Quick answer: 2/3 cup. Reasoning: According to http://www.thecaloriecounter.com/, a carrot weighs 72 g. 1 cup of grated carrots weighs 110 g. Therefore, 1 carrot worth of grated carrots would be 72/110 of a cup, which is .65 of a cup, or about 2/3 cup.
To find recipes for carrots, one should try recipe webpages such as the BBC Food sections. Alternatively, try Jamie Oliver's recipe pages to make meals such as carrot cake.
Here's a couple for you to try. Carrot cake, coleslaw or carrot and coriander (cilantro) soup - http://www.bbc.co.uk/food/recipes/database/carrotandcorianderso_1919.shtml Roasted carrots (I sprinkle mine with thyme, olive oil and sea/kosher salt), glazed orange carrots - http://www.bbcgoodfood.com/recipes/3191/glazed-orange-carrots or Moroccan spiced carrots - http://www.bbcgoodfood.com/recipes/5137/moroccan-spiced-carrots Enjoy!
On the periodic chart of elements, plants are not listed, So No. However A plant could be called an element of a recipe. For example, "raw shredded carrots adds a crunchy element to the cake"
You can freeze shredded carrots. I put them in a freezer Zip-Lock type bag and press to spread them out evenly within the bag. As I seal the bag, I try to press out as much air as possible. Lay it flat in the freezer - between two boxes of frozen things (like fish sticks) if possible, to speed up the freezing. When you thaw them, they will be watery. Depending on your recipe, you can use the juice (mostly water, not carrot), or drain the carrots. The carrots usually lose their really bright-orange color, but not their flavor, and since you'll be using them in a recipe, that shouldn't be an issue.
I just made an awesome carrot salad that I used to eat in Russia. I found the recipe at http://yulinkacooks.blogspot.com/2008/02/korean-carrot-salad.html
Beatrice Rauch's recipe for Rutabaga and Carrot Puff was printed in the Ottawa Citizen on October 31, 1990.
The Netherlands has an impressive array of fresh fruits and vegetables. Carrots are available year round and can be classified as summer vegetables and winter vegetables. The carrot came to Holland in the early 1700's from Iran. The Dutch cross-polinated various carrots until its current bright orange color was obtained: it represented the royal house of Orange. From there, it was spread throughout the rest of Europe. The winter carrot is otherwise known as "winterpeen". It is a larger, coarser carrot that collects sugars after the first frost and is therefore sweeter, but also more fibrous. A traditional winter dish with carrots is called "hutspot": mashed potatoes with carrots and onions. The link below has a recipe, a little bit more on the history of this dish and pictures.
HOW MANY CALORIES IN CARROT CAKEThat depends on whether the carrot cake it is store bought or homemade and the size of the portion.On average 1 oz, or 28g, of carrot cake has 100 calories.Therefore, it could be approximately 200 calories for a small portion and as much as 800 or 900 calories for a large portion.An average slice of carrot cake with frosting is about 300 to 400 calories.*Video: Healthy carrot cake recipe no butter or sugar
A salad is a combination of any two ingredients, usually uncooked. Salads can be very simple; for example, shredded lettuce and chopped tomatoes with dressing, or it can have many ingredients. Below is a recipe for a delicious salad. The amount of each ingredient you used depends on your preference. Shredded lettuce Chopped tomatoes Chopped green pepper Celery, cut up Cucumber, cut up Carrot, cut up Chopped boiled eggs Shredded cheddar cheese Toss well to mix, and top with your choice of salad dressing.
choose nuts two times,fox,clouds,cracked pecans,tree,summer tree,carrots,yellow,and cake with frosting and red thing on top of everything.
Brown buttered carrots! Om nom nom
Generally, all-purpose flour is good. You can also use whole wheat -or multigrain flour if you wish.