TOMATO CARROT SOUP

Source: www.geocities.com

3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, seeded and chopped
1 teaspoon [5 mL] thyme
1/2 teaspoon [2.5 mL] basil
1/4 teaspoon [1 mL] soya sauce
4 cups [1 L] tomato juice
1 [10-ounce / 284-mL] can chicken broth concentrate
Salt and pepper
Yogurt [optional]
Freshly minced chives [optional] 

Simmer together carrots, celery stalks, sweet red pepper, thyme, basil and soya sauce for 5 minutes. 

Pour in tomato juice and chicken broth concentrate. 

Bring to a boil, cover and simmer for 20 minutes. 

Puree mixture into a food processor or a blender. 

Pour puree back into casserole. 

Salt and pepper, to taste. 



CARROT PATTIES

Source: www.thatsmyhome.com

1 cup cooked mashed carrots
1 cup fine cracker crumbs
1 tablespoon finely minced onion
1 teaspoon celery salt
1 egg beaten
1 tsp celery salt

Combine all ingredients; shape into patties. 

Roll patties in additional cracker crumbs. 

Fry in a small amount of oil until brown.

6 servings 



CARROT MARMALADE 

Source: www.carrotrecipes.net

1 ?? lb of brown sugar.
3 cups of chopped carrots.
4 medium oranges.
1 large lemon.
Water.

Chopped the carrots, oranges and the lemon. Mix with sugar. Allow to stand overnight.

In the morning, cook until the mixture gels. Seal while hot.



NUTTY CARROT SALAD 

Source: www.farmfreshtoyou.com

2 cups shredded carrots 
1/2 cup raisins 
1 can (8 oz) crushed pineapple, drained 
1/2 cup sunflower kernels 
1/4 cup salted peanuts 
1/4 cup peanut butter
1/4 cup each vanilla yogurt & mayonnaise 
1/8 teaspoon salt 

In bowl, toss carrots, pineapple, raisins, sunflower kernels & peanuts. In a small bowl, combine peanut butter, yogurt, mayonnaise & salt; mix well. Pour over carrot mixture; stir gently to coat.

Serves 4



BAKED CARROT SPREAD 

Source: www.recipes.epicurean.com

1 cup grated carrot
1 cup mayonnaise
1 cup grated Romano cheese
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning

Combine all ingredients in a 1 quart casserole. Bake uncovered at 350 degrees for 25 minutes, or until heated through.

Serves 8



CARROT CASSEROLE 

Source: www.justgreatrecipes.com

12 medium carrots, sliced 
1 large onion, cut into slices 
2 cups frozen peas 
1-1/2 cups Cheddar cheese, shredded 
2 Tbsp white flour 
1 tsp salt 
1/4 tsp pepper 
1/4 tsp ground nutmeg 
2-1/2 cups milk 
1 cup crushed butter-flavored crackers, about 25 crackers 

Place carrots and a small amount of water in a saucepan. Cover and cook over medium heat until crisp-tender, about 6 minutes. Add onion; bring to a boil. Reduce heat; cover and simmer for 4 to 6 minutes or until onion is crisp-tender; drain. Add peas and toss. Place 4 cups in a greased shallow 3-quart baking dish; sprinkle with cheese. 

Top with remaining vegetables. In a saucepan over medium heat, melt 1 tablespoon butter. Stir in flour, salt, pepper and nutmeg until smooth. Gradually add milk, stirring constantly. Bring to a boil. Boil and stir for 2 minutes. Pour over vegetables. 

In a small saucepan, combine cracker crumbs and remaining butter. Cook and stir until toasted, medium heat. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 to 40 minutes or until bubbly.



CARROT PECAN CRUNCH PIE

Source: www.bolthouse.com

Ingredients: 

1 9 inch unbaked pie shell 
?? cup packed brown sugar 
?? cup butter, melted 
4 cups Bolthouse baby-cut carrots, cut into 1 inch pieces 
2 eggs 
1 cup chopped pecans 
1 14 oz. can sweetened condensed milk 
1 teaspoon pumpkin pie spice 
1 pinch salt 

Directions:

Preheat oven to 375?°F. To make topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside. To make carrot custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping. Bake in preheated oven for 45 minutes or until toothpick inserted comes out clean.

LOW FAT CARROT CAKE

6 egg whites 
1 1/3 cups white sugar 
1 cup applesauce 
1/2 cup skim milk 
1 1/2 teaspoons vanilla extract 
1/4 teaspoon ground cloves 
1/2 teaspoon ground nutmeg 
1 tablespoon ground cinnamon 
2 teaspoons baking soda 
1 cup whole wheat flour 
1 cup all-purpose flour 
1 (8 ounce) can crushed pineapple with juice 
2 cups shredded carrots 
1/2 cup chopped walnuts 
1/2 cup raisins 

In large mixing bowl, beat egg whites.

