20 Carrot Recipes You'll Want to Make Again and Again

We all know that carrots are nutritious and rich in antioxidants. Find out just how diverse and delicious they can be!

1. Whole Wheat Carrot Muffin

Whole Wheat Carrot Muffin
© yuliiaholovchenko, AdobeStock

Start the day with something tasty and good for you. Win-win. Grating the carrots can be a chore – so just toss them in a food processor and chop.

Cooking Time: 20 minutes.
Yield: 18 servings.

Ingredients:

  • 2 beaten eggs
  • 1 cup apple sauce
  • ½ cup unsweetened coconut
  • ¼ cup coconut oil
  • 2 tsp. vanilla extract
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup honey
  • 2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • Salt to taste
  • 2 cups grated carrots
  • 1 cup raisins
  • ¼ cup chopped walnuts

Directions:

  1. Preheat the oven to 375 degrees.
  2. Fill an 18-cup muffin pan with paper liners.
  3. Whip together the eggs, apple sauce, unsweetened coconut, coconut oil, and vanilla extract.
  4. Combine the white flour, whole wheat flour, honey, cinnamon, baking powder, baking soda, and salt in a bowl.
  5. Add the carrots, raisins, and chopped walnuts.
  6. Stir in the apple sauce mixture.
  7. Fill the 18-cup muffin pan ¾ full of the batter.
  8. Bake for 20 minutes.

2. Carrot Coleslaw

Carrot Coleslaw
© san_ta, AdobeStock

What a wonderful change from regular coleslaw.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup shredded zucchini
  • Salt to taste
  • 1 cup shredded carrot
  • ½ cup raisins
  • 2 tbsp. finely minced onion
  • 1 tsp. sugar
  • Salt and pepper to taste
  • ¼ tsp. celery seed
  • 1 tsp. balsamic vinegar
  • ¼ cup Ranch salad dressing

Directions:

  1. Combine the shredded zucchini with the salt and let sit for 15 minutes. This will help remove most of the liquid.
  2. Drain all liquid from the zucchini.
  3. Combine all ingredients in a bowl and refrigerate for 1 hour.

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3. Carrot and Kale Vegetable Sauté

Carrot and Kale Vegetable Sauté
© oksix, AdobeStock

Enjoy a great vegetable sauté.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 8 chopped bacon slices
  • 5 peeled and sliced carrots
  • 1 large peeled and cubed butternut squash
  • 1 chopped jalapeno pepper
  • 1 chopped onion
  • 1 tsp. sweet paprika
  • Salt and pepper to taste
  • 1 chopped large tomato

Directions:

  1. Fry the bacon in a skillet for 8 minutes, until crispy.
  2. Remove the bacon with a slotted spoon and drain on a paper towel.
  3. Discard all but 1 tbsp. bacon grease.
  4. Sauté the carrots and squash for 5 minutes.
  5. Stir in the jalapeno pepper and onion and sauté for 5 more minutes while stirring.
  6. Season with paprika, salt, and pepper, and add the chopped tomatoes and kale.
  7. Cover the skillet and cook on low for 3 minutes.
  8. Top with the crumbled bacon.

4. Carrot Fries

Carrot Fries
© noirchocolate, AdobeStock

The kids won’t eat their veggies? Disguise their carrots as fries. And these are baked! Sneaky but very effective.

Cooking Time: 20 minutes.
Yield: 4 servings.

Ingredients:

  • 8 carrots cut lengthwise
  • 3 tbsp olive oil
  • 1 tsp. garlic powder
  • 2 tbsp. grated parmesan cheese
  • Salt and pepper to taste
  • Dipping Sauce
  • ¼ cup mayo
  • 2 tsp. sriracha sauce
  • 1 tsp. lemon juice
  • ½ tsp. salt

Directions:

  1. Pre-heat the oven to 425F degrees.
  2. Cover a baking sheet with aluminum foil.
  3. Peel the carrots and cut them thinly lengthwise – approximately 6 fries per carrot.
  4. Place the fries on the baking sheet.
  5. Sprinkle them evenly with olive oil, garlic powder, salt, pepper, and parmesan cheese.
  6. Bake for 20 minutes and turn them once.
  7. While the carrot fries are baking, combine the ingredients for the dipping sauce.
  8. Serve the fries with the dipping sauce.

