Carrots Recipe

Carrots recipe, looking for these recipes? check this for 5 best Carrots recipe: Carrot Mini Muffins , Healthy Desserts-Carrot Cake? , Carrot cake batter oatmeal , Burdock roots and carrot soy sauce with rice malt saute , Carrot and tofu stir-fry(Ninjin-Shirishiri)

Burdock roots and carrot soy sauce with rice malt saute

image credit: Kanako Yagi


  • 1/3 Carrot
  • 1 burdock roots
  • 2 tablespoons soy sauce with rice malt
  • 1 tablespoon sesame oil
  • a
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 tablespoon sake
  • 2 tablespoons water
  • Steps

  • Shred burdock roots and carrot.
  • Heat sesame oil in a frying pan and saute. When the whole oil is spread, add A and simmer on low heat for 2 minutes. Change
  • Add soy sauce with rice malt saute until the water is gone. If you like, please shake the powdered pepper Change
  • Carrot and tofu stir-fry(Ninjin-Shirishiri)

    image credit: Kanako Yagi


  • 1 carrot
  • 300 g film tofu
  • 2 teaspoons oil
  • 1 pinch salt
  • a
  • 1 tablespoon soy sauce with rice malt
  • 2 tsp sugar beet
  • 1 little black pepper
  • Steps

  • Drain the tofu.
  • Cut the carrots into stripes. Change
  • Put oil in a frying pan and heat, add carrot and salt. Change
  • If the whole oil turns, Add the bite-sized tofu. Fry until the carrots are soft. Change Change
  • Add A and mix gently. Change Change
  • Carrot cake batter oatmeal

    image credit: Jilly J


  • 1.7 oz chopped apple
  • 1/2 shredded carrot
  • 1/3 shredded zucchini
  • 18 grams oats
  • 1 scoop snickerdoodle or graham cracker protein
  • 1 scoop collagen
  • Water
  • Steps

  • Shred and chop produce. Place in tall bowl. Add cinnamon to taste. Add 3/4 cup water microwave for 2.5 minutes remove and stir. Microwave for another 2 minutes.
  • Stir again. Add protein. Stir some more. Add water for thinner consistency. Microwave again if needed. Add collagen. Stir. Top with coconut oil, nuts, nutmeg, whatever you want! Tastes like carrot cake batter!
  • Carrot Mini Muffins

    image credit: HMontanile's


    6-8 servings

  • 3 eggs
  • 2 cups shredded carrots
  • 1 cup cane sugar
  • 1/2 cup dry measure coconut oil (melted)
  • 1/2 tsp sea salt
  • 1 cup flour
  • 1/4 Tsp baking powder
  • 1 Tbs vanilla
  • 1 Tbs cinnamon
  • 1 cup chopped walnuts (optional)
  • butter for greasing mini muffin pan
  • Steps

    60 mins

  • Preheat oven to 350 degrees. Lightly grease your mini muffin pan with butter & a dusting of flour
  • Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.
  • Add in sugar, melted coconut oil & vanilla. Beat until blended. Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending.
  • Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!
  • Healthy Desserts-Carrot Cake?

    image credit:


  • 10 dkg of birch sugar or erythritol or another natural dietary sweetener -3 Medium ? Carrots
  • 1 Apple ? -10 dkg of Oatmeal -5 dkg Wholegrain Flour or Paleo Flour
  • 10 ground nuts or almonds -1 tablespoon coconut fat -1 tsp baking powder -1 tsp cinnamon
  • unsweetened dried fruits
  • Steps

  • First preheat the oven to 180 degrees. -Mic the eggs with “sugar” and cinnamon. Change
  • Then add the carrots and apples and then the other ingredients. -Pour into mass and bake for 25 minutes. Change
  • It is very delicious in itself, but you can also add unsweetened whipped cream to the top with mascarpone. Enjoy! Change
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