84 glazed carrot recipes

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

Crisp-tender carrots and celery tossed with pearl onions in a buttery brown sugar and lemon glaze. A quick, low-calorie side dish ready in under 20 minutes.

Moist and delicious cake is paired with cream cheese glaze that doubles the yumminess of the cake and the joy of eating.

Pineapple carrot cake with coconut, walnuts, and warm cinnamon, finished with a buttery vanilla glaze poured over the hot cake for a sticky, sweet crust.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Blackberry vinegar chicken with a rich and flavourful demiglace. Great for a special occasion.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Buttermilk carrot cake with grated carrots, crushed pineapple, and walnuts soaked in a hot buttermilk glaze and topped with orange cream cheese frosting. Moist for days.

Favorite carrot cake loads a moist buttermilk batter with shredded carrots, crushed pineapple, coconut, and walnuts, finished with a hot buttermilk glaze and classic cream cheese frosting.

Swiss Aargau carrot cake made with ground almonds, grated carrots, kirsch, and cornstarch instead of flour. Finished with apricot glaze, fondant icing, and marzipan carrots.

Carrot cake loaded with crushed pineapple, coconut, and walnuts. Soaked with hot buttermilk glaze straight out of the oven and finished with orange cream cheese frosting.

Wow, the chicken came out so moist and juicy. Roasting the chicken breast-side down at first really made a huge difference, which insured the juicy breasts. The honey glaze was an excellent addition to the chicken. We served it with mashed potato and honey-glazed carrots. A satisfying and delicious meal.

Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.

Chicken with stir-fry vegetables tosses sliced chicken breast with celery, carrots, red bell pepper, mushrooms, zucchini, and water chestnuts in a lemon teriyaki glaze. Quick wok dinner ready in 40 minutes.