the glaze: Combine sugar, butter, buttermilk, and vanilla in a saucepan. Bring to a boil over medium heat, then reduce heat and cook 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Preheat the oven to 400 degrees F (200 degrees C).

Place carrots and cauliflower in a casserole dish; toss with garlic, olive oil, salt, and black pepper.

Roast in the preheated oven for 20 minutes. Stir and continue roasting until vegetables are tender and slightly charred, 25 more minutes. Remove from the oven and stir.

Bring vegetable broth to a boil in a large pot. Stir in curry powder and add roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.

Blend soup with a potato masher or an immersion blender until smooth. Return the pot to medium heat. Stir in coconut milk and lime juice; simmer until heated through, 5 to 10 minutes.

In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.

Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

To make the cake: Mix flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts, and pineapple. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Allow cake to cool completely before frosting. (The center of cake may sink slightly as it cools.)

To make the frosting: Beat cream cheese and butter in a mixing bowl until smooth. Add confectioners' sugar; beat until smooth and creamy. Spread frosting on top of cooled cake. Slice into squares and enjoy!

Coat a 9x13-inch baking pan with baking spray with flour.

To make the cake, process the carrots, sugar, eggs, and oil in a blender until completely smooth, about 90 seconds.

In a large bowl, whisk together the flour, baking powder, and salt. Pour the blended carrot mixture into the flour mixture and stir until well combined.

Pour the batter into the prepared pan and gently tap the pan on the counter to smooth the batter into an even layer.

Bake the cake until golden and a toothpick inserted into the center comes out clean, about 30 minutes.

Let the cake cool to room temperature in the pan on a wire rack, about 1 hour.

Simply Recipes / Photo by Robby Lozano / Food Styling by Chelsea Zimmer / Prop Styling by Phoebe Hauser

To make the frosting, in a small saucepan, stir together the sweetened condensed milk, cream, cocoa, chocolate chips, butter, and salt.

Cook over medium heat, stirring constantly, until the mixture is thickened to a pudding-like consistency, 10 to 12 minutes. When dragging a spatula through the middle of the saucepan, you should see the bottom of the pot for about 1 second.

Remove the pan from the heat and set aside to cool slightly, stirring occasionally, about 10 minutes.

Simply Recipes / Photo by Robby Lozano / Food Styling by Chelsea Zimmer / Prop Styling by Phoebe Hauser

Spread the warm frosting evenly over the cooled cake in the pan. Garnish with the chocolate sprinkles, if desired. Let cool to set completely before slicing and serving, about 1 hour.

Leftovers can be stored, covered, at room temperature for up to 3 days.

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To make the cake, grease a 9x13-inch cake pan generously with nonstick cooking spray or butter. Line the bottom of the pan with parchment paper and grease the parchment.

Grate the carrots on a box grater directly into a large mixing bowl. Add the brown sugar, vegetable oil, eggs, pumpkin pie spice, and salt and whisk until fully combined.

Add the flour, baking powder, and baking soda. Use the whisk to gently stir the batter just until no streaks of flour remain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Let the cake cool completely in the pan on a wire rack, about 1 hour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

While the cake finishes cooling, make the cream cheese frosting.

In a large bowl, use a hand mixer to beat the softened cream cheese and butter on medium-high speed until fully combined and smooth, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high and beat until fully combined and creamy, about 3 minutes.

Simply Recipes / Mark Beahm

Use an offset spatula or the back of a spoon to spread the frosting over the top of the cooled cake. Slice and serve.

Store the cake, covered, in the refrigerator for up to 5 days.

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Simply Recipes / Mark Beahm

Grease a 9x5-inch loaf pan and line the bottom and two sides with a piece of parchment paper, leaving a slight overhang.

In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt. Add the eggs, and whisk until fully combined.

Switch to a silicone spatula and add the flour, baking powder, and baking soda, gently stirring until the batter is mostly combined. It’s okay if there are still a few streaks of dry flour.

Add the grated carrots and chopped walnuts and stir just until distributed through the batter and no dry streaks of flour remain.

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.

Let the carrot loaf cool in the pan on a wire rack for 10 minutes. Run a butter knife along the two unlined ends of the cake, then use the parchment overhang like a sling to pull the cake out of the pan. Set the cake on the wire rack to cool completely.

While the cake cools, make the cream cheese frosting.

