Recipes Using Carrots

Carrots are a great source of beta carotene. They are a good side dish or tasty when added to a variety of recipes. This page contains recipes using carrots.

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Carrot salad with cheese and raisens on lettuce
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Question: Carrot Recipes

By thomas nickerson 3

What are some uses for leftover bags of carrots?

By Thomas from Port Orchard

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thr522587 Flag

December 5, 2010

I love just about any extra fresh veggies dipped in ranch dip as a snack or appetizer. Just get sour cream and a package of Good Seasons dry ranch dip mix. I just put the amount of sour cream I'll need in a small bowl and stir in the seasoning mix to taste. Whatever seasoning you don't use will stay good for a super long time at long as you fold up the top and clip it closed.

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Recipe: Crispy Carrot Tops

By ShirleyE 53 48

If you buy bunched carrots or if you grow your own don't throw out the fresh green leaves. They can be used to make a tasty crunchy topping or for adding to soup or casseroles.

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Recipe: Whipped Potatoes and Carrots

By Jackie H. 134 12

This is one of my kids' favorite potato dishes. I used to make this when they were babies, to get them to eat both potatoes and vegetables at the same time. I still make these because you can spice these up. What a great dish to compliment any roast or meal you are cooking!

Whipped Potatoes and Carrots

Approximate Time: 45 minutes

Yield: 4-6 servings

Ingredients:

  • 6-8 large white potatoes, peeled, cubed
  • 1 large Vidalia onion, peeled and cut-up
  • 2 large cloves of garlic, chopped
  • 1/2 lb cut baby carrots
  • 6 Tbsp butter
  • 1/2 cup sour cream
  • 1/2 tsp dried dill
  • 1/8 tsp black pepper
  • 1/4 tsp seasoned salt
  • 1/3 cup grated cheese
  • 1 egg

Steps:

  1. Put potatoes, onions, garlic and carrots in a large saucepan. Fill with water, covering the potatoes. Salt the water. Bring to a boil, then lower to a rapid simmer. Cover for about 20 minutes. Cook until potatoes and carrots are tender.
  2. Whipped Potatoes and Carrots
  3. When cooked, drain the vegetables and pour everything back into the pot. Quickly add the butter, Start mashing with a potato masher.
  4. Whipped Potatoes and Carrots
  5. When everything is mashed down, use an electric mixer. Add sour cream, 1 egg, grated cheese and spices. Whip this for just 1 minute.
  6. Whipped Potatoes and Carrots
  7. Pour this mixture into a well greased square casserole dish. Cook at 400 degrees F for 20 minutes until golden brown. It puffs up like a souffle and tastes just wonderful.
  8. Whipped Potatoes and Carrots

Source: My own recipe

Whipped Potatoes and Carrots

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Recipe: Grated Carrots

By Coreen Hart 78 376

This recipe is easy, and with a food processor, it's super fast! Our grandkids love it.

Ingredients:

  • Grated carrots
  • Salt
  • Pepper
  • Butter
  • Water

Directions:

Grate carrots and put them in a covered saucepan with a little water and cover tightly. Cook over medium heat until tender. Pour off any remaining water and season with salt, pepper and butter to taste. You can leave off the butter if you are watching your weight, and it is just as good.

Source: A big supply of carrots and a willing mind.

By coreenhart from Rupert, ID

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Recipe: Steamed Lemony Baby Carrots

By Robyn 376 753

These are steamed baby carrots boiled in lemon juice, Splenda and butter.

Yield: 6 servings

Ingredients:

  • 1 1/2 lb baby carrots or carrot sticks
  • 1/3 cup lemon juice
  • 3 Tbsp butter, melted
  • 2 Tbsp Splenda
  • 1/4 tsp salt

You can make your own carrot sticks by using 1 1/2 pounds of scraped carrots, cut into about three inch sticks.

Steps:

  1. Steam carrots over boiling water. Cover and steam 8 minutes or until crisp/tender.
  2. While carrots are steaming, combine lemon juice, butter, splenda and salt in small saucepan. Bring to a boil.
  3. Reduce heat, simmer uncovered 1 minute.
  4. Transfer the steamed carrots to a serving bowl.
  5. Pour lemon juice mixture over the carrots and toss gently.

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Recipe: Baked Carrots

Ingredients:

  • 1 lb. carrots
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 tsp. butter

Directions:

Pare carrots and halve or quarter. Place in buttered 1 quart casserole. Sprinkle with combined salt and pepper and dot with butter.

