Orange Glazed Carrots USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Orange Glazed Carrots is a great dish for when seasons change! This combination of frozen carrots, canned pineapple, dried cranberries, and warm spices will not disappoint.
CACFP Adult Portion Crediting Information
¾ cup (6 oz spoodle) provides ½ cup vegetable (½ cup red/orange vegetable), and ⅛ cup fruit.
5 from 1 vote

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  • Heat margarine and sugar in a large stock pot uncovered over medium heat until sugar dissolves.
  • Add orange juice concentrate, water, vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 3 minutes, stirring occasionally.
  • Fold in carrots, dried cranberries, and pineapple tidbits. Bring to a boil over medium high heat for 8-10 minutes.
  • While carrots are cooking, remove 3 Tbsp of hot liquid and place in small bowl.
  • Add cornstarch to the hot liquid and stir well until dissolved.
  • Add cornstarch mixture to carrot mixture. Stir and reduce heat to low. Cook uncovered for 2 minutes. (If glaze becomes too thick add 2 ounces of water).
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Place 1 gal 3 cups (about 8¼ lb) of the glazed carrots in a steam table pan (12” x 20” x 2½”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve ¾ cup (portion with 6 oz spoodle).


Nutrition Facts
Orange Glazed Carrots USDA Recipe for Adults in CACFP
Amount Per Serving 0 ¾ cup (6 oz spoodle)
Calories 159 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 85mg4%
Potassium 301mg9%
Total Carbohydrate 36g12%
Dietary Fiber 5g21%
Total Sugars 30g33%
Protein 1g2%
Vitamin C 19mg23%
Vitamin D 10IU67%
Calcium 113mg11%
Iron 1mg6%
Vitamin A 923mcg
*Marketing Guide


Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 8¼ lb
About 1 gal/1 steam table pan,
(12” x 20” x 2½”)
50 Servings:
About 16½ lb
About 2 gal/2 steam table pans,
(12” x 20” x 2½”)