
1. Carrot Tea-Cake
Ingredients:
- Butter – 3 spoons
- Sugar – one cup
- Flour – one cup
- Eggs – 3
- Vanilla Extract – 3 drops
- Milk – one cup
- Carrot – one cup
- Cinnamon powder – one spoon
- Ginger – one spoon
Preparation:
- Preheat the micro oven at 150 degrees.
- Mix the sugar, vanilla, eggs, sugar, butter till combined.
- Mix the flour, and pour the milk. Include the grated carrot, cinnamon and ginger pieces.
- Grease the pan and put the spoon mixture on it.
- Cook the mixture for half an hour till spear formed in the center.
- Flip -up on a plate.
- Mix the sugar powder, cinnamon in a bowl.
- Sprinkle on the mixture as topping.
2. Carrot And Walnut Pudding
Ingredients:
- Flour – one cup
- Carrot – one cup
- Lemon zest – one spoon
- Walnuts – one cup
- Icing Sugar – one cup
- Oil – one cup
- Vanilla Extract – 3 drops
- Baking Powder – one spoon
- Sugar – one cup
Preparation:
- Take a bowl; mix the Sugar, Baking Powder, Vanilla Extract, Oil, Lemon zest, Carrot, Flour and beat like batter.
- Blend in walnuts and separate in the middle of molds.
- Wrap all the round of papers.
- Fold up each pleat into three pieces of paper.
- Put the frying pan and block up the bowl with water to cover the sides of the mold.
- Cook for 40 minutes.
- Further, beat the mascarpone, lemon zest together.
- Transfer the pudding to plates and decorate with lemon zest.
3. Carrot And Yogurt Salad
Ingredients:
- Vegetable oil – 2 spoons
- Mustard seeds – one spoon
- Curry leaves – one spoon
- Cumin seeds – one spoon
- Carrot – one cup
- Curd – one cup
- Coriander leaves – one cup
- Peanuts – one spoon
Preparation:
- Heat the oil, warm the mustard seeds, Cumin seeds, Coriander leave.
- Fry the carrot and keep aside.
- Take the curd, beat it.
- Mix the Carrot, Peanuts mustard seeds, Cumin seeds, Coriander leaves.
- Sprinkle the salt and mix properly.
- Transfer into serving bowl and decorate with curry leaves.
4. Carrot Fritters
Ingredients:
- Potatoes – one cup
- Milk – one cup
- Egg – 3
- Oil – one cup
- Carrot – one cup
- Curd – one cup
- Mango chutney – one spoon
- Coriander leaves – one cup
- Flour – one cup
- Spring onions – one cup
Preparation:
- Grate the carrot and potatoes.
- Remove the excess moisture from vegetables.
- Take the flour in a bowl, add salt, pepper, milk, egg and make dough by kneading.
- Mix the carrots paste, coriander leaves to the dough.
- Make small fritters using the dough and keep aside.
- Meanwhile, Heat the oil on the stove, Fry all the fritters.
- Hot carrot fritters are ready to tasty with mango chutney.
5. Carrot Hummus
Ingredients:
- Cumin powder – one spoon
- Carrot – one cup
- Oil – one cup
- Tahini – one spoon
- Lemon Juice – one spoon
Preparation:
- Grate the carrot and keep aside.
- Take a wide bowl, add the carrot, cumin and salt.
- Stir the mixture properly.
- Shift the carrot into Tray.
- Bake them for 30 minutes.
- Take the mixer grinder, blend the carrot, lemon juice, tahini as a smooth paste.
- Sprinkle the pepper powder, salt.
- Carrot hummus is ready.
6. Warm Carrot Salad
Ingredients:
- Carrot – one cup
- Feta – one cup
- Spring onions – one cup
- Olive oil – one cup
- Honey – one spoon
- Cinnamon – one spoon
- Lemon Juice – one spoon
- Coriander leaves – one spoon
Preparation:
- Fry the cumin seeds, feta, and onions in a pan.
- Cook for a few minutes, Add the carrots and cover.
- Sprinkle the salt and boil. Switch the Flame to Medium and Saute gently for 10 minutes.
- Beat the sugar, lemon juice, oil, garlic, and salt.
- Combine well the carrots; Sprinkle the coriander, lemon zest.
- Serve into a bowl and pour the honey.
7. Carrot Pickle
Ingredients:
- Carrot – One Cup
- Cumin powder – Half spoon
- Sesame Seeds Powder – half cup
- Lemons Juice – one cup
- Salt – as per taste
- mustard powder – 30 grams
- Turmeric – spoonful
- Fenugreek seeds – spoonful
- Red chili powder – one cup
Preparation:
- Wash the Carrot in hot, dry and keep aside.
