The kitchen is where I feel most versatile with carrots, and today, I’m absolutely thrilled to share my all-time favorite recipes that feature this root vegetable. Carrots possess a certain sweetness that really comes through in both savory and sweet dishes, and I like to call on that concentrated flavor as often as I can.
(Elated. That’s right; I am in love with the carrot and the myriad of ways I can prepare it.) Let’s get started.
The 19 Best carrot recipes
1. Carrot Cake
A traditional dessert, carrot cake, has a rich and moist batter that is spiced and made with vegetable oil, granulated sugar, eggs, and all-purpose flour. The warmth of ground cinnamon is a perfect match for the natural sweetness of the grated carrots.
Ingredients
- 1 and 1/4 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 3 cups grated carrots
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Instructions
1. Set your oven to 350°F (175°C) to warm up and oil a 9×13 inch baking dish.
2. In a big basin, combine the vegetable oil, sugar, and eggs until they’re mixed together well.
3. In another bowl, mix together the flour, baking powder, and cinnamon. Gradually add the mixed dry ingredients to the wet mixture.
4. Mix in the grated carrots. Then, pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
2. Carrot and Ginger Soup
Carrot and Ginger Soup is a warming dish made from fresh carrots, onions, and grated ginger, all cooked in vegetable broth until tender, and then pureed to a silky smoothness. Garnishing with cilantro adds another refreshing note.
Ingredients
1 tablespoon olive oil
1 onion, chopped
4 cups carrots, peeled and chopped
1 tablespoon fresh ginger, grated
4 cups vegetable broth
Salt and pepper to taste
Optional: fresh cilantro for garnish
Instructions
1. In a large pot, medium heat the oil olive. Add the onion chopped and/translucent, until it is about 5 minutes sautéed.
2. Add the chopped carrots and grated ginger to the pot, and sauté for another 5 minutes.
3. Add the vegetable broth and bring the assembly to a boil. Turn the heat down to low and let it simmer until the carrots are soft, about 20-25 minutes.
4. An immersion blender works well for turning this soup into a smooth puree. Season the soup with salt and pepper until it tastes just right, and then serve. If you have some fresh cilantro on hand, chop it up to use as a garnish for this lovely converged soup.
3. Roasted Carrots
A dish that highlights the beauty of the carrot yet is quite uncomplicated. Roasted Carrots
Ingredients
• 1 lb carrots, cut into 1/2-inch pieces
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1 tbsp fresh thyme, chopped
Ingredients
1 pound carrots, peeled and cut into sticks
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon honey
1 teaspoon fresh thyme leaves#
Instructions
1. Set your oven to an initial temperature of 425°F (220°C).
2. In a very large bowl, combine the carrot sticks with olive oil, salt, pepper, and honey. Try to toss them around as much as you can, in some sort of clockwise and counterclockwise motion, because you want them to be well coated.
3. Arrange the carrots in a single layer on a baking sheet and roast them for 25 to 30 minutes, or until they are tender and caramelized; stir once halfway through roasting.
4. Take it out from the oven and before serving it, sprinkle with fresh thyme leaves.
4. Glazed Carrots
Carrots, cooked until tender in butter, brown sugar, and honey and garnished with fresh parsley, make a delightful side dish. There’s something so basic, so wonderful about that sweet and savory combination.
Ingredients
1 pound carrots, peeled and cut into uniform pieces
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon honey
Instructions
1. In a big skillet over medium heat, melt the butter and add the carrots, stirring to coat them in the butter.
2. Blend in the brown sugar, honey, and salt, and heat until the sugar has fully dissolved and began to caramelize a little.
3. Add a splash of water, put a lid on the skillet, and let the carrots simmer for about 8-10 minutes until they’re tender, giving them an occasional stir. They should not need much more than this to become soft and sweet.
4. Take the skillet off the heat, mix in the chopped parsley, and serve warm.
5. Carrot Bread
Carrot Bread is a delightful quick bread that combines grated carrots, all-purpose flour, and a hint of cinnamon. It is moist and subtly sweet, making it a wonderful breakfast bread or an afternoon treat.
Ingredients
1 cup grated carrots
1 cup all-purpose flour
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
1. Set your oven to 350°F (175°C) to preheat. Put some grease in a 9×5-inch loaf pan.
2. Mix together in a big bowl the ingredients listed below to form a batter. You will need:
2 cups grated carrots
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt.
3. Combine the oil and the mixture. Stir well.
4. Place the batter in the loaf pan that you’ve prepped and bake it for 40-45 minutes. You can tell it’s done when a toothpick inserted into the center comes out clean. Let it cool so you don’t burn your mouth, then serve it up.
6. Carrot Salad
Shredded carrots, raisins, and fresh parsley make up a refreshing dish known as Carrot Salad. It is tossed in a dressing of lemon juice, olive oil, and honey, making for a bright and nutritious side.
