These carrot recipes are quick and easy to prepare, and are the perfect casual dish to enjoy in cold weather.
Cook these tasty, nutritious carrot recipes all week long to enjoy yourself or your planned mid-week meals.
Roasted Carrot Curry
- 4 carrots
- 1 onion
- 2 teaspoons hot spices
- 3 tablespoons oil, split
- 1 teaspoon mustard seeds (optional)
- 400 ml can of coconut milk
- 2 cups red lentils, rinse and take out.
- 1 cup water
- 2 tablespoons tomato paste
- 2 tablespoons curry powder light or medium
- * Add a teaspoon of dried chilli flakes to lighten, for delicious curry.
- Salt and pepper
- Half a lemon juice
- Coriander, chopped.
- Black onion seeds
- Dried pepper flakes
- Preheat oven to 200 degrees Celsius.
- Peel a squash, grate it and cut it into angled pieces, about 5 cm thick. Peel an onion and cut it into 4 pieces. Put them in a bowl with 2 tablespoons of oil and hot spices and toss to coat.
- Spread on a baking tray and fry for 25 minutes or until cooked through and the edges turn golden.
- Meanwhile, prepare the rest of the ingredients as you will need to work faster (or they will burn) once the mustard seeds are cooked.
- Heat the remaining 1 tablespoon oil in a pan. Add mustard seeds and fry for one minute or until seeds start coming out.
- Add coconut milk, water, lentils, tomato paste, curry powder and chili flakes and stir well. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are cooked.
- Add salt and pepper and stir in the lemon juice.
- Save a few pieces of carrot for serving, and stir in the rest with the onion pieces.
- Serve the curry on top with the remaining carrots and sprinkle with red pepper / coriander, onion seeds and chilli flakes (if desired). Enjoy with rice, bread or your food.
This version was found on veggiedesserts.com.
- 1 kg carrots
- 3 tablespoons extra virgin olive oil, distributed.
- * Teaspoon fine sea salt, according to taste distribution
- 1 medium yellow onion, chopped.
- 2 cloves of garlic, crushed or chopped.
- Grind half a teaspoon of coriander
- 1 teaspoon crushed cumin
- 4 cups vegetable broth (or water)
- 2 cups water
- 1 to 2 tablespoons unsalted butter, to taste
- 1 teaspoon lemon juice, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 204 degrees Celsius. If desired, apply a large rimmed baking sheet with parchment paper for easy cleaning.
- To prepare your carrots, peel them and then cut them diagonally so that each piece is about 2 ″ thick in width (see pictures).
- Place the carrots on a baking sheet. Add 2 tablespoons olive oil and half a teaspoon of salt. Toss the carrots until lightly coated in oil and seasoning. Arrange them in a layer.
- Fry the carrots until they are caramelized on the edges and easily pierced with a fork, tossed 25 to 40 minutes, halfway through. (Inherited carrot varieties will fry in 25 minutes, but regular carrots are more dense and usually require 35 to 40 minutes.)
- Once the carrots are almost fried, in a Dutch oven or soup pot, heat the remaining 1 tablespoon olive oil over medium heat until tender. Add onion and 2 teaspoons of salt. Cook for 5 to 7 minutes, stirring occasionally, until onion is soft and translucent.
- Add garlic, coriander and cumin (if you follow any variations, see the recipe note for additions). Cook, stirring constantly, for about 30 seconds to 1 minute, until fragrant. Pour in the vegetable broth and water, scraping the brown bits underneath with a wooden spoon or strong silicone spatula.
- Add the roasted carrots to the pot when they are out of the oven. Boil the mixture over high heat, then reduce the heat as needed to maintain a low heat. Cook for 15 minutes, allowing the flavors to dissolve.
- Once the soup is cooked, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to the blender, working in batches if necessary. (Don’t fill the fill line too much or the soup may overflow!)
