Crisp, earthy carrots aren’t just for Bugs Bunny. This versatile vegetable is one of our favorites. We like to eat them plucked straight from the garden, but they are at home in a variety of dishes in both starring and supporting roles. From stir-fries and salads to cocktails and cakes, we’ve rounded up our favorite carrot recipes.
Roasting carrots is a wonderful way to bring out their natural sweetness. Try serving roasted carrots with creamy burrata and a walnut pesto made with the green carrot tops. To make a sweet, complex salad, top roasted multicolored carrots with crunchy pistachios and a fig vinaigrette.
To up the sweetness of carrots even more, we pair them with rich maple syrup. You can boil your carrots before glazing them with maple syrup, but braising them in butter before glazing will bring out even more sweetness. In our rich carrots vichy, the sweetness is balanced by fresh chiles.
It’s no secret that carrot belongs in cake. It’s a great way to add moisture to a batter. To make our carrot cakes even softer, we like to use crushed pineapple as well. Raisins and walnuts both make good additions, while a velvety cream cheese frosting is vital (a little coconut on the outside won’t hurt, either).
Find all of these recipes and more in our collection of our favorite carrot recipes.
Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s
Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »
Spicy Thai-Style Zucchini Carrot Salad
Barigoule of Spring Vegetables
Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of
Appellation restaurant in Barossa, Australia. Get the recipe for Prawns with Edamame Slaw and Carrot Miso Sauce »
Roasted Carrot Salad with Burrata
Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal.
Get the recipe for Israeli Cous Cous with Ras el Hanout, Fennel and Carrot »
This Malaysian-style mixed vegetable pickle is made with a
rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Get the recipe for Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle) »
A neutral base of lentil salad lets the pleasant sharpness of the
Bleu d’Auvergne cheese, which is aged in sweet wine at La Fromagerie du Comtat, take center stage in this salad. Get the recipe for French Lentil Salad with Blue Cheese »
Red Roast Chicken with Lemon and Garlic
Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg.
Get the recipe for Kimbap »
Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.
Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s
Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. Here, it adds depth to a pickle brine from award-winning cookbook author Hiroko Shimbo. We use radishes, but any sturdy vegetables, such as peppers, cauliflower, or onions, will do. Get the recipe for Vegetables Pickled in Kelp Vinegar »
Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with
Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
Get the recipe for Curried Chicken »
Cookbook author Madhur Jaffrey describes sambar as “a split-pea stew which is varied daily with the addition of, say, caramelized shallots or tomatoes or okra or aubergine (eggplant) poached in tamarind juice.” What we discovered in our test kitchen is that any combination of vegetables, such as yams, zucchini, or eggplant, can be added to this aromatic south Indian stew.
Get the recipe for South Indian Vegetable Stew (Sambar) »
This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.
“Eating this dish makes me feel like I’m at home. It’s my mom’s specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for
merianda, the Filipino equivalent of British Tea.” – Leah Cohen of Pig & Khao Get the recipe for Philippine Noodle Stir-Fry (Pancit Bihon) »
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
This French lamb stew is packed with onions, peas, and root vegetables.
This relish is an easy-to-make version of Indonesian pickle.
Get the recipe for Javanese Cucumber and Carrot Pickle (Acar Timun) »
Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.
Get the recipe for Spiced Carrot Layer Cake »
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
Get the recipe for Classic Carrot Cake »
Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.
Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.
This Puerto Rican chicken soup is hearty with starchy vegetables.
Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple.
Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting »
Puréed Carrots with Orange and Ginger
Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.
Crispy Duck Breasts with Glazed Carrots
Test kitchen director Farideh Sadeghin learned the technique for this wonderfully crisp duck with soy glaze while working in the kitchen at Huka Lodge in Taupo, New Zealand.
Get the recipe for Crispy Duck Breasts with Glazed Carrots »
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.
Get the recipe for Cumin-Roasted Carrots and Parsnips»
In Acheson’s update on the French classic, he replaces sugar with maple syrup, subs in fresh herbs for dried ones, and adds chile for some heat. He also likes to stir the chopped carrot tops in at the end of cooking for added flavor.
Lively and floral, this cocktail uses all fresh ingredients so it feels like you’re getting your vitamins in while enjoying a nice drink.
Get the recipe for Carrots 43 Martini »
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.
Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It’s equally good served either hot or cold.
Get the recipe for Punjabi-Style Carrot Pudding (Gajar ka Halwa) »
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant
n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »
Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.
Banh Mi Sandwich
A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.
Get the recipe for Sesame Noodles »
Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.