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A to Z of Carrot Recipes

After hours of brain and database searching (at least 5 minutes work) I have located a Carrot recipe for every letter of the alphabet. Select the letter of your choice. Measuring systems do vary from country to country. This site gives conversions.   Advice on eating carrot leaves here.


Anamu Carrots

2 cups washed and cooked rice; 1 onion cut into thin long pieces; 1 cup grated carrot; 1 tsp chilli powder; ½ tsp turmeric powder; ½ tsp garam masala; 2 tbsp chopped coriander leaves, salt to taste.

Seasoning     three bunch

2 tbsp oil; ½ tsp mustard seeds; ½ tsp shahi jeera; 1 bay leaf; few curry leaves.


Heat oil in a wok, add mustard seeds. When they begin to crackle add shahi-jeera and bay leaf. Add onions and fry till golden brown. Add grated carrot and curry leaves. Saute for a while and add salt, chili and turmeric powder. Add rice and mix well. Cover the wok and cook on a low flame till the rice becomes hot. Sprinkle chopped coriander leaves and serve with paapads and perugu pachchadi.


Replace red chili powder with green chilies. Replace garam masala powder with 2 each cloves, cardamoms and 1" cinnamon sticks. Add these to the seasoning.
Braised Carrots with Thyme

2 tablespoons unsalted butter; 1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal; 2 garlic cloves, thinly sliced; 2 thyme sprigs; Salt and freshly ground pepper; 1 3/4 cups chicken stock or canned low-sodium broth.

The cooked carrots can be refrigerated for up to 1 day. Gently reheat the carrots in their liquid before serving.


Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.

Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
carrot symbol

Couscous with Carrots


Fluffy couscous, mixed with shredded carrot for a little crunch then tossed with a simple fresh dressing, is so quick and delicious that it will soon become a favourite side dish. It can be served either warm or at room temperature.

250ml of Couscous; 2 Medium Carrots; 50ml chopped fresh parsley; 25ml Lemon juice; 1ml vegetable oil; 1 minced clove of garlic; 1ml of pepper.

In saucepan, bring 1-1/2 cups (375 mL) water to boil; stir in couscous. Remove pan from heat; cover and let stand for 5 minutes.

Transfer to bowl, fluffing with fork; let cool for 10 minutes. Meanwhile, peel and shred carrots; add to couscous along with parsley.

In bowl, whisk together lemon juice, oil, 1 tbsp (15 mL) water, garlic, salt, sugar and pepper; pour over couscous mixture and toss gently to coat.
Makes 4 servings.
Dilly Carrots


1 1/2 lb Baby Carrots; 2 cups Water; 2 cups Cider Vinegar; 3 Cloves Peeled Garlic; 1 tb Dried Red Pepper Flakes; 1 tb Dill Seeds; 2 ts Salt; 4 Sprigs Fresh Dill cut into 1 inch lengths.

Scrub carrots and trim ends if dark. Heat the water, vinegar, garlic, pepper flakes, dill seeds and salt in a large saucepan to a rolling boil. Add carrots and heat to simmering.

Reduce heat and simmer covered for 10 minutes. Using tongs, arrange carrots in hot sterilized pint jars. To sterilize jars, submerge in water and gently boil 10 minutes; leave in hot water until ready to use.

Ladle hot vinegar mixture into jars, covering carrots and distributing spices evenly. Tuck fresh dill between carrots. Cover jars tightly with new lids; let cool.

Store in refrigerator 2-3 days. Flavour improves with storage.

Ecstasy Carrot Souffle

1/2 cup graham cracker crumbs; 2 cans small whole carrots; (drain and reserve 1/4 cup juice); 3 eggs; 1/2 cup (scant) brown sugar; 1/2 tsp. baking soda; 1/4 lb. margarine or 6 Tbsp. Vegetable oil.


Melt margarine or oil in casserole (1 1/2 quart). Put all in blender. Bake at 325 degrees for 1 hour or more.

a healthy bunch of carrots
Easy Carrots au Gratin

3tbs of butter; 3 medium sliced carrots; 3tb of flour; 1 ½ cup of milk; ½ lb processed cheese.


Slice the carrots and sauté in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the cooked carrots.

Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350 degrees F. for 15-20 minutes or until brown.
Carrot Flower Balls

3 tb Soy sauce; 1 1/2 ts Ginger, grated; 1/4 ts Salt; 1 c Rice, cooked; 2 1/2 c Carrot, shredded; 1 Egg;1 tb Vinegar, rice; 2 Garlic clove, minced; 1 lb Turkey, ground; 3/4 c Green onion, chopped; 1/2 c Water chestnuts, chopped; 2 tb Oil.


Mix together all ingredients except 2 c. of the carrots and the oil. Form 12 2-inch meatballs. Combine remaining carrots and oil. Roll meatballs in carrots. Place in greased muffin cups, sprinkle with leftover carrots and cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 5 more minutes until tips of carrots begin to brown. Let stand 5 minutes before serving. Makes 6 servings.

Carrots Glacees

1 lb Large carrots; 3 tb Butter; 1/3 c Water; 1/4 c Light brown sugar; 2 tb French Dijon Mustard; 2 tb Minced Parsley; 3 Green onions, chopped fine.


Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period.

Honey Carrot Cake Servings: 16

2 cups all-purpose flour; 2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 1 cup firmly packed dark brown sugar; 1/2 cup honey; 1/2 cup canola oil; 1 whole egg; 3 egg whites; 3 cups shredded carrots; 1 can (8 ounces) crushed pineapple in juice, drained;1/4 cup chopped toasted pecans; 6 ounces swiss, softened; 3/4 cup powdered sugar; 1 tablespoon cornstarch; 1-1/2 teaspoons vanilla extract.


Preheat oven to 350F. Spray 13x9-inch baking pan with non-stick cooking spray; set aside.

Combine flour, baking powder and cinnamon in small bowl; set aside. Beat together sugar, honey, oil, whole egg and egg whites in a large bowl with electric mixer. Gradually beat flour mixture into sugar mixture on low speed until well blended. Stir in carrots, pineapple and pecans. Pour batter into prepared pan. Bake 40-45 minutes until toothpick comes out clean. Cool completely in pan on wire rack.

To prepare frosting, beat cheese, powdered sugar, cornstarch and vanilla in small bowl until smooth. Spread frosting over the top of cake, reserving some frosting to tint with food colouring and pipe carrots for garnish.

Store in refrigerator.


Hot Dog - click here

Hazelnut Carrot Cake

2 cups Sugar; 4 Eggs; 1 1/2 c vegetable oil; 2 c Flour;
1 ts Cinnamon;1 ts Salt;2 ts Soda; 3 c Grated carrots; 2 ts Vanilla; 1/4 c Chopped hazelnuts.


1/2 c Butter; 4 oz Cream cheese; 2 c Powdered sugar; 1/2 c Chopped hazelnuts; 1 ts Vanilla.


Beat eggs, sugar and oil together. Sift flour, cinnamon, soda and salt together.

Add to creamed mixture. Fold in grated carrots and vanilla and mix well. Bake at 325 for 1 hour in a greased 9x13-inch pan. Spread on the cream cheese icing and serve.

Carrot Honey

1 quart grated raw carrots
grated rind of two lemons
juice of four lemons
4 cups sugar.

Mix ingredients well, heat slowly and simmer the mixture until it is thick and clear. Pack into clear hot canning jars and seal at once. Serve with a cold meat.

(from 1930's US recipe book).

Indian Carrot Salad


1 tb Corn oil; 1 tb Lime juice; 1/2 ts Cumin; ground; 1/2 ts Cinnamon; 1/4 ts Salt; 1/2 ts Garlic; minced; 4 cups Carrots; sliced & cooked; 1/2 cup Wheat sprouts or cooked; Wheat berries; for garnish.


Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and garlic. Sir in carrot. Cover and refrigerate until cold. Serve chilled, garnished with wheat sprouts.

woman peeling carrots
Julienne Of Carrots And Snow Peas


2 medium Carrots, cut into matchstick julienne; 1 oz Snow peas, cut into matchstick julienne; Freshly ground pepper; 3 cups Water; 1 ts Oriental sesame oil; 1 tb Minced green onion; 1 Garlic clove, minced; Salt.


