Carrot recipes - 101 recipes
Full of beta-carotene and antioxidants, carrots are great for you. This root vegetable can make great combinations with other root veggies, like turnips, potatoes, radishes, and beets. They can be eaten fresh with dip, in salads, baked into desserts, and even juiced! One of the easiest juices with carrots is a mixture with apples. It's super sweet and refreshing, perfect for an afternoon pick-me-up!
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Top rated Carrot recipes
Carrots with Curry
By ctahsini
This is a great recipe to start awakening baby's taste buds with the addition of curry powder
- 1 bundle of carrots
- 1 teaspoon of curry powder
- 1 tablespoon of purified water
- 1 pinch of salt
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Grated Carrot Salad
By tara8272
In bowl, stir together yogurt, mayonnaise, mustard, lemon juice, salt and pepper
- 1/4 cup (60 mL) low-fat plain yogurt
- 1/4 cup (60 mL) light mayonnaise
- 2 tsp (10 mL) Dijon mustard
- 2 tsp (10 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2-1/2 cups (625 mL) shredded carrots1 green onion, chopped
Carrots, Potatoes and Parsnip Purée (9 months +)
By 66spitfire
Carrots, Potatoes and Parsnip Purée (9 months +)
- 1 Parsnip
- 3 Carrots
- 2 Potatoes
- 1 tablespoon olive oil
Green Gram Salad
By Tanyadesigan, Easy and Simple Foods
salad made from sprouted green grams, grated carrots, and lemon juice
- sprouted green gram - 1/4 cup
- grated carrot - 2 tea spoons
- lemon -2 to 3 drops
- salt and pepper -a pinch (optional)
- Coriander leaves -1 tea spoon (finely chopped)
Never Buy Tomatoes Again! Here's How To Grow As Many As You Want At Home
Don't know what to do with your tomatoes once they're overripe, but don't want to wastefully throw them away? Here's how to turn them into full tomato plants.
Easy Chicken Rice Soup
By cdanyell214
Dice up chicken and put in a large stock pot with water and chicken base
- 2 Large Chicken Breasts
- 4 Cups Water
- 4 TBSP Chicken Base
- 1 Cup Carrots shredded
- 1 Stock of Celery finely diced
- 1 Small Onion finely diced
- 2 TBSP Parsley
- 1/4 TSP Pepper
- 1/2 Cup Uncooked instant Rice
Vegetable Pie
By Sophie , blog Le cahier gourmand de Sophie
Preheat oven to 400 F Cut all vegetables into cubes and cook in boiling water with a bouillon cube
- 1/2 butternut squash
- 4 carrots
- 4 potatoes
- 12 oz (3/4 lb) ground meat
- scant 1 cup of white wine
- 1 onion
- thyme
Sassy Fruit Cocktail
By bluetry35722
A fun combination of fruits & veggies
- Watermelon, Strawberries, Mozzarella, Carrots
Carrot Salad
By BrendaFlood
Great for summer picnics. It keeps in the fridge for a long time too!
- 3 lb carrots
- 1 cup oil
- 1 green pepper
- 1 large onion
- 1 can tomato soup
- 1 cup white sugar
- 2/3 cup vinegar
- 1 tsp dry mustard
- 1 tsp salt
- Pepper
Carrot halwa
By dsathwa
Roast cashew and raisins in 2 tbsp of ghee, and keep it aside
- Carrot 1 cup
- Milk 1 cup
- Sugar ½ - ¾ cup (as per your taste)
- Cardamom powder 1 tsp
- Cashews 1 tsp
- Almonds 1 tsp chopped
- Raisins 1 tsp
- Ghee ¼ cup
- Khoya 1 tbsp
Beet, Carrots , Potatoes , Zucchini and Chicken Purée (9 months +)
By 66spitfire
Beet, Carrots , Potatoes , Zucchini and Chicken Purée (9 months +)
- 1 Beet
- 3 Carrots
- 2 Potatoes
- 1 Zucchini
- 0,11 lbs Chicken
- 1 tablespoon olive oil
carrot recipe collections
More Carrot recipes
-
Shredded Carrots with Dried Fruit
- About 1 lb of carrots
- Fresh herbs
- 4 tablespoons of a mixture of dried fruits and seeds: raisins, poppy, sesame, sunflower seeds, ...
