2 Bags of Carrots- Out of Ideas!

[LynnLC]

Trying to use them up! Any ideas would be great!
Thanks so much!

[Holly]

freeze them for winter

[LynnLC]

true! but I would like to make a few side dishes first

[Radish4ever]

Let me dig up some recipes! I had this problem not long ago

[Sari]

My mom makes a divine carrot souffle, although I don't have the recipe. If you can find one, I'd try that.

I also like slicing the carrots and cooking in butter and brown sugar.

[YankeeMom]

What about shredding them & making carrot muffins, carrot cake, carrot bread w/ them.

You can also cook them until tender & add to mashed potatoes. I used to do that when my little ones were refusing veggies.

[Radish4ever]

http://www.recipezaar.com/116884
http://www.recipezaar.com/190316

[LynnLC]

Thanks so much!

[sunshine]

Carrot Banana Cake
Home Cooking

Ingredients
Cake
2 cups all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
1 cup vegetable oil
1 cup sugar
1 cup firmly packed golden brown sugar
4 large eggs
1 1/2 cups finely grated carrots (about 1 1/2 large)
1 cup drained canned crushed pineapple in juice
1/2 cup mashed ripe banana
3/4 cup chopped pecans

Frosting
1 8-ounce package cream cheese, room temperature
1 cup powdered sugar
3 tablespoons unsalted butter, room temperature
1/4 teaspoon ground cinnamon
Additional ground cinnamon

Instructions
For cake:
Preheat oven to 350°F. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients into medium bowl. Whisk oil, 1 cup sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, pineapple, banana and pecans and blend well. Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour. Let cake stand in pan 10 minutes. Turn out cake onto rack and cool.

For frosting:
Beat cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in medium bowl until smooth. Spread frosting over cake. Sprinkle with additional cinnamon. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate.)

Yield: 12 servings

[sunshine]

Carrot-stuffed Twice-baked Potatoes
>
> Recipe By : St. Louis Post-Dispatch 11/11/9
4 medium baking potatoes (about 6 ounces each)
1 1/2 cups peeled and thinly sliced carrots
1/4 cup nonfat sour cream
1teaspoon salt
1/4 teaspoon ground black pepper
1Pinch grated nutmeg
2 teaspoons butter -- melted
Preheat oven to 450 degrees. Scrub potatoes well and dry.
Pierce with a fork in several places. Place potatoes directly on oven rack. Bake for 50 to 55 minutes, or until tender.
Meanwhile, in a large saucepan, cook carrots in boiling water to cover until tender, 15 to 20 minutes.
Drain, reserving cooking water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4-inch- thick shell. Place potato pulp and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1 to 2 tablespoons of reserved cooking water.
Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip. Place potatoes in a shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake 10 to 12 minutes or until potatoes are heated through.
Note: Make sure the carrots are very tender when cooked, so they will mash up smoothly with the potatoes.
Yield: 4 servings.
Recipe from Phyllis Kohn, who offers easy-to-follow, low- fat recipes in "365 Delicious Low-Fat Recipes"

[sunshine]

Plus, I boil, mash and use carrots in any recipe that called for pumpkin puree.

[kittykatstrong]

I also have a huge bag of carrots and I made carrot cake. We still have a ton left so thank you for your ideas. I am starting to get sick of them as a snack.

Katy