In a medium bowl, use a hand mixer or a whisk to beat the cream cheese and butter until fully combined and smooth, about 1 minute. Add the powdered sugar and vanilla extract and mix until smooth and creamy, about 1 minute.

When the cake has cooled completely, use a small offset spatula or the back of a spoon to spread the frosting on top of the cake, making decorative swoops and swirls. Sprinkle the top with a handful of chopped toasted walnuts.

Store the cake, covered tightly, for up to 4 days at room temperature without frosting or in the fridge with frosting.

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To make the cookies: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth.

Beat in eggs, one at a time, until combined. Stir in the crushed pineapple, carrots, and raisins.

Combine flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Fold in 3/4 cup walnuts if using.

Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until tops are set, about 14 to 16 minutes. Allow cookies to cool for 2 minutes on the cookie sheets before removing to wire racks to cool completely.

Make the cream cheese frosting: Beat cream cheese, butter, and vanilla with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in powdered sugar gradually to reach spreading consistency.

Frost cooled cookies with cream cheese frosting; sprinkle with remaining 1/4 cup walnuts, if desired.

Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Gather all ingredients.

Combine grated carrots and brown sugar in a medium bowl. Let sit for 1 hour, then stir in raisins.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans. Beat eggs in a large bowl until lighter in color.

Gradually beat in white sugar, oil, and vanilla. Stir in pineapple.

Combine flour, cinnamon, baking soda, and salt in a separate bowl, then stir into egg mixture until absorbed.

Stir in carrot mixture and walnuts. Pour evenly into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.

Cool for 10 minutes before removing cake from the pans; let cool completely.

Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.

Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.

Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12-inch pan.

Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.

Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.

Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow cake to cool for at least 20 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish; set aside.

Mix together sugar, oil, buttermilk, eggs, and 1 teaspoon vanilla in a large bowl until well combined. Stir in carrots, pineapple, and coconut. Combine flour, baking soda, cinnamon, and salt in a medium bowl; gently stir into carrot mixture. Mix in nuts until incorporated. Spread batter into the prepared dish.

Bake in the preheated oven until a toothpick inserted into cake comes out clean, about 55 minutes. Remove from the oven and set aside to cool.

Beat together confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla in a large bowl with an electric mixer until creamy. Frost cooled cake while still in the dish.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.

Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.

Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.

Bring a pot of water to a boil over high heat.

While the water comes to a boil, peel and cut the carrots to the length of a hot dog bun—approximately 6 inches. Remove parts of the carrot, so the 6-inch portion is relatively uniform in size. If necessary, use a vegetable peeler to remove excess carrot.

Mike Lang / Simply Recipes

Mike Lang / Simply Recipes

Mike Lang / Simply Recipes

In a large pot of boiling water, parboil the carrots until knife tender, approximately 10 to 12 minutes. Drain the carrots into a colander. With a paper towel, pat the carrots dry and place on a sheet tray or plate.

Mike Lang / Simply Recipes

Mike Lang / Simply Recipes

In a small bowl, combine the yellow mustard, Dijon mustard, garlic, paprika, cumin, and ground mustard.

Mike Lang / Simply Recipes

Using a spoon, smear the mustard over the carrots on all sides.

Mike Lang / Simply Recipes

Prepare a grill for direct medium heat—350° to 450°F.

Grill the carrots over direct heat, turning several times until marked all over, 6 to 8 minutes total.

Mike Lang / Simply Recipes

Mike Lang / Simply Recipes

Grill the hot dog buns, cut side down, over direct heat, until marked, 45 to 60 seconds.

Place a carrot in each grilled bun and eat with your favorite toppings.

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Mike Lang / Simply Recipes

Using the second smallest hole on a box grater, grate the carrots. You should have about 6 loosely packed cups of grated carrot. Set aside.

To a large serving bowl, add the lemon juice, mustard, honey, salt, and black pepper. Whisk until smooth. Slowly drizzle in the olive oil while whisking vigorously until the mixture becomes emulsified.

Add the carrots to the dressing and gently toss until they are well coated. It’s helpful to fold the carrots so they don’t get clumped up, and each strand gets coated in dressing. Taste for seasoning, adding more salt and pepper as needed before serving. Mix in the chopped parsley, if using, and stir once more to combine.

This salad is best eaten the day it is made, but it will keep in an airtight container in the refrigerator for 2 to 3 days.

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Simply Recipes / Mihaela Kozaric Sebrek

Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.

