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Carrots are one of the leading sources of beta-carotene, which the body converts into the active form of vitamin A as needed. Vitamin A is important for its role in promoting vision and bone growth. Along with the many nutritional benefits of carrots, they are also a wonderful addition to comfort foods such as soups, stews, stuffing, meatloaf, casseroles, and salads.
Following are a few of our favorite recipes. Have one of your own? Feel free to forward us your favorite carrot recipe and we will post it here on our website. Please submit recipes

1 – 12 oz. Package of Kern Ridge “Petite” Carrots (ready to eat/microwaveable bag)
1 tbsp. honey
1 tbsp. butter
Microwave carrots in bag on high power for 3-4 minutes. Cooking time may vary due to differences in microwave ovens. Caution: Product will be hot. Let bag stand for 1 minute before opening. Place cooked carrots in a bowl and add honey and butter. Mix together and serve.



3 lbs. carrots
1/2 cup brown sugar firmly packed
2 tbsp. finely chopped scallions
1/4 cup butter or margarine
1/4 cup prepared mustard
1 tsp. salt
Slice carrots, cook in boiling water until tender or steam until tender. In a saucepan combine sugar, butter and mustard. Cook stirring until butter melts and sugar is dissolved. Cook for 3 minutes. Pour over carrots, toss and top with scallions.



2 lbs. of cut & peeled carrots
1 tsp. salt
2 tsp. butter
3/4 cup sugar
1/2 cup vinegar
mint or dill (optional)
Cook carrots until just tender. Drain. Add butter, sugar, vinegar and mint or dill. Cook until transparent. Serve hot or as a cold relish.



4 eggs beaten
1 tsp. salt
3 cups sugar
2 tsp. baking soda
1 cup oil
1 1/2 tsp. nutmeg
2 1/2 cups cooked mashed carrots
1 tsp. allspice
2/3 cup water
1 tsp. cloves
3 1/3 cups flour
1 tsp. vanilla
1 cup chopped nuts
Combine all ingredients. Pour into 3 greased and floured loaf pans. Bake at 350 degrees for one hour.