Carrot Recipes

Carrots aren't just a prop for Bugs Bunny

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.

Carrot and Pistachio Salad

Carrot and Pistachio Salad

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 »Matt Taylor-Gross

Spicy Thai-Style Zucchini Carrot Salad

Spicy Thai-Style Zucchini Carrot Salad
Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish together.Matt Taylor-Gross

Barigoule of Spring Vegetables

Barigoule of Spring Vegetables
Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic.Romulo Yanes
Prawns with Edamame Slaw and Carrot Miso Sauce

Prawns with Edamame Slaw and Carrot Miso Sauce

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 »Matt Taylor-Gross

Roasted Carrot Salad with Burrata

Roasted Carrot Salad with Burrata
April Bloomfield offers her crazy-good recipe for pan-roasted carrots with carrot-top pesto, shaved carrot salad, and creamy burrata. Get the recipe for Roasted Carrot Salad with Burrata »Ingalls Photography

Israeli Cous Cous with Ras el Hanout, Fennel and Carrot

Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
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.Farideh Sadeghin
Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)

Cauliflower, Cabbage, and Carrot Achaar (Malaysian-Style Pickle)

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.Khushbu Shah
French Lentil Salad with Blue Cheese

French Lentil Salad with Blue Cheese

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 from Sue Conley and Peggy Smith of Cowgirl Creamery in Point Reyes Station, California. Any creamy cow's milk blue will work well in its place.Nicole Franzen

Red Roast Chicken with Lemon and Garlic

Red Roast Chicken with Lemon and Garlic
Paprika lends to the burnished skin and earthy sweetness of this roast chicken, its flavor brightened with a squeeze of fresh lemon juice. Set on a bed of pearl onions, carrots, garlic, fennel, and zucchini, the vegetables soak in all the bird's juices as it roasts. Get the recipe for Red Roast Chicken with Lemon and Garlic »Farideh Sadeghin

Kimbap

Beef Kimbap
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.Farideh Sadeghin
Sweet and Sour Vegetables with Poached Egg

Sweet and Sour Vegetables with Poached Egg

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.Romulo Yanes

Spaghettini with Carrots, Olives, and Red Endive

Spaghettini with Carrots, Olives, and Red Endive
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 »Matt Taylor-Gross
Carrot-Ginger Dressing

Carrot-Ginger Dressing

This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.Maxime Iattoni
Vegetables Pickled in Kelp Vinegar

Vegetables Pickled in Kelp Vinegar

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.Andre Baranowski
Braised Oxtail with Butter Beans

Braised Oxtail with Butter Beans

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 »Matt Taylor-Gross
Curried Chicken

Curried Chicken

Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.Landon Nordeman
South Indian Vegetable Stew (Sambar)

South Indian Vegetable Stew (Sambar)

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, which is often served with dosas.James Oseland

Chickpea and Pasta Soup

Chickpea and Pasta Soup
This soup is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta.Farideh Sadeghin

Philippine Noodle Stir-Fry (Pancit Bihon)

Philippine Noodle Stir-Fry (Pancit Bihon)
"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 Time." – Leah Cohen of Pig & Khao Get the recipe for Philippine Noodle Stir-Fry (Pancit Bihon) »Matt Taylor-Gross
Root Vegetable Stew (Tzimmes)

Root Vegetable Stew (Tzimmes)

Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Lamb Navarin

Lamb Navarin

This French lamb stew is packed with onions, peas, and root vegetables.Andre Baranowski
Javanese Cucumber and Carrot Pickle (Acar Timun)

Javanese Cucumber and Carrot Pickle (Acar Timun)

This relish is an easy-to-make version of Indonesian pickle.Todd Coleman
Spiced Carrot Layer Cake

Spiced Carrot Layer Cake

Orange juice and zest, cinnamon, and ginger add verve and depth to this sumptuous cake.Todd Coleman

Classic Carrot Cake

Classic Carrot 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.Todd Coleman
Roasted Carrot and White Bean Dip

Roasted Carrot and White Bean Dip

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.Helen Rosner
Carrot Rice Pudding

Carrot Rice Pudding

Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.Anna Stockwell
Chicken and Root Vegetable Soup (Sancocho)

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables.Penny De Los Santos
Walnut Carrot Cake with Coconut Cream Cheese Frosting

Walnut Carrot Cake with Coconut Cream Cheese Frosting

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.Todd Coleman
Puréed Carrots with Orange and Ginger

Puréed Carrots with Orange and Ginger

Cookbook author Leah Koenig's family always served puréed carrots as part of their Jewish holiday repertoire. This version, from her forthcoming book The Modern Jewish Cookbook (Chronicle, 2015), gets amped up with ginger, garlic, and bright citrus.Cory Baldwin
Glazed Trout with Carrot Purée and Spätzle

Glazed Trout with Carrot Purée and Spätzle

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.Ariana Lindquist

Crispy Duck Breasts with Glazed Carrots

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.Penny De Los Santos

Cumin-Roasted Carrots and Parsnips

Cumin-roasted carrots and parnsips
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables.Helen Rosner
Carrots Vichy

Carrots Vichy

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.Ariana Lindquist
Carrots 43 Martini

Carrots 43 Martini

Lively and floral, this cocktail uses all fresh ingredients so it feels like you’re getting your vitamins in while enjoying a nice drink.Farideh Sadeghin
Maple-Glazed Carrots with Hazelnut Crumbs

Maple-Glazed Carrots with Hazelnut Crumbs

Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.Andre Baranowski

Punjabi-Style Carrot Pudding (Gajar ka Halwa)

Punjabi-Style Carrot Pudding (Gajar ka Halwa)
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.Ingalls Photography
Dashi-Braised Chicken with Root Vegetables

Dashi-Braised Chicken with Root Vegetables

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 »Andre Baranowski
Bourbon and Carrot Juice Cocktail

The Alpine Rabbit

Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.Cory Baldwin

Banh Mi Sandwich

Banh Mi Sandwich
According to Andrea Nguyen, author of Into the Vietnamese Kitchen (Ten Speed Press, 2006), the baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."Todd Coleman

Sesame Noodles

Sesame Noodles
A garnish of chopped peanuts and slivered cucumber and carrot add crunch to the silky, savory Chinese-American noodle dish.Maxime Iattoni
Chicken Pot Pie

Chicken Pot Pie

Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles.Landon Nordeman

Maple-Glazed Carrots

Maple-Glazed Carrots
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.Laura Sant