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5. Baked Carrot Chips

Baked Carrot Chips
© Svetlana Kolpakova, AdobeStock

More carrot “junk food” – baked carrot chips. Great taste and easy on the hips and thighs.

Cooking Time: 15 minutes.
Yield: 8 servings.

Ingredients:

  • 2 lb. large carrots (big fat ones)
  • 1/3 cup olive oil
  • Salt to taste – season them generously
  • 1 ¼ tsp. garam masala
  • 1 ¼ tsp. cinnamon

Directions:

  1. Preheat the oven to 325 degrees.
  2. Line a baking sheet with parchment paper.
  3. Slice the carrots as thin as possible – a mandolin slicer works great.
  4. Put the carrot slices in a large bowl and toss with the other ingredients.
  5. Transfer them to the baking sheet in a single layer.
  6. Bake for 15 minutes – the edges should be crispy and curled.

6. Carrot Patties

Carrot Patties
© Africa Studio, AdobeStock

Like potato patties, these can be a snack, an appetizer, or part of a meal.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 1 lb. grated carrots
  • 1 small, minced onion
  • Salt and pepper to taste
  • ¼ tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • 4 beaten eggs
  • ¼ cup flour
  • ¼ cup Panko breadcrumbs
  • ¼ cup olive oil
  • ¼ cup plain Greek yogurt
  • 1 tsp. chopped dill
  • 1 tsp. lemon juice

Directions:

  1. Combine the carrots and onion in a bowl.
  2. Season with salt, pepper, garlic powder, and cayenne pepper.
  3. Add the eggs, flour, and Panko breadcrumbs and combine well.
  4. Heat the oil in a skillet.
  5. Create 4 patties and fry them on medium heat for 5 minutes per side.
  6. While the patties are frying, stir together the yogurt, dill, and lemon juice and serve as a dip.

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7. Carrots with Horseradish

Carrots with Horseradish
© voltan, AdobeStock

These carrots make a great holiday side dish.

Cooking Time: 30 minutes.
Yield: 8 servings.

Ingredients:

  • 1 1/2 lb. carrots sliced into matchsticks
  • ¼ cup mayonnaise
  • ¼ plain yogurt
  • ½ tsp. onion powder
  • 1 tbsp. horseradish
  • Salt and pepper to taste
  • 1/3 cup Panko breadcrumbs
  • 3 tbsp. melted butter

Directions:

  1. Preheat the oven to 375 degrees.
  2. Cook the carrots in a pot of salted water for 8 minutes or until done.
  3. Drain and reserve 3 tbsp. of the liquid.
  4. Place the carrot in a baking dish.
  5. Combine the reserved liquid, mayonnaise, yogurt, onion powder, horseradish, salt, and pepper in a bowl.
  6. Drizzle the liquid over the carrots.
  7. Bake for 15 minutes.
  8. While the carrots bake, combine the Panko with the melted butter.
  9. Top the carrots with the mixture and bake for 5 more minutes.

8. Tropical Carrot Salad

Tropical Carrot Salad
© anaumenko, AdobeStock

Sweet and refreshing.

Cooking Time: 10 minutes.
Yield: 8 servings.

Ingredients:

  • 1 cup raisins
  • 1 lb. shredded carrots
  • ¼ cup crushed pineapple in juice
  • ¼ cup shredded coconut
  • Salt to taste
  • 1 cup Greek vanilla yogurt
  • ¼ cup mayonnaise
  • 1 tsp. honey

Directions:

  1. Soak the raisins in water for 30 minutes, then drain.
  2. Combine all ingredients in a bowl and refrigerate for 1 hour.

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9. Carrot Cucumber Salad

Carrot Cucumber Salad
© nata_vkusidey, AdobeStock

Enjoy this on a hot summer day.

Cooking Time: 10 minutes.
Yield: 2 servings.

Ingredients:

  • 2 tbsp. balsamic vinegar
  • 2 tbsp. apple juice
  • 1 tsp. sesame oil
  • ½ tsp. grated ginger
  • Salt to taste
  • 2 grated carrots
  • 2 tbsp. chopped scallion
  • ¼ cup peeled, sliced, and seeded cucumber
  • 2 tbsp. toasted sesame seeds

Directions:

  1. Combine the vinegar, apple juice, sesame oil, ginger, and salt in a bowl for the dressing.
  2. Toss the carrots, scallion, and cucumber in another bowl with the dressing.
  3. Top with toasted sesame seeds.
  4. Refrigerate overnight, if possible.

