Sweet Apples and Carrots State (Michigan) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Carrot and apple blended in a sweet sauce offers up an attractive side dish.
¾ cup provides ¼ cup fruit, ⅜ cup red/orange vegetable.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Michigan Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
5 from 3 votes

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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes


  • Slice carrots on the bias in ¼ inch slices.
  • Preheat convection oven to 350 °F or conventional oven to 375 °F.
  • To blanch the carrots, prepare a large pot of boiling water. Use 1 gallon of water per pound of carrots. Prepare an ice water bath (60 °F or below) of equal volume for shocking the carrots following the blanching step.
  • Slice apples in ¼ inch slices. Place in a large mixing bowl and cover.
    Critical Control Point: Hold prepared apples at 41 °F or below until carrots have been blanched and shocked.
  • Place 1 lb of sliced carrots in boiling water, return water to boiling. Time for 2 minutes. Remove the carrots using a wire mesh skimmer and immediately place them in the ice water bath to stop the cooking process. Time for 2 minutes. Remove carrots from the ice water bath with a wire mesh skimmer and drain excess liquid by placing them in a colander.
  • Combine blanched and shocked carrots with sliced apples.
    Critical Control Point: Hold mixture at 41 °F or below until sauce is prepared.
  • Prepare 4-inch deep half steam table pans by spraying them with cooking spray.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • In a medium saucepan or small steam jacketed kettle, prepare the sauce. Melt butter over medium heat. Add brown sugar and spices, stirring constantly until sugar is dissolved, about 1-2 minutes. Whisk in vanilla, buttermilk, and apple juice. Remove from heat.
  • Divide carrot and apple mixture between prepared pans placing about 1 gal 1 qt 1 cup in each pan. Fold an equal amount of sauce into each pan making sure all carrots and apples are coated.
  • Cover with parchment paper and foil. Bake in preheated oven for 55 minutes until heated through, and bubbly and tender. Use a fork to test carrots and apples for desired doneness.
    Critical Control Point: Heat to 170 °F or higher for at least 15 seconds.
  • Remove from oven and hold covered.
    Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion ¾ cup with 6 fl oz spoodle.


Nutrition Facts
Sweet Apples and Carrots State (Michigan) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ¾ cup (6 fl oz spoodle spoodle)
Calories 65 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 1mg0%
Sodium 56mg2%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Total Sugars 11g12%
Protein 1g2%
Calcium 35mg4%
Iron 0mg0%
*Marketing Guide
50 Servings:
Carrots, fresh, without tops: 8 lb 7 oz
Apples, Granny Smith, fresh, 125-138 count: 6 lb
100 Servings:
Carrots, fresh, without tops: 16 lb 14 oz
Apples, Granny Smith, fresh, 125-138 count: 12 lb


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Yield / Volume
50 Servings:
About 12 lb
About 2 gal 2 qt 1 cup/2 half size steam table pans (12” x 10” x 4”)
100 Servings:
About 24 lb
About 5 gal 2 cup/4 half size steam table pans (12” x 10” x 4“)