Gingered Carrots USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Ginger, also known as ginger root, is a popular spice used in traditional Chinese cooking. It can be found in soups, stews, marinades, and stir-fried dishes. If you want to experience the full, bold flavor of ginger, mince or grate it. For a lighter flavor, cut the ginger into long slivers.
¹⁄4 cup (2 oz spoodle) provides ¹⁄4 cup vegetable.
Team Nutrition CACFP Multicultural Recipe Project.
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  • Add about 1–2 inches of water to a small stockpot with a steamer basket or a double boiler. Bring water to a rolling boil.
  • Add carrots to the steamer basket or double boiler and steam until carrots are tender, but not mushy, about 9–10 minutes.
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Prepare ginger glaze while carrots are cooking by combining the remaining ingredients in a medium mixing bowl. Pour hot steamed carrots into the ginger glaze and stir until honey and margarine melt.
  • Serve immediately. Serve ¹⁄4 cup (2 oz spoodle).
    Critical Control Point: Hold at 140 °F or higher.


Nutrition Facts
Gingered Carrots USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄4 cup (2 oz spoodle)
Calories 31 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Sodium 72mg3%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Total Sugars 2g2%
Protein 0g0%
Calcium 14mg1%
Iron 0mg0%
*Marketing Guide
25 Servings:
Carrots: 3 lb 2 oz
50 Servings:
Carrots: 6 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Chef Tips
Various methods of steaming include a double boiler, microwave, or steamer. Time will vary according to the method used.
Food Safety Tips
Honey should not be given to or used in foods for children under 1 year of age, as it may contain botulism spores which can cause infant botulism. This is a serious type of food-related illness that can make a baby very sick.
Frozen carrot coins may be substituted for the fresh carrots.
Yield / Volume
25 Servings:
2 lb 10 oz
1 qt 2¼ cup
50 Servings:
5 lb 4 oz
3 qt ½ cup