120 small bars, or ~100 large

10 eggs
2 1/2 cups canola oil
2 1/2 cups honey
2 1/2 tsp vanilla
3 1/3 cups all purpose flour
3 1/3 cups whole wheat flour
5 tsp cinnamon
2 tsp salt
3 tsp baking soda
1 Tbsp baking powder
10 cups carrots, shredded
10 Tbsp rolled oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk the eggs, then mix in the oil, honey, and vanilla.
3. Add the flours, cinnamon, and baking soda and mix until well-combined. Stir in the carrots and nuts.
4. Grease and flour a baking pan and spread batter evenly in the pan. Sprinkle the top with oats.
5. Bake for ~20 minutes until a toothpick inserted into the center of the bars comes out clean. Let cool before cutting.


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One 12x12 cake pan (~15 large bars)

2 eggs
1/2 cup canola oil
1/2 cup honey
1/2 tsp vanilla extract
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp cinnamon
2 tsp baking soda
 2 cups carrots, shredded
1/2 cup walnuts, chopped
 2 Tbsp rolled oats (not instant)

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk the eggs, then mix in the oil, honey, and vanilla.
3. Add the flours, cinnamon, and baking soda and mix until well-combined. Stir in the carrots and nuts.
4. Grease and flour a baking pan and spread batter evenly in the pan. Sprinkle the top with oats.
5. Bake for ~20 minutes until a toothpick inserted into the center of the bars comes out clean. Let cool before cutting.
 
​Source: Take-A-Break: Recipes from the Kitchen at College of the Atlantic
 

~100 1/2 cup servings

14 ¼ lbs carrots, sliced
1 ¾ cups (or 3 ½ sticks) butter
1 ¾ cups maple syrup
21 Tbsp chopped fresh dill
2 tsp salt
2 tsp pepper

1. Place carrots in a skillet and add just enough water to cover. Bring to a boil, then simmer until carrots are tender. Drain off any extra water.
2. Stir in butter, syrup, dill, salt, and pepper. Mix until well-combined, and serve warm. ​

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4 servings

​3 cups sliced carrots
2 Tbsp butter
2 Tbsp maple syrup
1 ½ Tbsp chopped fresh dill
⅛ tsp salt
⅛ tsp black pepper

1. Place carrots in a skillet and add just enough water to cover. Bring to a boil, then simmer until carrots are tender. Drain off any extra water.
2. Stir in butter, syrup, dill, salt, and pepper. Mix until well-combined, and serve warm.

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Source: AllRecipes, edited by GMFTS
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100 1/2 cup servings

20 lbs carrots, peeled and cut into thin sticks
½ cup vegetable oil
4 tsp salt
3 tsp ground oregano
2 tsp black pepper
4 tsp chopped raw garlic

1. Preheat oven to 400 degrees F (350 for convection ovens).
   
2. Toss carrots with the remaining ingredients: oil, salt, pepper, oregano, and garlic.
   
3. Spread out carrots on parchment -lined baking sheets and baking until tender (15-20 minutes), stirring occasionally.

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6 servings

2 lbs carrots, peeled and cut into thin sticks
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic

1. Preheat oven to 400 degrees.
   
2. Toss carrots with remaining ingredients: oil, salt, pepper, oregano, and garlic.
   
3. Spread out on a baking sheet lined with parchment paper. Bake until tender (15-20 minutes), stirring occasionally.

​Source: Project Bread

15 cups

10 cups shredded carrots
5 cups peeled and shredded celeriac
1 ¼ cups raisins
1 ¼ cups walnuts
10 Tbsp canola oil
10 Tbsp lemon juice
5 Tbsp honey
5 small shallots, minced
1 Tbsp salt
1 ¼ tsp black pepper

1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
   
2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

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4 servings, ~3/4 cup each

2 cups shredded carrots (about 4 medium)
1 cup peeled and shredded celeriac
¼ cup raisins
¼ cup walnuts
2 Tbsp canola oil
2 Tbsp lemon juice
1 Tbsp honey
1 small shallot, minced
½ tsp salt
¼ tsp black pepper

1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
   
2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

Source: Eating Well