15 Creatively Crunchy Carrot Recipes
Nothing compares to a just-plucked-from-the-ground carrot. Especially if you lovingly cared for it in your garden all spring.
Celebrate the bounty of sweet, crunchy, nutritious carrots by transforming them into something extra special. From pasta and soup to salad and hummus, discover some of the many ways to enjoy this root veggie all year long, including its leafy tops!
Photo Courtesy of Co+op
Orange-Ginger Carrot “Noodles”
Think zoodles, but with carrots instead of zucchini! These low-carb ‘noodles’ pair particularly well with our marinated tofu bars from the Deli!
Ingredients
6 large carrots
3 tablespoons olive oil, divided
1 tablespoon finely-chopped fresh ginger
Zest from 1 large orange
1/2 teaspoon coarse salt
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
Directions
Heat the oven to 400°F. Slice the carrots lengthwise into thin planks, then stack and slice into sticks, about 1/4 by 1/4 inches or thinner. Place the carrot strips on a sheet pan with a rim and sprinkle with 2 tablespoons of olive oil, the ginger, and half of the zest. Add coarse salt and toss to coat. Roast for 30 minutes, stirring after 15.
The carrots are done when they are tender when pierced with a knife and lightly browned on the edges. Cooking time will vary according to thickness.
While the carrots cook, mix the remaining olive oil, orange zest, parsley and red pepper flakes in a small bowl. To serve, toss carrots with the olive oil mixture.
Photo Courtesy of Co+op
Moroccan Carrot Radish Salad
Sweet carrots and peppery radishes complement one another perfectly in this Morrocan-inspired salad. Don’t forget the feta cheese! It adds an essential dash of saltiness.
Ingredients
4 large carrots
4 large red radishes
Radish leaves, chopped, or spinach
3 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup toasted pumpkin seeds
1/4 cup toasted, unsalted peanuts (optional)
2 ounces crumbled feta cheese
Directions
Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl.
In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix.
Just before serving, add the pumpkin seeds, peanuts, and feta cheese and toss.
Photo Courtesy of Co+op
Creamy Carrot & Coconut Milk Soup with Thai Red Curry
Sweet carrots and spiced Thai red curry are paired with creamy coconut milk to create a rich, flavorful soup that’s best served with a slice (or two) of naan.
Ingredients
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon minced ginger
1 1/2 cups chicken or vegetable broth
7 to 8 carrots, scrubbed and sliced
1/2 teaspoon red curry paste (see Note)
1/4 cup sweet chili sauce
1/4 cup tamari
Freshly ground black pepper
1 cup canned coconut milk
1/4 cup chopped cilantro
Squeeze of fresh lime juice
Directions
In a heavy soup pot, heat oil over medium heat and saute garlic and ginger for 1 minute. Add broth and carrots and simmer until carrots are tender, about 15 minutes. Allow to cool slightly and then puree mixture in batches in a blender or food processor. (You may also use an immersion blender directly in the pot.)
Return pureed carrot mixture to the pot. Add curry paste, chili sauce, tamari and black pepper. Bring to a simmer and cook for 5 minutes. Stir in coconut milk, cilantro and lime juice. Adjust seasonings with more curry paste or tamari.
Serve drizzled with a bit of coconut milk and lime wedges on the side.
Photo Courtesy of Co+op
Mediterranean Broccoli & Carrot Salad
Calling for just 4 main ingredients, this light and flavorful Mediterranean-inspired salad would pair well with grilled chicken and a side of lemony orzo!
Ingredients
1 pound broccoli florets
1/3 pound carrots, peeled and cut into 1-inch coins
1 cup canned cannellini beans, rinsed and drained
1/4 cup banana peppers, thinly sliced, stems removed
1/4 cup lemon juice
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Directions
In a large pot of salted, boiling water, blanch the carrots for about 3 minutes, then add the broccoli florets and cook 2-3 more minutes until just tender.
Drain and plunge the veggies into a bowl of ice water to retain the broccoli’s color and prevent overcooking.
