My favorite recipe for carots is..pull from garden..wash in the hose and eat...lol
Or sticked and dipped in "mommy ranch". (Kamren named my homemade Ranch Dip/dressing that.)
.......
I prefer my carrots barely cooked like in stir fries or fried rice..or baked and sweet with cream cheese frosting..

My Mom made these a lot when I was a kid.

Carrot Cookies with Orange Icing

Ingredients:
â¢1 cup shortening
â¢3/4 cup sugar
â¢1 egg
â¢1 cup cooked, mashed carrots
â¢1 teaspoon vanilla extract
â¢2 cups all-purpose flour
⢠2 teaspoons baking powder
â¢1/2 teaspoon salt
â¢Orange Icing, below

Preparation:

Beat shortening; gradually add sugar, beating until light and fluffy. Add egg, carrots and vanilla, beating well after each addition. Sift together dry ingredients; stir into carrot mixture and mix well. Stir in chopped nuts, if using. Drop by tablespoonfuls onto greased baking sheets. Bake at 350ð for about 20 minutes. Transfer cookies to racks to cool.
Ice cookies with Orange Icing while still warm.
Orange Icing

â¢Juice of 1/2 orange (3 to 4 tablespoons)
â¢grated rind of 1 orange
â¢1 tablespoon butter
â¢1 1/4 cup sifted confectioners' sugar
Combine juice and orange rind with butter; stir in sifted confectioners' sugar until desired spreading consistency is reached. Add more juice or confectioners' sugar as needed

Dale's restaurant here serves this and it is awesome! Never made it but order it every single time I go there.

DaleâÂÂs Famous Carrot Souffle
(a Most Requested Recipe and Menu Item!)

Ingredients
3 lbs. Carrots, peeled
1 cup Sugar
ý cup Brown Sugar
1 TBLS Baking Powder
1 tsp Vanilla
4 TBLS All Purpose Flour
6 Fresh Eggs
1 tsp Cinnamon
1 cup Liquid Margarine
1 TBLS Confectioners Sugar

Cut carrots into 1â chunks, place in sauce pan, cover with water, add a dash of salt and cook over medium heat for 45 min. or until they are very soft. Test with a fork. While carrots are hot, whip in a food processor or blender; add sugars, baking powder, and vanilla. Add flour and mix until smooth. Add eggs and cinnamon then margarine. Be careful not to over mix, you donâÂÂt want a lot of foam.

Place in oven dish, filling the dish about þ full to allow room for it to rise.
Bake for 60 minutes at 350 degrees, or until center springs back to touch.
Dust with confectionerâÂÂs sugar before serving. Yield: 8-10 servings.

Coconut Carrots

llrecipes.com

"People who don't usually like carrots, LOVE this recipe. It looks too simple to be so tasty, but try it. However cream of coconut, must not be mistaken for coconut milk."
________________________________________
PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

INGREDIENTS

⢠2 pounds carrots, chopped
⢠1 (10 ounce) can cream of coconut
â¢

DIRECTIONS

1. In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.

Carrots and Onions

6-8 medium carrots cut into 1 inch slices
4 green onions cut into 1/2 inch slices
2 tablespoons honey
2 tablespoons butter or margarine
1/8 teaspoon ground ginger

In a med. sauce pan, cook carrots in a about one inch of lightly salted water until they are nearly tender. Takes about 6-8 mins. Then drain the water. (or you could steam them in the microwave).

In the same saucepan with the carrots, add the green onion, honey, butter and ginger. Cook and stir together until the glaze has melted together and coats the carrots (about 2 mins.) Add pepper to taste.

Easy Orange Glazed Carrots
1 bag (16 oz) baby-cut carrots
1/4 cup slivered almonds, toasted
1/3 cup orange marmalade (low sugar ok)
1/2 cup golden raisins
In 2 qt saucepan heat 1/2 cup water to boiling. Add carrots. Heat to boil, reduce heat to medium. Cover and cook 10 to 12 minutes, stirring occasionally, until tender.
Drain liquid from cooked carrots. Stir in marmalade and raisins. Cook over low heat, stirring constantly, until marmalade is melted. Add toasted almonds. Toss gently.
4 to 6 servings

Glazed Baby Carrots
1 packet Hidden Valley "The Original Ranch Dressing Mix"
1/4 cup butter of margarine
1/4 cup light brown sugar
1 (16 oz) package ready to eat baby carrots cooked
(boiled or steamed)
Melt butter and sugar in large skillet. Add cooked carrots
and dressing mix. Stir well. Cook over medium heat until hot and glazed; about 5 minutes. Makes 4 to 6 servings

Carrot Gratin with Béchamel

2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat milk
Salt and freshly ground white or black pepper to taste
2 pounds thick carrots, sliced on the diagonal into 1/2-inch thick slices
2 teaspoons fresh thyme leaves, coarsely chopped
2 tablespoon finely chopped chives
2 ounces Gruyère cheese, grated (1/2 cup, optional)

Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

Preheat the oven to 400 degrees. Oil a 2-quart gratin dish. Fill a medium saucepan with water, and bring to a boil. Add salt to taste and then the carrots. Reduce the heat to medium, and simmer the carrots for five minutes or until just tender. Whisk 1/2 cup of the cooking water into the béchamel, and drain the carrots. Set on a clean kitchen towel to dry for a minute, then transfer to a large bowl. Stir in the thyme, chives, salt and pepper to taste, the béchamel and Gruyère. Scrape into the baking dish.