- Deep fry the Carrot in oil till color changes to golden brown color.
- Transfer the Carrot into a bowl add mustard powder, Turmeric, Fenugreek Seeds, Red chili powder, Cumin powder, Lemons Juice, Salt, Sesame Seeds Powder mix well with oil.
- Keep aside from one hour.
- Tasty Godavari style Gooseberry Carrot Pickle is ready.
8. Carrot Halwa
Ingredients:
- Grated Carrot – 2 cups
- Ghee – 3 spoons
- Milk – 2 cups
- Sugar – 2 cups
Preparation:
- Fry the grated carrot in ghee for 5 minutes.
- Pour the milk into a carrot and cook the carrot. Stir constantly.
- Make sure carrot become soft and add the sugar.
- After 5 minutes off the flame and decorate with dry fruits.
9. Carrot Muffins
Ingredients
- Shredded carrots – one cup
- Cinnamon – One spoon
- Salt – one cup
- Baking Soda – one spoon
- Wheat Flour – 1 cup
- Sugar – one cup
Preparation:
- Pummel the egg softly in a bowl.
- Mix the sugar and beat well. Sieve egg mixture, shredded carrots together.
- Sprinkle the cinnamon powder, wheat flour and baking soda, salt.
- Put into ghee greased muffin cups about 3/4th full. Cook for 130 minutes at 500 degrees.
10. Carrot Soup
Ingredients:
- Carrots – one cup
- Garlic – one spoon
- Onions – one spoon
- Green chilly – one spoon
- Cumin seeds – one spoon
- Coriander leaves – one spoon
- Pepper – one spoon
Preparation:
- Wash the Carrots and slit them as pieces each.
- Boil the carrot along garlic, onions, green chilly for two whistles.
- Grind the carrot brew like mush.
- Warm the garlic and cumin seeds in oil.
- Spill the salt, pepper and carrot stock.
- Garnish with coriander leaves.
11. Carrot Rice
Ingredients:
- Rice – one cup
- Ghee – 2spoons
- Mustard Seeds – one spoon
- Cloves – one spoon
- Onions – one cup
- Turmeric – one spoon
- Tomato pieces – one cup
- Carrot pieces – one cup
- Cardamoms pods – one spoon
Preparation
- Boil the carrot pieces and keep aside.
- Take a Mixer jar, add coconut pieces, carrot pieces, Green chilly, onion pieces, garlic, ginger pieces, and make as a paste.
- Heat the oil; fry the cumin seeds, onion pieces and tomato pieces.
- Include the carrot paste; pour the 2 cups of water.
- After 10 minutes of boiling, add the soaked rice to it.
- Cook for three whistles. Shift the rice to serving bowl and decorate with coriander.
12. Carrot Lassi
Ingredients:
- Ice Cubes – 5
- Yogurt – one cup
- Carrot – one cup
- Honey – 2 spoons
- Cinnamon powder – 2 powder
- Sugar – one spoon
Preparation:
- Prepare carrot juice from pieces and keep aside.
- Take a mixer jar, put the fat yogurt, carrot juice, vanilla essence and blend it.
- Add the sugar according to taste. Mix well with a spoon.
- Finally, pour into serving glass, put to 3 ice cubes.
- Garnish with Cinnamon powder and enjoy the sweet carrot lassi.
13. Carrot Rasam
Ingredients:
- Onions – one cup
- Carrot – one cup
- Onion – one cup
- Butter – one spoon
- Salt – one cup
- Garlic – one spoon
- Cumin seeds – one cup
- Pepper – one cup
- Cardamom – one spoon
Preparation:
- Dissolve the butter, warm the cardamom, onions, garlic and steamy them.
- Add the Carrot chunks.
- Drizzle the water and prepare for 15 minutes.
- Mince the carrot composition as thick pulp.
- Sprinkle the pepper, salt, and red chilly powder according to taste.
- Tasty carrot soup is ready.
14. Carrot Vada
Ingredients:
- Curry Leaves – Few
- Turmeric powder – one spoon
- Fennel seeds – one spoon
- Pigeon pea – Half cup
- Carrots – 3
- Green Chilies – one spoon
- Ginger – one spoon
- Garlic – one spoon
- Moong dal – 1 cup
- Oil – for deep frying
- Bengal Gram – 5 spoons
Preparation:
- Put all the grams in a pan and clean it.
- Dip it in water for two hours.
- Void the more water and catch it in a mixer along with green chilies, turmeric powder, ginger, salt, and garlic.
