Carrots In Milk Recipes

MOMMY'S SWEET CARROT MILK

A sweet milk flavored by fresh carrots. I love when my mother makes this, and this is a hit among our friends.

Provided by SMANDA1

Categories Drinks Recipes

Time 35m

Yield 16

Number Of Ingredients 5

Mommy's Sweet Carrot Milk image

Steps:

Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

Nutrition Facts : Calories 217.2 calories, Carbohydrate 48.8 g, Cholesterol 3.7 mg, Fat 0.2 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 93.6 mg, Sugar 47.6 g

Ingredients

5 large carrots, peeled and cut into large chunks
2 cups water
3 quarts skim milk
3 cups sugar
1 teaspoon ground cardamom

QUICK CREAMED CARROTS

This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Quick Creamed Carrots image

Steps:

In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender., Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.

Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 319mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.

Ingredients

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

CARROTS IN MILK

Make and share this Carrots in Milk recipe from Food.com.

Provided by Happy Harry 2

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Carrots in Milk image

Steps:

Place carrots in a buttered 11/2-qt. casserole.
Mix milk, sugar, salt, and pepper together. Pour over carrots. Dot with butter and sprinkle parsley over the top.
Cover the casserole tightly and cook in a 350 degree oven for about 1 hour or until carrots are fork tender.

Nutrition Facts : Calories 102.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 15.9, Sodium 501.8, Carbohydrate 12, Fiber 2.8, Sugar 5.1, Protein 2.3

Ingredients

8 large carrots, peeled and sliced thin
1 cup milk (whole or 2%)
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter (or margarine)
2 tablespoons fresh parsley, minced

CARROT CAKE

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

Carrot Cake image

Steps:

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.

Provided by Brigid Washington

Categories custards and puddings, dessert

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 6

Gajar Halwa (Carrot and Cardamom Pudding) image

Steps:

In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams

Ingredients

3 tablespoons plus 2 teaspoons ghee or clarified butter
8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater
3 cups/720 milliliters good-quality whole milk
1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle
1/4 cup/50 grams granulated sugar, plus more to taste
1/4 cup/30 grams chopped toasted pistachios, almonds or a mixture

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Melt 1 tablespoon butter in a soup pan and cook the carrots in butter, for about 5 minutes, stirring several times in between. The carrots should be glossy and slightly softer.
Add the vegetable broth, cover, bring to a boil and cook on medium low heat for about 15-20 minutes or until the carrots are soft.
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Carrots In Milk Recipes

MOMMY'S SWEET CARROT MILK

A sweet milk flavored by fresh carrots. I love when my mother makes this, and this is a hit among our friends.

QUICK CREAMED CARROTS

This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.-Eva Bailey, Olive Hill, Kentucky

CARROTS IN MILK

Make and share this Carrots in Milk recipe from Food.com.

CARROT CAKE

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)

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