482 carrot recipes

Butter-dipped carrots coated in crispy cornflake crumbs and baked until golden. A retro side dish with a crunchy coating that makes carrots irresistible to kids and adults alike.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

Buttery carrot souffle pureed until silky and baked with a crunchy brown sugar corn flake topping. Sweet, savory, and the side dish everyone fights over at holiday dinners.

Traditional Jewish carrot tzimmes with sweet potatoes, prunes, brown sugar, and orange juice simmered low and slow until thick and tender. A sweet, comforting side for Rosh Hashanah or any holiday table.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Sirloin beef strips and carrots in a creamy wine sauce.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Shredded carrot salad with crushed pineapple, plumped raisins, and mayonnaise. A sweet, creamy no-cook side dish perfect for potlucks and barbecues.

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.