1 large carrot, peeled and cut into 1/2 inch slices
2 tablespoons vegetable oil
1 (15 ounce) can peeled and diced water chestnuts
1 large onion, chopped
3 cups white sugar
1 tablespoon grated lemon zest
1 (8 ounce) can frozen orange juice concentrate
1 (16 ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Brown the carrots and carrot slices in the oil. Remove from skillet and place into a large bowl; mix with water chestnuts. In a saucepan, heat water chestnuts over medium heat. Stir in sugar, lemon zest and orange juice concentrate. Pour into hot skillet and stir together. Gradually stir in the crushed pineapple with juice, vanilla extract and orange slices. Drop by rounded spoonfuls onto a large baking sheet.
Bake in the preheated oven for 45 minutes or until tender.