Bring water to simmer in medium saucepan. Add carrots and cook 4 minutes. Stir in peas and cook 2 minutes. Drain vegetables. Rinse under cold water; drain thoroughly. Heat oil in heavy medium skillet over medium-high heat. Add carrots, peas, onion and garlic and stir-fry 1 minute. Season with salt and pepper. Serve vegetables immediately.

The Japanese Carrot Dressing recipe
(serves 3-4)
2 tbsp mirin (sweet Japanese cooking wine); 2 tbsp rice vinegar or mild white wine or cider vinegar; 1 tbsp decent soy sauce;1 tbsp mild prepared mustard; 1 x 1-inch (2.5 cm) cube fresh ginger root.

For Carrot Dressing: 1 small carrot.

For Sesame Dressing: 1 tbsp tahini (sesame paste)


Place mirin, vinegar, soy sauce, mustard and ginger in a blender.

Carrot Dressing: Peel the carrot. For a smooth dressing, chop the carrot, add to the blender and whizz until smooth. For a different effect, whizz the dressing without the carrot, then grate (shred) the carrot and add to the dressing at the end.

Sesame Dressing: Add the tahini to the blender. Whizz until smooth. Store in a screw-topped jar in the fridge, and shake before using.
Carrot Kosumalli

carrot - 100g;green chillies - 1; grated coconut - 2 tsp; lime - 1/2. chopped coriander leaves - 1 tsp; salt - 1/4 tsp; 1 tsp dal (moong beans)


Grate carrot finely. Add finely chopped green chillies, coconut salt. Splatter mustard seeds, add moong dal and roast until red. Add this to carrot. Squeeze a lime, add coriander leaves and mix well. Splatter with mustard seeds. Serve immediately or store in refrigerator.

bunch of carrots
Lemon Carrots

(also low in cholesterol)


3 c. thinly sliced carrots, 1/2 c. water, 1 tbsp. sugar, 1/2 tsp. salt, 2 tbsp. butter, 1 tbsp. lemon juice, 1/4 tsp. grated lemon peel.


Combine carrots, water, sugar, and salt in heavy saucepan. Cover and cook over medium high heat until water has evaporated, about 20 minutes. Add butter, lemon juice, and lemon peel. Heat and stir until butter is melted.
Marmalade Candied Carrots

2 pounds carrots, scraped, sliced diagonally ; 2/3 cup orange marmalade; 2 tablespoons brown sugar; 2 tablespoons butter or margarine; 2 tablespoons rum; 1/2 cup toasted pecans, coarsely chopped


In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender. Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.

Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans. Pour over carrot mixture in bowl. Toss gently.

Serves 8. see also Candied Carrots Here

Newburg Carrots

4 c Sliced carrots; 1 1/2 c Water; 2 tb Butter; 2 tb Flour; 3/4 c Chicken broth; 1/2 c updouble cream; 1 tb Green bell pepper; 2 tb Onion, chopped; 2 tb Parsley.


Cook 15 minutes or until tender. Drain if any water is left in pan. Sauce: 2 tb butter, 2 tb flour. Melt butter and add flour. Add 3/4 cup chicken broth and 1/2 cup cream. Also add 1 tablespoon green bell pepper, 2 tablespoons onion, chopped, and 2 tablespoons parsley. Put carrots into the sauce and simmer 5 or 10 minutes.

Carrot Nut Bread

1 cup Sugar; 1/2 c Oil; 1 1/2 cup Grated carrots; 1/4 cup Nuts; 1 ts Vanilla; 1 1/2 c Flour; 1 ts Cinnamon; 1 ts Baking soda; 2 Eggs; 1/2 ts Salt.


Preheat oven to 350. Mix sugar and oil. Add eggs and vanilla. Mix dry ingredients. Add to sugar mixture. Stir in carrots and nuts. Bake 1 hour.

Orange basil carrots


1 medium carrot cut into "Juilenne"strips; 1 tablespoon of water; 1 teaspoon of butter/marg

1 pinch of orange rind (or finely shredded peel); 1 pinch of dried basil (optional); Sprig of parsley, snipped (optional).