- Crush it to a rough mixture.
- Same time, chop the carrots very finely. Put the paste in a bowl.
- Include the shredded carrot, fennel seeds, and curry leaves and stir well. Heat oil in a pan; capture a small part of the paste and level to get the shape.
- Dip it in oil and sauté until crispy.
15. Carrot Manchurian
Ingredients:
- Carrot – one cup
- Salt – as per taste
- Dark soya sauce – two spoons
- Chilly sauce – two spoons
- Corn flour – one cup
- Maida – one cup
- Manchurian mix – one cup
- Green chilly – two spoons
- Ginger garlic paste – two spoons
- Chopped spring onion – one cup
- Capsicum – one cup
Preparation:
- Take a bowl; add the chopped carrot, Manchurian mix and Marinate for 20 minutes.
- Heat the oil and deep fry carrot in oil. Make sure carrot became brown color.
- Drain the excess oil.
- Again heat the oil, fry the capsicum, and ginger garlic paste.
- Pour the tomato sauce, chilly sauce, soya sauce.
- Meanwhile, mix the little corn flour with water and pour into the gravy.
- Finally, add the fried balls and mix well.
- Transfer them to the plate and decorate with coriander leaves.
16. Carrot Dosa
Ingredients:
- Rice – one cup
- Carrot pieces – one cup
- Black Grams – half cup
- Chopped onion – one cup
- Green chilly – 4 spoons
- Coriander leaves – half cup
- Oil – 5 spoons
Preparation:
- Soak the Rice, Black gram in water for 6 hours.
- Remove the extra water and grind rice, black gram, and carrot pieces with salt in mixer jar like dosa batter using sufficient water.
- Take another bowl; add Chopped onion, chopped carrot pieces, green chilly, coriander leaves, and mix evenly.
- Heat the oil in a pan, put the big spoon of batter and make dosa.
- After 2 minutes of a cook, sprinkle the Carrot mixture on dosa and press silently.
- Yummy –Yummy carrot dosa is ready.
17. Carrot Barfi
Ingredients:
- Grated Carrot – 2 cups
- Ghee – 3 spoons
- Milk – 2 cups
- Milk Powder – 2 spoons
- Sugar – 2 cups
Preparation:
- Fry the grated carrot, milk powder in ghee for 5 minutes.
- Pour the milk into the almond and cook. Stir constantly.
- Make sure almond become soft and add the sugar.
- After 5 minutes off the flame, make the thick paste using a blender.
- Make small barfi with hand and decorate with dry fruits.
18. Carrot And Green-Peas Curry
Ingredients:
- Carrot – one cup
- Green peas – one cup
- Cumin seeds – one spoon
- Ginger – one spoon
- Green Chilly – one spoon
- Chilly Powder – one spoon
- Masala powder – one spoon
- Coriander Leaves – few
Preparation:
- Heat the oil, fry the cumin seeds.
- Mix the ginger and cook for five minutes. Include the grated carrots, green peas and pour the one cup of water.
- Boil all the vegetables for 10 minutes. Make sure pieces became soft.
- Sprinkle the salt, coriander powder, chilly powder and masala powder.
- Transfer the curry to a serving plate and decorate with coriander leaves.
19. Carrots And Oats Cookies
Ingredients:
- Oats – 1 cup
- Carrots – 1 cup
- Vanilla essence – 1 Spoon
- Raisins – half cup
- Eggs – 2
- Sugar – one cup
- Buttervhalf cup
- Salt – Half spoon
- Baking soda – half spoon
- Cinnamon powder – Half spoon
- Flour – one cup
Preparation:
- Mix the sugar, butter egg as cream.
- Precook the oven to 200° C.
- Take another bowl mix the baking soda, carrot, raisins, Oats, salt and vanilla essence.
- Add oats mixture to the egg batter and beat well.
- Divide the Paste into small parts, make them into round balls, slightly level and put on the tray.
- Keep the tray in the oven and bake for ten minutes. And serve.
20. Carrot And Pineapple Crumble
Ingredients
- Pine nut – 2 spoons
- All Purpose flour – 1 cup
- Butter – 1 cup
- Sugar – 6
- Sponge cake – 100 grams
- Pineapple pieces – 1 cup
- Carrots – 2
Preparation:
- Place the carrots pieces in a bowl.
- Mix the pineapple pieces, sugar.
- Add the Crumbled cake and combine well, take another bowl add the butter, flour and assembles breadcrumbs.
- Arrange the carrot mixture into a dish.
- Dust the cake mixture and finally sprinkle the pine nuts.
- Keep the dish in the oven cook for Half an Hour.