Ingredients
Carrots, shredded (4 cups)
Raisins (1/2 cup)
Fresh parsley, chopped (2 tablespoons)
Lemon juice (2 tablespoons)
Olive oil (2 tablespoons)
Honey (1 tablespoon)
Salt and pepper to taste
Instructions
1. Mix together grated carrots, raisins, and parsley in a large bowl.
2. In a tiny basin, blend thoroughly the lemon juice, olive oil, honey, salt, and pepper in a manner such that all of it seems to be uniform. Don’t skimp on the whisking; you want this to look like a well-behaved emulsion. How do you know if you have that? It should look like this.
3. Combine the carrot mixture with the dressing; pour it over the top and toss it all together. The way to toss a salad is either to lift it and turn it over or to reach to the bottom and pull what is there up and over to the top. So toss it. Adjust seasoning to your taste.
4. Allow the salad to sit for at least 15 minutes before serving so the flavors can meld.
7. Carrot Juice
Carrot Juice is a delightful and healthful drink made from fresh carrots, ginger, and orange—ostensibly the same recipe as above. But my friend Stephen, who lives outside of Philadelphia, tells me that the carrots grown on a farm where he is a subscriber to a community-supported agriculture program are so sweet that the juice made from them does not need any honey or agave syrup.
If you can find equally sweet carrots and want to make your juice without added sweeteners, here is the proportion that Stephen and I recommend.
Ingredients
Carrots (4-5 medium-sized)
Fresh ginger (1-inch piece)
Orange (1, peeled)
Lemon juice (2 tablespoons)
Honey or agave syrup (optional, 1 tablespoon)
Water (1 cup)
Ice cubes (optional)
Instructions
1. Peel and wash the ginger and carrots. Cut them into small chunks so that they blend well.
2. Chop the carrots and add them to a blender along with the ginger, the orange (peeled), the water, and the lemon juice. Blend until smooth.
3. To make the juice, use a fine mesh strainer or cheesecloth to get any pulp out. You can also use an old t-shirt or something similar. Just be sure to press it well so you get as much juice as possible.
4. If desired, stir in honey or agave syrup for added sweetness. If you want something different, you could serve it warm over ice cubes—a kind of iced tea that doesn’t melt right away.
8. Carrot Muffins
Muffins made with carrots combine the sweet scent of cinnamon with the moistness of freshly grated carrots to make an adorable little muffin. I consider the muffin a “B” in the grade split I consider when judging desserts.
If it is better than a brownie but worse than a cupcake, it gets a “B”. Carrot muffins are great because they don’t skew too far in either direction—just a little better than a brownie.
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 large eggs
1 cup grated carrots
Instructions
1. Set your oven to 350°F (175°C) to preheat and prepare a muffin tin by fitting it with paper liners.
2. In an extensive bowl, combine together, by whisking, the flour, baking powder, baking soda, cinnamon, and salt.
3. In an additional bowl, combine the sugar, oil, applesauce, vanilla extract, and eggs and blend well. Stir in the grated carrots.
4. Stir the wet and dry ingredients together until they are just moistened. Do not over stir. Pour the batter into the prepared muffin cup. Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
9. Pickled Carrots
Carrots that have been preserved in a blend of white vinegar, water, sugar, salt, garlic, and whole black peppercorns taste like a snack from another dimension. They are tangy, crunchy, and great if you want to eat something odd yet familiar.
They are also good on top of a salad or served alongside a sandwich.
Ingredients
1 lb carrots, peeled and cut into sticks
1 cup white vinegar
1 cup water
2 tablespoons sugar
1 tablespoon salt
2 cloves garlic, smashed
1 teaspoon whole black peppercorns
Instructions
1. In a small saucepan, mix together the white vinegar, water, sugar, and salt. Place the saucepan over medium heat. Stir the mixture with a heatproof spatula until the sugar and salt have fully dissolved.
2. Put the carrot sticks, garlic cloves, and black peppercorns into a clean glass jar.
3. Ensure the carrots are fully submerged in the hot vinegar mixture before pouring it over them. Let the mixture cool to room temperature, then seal the jar tightly.
4. Let the carrots hang out in the fridge for a day or more to let the flavors meld before you serve them. Pickled carrots are best eaten within a month, although I find they hold their flavor pretty well for a bit longer.
10. Carrot Hummus
Hummus with Carrots mixes tender carrots, chickpeas, tahini, lemon juice, garlic, and olive oil into a superbly creamy dip that pulses with flavor. It’s perfect as a very healthy snack or appetizer.
You can serve it chilled or at room temperature.