- Sauce: 3 tablespoons olive oil
- Juice of one orange
- 2 tablespoons sherry vinegar
- 1 large pinch of salt
-
Roasted Pork Loin with Fig-Port...
- 1/2 rack pork loin (~2-3 lbs)
- vegetable oil
- salt
- pepper
- 2 cloves, garlic minced
- 1 Tbsp. dried thyme
- 2 bay leaves
- carrots
- red potatoes
- parsnips
- 1 cup dried mission figs, quartered
- 1 Tbsp. flour
- 1 cup tawny Port
- 1 cup chicken stock
- 2 Tbsps. balsamic vinegar
- 2 Tbsps. butter
-
Recipewe ♡ Coleslaw
- 1 cabbage
- 1 onion (optional)
- 1 carrot
- ¾ cup white sugar
- ½ cup vinegar
- ½ cup salad oil
- 1 tsp. salt
- 1 tsp. celery salt or celery seed
-
Carrot Souffle
- 1 3/4 pounds carrots
- Powered sugar
- Vanilla
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 3 eggs
- 2 tablespoons flour
- 3 tablespoons butter
-
Beer Battered Fish with Vinegar...
- Tools:
- 2 Medium Bowl – To mix dry ingredients
- 1 Large Bowl – To mix all the ingredients
- 1 Medium/Large Non-Stick Frying Pot – Use as per availability
- 1 Large Plate – For dredged fish fillet
- 1 Tong – For Fish Batter
- Dishes/Serving Plates
- Ingredients:
- For Fish Batter ::
- 8 Fresh Fish Fillet - I'm using Cod Fish
- 1 Cup All Purpose Flour (Maida)
- 1 Pint Light Beer - Cold
- ½ Tsp Baking Powder
- For Dredging ::
- 6 Tbsp Cornstarch
- 1 Tsp Pepper Powder
- ½ Tsp Red Chili Powder
- ½ Tsp Salt
- For Frying ::
- 1 Cup Oil – I’m using canola oil
- For Vinegar Carrots ::
- 1 Large Bowl
- 5-6 Clean Large Carrots – Cut into ¼ in length
- ¼ Cup Vinegar
- 1 Tbsp Fresh Lemon Juice
- Pinch of Salt
-
Cole Slaw
- 2 1/2 c. shredded cabbage or 1/ head of cabbage
- 1 sm. carrot
- Sauce:
- 2 c. miracle whip
- 3 tbsp. sugar
- 1/8 tsp. celery seed
- 1/4 c. milk
-
Moist Carrot Cake
- 14.5 oz Sugar
- 5 Eggs
- 12 oz Vegetable Oil
- 10.5 oz AP
- 8 g Baking Powder
- 8 g Baking Soda
- 8 g Cinnamon
- 7 g Nutmeg
- 1 # Carrots
-
Tomato Vegetable Soup
- 2 tbsp. vegetable oil
- 1 clove garlic minced
- 2 onions chopped
- 1 stalks celery sliced
- 2 carrots diced
- 7 cups chicken stock (or 7 cups water and 3 chicken bouillon cubes)
- 28 oz. (796 mL) can of tomatoes
- 1 Bay Leaf
- 6 splashes of Worcestershire Sauce
- 1 1/2 cups corkscrew pasta or macaroni
-
Stamppot Hutspot
- 6 Carrots - peeled and sliced
- 1 Onion, chopped
- 6 Potatoes - peeled and cut up
- 1 Rookworst
-
Cream of broccoli
- 1 lb broccoli
- 2 carrots
- 1 shallot
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- 1 pinch of nutmeg
- salt and pepper
- For garnish
- soft salty cheese
- pink peppercorns
-
Scallops on a bed of vegetables
- Scallops (between 3 and 5 depending on size)
- 1 organic lemon
- 1 zucchini
- 3 carrots
- 1 shallot
-
Chicken Fricassee
- 1 chicken
- 1 bunch of onions
- 8 carrots
- 1 1/4 cup fresh peas
- 1 cup snow peas
- 1 sprig of rosemary
- 1 cup chicken stock
- 3 tablespoons of olive oil
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