In-Season Recipe Swap: Carrots

This week's In-Season Recipe Swap is for recipes featuring carrots as a main ingredient!

I love to dice fresh carrots, boil until tender, drain, and toss with salt and butter. Yum! But that's not much of a recipe to share. :)

So instead, here is a recipe from my grandma: Old-Fashioned Carrot Cake with Cream Cheese Icing.

Old-Fashioned Carrot Cake with Cream Cheese Icing recipe

This carrot cake is flavorful and moist, and uses 3 full cups of grated carrots. The 9x13-inch cake is gone in a flash! :)

Here's a tip for substituting carrot in pumpkin recipes: Wash or peel carrots and boil until tender. Drain well. Mash and substitute in your favorite recipes that call for pumpkin! :)

To participate in this week's In-Season Recipe Swap:

Post your on-theme recipe, including your own photo of the food. Link to this post, and then come over here and let us know where to find YOU! Just leave your link in a comment and I will manually add them to this post throughout the day. :) Recipe theme for next week (October 21, 2009) is potatoes!

1. Crockpot Chicken and Noodles
2. Carrot Cake
3. Carrot Cake (Sara)
4. Whole Wheat Carrot and Zucchini Cake
5. Lasagna with Vegetables
6. Honey-Glazed Carrots (Lora)


My husband hates carrots so I try to sneak them in when I can.

Crockpot Chicken and Noodles (only veggie in it is carrots)

The only thing my husband will willingly eat that has carrots in it is my carrot cake

I have a whole wheat carrot zucchini cake recipe -

And, a lasagna that uses 2 C of carrots in the sauce as a base -


SnoWhite @ Finding Joy in my Kitchen

That carrot cake looks delicious!!! I LOVE carrot cake.

Do you have tips on how to store carrots from the garden to keep them fresh? How long should they last?

We can't wait to try your carrot cake! For some reason the last few times we have made our carrot cake recipe it has turned out oddly. We have been unable to figure out why.

My recipe is for Honey Glazed Carrots, a family favorite. I hope you will like them as well.


I'm a little late posting my comment for the recipe swap. I was soooo prepared to, since I posted the recipe on Monday! Just forgot that today was the swap!

Anyway, here's the link for one of our favorites: Brown Sugar Glazed Carrots and Onions. MMmmmm.

Can't wait to read about all of your carrot recipes!

Have a great week!

I have a billion carrots (or so it seems). I already have enough in the freezer, and there is still more left over than has already been processed!!! I'll be trying a few of these recipes for sure.

Hi, Tammy!

Thanks for the comment on my blog about my carrot recipe. I'm sorry, I don't have a photo, it's been a while since I've made this and with my blog being just over a month old, I haven't attempted food photos yet. I'd love to participate, but food photos may not be possible until hubby finishes painting the kitchen (it's been a 2 week process already and there is only primer on the walls...ugh!)


If it's any help, I prefer taking food photos near a window (natural lighting) and our kitchen has no windows (fluorescent lighting!) so I usually take the plate to the living room or kids' bedroom for a picture! Use a macro setting and get a close-up and no one will know. :D

I hope your kitchen painting goes well! :)

I make mashed potatoes with carrots. I don't normally like cooked carrots but this is delicious. It makes the potatoes look like they have cheddar cheese in them. I don't have a blog so here is the recipe.

1 lb. potatoes, cut into 2-inch chunks
1 lb. carrots, peeled and cut into 2-inch chunks
8 tablespoons unsalted butter, melted
3/4 cup half-and-half, warmed
1 1/2 teaspoons salt
Pepper to taste

Boil the potatoes and carrots in water until tender. Drain and then mash with a potato masher until fairly smooth. Stir in the butter until incorporated. Gently whisk in the half-and-half, salt, and pepper.

Also, I have used carrots to make a carrot custard pie which is similar to a pumpkin pie; that's what the kids thought it was!

In response on how to store carrots from the garden, I have had good success with pulling most of the greenery off and then putting them in a plastic bag (like the ones you get from the grocery store) and tying it shut and putting them in the refrigerator. They have kept for about 3 months that way. You do need to check them periodically because sometimes some will start getting limp. Hope that helps!

Thanks! It's slow going....2 1/2 years in the house and nothing has been painted. Normally wouldn't be a problem, but I don't think it's been painted in over 40 years! Blech!

I'm hoping to make this recipe if all goes as planned next week. I'll attempt a photo then.

Not sure what a macro setting is.

I don't know how you cook with three kids; my two daughters make the process feel like a million hours with their "helping"! But my husband, his curiousity piqued by my constantly using this site for his meals and desserts, came over, and began helping out. He's a very good cook, much more so than I am. Now he asked me to bookmark this site as a favorite- he loves cheesecakes and grilling too, and he's completely fascinated by your recipes. And this carrot cake was just lovely- even my two vegetable rebels love it. Thanks!

I made this today, with the alleged help ofd my two kids. My husband adored the cake, and- being an accomplished cook himself- stopped and helped with the frosting. He has been asking me about my planning meals and desserts around this website, but now he's extremely interested and bookmarked the site! He's very into grilling and cheesecakes, so he was fascinated by what he saw and is saying that HE is going to make Joshua's chocolate cheesecake. And your mom's meatloaf is being prepared for dinner tonight. You really make me look good. :) I had some time, so I tried making cupcakes with half the carrot cake recipe and it did not come out as well as the cake. Guess I have to tweak it.

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