Ingredients
1 cup chopped carrots
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons olive oil
Salt to taste
Instructions
1. In a pot of water, boil the chopped carrots until tender, about 10-12 minutes. Drain and cool.
2. In a food processor, mix the carrots, chickpeas, tahini, lemon juice, garlic, and olive oil. Blend to a smooth and creamy consistency.
3. To taste, salt will be added, and then it will be blended once more to ensure everything is mixed together.
4. Serve very cold or at room temperature. Garnish with further olive oil and a dusting of paprika if you like.
11. Spiced Carrot Hummus
Spiced Carrot Hummus
a creamy mix of carrots, chickpeas, olive oil, tahini, lemon juice, and cumin. It makes a flavorful dip perfect for snacking on alone or sharing at a gathering.
Ingredients
2 large carrots, peeled and roughly chopped
1 can (15 oz) chickpeas, drained and rinsed
3 tablespoons olive oil
2 tablespoons tahini
1 lemon, juiced
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
1. Chop the carrots and boil them in a pot of water until they are tender, about 10-12 minutes. Drain and let them cool slightly.
2. In a food processor, combine the already cooked carrots, the chickpeas, olive oil, tahini, lemon juice, and ground cumin. Blend until they are all smooth and creamy.
3. Flavor and adjust with salt and pepper to your liking. Add more olive oil or lemon juice if you’d like a different consistency or flavor.
4. Move the hummus to a dish where it can be served to guests, and drizzle it with a little extra virgin olive oil. You can also do this without the guests present, if that’s your thing, and just serve it up like you would any kind of spreadable dip. Either way, an oil-drenched, hummus-smeared plate is worth showing off.
12. Carrot Top Pesto
Carrot Top Pesto provides a one-of-a-kind take on traditional pesto. Rather than using basil, Carrot Top Pesto employs the often discarded tops of the carrot plant.
When mixed with Parmesan cheese, nuts, and garlic, the carrot tops make for a fantastic and diverse spread. Awesome for sandwich making and snack time.
Heck, it’s even great as a pasta sauce. But why stop there?
Use it wherever you want to put something spreadable and delicious.
Ingredients
Carrot tops from 1 bunch of carrots, thoroughly washed and roughly chopped
1/2 cup grated Parmesan cheese
1/2 cup nuts (such as pine nuts, walnuts, or almonds)
1 clove garlic, minced
1/3 cup olive oil
Salt and pepper to taste#
Instructions
1. Put the tops of the carrots, nuts, minced garlic, and Parmesan cheese into a food processor. Pulse them until they are finely chopped.
2. While the processor is running, very slowly drizzle in the olive oil until the mixture becomes smooth and is well integrated.
3. According to your liking, taste and then season with salt and pepper. If you prefer a thinner mixture, you may add more olive oil until the desired consistency is reached.
4. Serve right away or keep in a sealed container in the fridge for as long as a week.
13. Carrot Lox
Lox made from carrots is a plant-based substitute for traditional smoked salmon. To create it, take a carrot and slice it thinly.
Then mix together liquid smoke or smoked paprika, soy sauce, rice vinegar or apple cider vinegar, olive oil, and sea salt. Marinate the carrot slices in that mixture and serve.
Serve it on a bagel with cream cheese and capers, as you’d do with any lox. It’s delicious.
Ingredients
Large carrots (about 3-4, peeled)
Liquid smoke or smoked paprika
Soy sauce or tamari
Rice vinegar or apple cider vinegar
Olive oil
Sea salt
Instructions
1. Cut the peeled carrots into very thin strips with a vegetable peeler or a mandoline.
2. Combine liquid smoke or smoked paprika with soy sauce, vinegar, olive oil, and sea salt in a bowl to make the marinade.
3. Throw the carrot strips into the marinade, making sure they are nicely coated, and allow them to sit in the refrigerator for a minimum of 2 hours or overnight for a more intense flavor.
4. If desired, roast the carrots on a lined sheet in a preheated oven at 300°F (150°C) for 10-15 minutes to elevate the texture before serving.
14. Carrot Risotto
14. Carrot Risotto combines Arborio rice with finely grated carrots, sautéed onions, and simmering broth, enhanced by dry white wine and Parmesan cheese, creating a creamy dish enriched with simple, wholesome ingredients.
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Ingredients
2 cups Arborio rice
1 pound carrots, peeled and finely grated
1 small onion, finely chopped
4 cups vegetable or chicken broth
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Instructions
1. In a saucepan of medium size, bring the vegetable or chicken broth to a simmer over low heat.
2. In a big frying pan, warm the olive oil over a medium flame. Toss in the minced onion, and let it sauté until you can see through it. Add the pulverized carrots and cook for another 2 minutes.
3. Combine the Arborio rice and cook for 1 minute, making sure it is well-coated with the oil and vegetables. Pour in the white wine and stir until it is mostly absorbed.
