More Recipes Like Carrot Recipe

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Carrot Pie

Submitted by: Laura

Carrot Pie, with it's sweet cinnamon taste, has been in my family for at least 5 generations. It's a must have at our family Thanksgiving and Christmas get togethers, (but good anytime!!) Can be served with dinner, or as dessert with whipped topping or Ice cream.

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Carrot Pudding

Submitted by: Judith Nees

Cooked mashed carrots are combined with eggs, sugar, flour and baking powder and baked in this unique dessert.

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Casserole Carrot Cake

Submitted by: Taste of Home's Fast Family Favorites

Invite company for dinner at the last minute and have a great homemade dessert in no time.

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Carrot Juice Float

Submitted by: Autumn Leaves

Living In: Toronto, Ontario, Canada

Carrot juice makes an excellent, and healthier substitiute for root beer in this float.

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Carrot Spread Surprise

Submitted by: CB

Carrots and pecans are blended with cream cheese, onion, and a little mayo in this stunning dip!

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Carrot Soup

Submitted by: Tricia

Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed.

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Carrot Souffle

Submitted by: Martha Sorrell

This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.

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Pineapple Carrot Salad

Submitted by: Meredith

Pineapple tidbits, raisins and grated carrot are mixed with sweetened pineapple yogurt and chilled before serving this salad for six.

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Carrot Pecan Crunch Pie

Submitted by: Mary Wood

Like a classic pumpkin pie, but this lovely, light pie is made with pureed carrots. The custard is poured into a pie shell, sprinkled with pecans and baked. Serve with whipped cream flavored with candied ginger.

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Delectable Carrot Fritters

Submitted by: MARBALET

We 'd like these for breakfast, lunch and dinner. So will you. Oodles of grated carrots are folded into a fabulous batter of flour, milk, shallots and thyme. This sets in the refrigerator for three hours, and then dollops are scooped into hot oil and frie