Slowly beat in sugar, then applesauce, skim milk, and vanilla.

Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan.

Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 - 40 minutes. It is done when toothpick inserted in center comes out clean

Yield: 1 - 9 x 13 cake, 18 servings 
3 POINTS per serving 

Nutritional Information:
Calories 173, Protein 4g, Total Fat 2g, Sodium 171mg, Cholesterol 0mg, Carbohydrates 35g, Fiber 2g

CARROT PUFF

Source: www.cooksrecipe.com

2 cups sliced carrots, cooked
2 tablespoons melted margarine
2 eggs
1 cup reduced-fat sour cream
5-1/2 teaspoons Equal?® for Recipes or 18 packets Equal?® sweetener or 3/4 cup Equal?® Spoonful?„?
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons chopped walnuts

Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts. 

Pour mixture into 6 greased 1-cup souffl?© dishes, or a 4-cup souffl?© dish; sprinkle with walnuts. 

Bake in preheated 350*F (175*C) oven until carrot mixture is puffed and set, 25 to 30 minutes for the 1-cup souffl?© dishes, about 45 minutes for the 4-cup souffl?© dish. 

Makes 6 servings

Tip: Carrot puff can be assembled in advance; refrigerate, covered, in souffl?© dishes up to 24 hours. Bake in preheated 350*F (175*C) oven until puffed and set, 35 to 40 minutes.

Nutrition information per serving: 166 cal., 4 g pro., 11 g carbo., 12 g fat, 86mg chol.,

205 mg sodium.

Food exchanges: 2 vegetable, 2 fat.

A to Z Recipes Handy Links for Diabetics

CARROT HASHBROWNS

Source: www.dmoz.org

4 large carrots, coarsely grated
1 potato, finely grated and squeezed of all liquid
1/4 cup flour
1 egg
sea salt and pepper to taste
2 tbsp olive oil

In a large bowl, combine all ingredients until well-mixed. Form into 2 large patties. Heat olive oil in a large, heavy skillet and fry patties until browned on both sides.

Serves 2

CHOCOLATE CARROT CAKE

Source: www.dyinet.com

(Distributed by Scripps Howard News Service, www.shns.com.) 

Ingredients for the Cake: 

1 cup (4 oz.) coarsely chopped pecans
1 cup (2 sticks) butter, softened
1-1/4 cups granulated sugar
3/4 cup brown sugar
4 eggs
1 Tbs. vanilla
2-1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3 cups shredded carrots (from 5 or 6 pared medium carrots)
2/3 cup semisweet chocolate chips 

Ingredients for Cream Cheese Frosting: 

12 oz. (1-1/2 8-oz. pkgs.) cream cheese, softened

1/4 cup (1/2 stick) butter, softened
1/2 tsp. cinnamon
2 cups powdered sugar, sifted
1 tsp. vanilla
1 Tbs. milk, as needed 

Preparation: 

Prepare the cake: Grease and flour two (9-inch) round cake pans or a 9-by-13-inch pan. Preheat the oven to 350 degrees. 

Toast the pecan pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of the pan and set aside. 

In the large bowl of an electric mixer, beat the 2 sticks of butter, gradually adding the granulated sugar and the brown sugar. Beat in the eggs, one at a time, and the tablespoon of vanilla. 

Sift together the flour, cocoa powder, baking powder, baking soda and 1 teaspoon of cinnamon. Add to the egg mixture, beating until smooth. Stir in the carrots, chocolate chips and pecans. Pour into the prepared pan(s) and bake 35 to 45 minutes for two round pans or 40 to 50 minutes for a 9-by 13-inch pan. Cool completely before frosting.

Prepare the frosting: In the small bowl of the electric mixer, beat together the cream cheese and the 1/2 stick of butter. Beat in the 1/2 teaspoon of cinnamon and the powdered sugar, adding the teaspoon of vanilla part way through. Add a bit of milk as needed for spreading consistency. 

Note: Most carrot-cake recipes not only are utterly lacking in chocolate, they also drag in pineapple and coconut. Not this one. 

Serves: 12 

Nutrition information per serving: Calories 767, Carbohydrates 90 g, Protein 9 g, Fat 44 g, including sat. fat 23 g, Cholesterol 160 mg, Sodium 424 mg, Calcium 125 mg, Dietary fiber 4 g. Diabetic exchanges per serving: 1 bread/ starch exch., 5 other carb. exch., 1 medium-fat meat exch., and 8 fat exch.