10. Thai Carrot Salad

Thai Carrot Salad
© zukamilov, AdobeStock

Vegetables can have a kick, too. Try these incredible Thai carrots.

Cooking Time: 5 minutes.
Yield: 8 servings.

Ingredients:

  • 1 ½ lb. grated carrots
  • 1 chopped red chili
  • ½ cup sugar
  • ½ cup water
  • ¼ cup rice vinegar
  • 2 minced garlic cloves
  • 1 tbsp. fish sauce
  • 1 tsp. sriracha sauce
  • 1 tbsp. lime
  • ¼ cup chopped unsalted peanuts
  • 2 tbsp. chopped cilantro

Directions:

  1. Transfer the carrots to a bowl.
  2. Combine sugar and vinegar with half a cup of water in a pan and bring to a boil.
  3. Cook on low for 5 minutes and stir until the sugar is dissolved.
  4. Stir in the garlic, fish sauce, and sriracha sauce, and simmer for 5 minutes.
  5. Remove the pan from the heat and let sit for 30 minutes.
  6. When the dressing has cooled, add the lime juice.
  7. Pour the dressing over the carrots and toss well.
  8. Top with peanuts and cilantro.

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11. Carrot Ginger Soup

Carrot Ginger Soup
© Maren Winter, AdobeStock

Not only is this soup delicious, but ginger is a cure for a lot of things that can ail you. Step aside, chicken noodle soup.

Cooking Time: 1 hour 5 minutes.
Yield: 8 servings.

Ingredients:

  • 1/3 cup unsalted butter
  • 1 chopped onion
  • ¼ cup chopped fresh ginger
  • 4 minced garlic cloves
  • 7 cups chicken broth – or more if needed
  • 2 lb. peeled and sliced carrots
  • 4 chopped celery stalks
  • 1 cup sliced mushrooms
  • 1 cup dry white wine
  • Salt and pepper to taste
  • ¼ tsp. curry powder
  • ¼ cup chopped parsley

Directions:

  1. Melt the butter in a soup pot.
  2. Stir in the onion, ginger, and garlic and sauté for 15 minutes.
  3. Add the broth, carrots, celery, mushrooms, and wine.
  4. Bring the liquid to a boil and reduce the heat to a simmer.
  5. Simmer the soup for 50 minutes.
  6. Use an immersion blender to puree the soup to the desired consistency.
  7. Stir in the lemon juice, salt, pepper, and curry powder.
  8. Serve sprinkled with parsley.

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12. Glazed Carrots

Glazed Carrots
© Olha Afanasieva, AdobeStock

This recipe adds a bit of sweetness to the carrots. Be generous with the salt because you want that salty/sweet contrast.

Cooking Time: 20 minutes.
Yield: 6 servings.

Ingredients:

  • 1 lb. baby carrots
  • 3 tbsp. butter
  • ¼ cup maple syrup
  • Salt and pepper to taste

Directions:

  1. Cook the carrots in boiling salted water for 15 minutes.
  2. Drain the carrots and transfer them to a bowl.
  3. In another pan, heat the butter and stir in the maple syrup.
  4. Keep stirring for 3 minutes.
  5. Drizzle the butter/syrup mixture over the carrots and add salt and pepper.

13. Mashed Roots

Mashed Roots
© paul_brighton, AdobeStock

A mash of carrots, turnips, and parsnip makes a lovely change from mashed potatoes. Roasting them adds a special flavor. Consider these “adult” mashed potatoes

Cooking Time: 35 minutes.
Yield: 6 servings.

Ingredients:

  • 6 peeled and chopped carrots
  • 3 peeled and chopped parsnip
  • 3 peeled and chopped turnips
  • 1/3 cup butter
  • 1/3 cup half and half
  • ¼ tsp. cinnamon
  • Salt and pepper to taste

Directions:

  1. Cut the vegetables into chunks and place them on a baking sheet.
  2. Bake at 400 degrees for 35 minutes, depending on the size.
  3. Transfer the cooked vegetables to a bowl and mash using a potatoes masher.
  4. Stir in the butter and half and half and combine, making sure there are no lumps.
  5. Season with cinnamon, salt, and pepper.