Drain thoroughly once cooled. In a large bowl, whisk together the lemon juice, olive oil, vinegar, honey, garlic and spices. Add the broccoli, carrots, beans and banana peppers and toss gently.
Recipe and photo adapted from Co+op
Healthy Popsicles
Just in time for sunny Skagit days, this easy popsicle recipe from Feasting at Home features carrots, oranges, and ginger for a sweet treat with no added sugar.
This recipe is incredibly simple and produces an ice pop that's healthy, but still full of sweet flavor.
Though turmeric is optional, it provides the ice pop with a bright orange color that's pretty incredible.
Photo Courtesy of Once Upon a Chef
Classic Carrot Cake with Cream Cheese Frosting
What’s a carrot recipe blog without a mention of carrot cake?
In this classic recipe, shredded carrots, currants, and pecans come together with spices, eggs, sugar, flour, and baking soda to create a moist, flavorful cake for any springy occasion.
Topped with a decadent cream cheese frosting and an extra sprinkle of chopped nuts, this dessert is worth the effort.
Orecchiette with Creamy Carrot Miso Sauce
Vegan-friendly and packed full of a rich miso flavor, this elegant pasta dish from Feasting at Home features a creamy carrot sauce and a herby gremolata topping.
Carrots, shallots, garlic, cashews, and white miso paste are cooked and pureed with water until they’re a nice creamy texture. The gremolata features chopped parsley, garlic, lemon zest, and the tops of the carrots! Zero food waste for the win!
If you want to take this pasta to the next level, consider topping it with some toasted bread crumbs for an extra bit of crunch.
Photo Courtesy of Love and Lemons
Vegan Carrot Lox
At first glance, you probably mistook those thinly sliced carrots for smoked salmon. But this is, in fact, a vegan-friendly carrot lox recipe!
Carrots are roasted with a generous helping of salt, before being peeled into delicate ribbons to mimic slices of smoked salmon. The ribbons are then marinated in a smoky combination of vinegar, smoked paprika, lemon, and pepper.
Once your “lox” is prepped, toast up a bagel, slather on vegan cream cheese, and top it with the carrots, cucumber slices, capers, and dill!
Carrot & White Bean Burgers
A new take on plant-based burgers? Carrots and white beans!
Toasted panko breadcrumbs, diced shallots, tomato paste, carrots, white beans, and an egg come together to create a perfectly dense, but moist and tender plant-based patty.
Deb of Smitten Kitchen likes to pair hers with a toasty bun, smashed avocado, and a dash of hot sauce.
Photo Courtesy of Love and Olive Oil
Roasted Carrots with Basil & Carrot Top Pesto
Here’s another carrot recipe that utilizes the leafy green tops as well as the root itself!
Carrots are sliced lengthwise and tossed with olive oil, salt, and pepper before being oven-roasted for 15 minutes.
Meanwhile, chopped carrot tops, basil, garlic, pine nuts, vinegar, and honey are combined in a food processor before olive oil is slowly added to create a smooth pesto.
Pull the carrots from the oven, drizzle on the pesto and serve alongside grilled chicken or salmon!
More Carrot Recipes
Quick Pickled Carrots from Minimalist Baker
Healthy Carrot Fritters from Nourish Everyday
Ginger Carrot Dressing from Gimme Some Oven
Sesame Ginger Carrot Salad from Two Peas & Their Pod
Roasted Carrot Hummus from Foolproof Living
How To Store Carrots
No one likes a floppy, chewy carrot! If you’ve ever pulled one out of the fridge and tossed it in the compost, these storage tips are for you.
At Their Freshest: 2 weeks
Optimal Storage: Store in a breathable bag in the high-humidity drawer. Separate green leafy tops from the roots, leaving 1" of stem at the top to keep moisture in.
How to Use It Up/Revive It: Limp carrots and carrot tops can be used in soups, stews, and stock. To revive limp carrots, toss them in an ice bath for 15 minutes before draining, chopping, and snacking.