By Robin from Washington, IA

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Recipe: Broccoli and Baby Carrots with Pecan Crumb Topping

By Robin 5,893 29

Ingredients

  • 2 bunches broccoli (about 2 lbs.), cut into 3 inch long pieces
  • 1 package baby carrots, peeled
  • 1/2 cup butter or margarine
  • 1 1/4 cups fresh rye bread crumbs, about 2 slices bread
  • 1 cup pecans, toasted and chopped
  • 3/4 tsp. salt
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. black pepper

Directions

In 4 qt. saucepan bring 2 inches of water to boil. Add broccoli and carrots, and return to boil. Cook 5-7 minutes.

In a 12 inch skillet over medium high heat, melt 1/4 cup butter. Add bread crumbs, and stir frequently until golden and toasted, about 5 minutes. Stir in pecans, 1/2 tsp. salt, thyme and pepper. Cook about 1 minute longer.

To serve: Drain veggies. Add butter and remaining 1/4 tsp. salt. Transfer to serving dish, and sprinkle with crumb mixture. Makes 8 servings.

By Robin from Washington, IA

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Video: Carrot Pineapple Walnut Quick Bread

Check out how to make this is a delicious dessert bread with this short video.

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Carrot Souffle Recipes

This page contains carrot souffle recipes. You can make a delicious sweet or savory souffle using fresh carrots.

Carrot Souffle

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Recipe: Dilled Fried Carrots

By scott E. 22 73

These are delicious warm or served cold as a snack.

Approximate Time: 15-20 min.

Yield: 2 servings

Ingredients:

  • 1/2 lb baby carrots ($.50)
  • 1 Tbsp butter ($.10)
  • 1 Tbsp maple syrup ($.05)
  • 1/2 tsp dried dill ($.10)
  • 1/4 cup water

Steps:

  1. Over medium high heat brown a single layer of carrots in butter, stirring every so often. Do this for about 10-15 minutes depending on how big they are and how done you want them.
  2. Add water, dill, and syrup and stir well.
  3. Turn heat to low, stir a few times until the liquid is almost gone, 5 or so minutes.

They are even good cold as a snack. They reheat well in the microwave. I have made it with 1/4 inch carrot and or parsnips medallions or sticks and made it with bacon fat and brown sugar.

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Recipe: Escalloped Carrots

By Robin 5,893 29

The cheddar cheese and stuffing make this a great veggie dish!

Ingredients:

  • 4 cups cooked carrots
  • 1 med. onion, chopped
  • 3 Tbsp. butter
  • 1 can cream of celery soup
  • 1/2 tsp. salt
  • dash pepper
  • 1/2 cup grated cheddar cheese
  • 1 1/2 cup seasoned stuffing mix
  • 1/4 cup melted butter

Directions:

Place carrots in bottom of casserole dish.

Saute' onion with 3 Tbsp. butter. Combine the onion with the soup, salt, pepper, and grated cheese. Spoon over carrots.

Toss stuffing mix and melted butter. Sprinkle over top. Bake at 350 degrees F for 30-40 minutes.

Servings: 6-8
Prep Time: 15-20 Minutes
Cooking Time: 30-40 Minutes

By Robin from Washington, IA

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Recipe: Heavenly Carrots

By Robin 5,893 29

Great carrot recipe!

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Recipe: Candied Carrots

By Robin 5,893 29

Yummy, sweet carrots!

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Recipe: Coconut Carrots

By Robin 5,893 29

Melt butter in a 1 1/2 quart casserole on medium high power for 30 seconds. Stir in brown sugar and salt.

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Recipe: Carrot Pudding

Would you like another way to cook and serve carrots? Try carrot pudding. It is colorful and a creative spin on the carrot as a side dish.

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Recipe: Sweet Sparkling Carrots

By Robin 5,893 29

Combine and cook all ingredients, except carrots, until hot and blended. Pour sauce over carrots and serve.

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Recipe: Baked Carrots

Wash, scrape and slice carrots. Par boil 20 minutes and drain, reserving liquid. Cut up bacon and onion, brown. Put in greased baking dish and bake 1 to 1 1/2 hours at 325 degrees, depending on how thin you slice carrots.

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Recipe: Roasted Baby Carrots

These delicious carrots are a perfect side dish for your next meal. They are low in calories but full of flavor.

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Recipe: Dilled Carrots

Cook carrots according to package directions, adding sugar to the water. Drain well. Add butter and dill weed, tossing gently until carrots are evenly coated.

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Food and Recipes Recipes VegetablesFebruary 2, 2012
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