Best Easy One Bowl Carrot Corn And Rice Bake Recipes

Carrot Rice Casserole image

Provided by The Esquire

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
1 lb carrot, grated
1 onion, chopped fine
1 1/3 cups mozzarella cheese, shredded
2 cups cooked rice
2 eggs, beaten

Steps:

Nutrition Facts : Calories 572.8, Fat 30.4, SaturatedFat 17.4, Cholesterol 221, Sodium 573.5, Carbohydrate 55, Fiber 5.1, Sugar 9.2, Protein 20.1

Carrot Cornbread image

Provided by Sydney Mike

Categories < 4 Hours

Time 1h20m

Yield 1 10" loaf, 10 serving(s)

Number Of Ingredients 10

1 1/4 cups unbleached white flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon sea salt
1 egg
1 1/4 cups milk
6 tablespoons pure maple syrup
1/4 cup canola oil
1/2 teaspoon pure vanilla extract
1/4 cup carrot, shredded

Steps:

Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder & salt.
In another mixing bowl, combine the egg, milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.

One-Bowl Carrot Cake image

Provided by swirlycinnacakes

Categories Dessert

Time 51m

Yield 16 serving(s)

Number Of Ingredients 13

1 1/2 cups brown sugar
2 large eggs
1/4 cup butter, melted and cooled
1/4 cup orange juice
1 tablespoon orange zest
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg (freshly grated, if possible)
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 cups carrots, shredded and drained (from 2-3 large carrots)

Steps:

Preheat the oven to 350°F Lightly grease an 8×8-inch square baking pan.
In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before frosting.

Nutrition Facts : Calories 162.4, Fat 3.7, SaturatedFat 2, Cholesterol 34.1, Sodium 159.7, Carbohydrate 30.7, Fiber 0.7, Sugar 20.8, Protein 2.2

Easy One-Bowl Carrot Corn and Rice Bake image

Provided by Kittencalrecipezazz

Categories < 60 Mins

Time 41m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups finely shredded carrots
2 cups cooked rice
2 eggs, beaten
1 1/2-2 cups diced Velveeta cheese (American cheese)
1/2 cup grated parmesan cheese
1 (14 3/4 ounce) can cream-style corn
1/4 cup milk or 1/4 cup half-and-half cream
2 tablespoons butter, melted
1 medium onion chopped onion
seasoning salt (to taste, or use white salt)
black pepper (to taste)