Place in the oven, and bake 20 to 30 minutes until the top is lightly browned and the gratin is bubbling. Remove from the heat, allow to sit for 5 to 10 minutes and serve.
Yield: Serves six.

Note: You can make the béchamel and cook the carrots up to a day ahead of assembling the gratin; keep them in the refrigerator. When ready to bake, whisk the béchamel, thin out a little if desired and proceed with baking instructions.

Carrot Salad (Sally)

2 lbs cooked carrots, sliced thin
1 can tomato soup
3/4 cup sugar
1/4 cup vinegar
1/2 cup salad oil
1/4 tsp salt
dash of pepper
3 tsp prepared mustard
1 tsp Worcestershire sauce
3 small onions, sliced
1 green pepper, sliced

Mix all together, marinate in refrigerator for 24 hours.
Serve either cold or at room temperature.

This was given to me by an elderly friend named Sally, so to me it has come to be known as Sally's Salad. Hope you like it as well as I do.

Sue

Carrots Madeira

5 cups carrots, thinly sliced (1-1/4 lbs.)
1/2 cup Madeira or dry sherry
1/3 cup Currants
1/8 tsp Salt

Combine sliced carrots, Madeira, currants, and salt in a saucepan. Bring to a boil; cover; reduce heat, and simmer 12 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Place carrot mixture in a large bowl; set aside.

Combine reserved cooking liquid and cornstarch in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Pour over carrot mixture; toss well.

Makes 8 servings

I love a good carrot salad with freshly grated carrots, not the bagged kind from store.

Grated carrots
pineapple tidbits
raisins
mayo

So good.

Irondale Cafe is the only place in town that grates their own carrots and it makes such a big difference.

I agree with Glenda concerning grating carrots, and I mean grate them on a box grater, not using the food processor. Makes a huge difference. And, Glenda, I love carrots mixed with raisins, pineapple, and mayo.

The recipe says it serves six, but it truly makes only four servings. These are really good. Also, you can make these ahead of time to the stage where the carrots are done - just don't add the Parm until ready to serve.

Braised Carrots with Parmesan Cheese

Source: Marcella Hazan

1 1/2 pounds carrots
1/4 tsp sugar
4 tbs butter
3 tbs freshly grated parmesan cheese
salt

Peel the carrots, wash them in cold water, and slice them into 3/8 inch disks. The thin tapered ends can be cut thicker. Choose a saute pan that can contain the carrot rounds spread in a single snug layer, without overlapping. Put in the carrots and butter, and enough water to come ü inch up the sides. If you do not have a single pan large enough, use two smaller ones, dividing the carrots and butter equally between them. Turn on the heat to medium. Do not cover the pan.

Cook until the water has evaporated, then add salt and the ü teaspoon of sugar. Continue cooking, adding from 2 to 3 tablespoons water as needed. Your objective is to end up with well-browned, wrinkled carrot disks, concentrated in flavor and texture. It will take between 1 and 1ý hours, during which time you much watch them, even while you do other things in the kitchen. Stop adding water when they begin to reach the wrinkled, browned stage, because there must be no liquid left at the end. In 30 minutes or a little more, the carrots will become so reduced in bulk that, if you have been using two pans, you will be able to combine them in a single pan.

When done - they should be very tender - add the grated Parmesan, turn the carrots over completely once or twice, transfer them to a warm platter, and serve at once. Serves 6

Belgian Style Carrots

3 Tbsp butter
8 medium carrots, sliced
2 Tbsp water
2 tsp sugar
1/8 tsp salt
1/8 tsp pepper
1/2 cup heavy whipping cream
2 Tbsp minced fresh parsley
1/4 tsp ground nutmeg

In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper.

Cover and cook for 8 to 10 minutes or until carrots are tender. Stir in the cream, parsley and nutmeg. Bring just to a boil then remove from the heat.

Makes: 4 servings

I serve this with Swiss steak, mashed potatoes, salad, and biscuits. When preparing to serve with Swiss steak, put in oven along with the Swiss steak during the last hour of baking.

BAKED CARROTS

1 pound carrots cut into sticks*
1 bunch green onions with tops, chopped
1 cup boiling water
1 chicken bouillon cube

Dilute chicken bouillon cube in the 1 cup boiling water. Place carrot sticks and chopped green onions in an ungreased 1-quart casserole dish. Pour bouillon over all. Cover and bake at 325 degrees for 1 hour.

*You can also use a 1-pound bag of baby carrots to save time.