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.
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 »
This vibrantly orange dressing was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger.
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 French lamb stew is packed with onions, peas, and root vegetables.
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.
Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.
Puréed Carrots with Orange and Ginger
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.
Chef Charlie Parker of Haven restaurant in Oakland pairs glazed carrots with oranges and cumin-laced hazelnut crumbs.
The Alpine Rabbit
Fresh carrot juice, bourbon, and a sweet, slightly bitter walnut liqueur combine in this drinkable twist on carrot cake.
Chicken Pot Pie
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.