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14. Carrot Souffle

Carrot Souffle
© qwartm, AdobeStock

There is something very elegant about a souffle, so surprise your guests with a delicious carrot souffle.

Cooking Time: 1 hour.
Yield: 6 servings.

Ingredients:

  • 1 lb. chopped carrots
  • ½ cup butter
  • ½ tsp. vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 3 beaten eggs
  • ¼ cup flour
  • 1 tsp. baking powder
  • Salt to taste
  • 5 tbsp. sugar

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat a casserole dish with non-stick spray.
  3. Cook the carrots in a pot of boiling salted water for 15 minutes.
  4. Drain and water and mash the carrots.
  5. Add the carrots to the baking dish and stir in the butter, vanilla extract, cinnamon, nutmeg, and eggs. Combine the ingredients well.
  6. In a bowl, combine the flour, baking powder, salt, and sugar and add to the carrot mixture in the baking dish.
  7. Bake the souffle for 45 minutes.

15. Parmesan-Garlic Carrots

Parmesan-Garlic Carrots
© filirochka, AdobeStock

The combination of flavors is extraordinary – and roasting the carrots brings them over the top. This is not your ordinary side dish.

Cooking Time: 50 minutes.
Yield: 4 servings.

Ingredients:

  • 1 lb. peeled carrots
  • 2 tbsp. olive oil
  • ½ tsp. garlic salt
  • 1 chopped onion
  • 2 minced garlic cloves
  • ¼ cup grated Parmesan cheese, or more to taste
  • 1 tsp. balsamic vinegar or to taste

Directions:

  1. Preheat the oven to 375 degrees.
  2. Cover the baking sheet with aluminum foil.
  3. Combine the olive oil and garlic salt in a plastic bag and toss with the carrots.
  4. Transfer the seasoned carrots to the baking dish and stir in the onion and garlic.
  5. Roast the carrots for 45 minutes.
  6. Top with parmesan cheese and continue roasting for 5 more minutes.
  7. Drizzle with balsamic vinegar before serving.

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16. Cream Of Carrot Soup

Cream Of Carrot Soup
© annapustynnikova, AdobeStock

This is a definite favorite with kids.

Cooking Time: 40 minutes.
Yield: 8 servings.

Ingredients:

  • 3 tbsp. butter
  • 2 cups peeled and sliced carrots
  • 1 peeled and cubed potato
  • 1 chopped onion
  • 4 cups vegetable broth
  • 1 tsp. allspice
  • ½ cup half and half
  • 1 tsp. ground cumin
  • Salt and pepper to taste

Directions:

  1. Heat the butter in a large pot.
  2. Add the carrots, potatoes, onion, vegetable broth, and allspice.
  3. Stir and cook on low for 30 minutes, until the vegetables are done.
  4. Place the soup (in batches, if necessary) in a food processor and puree to a smooth consistency.
  5. Pour the soup back into the pot and stir in the cream, cumin, salt, and pepper.
  6. Simmer for 10 minutes.

17. Potato, Carrot, and Leek Soup

Potato, Carrot, and Leek Soup
© Giulio Di Gregorio, AdobeStock

There are so many ways to prepare a delicious carrot soup.

Cooking Time: 25 minutes.
Yield: 8 servings.

Ingredients:

  • 3 tbsp. butter
  • 4 cups chopped leeks
  • 5 chopped celery stalks
  • 3 minced garlic gloves
  • 8 cups chicken broth
  • 3 peeled and diced potatoes
  • 6 peeled and chopped carrots
  • 1 cup thawed frozen corn
  • Salt to taste
  • 1 bay leaf
  • ½ cup evaporated skim milk
  • 4 slices of fried and crumbled bacon

Directions:

  1. Melt the butter in a large pot.
  2. Sauté the leeks, celery, and garlic for 5 minutes.
  3. Add the broth, potatoes, carrots, corn, salt, and bay leaf.
  4. Bring the liquid to a boil.
  5. Lower the temperate and simmer for 20 minutes, until the vegetables are done.
  6. Discard the bay leaf.

