Best 7 Companys Coming Carrot Puff Bake Recipes

COMPANY'S COMING CARROT PUFF BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart baking dish.
• Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel) cool slightly.
• Place the cooled carrot in a food processor and process until smooth.
• Add in all remaining ingredients; pulse to combine.
• Transfer to baking dish.
• Bake for about 40 minutes or until puffed and set.

CARROT PUFF

Steps:

• 1. Spray 8X8" pan with Pam. Cook carrots until tender (about 20 minutes). Blend margarine, eggs, sugar, flour, baking powder and vanilla until well blended.
• 2. Add carrots & puree. Pour into baking dish should be about 1" deep. Bake at 350 for 45 minutes or until firm.

CARROT TART WITH RICOTTA AND FETA

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.
• Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
• While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.
• Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
• Drizzle with olive oil and sprinkle with herbs before serving.

PUFFED CARROT CASSEROLE

Steps:

• Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray. Put carrots in a saucepan, and cover with water by 2 inches. Bring to a boil; reduce heat; simmer until tender, 35 minutes. Drain; mash carrots with a potato masher.
• Stir in flour, brown sugar, eggs, butter, baking powder, baking soda, and salt. Pour into prepared dish. Bake for 1 hour.

BAKED STUFFED CARROTS

Steps:

• Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. , Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. , Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter., Bake, uncovered, at 375° for 20-25 minutes or until tender.

CARROT BAKE

Steps:

• On stovetop or in a microwave oven, cook carrots until tender.
• Place in a 1-qt baking dish; set aside.
• In a small bowl, combine the next five ingredients; mix well.
• Pour over carrots.
• Combine bread crumbs and butter; sprinkle on top.
• Bake, uncovered, at 350 degrees F for 25-30 minutes.
• Sprinkle with cheese.
• Return to the oven for 2-3 minutes or until the cheese melts.

COMPANY CARROTS

Steps:

• Place the carrots in an ungreased 9-in. square baking dish. Add water; dot with butter. Sprinkle with oregano and salt. Cover and bake at 325° for 1-1/4 hours or until tender.