Add more salt to taste. (You will need more salt if you are using homemade unsalted stock or unsalted butter.)

Garnish with chopped chives, parsley, or fennel fronds.

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Butter a 2-quart baking dish and set aside.

Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.

Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.

In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

Transfer the mixture into the prepared baking dish. Bake at 350°F for 40-45 minutes, until puffed up a bit and lightly golden.

Place the grated carrots in a medium sized serving bowl.

Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel.

Then add to the bowl with the carrots. Add the raisins. Stir to gently combine.

In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth.

Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets.

Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.

Combine all the ingredients except mint.

Chill in refrigerator several hours or overnight.

Serve garnished with slivers of mint leaves.

Place grated carrots and chopped apples in a large bowl. Sprinkle with lime juice and toss to coat.

Stir in honey, mayonnaise, raisins and craisins. Stir in pomegranate seeds. Add more lime juice, mayonnaise, or honey to taste.

Serve immediately.

Preheat the oven to 400 degrees F (200 degrees C).

Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.

Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.

Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Sift together flour, cinnamon, baking soda, and salt into a large bowl. Set aside.

Mix together sugar and oil in another large bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Blend in flour mixture just until combined. Mix in carrot baby food until incorporated. Fold in pecans, coconut, and grated carrots until evenly distributed. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.

Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs; mix well.

Sift flour, baking powder, salt, and sugar together. Stir into carrot mixture and blend until smooth. Transfer to the prepared casserole dish.

Bake in the preheated oven for 45 minutes.

Melt butter in a Dutch oven over medium heat. Add carrots, potato, onion, and celery, then stir in chicken broth and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Uncover and cool for 15 minutes.

Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch oven and stir in cream, curry powder, salt, and pepper. Cook over low heat until heated through, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of water to a boil. Add carrots and cook until very tender, 7 to 10 minutes. Drain and transfer to a large mixing bowl.

Use an electric mixer to beat warm carrots with sugar, baking powder, and vanilla extract until smooth. Mix in flour, eggs, and margarine. Transfer to a 2-quart baking dish.

Bake in the preheated oven until the top is golden brown, about 1 hour. Sprinkle lightly with confectioners' sugar before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish.

Bake in the preheated oven for 30 minutes. Dust with confectioners' sugar.

Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Pour in chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.

Bring to a simmer and cook until carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.

Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.

Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.

Gather all ingredients.

Soak raisins in 2 cups water in a small bowl for 15 minutes. Drain and set aside.

Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.

Sift flour, baking powder, baking soda, salt, and cinnamon together in a bowl.

Beat oil, brown sugar, and eggs in a large bowl with an electric mixer until well combined.

Gradually mix in flour mixture, then fold in carrots and drained raisins.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes.

Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Mix grated carrots, eggs, flour, bread crumbs, garlic, salt, and pepper together in a medium mixing bowl until well combined. Form into patties.

Heat oil in a frying pan over medium-high heat. Add patties and fry until golden brown on each side.

Heat oil in heavy large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté until onion is translucent, about 8 minutes. Add stock and carrots; cover and simmer until carrots are tender, about 30 minutes.

Fill blender or the bowl of a food processor halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining soup.

Heat soup over low heat; stir in evaporated milk and cumin. Season with salt and black pepper.

Preheat the oven to 350 degrees F (175 degrees C).

Dissolve bouillon cubes in water in a large pot over medium-high heat. Add cabbage and carrots; cook until tender, 20 to 30 minutes. Drain; reserve ½ cup cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.

Melt butter in a saucepan over medium heat; stir in flour until hot, about 1 minute. Stir in reserved cooking liquid and milk until smooth. Add Cheddar cheese; cook and stir until cheese is melted and mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.

Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Add carrot chunks to the bowl of a food processor and pulse until finely chopped. (You should have a generous 1/2 cup.)

Remove carrots and set aside. Add oats and coconut. Pulse until coarsely ground.

Add all other ingredients, including the chopped carrots. Pulse until a smooth-ish, sticky “dough” forms. (You might have to push it down with a spatula a few times to help it along.)

Add white chocolate chips and pulse until chopped.

Roll into balls. Store in the fridge or freezer. Mwah! This week is looking good.

In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple and carrots.

Pour 1/3 cup of batter onto a griddle on medium heat. Wait until the bottom side of the pancakes stick together enough to flip over. When pancakes have cooked through, remove and top with butter and maple syrup!

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.

Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.

Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13x2-inch baking dish.

Whisk flour, sugar, baking soda, ground cinnamon, salt, and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract, and orange zest into flour mixture with an electric mixer until batter is smooth, about 2 minutes. Pour batter into prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Prepare the cake batter: Beat together eggs, oil, white sugar, and vanilla in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make the frosting: Combine butter, Neufchâtel cheese, confectioners' sugar, and vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans.

Spread frosting over completely cooled cake.

Preheat the oven to 350 degrees F (175 degrees C).

Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.

Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.

Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.

Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.

Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.

Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.

Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Gather all ingredients.

To make the pancake batter: Whisk flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt together in a large bowl.

Add buttermilk, brown sugar, egg, and vanilla; stir until just combined. Stir in carrots and melted butter until just combined. Set batter aside while you prepare the frosting and topping.

To make the frosting: Whisk cream cheese, milk, powdered sugar, and vanilla together in a medium bowl until smooth. Set aside.

To prepare the topping: Stir raisins, pecans, coconut, and ginger together in a small bowl. Set aside.

Heat a large nonstick skillet or griddle over medium heat; grease with butter.

Working in batches, scoop 1/4 cup batter per pancake into the skillet, being sure not to overcrowd it. Cook until bubbles begin to form on surface of pancakes and edges look dry, 2 to 3 minutes. Flip, and cook until fluffy and slightly firm, about 1 minute. Repeat with remaining batter, adding butter and adjusting heat as needed.

Divide pancakes evenly among 4 plates; drizzle evenly with frosting and sprinkle evenly with topping.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x13-inch baking pan.

Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.

Combine flour, cinnamon, baking soda, and salt in a separate bowl.

Stir oil mixture into flour mixture until a well-mixed batter forms.

Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.

Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

To make the carrot cake: Beat sugar and oil together in a bowl using an electric mixer until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; beat into egg mixture until batter is smooth. Fold in carrots until incorporated.

Pour into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Allow cake to cool completely for at least 30 minutes.

To make the icing: Beat cream cheese and butter together in a bowl using an electric mixer until well combined. Beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add vanilla and beat well.

Spread icing onto cooled cake.

Slice and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.

Sift together flour, baking soda, cinnamon, and salt in a large bowl. Set aside.

Beat together sugar, oil, and eggs in another large bowl until smooth.

Mix in flour mixture until just combined. Stir in carrot baby food until incorporated.

Spread batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 20 minutes.

Allow cake to cool completely on a wire rack before frosting and slicing.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; set aside.

Beat sugar, mayonnaise, eggs, and vanilla extract together in a large bowl with an electric mixer until blended, scraping the bowl occasionally. Stir in flour mixture; fold in carrots, pineapple, cranberries, and pecans. Divide batter between the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then remove from the pans, and cool completely on wire racks, about 1 hour.

Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.

Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.

Serve carrots and lentils with a spoonful of Greek yogurt.

Prepare two 9-inch cake pans. Cut out rounds of parchment paper and place in the bottoms of the pans. Butter the rounds and the sides of the pan.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Mix just until the dry ingredients are moistened. Fold in the chopped walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the middle rack of the oven and bake at 350°F for 45 to 50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until the edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cakes comes out clean.

Remove the cakes for the oven and set on wire racks until cooled completely.

While the cake is cooling, make the frosting. In a stand mixer with a paddle attachment or using a hand mixer, beat together the cream cheese and butter until creamy.

Slowly sift in the powdered sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.

Once the cakes have cooled, remove from the pans and frost. Sprinkle the top with chopped walnuts or arrange walnut halves in a crown around the top. Serve.

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Combine butter, carrots, brown sugar, and salt in a saucepan over medium heat. Cook and stir until carrots are just getting tender, about 5 minutes. Season with cinnamon and ginger. Cook for 1 more minute. Turn off heat, and let cool.

Meanwhile, whisk together cream cheese, sweetened condensed milk, and vanilla extract in a bowl until smooth. Stir in cooled carrot mixture and transfer to the refrigerator until needed.

Beat cream in a chilled glass or metal bowl with an electric mixer until medium-stiff  peaks form. Add cooled carrot-cream cheese mixture and whisk into the whipped cream. Fold in chopped walnuts and pecans with a spatula.

Transfer mixture into a chilled airtight container and place a piece of plastic wrap directly onto the mixture. Cover with a lid and freeze until solid, at least 4 hours, but best overnight.