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18. Carrot Cake

Carrot Cake
© chandlervid85, AdobeStock

A great spiced carrot cake with terrific frosting is a wonderful dessert instead of the usual sweeter type.

Cooking Time: 55 minutes.
Yield: 15 servings.

Ingredients:

  • 1 cup white sugar
  • 1 cup brown sugar
  • ½ cup canola oil
  • 3 beaten eggs
  • ½ tsp. vanilla extract
  • ¾ cup buttermilk
  • 3 cups grated carrots
  • 8 oz. crushed pineapple with liquid
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • Salt to taste
  • 1 cup chopped pecans
  • 16 oz. cream cheese
  • ½ cup butter
  • ½ cup confectioner’s sugar
  • 1 tsp. chocolate liqueur

Directions:

  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9 x 13 baking pan.
  3. In a large bowl, combine the sugars, oil, eggs, vanilla, and buttermilk.
  4. Add the carrots and pineapple.
  5. Stir together both flours, baking soda, cinnamon, allspice, and salt.
  6. Gently incorporate the flour mixture into the carrot mixture and add the nuts.
  7. Transfer the batter to the baking pan.
  8. Bake for 50 minutes and let cool.
  9. Prepare the frosting by whisking together the cream cheese and butter.
  10. Stir in the sugar and chocolate liqueur until smooth.
  11. Cover the cake with the frosting.

19. Carrot Cake Cookies

Carrot Cake Cookies
© koss13, AdobeStock

Keep these cookies handy in the event of a snack attack.

Cooking Time: 50 minutes.
Yield: 4 dozen servings.

Ingredients:

  • 3 cups flour
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • Salt to taste
  • 1 cup butter
  • 2 cups sugar
  • 2 beaten eggs
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 tsp. pumpkin pie spice
  • 2 cups grated carrot
  • ½ cup raisins
  • ½ cup chopped walnuts

Frosting

  • 1 cup soften cream cheese
  • 2 tbsp. softened butter
  • 1 tbsp. heavy cream
  • 2 cups powdered sugar

Directions:

  1. Preheat the oven to 375 degrees.
  2. Grease 4 cookie sheets.
  3. Combine the flour, baking, powder, baking soda, and salt in a bowl. Set aside.
  4. Whip the butter and sugar with a hand mixer in a bowl.
  5. Whip 1 egg into the mixture, then whip in the other egg.
  6. Season with vanilla extract, cinnamon, nutmeg, and pumpkin pie spice.
  7. Stir the flour mixture into the butter mixture.
  8. Gently stir in the carrots, raisins, and nuts.
  9. Use a teaspoon to drop the cookies onto the baking sheets.
  10. Bake for 12 minutes and let cool.
  11. For the frosting, whip the cream cheese and butter until smooth.
  12. Stir in the cream and sugar and mix well.
  13. Top the cookies with the frosting.

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20. Carrot Cheesecake

Carrot Cheesecake
© myviewpoint, AdobeStock

This is truly an elegant and inspiring cheesecake everyone can enjoy.

Cooking Time: 1 hour 10 minutes.
Yield: 12 servings.

Ingredients:

  • 1 lb. carrots, peeled and cut into large pieces
  • ½ cup brown sugar
  • 2 tbsp. lemon juice
  • 2 tsp. lemon zest
  • 2 tsp. grated ginger
  • ½ tsp. cinnamon
  • ½ tsp. allspice
  • 16 oz. cream cheese
  • 3 tbsp. sour cream
  • ½ cup sugar
  • 4 eggs
  • 1 graham cracker crust
  • ¼ cup chopped pecans

Directions:

  1. Cooked the carrots in salted boiling water for 20 minutes until done. Drain.
  2. Place the cooked carrots in a food processor and puree for 1 minute, until smooth.
  3. Stir in brown sugar, lemon juice, lemon zest, grated ginger, cinnamon, and allspice.
  4. Puree for 1 minute and let the carrots cool.
  5. Add the cream cheese, sour cream, and sugar to the mixture and puree for 1 minute.
  6. Whip in the eggs and beat for another minute.
  7. Transfer the batter to the graham cracker crust and top with chopped nuts.
  8. Bake for 50 minutes.
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