4. Slowly incorporate the broth that you have been keeping at a simmer into the rice mixture. Use a ladle to dispense the broth and a wooden spoon to stir the mixture. When the next addition is brought into the mixture, it should be absorbed, or very nearly so, before you add the next one. The mixture should be in constant motion until you reach the creamy stage with the rice that is just past al dente.
5. Add the Parmesan cheese, and season to taste with salt and pepper before serving hot.
15. Carrot and Lentil Curry
Hearty and straightforward, Carrot and Lentil Curry is a dish that features red lentils and diced carrots simmered in a base of coconut milk and curry powder. The protein-packed lentils and the vitamin-rich carrots make this a nourishing meal.
Vigorously stir up the golden-hued curry powder so its flavor and nutrients are evenly distributed. Simmer the lentils and carrots in coconut milk until they are creamy and tender before serving.
Ingredients
- 1 cup red lentils
- 2 cups diced carrots
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
Instructions
1. Wash the red lentils under cold water until the water runs clear. Drain and set aside.
2. Using a large pot and medium heat, cook the onion in a little oil until it is see-through. Then, add the garlic and curry powder and cook for one more minute, or however long it takes for the mixture to become fragrant.
3. Add the diced carrots, washed lentils, coconut milk, and vegetable stock. Cook on high until the mixture reaches a boil, then turn down to a simmer for 20-25 minutes or until the lentils and carrots are tender.
4. Taste and adjust seasoning with salt and pepper as needed. Enjoy served hot!
16. Carrot Ginger Dressing
Carrot Ginger Dressing is a lively, zesty dressing that includes not-so-common ingredients like fresh ginger and chopped carrots. Its flavor base—rice vinegar, soy sauce, honey, and a little sesame oil—makes it perfect for salads and cold dishes that want a little kick.
Ingredients
1 cup chopped carrots
2 tablespoons fresh ginger, peeled and sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup vegetable oil
1 tablespoon sesame oil
Instructions
1. Chop the carrots and slice the ginger. Add them to a food processor or blender. Blend until the mixture is fine and uniform.
2. Blend the rice vinegar, soy sauce, and honey in the blender until well mixed.
3. Drizzle in the vegetable oil and sesame oil slowly while the blender is running until the dressing is smooth and emulsified.
4. Sample the flavor and make any necessary adjustments to the seasoning. Keep in a sealed container in the refrigerator, and the taste sensation should keep for as long as you can hold off eating it—up to a week.
17. Carrot and Quinoa Patties
I present a dish that is both wholesome and tasty: Patties of Carrot and Quinoa. The primary ingredients are cooked quinoa and grated carrots.
The quinoa is the predominant flavor and texture in the patties, while the carrots contribute sweetness and moisture. The other ingredients, which are expertly mixed with the main duo, transform the patties into an extraordinary dish. These other ingredients are lightly beaten eggs, breadcrumbs, parsley, sea salt, freshly cracked black pepper, cumin, and, importantly, very finely grated Parmesan cheese (or Pecorino Romano, or another similar cheese you’ve got lying around).
Ingredients
1 cup cooked quinoa
1 cup grated carrots
2 eggs, lightly beaten
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
1. In a big bowl, combine the cooked quinoa, grated carrots, eggs, breadcrumbs, parsley, cumin, salt, and pepper. Mix until well combined.
2. Create the mixture into little cakes, roughly 3 inches across.
3. Warm a non-stick frying pan over medium heat and toss in a bit of oil. Sauté the veggie burger patties for approximately 4–5 minutes on each side until they achieve a golden-brown color and are cooked through.
18. Fermented Carrots
Carrots that have undergone fermentation are a straightforward, snappy, and probiotic-rich snack that you can prepare yourself. Simply immerse carrot sticks in a salty brine along with a few seasonings—garlic, black peppercorns, and a bay leaf work nicely—and let the magic of friendly microbes do their thing.
Ingredients
1 pound of carrots, peeled and cut into sticks
1 tablespoon of sea salt
2 cups of water (filtered or non-chlorinated)
1 teaspoon of black peppercorns
2 cloves of garlic, peeled and smashed
1 bay leaf
Instructions
1. Make a brine by stirring together the water and sea salt in a bowl until the salt dissolves.
2. Tightly pack the carrot sticks into a sanitized glass jar. Leave a little bit of headspace at the top. Add whole garlic cloves to the jar, along with whole black peppercorns and a bay leaf.
3. Cover the carrots completely with brine. If they won’t stay under the liquid, use either a fermentation weight or a clean, small object to hold them down. A jar filled with water and sealed with a lid also does the trick.
4. Place a loose lid or cloth over the jar and keep it at room temperature, away from direct sunlight, for 5 to 7 days. Taste the carrots as they ferment. When they reach your desired level of flavor, move the jar to the refrigerator.