- Add butter, lemon juice (or lime, if you follow Thai variations) and several peppercorns. Blend until completely smooth. If necessary, add extra salt and pepper to taste. Add another tablespoon of butter if you want more nutrition, or a little more lemon juice if it needs more rust. Blend again, and serve.
- This soup stays well in the fridge, covered, for about four days, or in the freezer for several months.
This version was found on cookieandkate.com
Delicious wet carrot cake
- 1 cup granulated cinnamon
- 1 cup light brown sugar
- 1 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon vanilla
- 1 tablespoon crushed cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups flour
- 2 3/4 cup crushed carrots, about 5
- 1 crushed pineapple, can dry
- 3/4 cup chopped walnuts
- 1/2 cup raisins
- 1 cup sweet flaked coconut
- 1 block cream cheese, room temperature
- 1/2 cup butter, room temperature
- 5 cups powdered sugar
- 1 teaspoon vanilla extract or 1/2 teaspoon almond juice (optional)
Also try: Day Tip: Rachael Ray’s fish tacos
- Preheat oven to 175 degrees Celsius. Coat the 9 × 13 pan with non-stick spray. Sit on one side.
- Mix sugar, vegetable oil, egg and vanilla in a bowl of your stand mixer attached to the paddle attachment until smooth over medium speed, 1 minute.
- Add cinnamon, baking powder, baking soda and salt and mix for 30 seconds, scraping the sides of the bowl as needed.
- Mix in the flour until just combined.
- Add the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly combined.
- Put the dough in the prepared pan.
- Bake for 40-45 minutes, or until the toothpick has been inserted into the center. Allow to cool completely.
- In a bowl of your stand mixer attached to the paddle attachment, mix together the cream cheese and butter on medium speed until combined.
- Slowly add the powdered sugar, keeping the mixture low.
- Once added, turn the speed to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as needed.
- Spread the frosting on top of the cooled cake.
This version was found on cookiesandcups.com.
Carrots and Potatoes with Gretchen Permison and Theme
- 2 cloves of garlic, peeled and crushed.
- 2 tablespoons Unsalted butter, at room temperature
- 1 cup Chicken stock
- 1 twig of thyme, plus 3/4 teaspoon chopped thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 4 extra large carrots
- 6 medium yukon gold potatoes
- 1 cup Parmesan, grated
- Preheat the oven to 190 degrees Celsius and rub 1 clove of garlic and 1 tablespoon of butter inside a 3 quart baking dish.
- In a small saucepan over low heat, heat the stock with another clove of garlic and a clove of thyme.
- Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Cut the carrots diagonally so that they are as close to the size of a potato as possible. If you are using a knife, put the chopped potatoes in a bowl of cold water to prevent them from turning brown while you work. Then dry them on a kitchen towel before putting them in the pot.
- Cover the bottom of the baking dish with a layer of potato and carrot alternate pieces. Start at the edges and work toward the center of the dish, overlapping the pieces. Season the vegetables with salt and pepper and sprinkle one-third of the chopped theme leaves and one-third of the permisone evenly. Repeat with two more layers of potatoes, carrots, salt, pepper, thyme and cheese. Take extra care with the top layer of vegetables – you want it to taste good, right?
- Carefully remove the garlic and thyme from the stock and place on the vegetables. Pour the melted butter evenly over the top and bake for about an hour, until the grits turn brown and bubble and a sharp knife easily slides through the layers. If you want more browning, slide the grit under the broiler for a minute or two, keeping a close eye on it. Let the grits sit at room temperature for 5 to 10 minutes before serving.
This version was found on food52.com.
- 3 medium carrots
- 1 medium potato
- Spread 2 teaspoons olive oil.
- 2 teaspoons light milk
- Peel a squash, grate it and cut it into small cubes.
- Cook in a pot of boiling water for 15-20 minutes or until soft (use enough water to cover the vegetables while cooking).
- Drain the water, add the olive oil and milk and mash with a fork or fork until the mixture is smooth.
This version was found at nomoneynotime.com.au.