Place the carrot strips in a 10 ounce casserole dish. Sprinkle with water. Microwave for 1 to 1 ½ minutes of until the strips are crisp/tender. Leave to stand, covered while preparing the butter mixture.

Butter mixture - in a small bowl combine the butter, orange peel and basil. Microwave uncovered for 15-30 seconds or until the butter is melted. Drain the carrots and drizzle the butter mixture over them. Garnish with Parsley as necessary.

Onion glazed carrots 1 Serving

1/2 cup Lipton onion butter*; 1/2 cup Brown sugar; 4 cups Cooked sliced carrots


In Medium skillet, melt Lipton onion butter; blend in brown sugar. Add carrots and cook, stirring constantly, 5 minutes or until carrots are evenly glazed.

*Lipton onion butter: Thoroughly blend 1 envelope lipton onion recipe secrets soup mix with 1 container (8 oz.) whipped butter or soft margarine, or 1/2 pound butter or margarine, softened. Store covered in refrigerator. wavy carrot

Carrot Pudding Here

Peanut Carrot Country Soup


¼ cup unsalted butter; 1 1/4cups carrots, peeled, chopped; 1/4cup celery, chopped; 1/4cup onions, chopped; 2tablespoons all-purpose flour; 4cups chicken stock; 6tablespoons creamy peanut butter; 1/2cup whipping cream;
½ teaspoon salt (optional to taste).


Melt butter in a heavy large saucepan over medium low heat. Add carrots, celery and onions and cook until just tender, stirring frequently for about 15 minutes. Add flour and stir for 4 minutes. Mix in stock. Bring to the boil, stirring occasionally Cover partially, reduce heat and simmer 25 minutes. Cool soup slightly. Puree in batches in blender or processor. Return puree to saucepan. Place peanut butter in small bowl. Gradually mix in 1 cup puree. Return mixture to saucepan Blend in cream and salt and heat through; do not boil. Ladle into heated bowls. Serve immediately.

Carrot-Tofu Quiche


4 cup Carrots; sliced; ; 1/2 ts Dill seed; 2 cup Tofu; mashed; 2 tb Parsley; chopped; 1/4 c water from the carrots; 1 Whole wheat pie crust; 1 ts Sea salt ; 2 tb Sesame seeds; 1 small Onion minced.


Steam the carrots until tender. Blend together the tofu, water, and salt. Use enough water to obtain a thick, creamy consistency like that of mayonnaise or pudding. (The amount of water you use will depend on the moisture content of the tofu.) Add the onion, dill, and parsley to the tofu cream. Mix well. Spread the tofu-carrot mixture over the crust in a 7- x 11-inch baking dish. Sprinkle with sesame seeds and bake at 350 deg for 35-45 minutes, until set.

Quick Carrot Slawcross carrots

10-ounce small carrots; 3/4 cup thin-sliced celery; 1/2 cup thin-sliced green onion; 2/3 cup purchased coleslaw dressing (regular or reduced fat);1/3 cup raisins (optional).


Combine vegetables in serving bowl. Add dressing and raisins (if desired). Toss gently. Serves 4

Raisin and Carrot Sunshine Salad
4 to 6 servings
1 pound carrots (5 to 6) peeled and shredded; 1/2 cup raisins; 1 carton (8-ounce) lowfat vanilla yoghurt; 4 to 6 iceberg lettuce leaves.


Mix together all ingredients, except lettuce leaves, in a mixing bowl. Cover with plastic wrap and refrigerate for 15 minutes. Toss again before serving Serve on lettuce leaves.
Carrot Salad Supreme (Serves 4)


1 1/2 cups grated carrots lightly packed (3 large carrots); 1 rib celery, diced; 1/2 cup raisins

Imitation Mayonnaise; 2 teaspoons apple juice concentrate;1 pinch cayenne pepper; 1 pinch curry powder; Lettuce.


In a salad bowl, combine the carrots with the celery and the raisins. Set aside. Prepare the Imitation Mayonnaise in a blender or food processor. Add the juice concentrate, cayenne pepper, and curry powder and blend thoroughly.

Mix with the carrots, raisins, and celery. Serve on beds of lettuce arranged on salad plates.
Tarragon carrots (Serves 4)


8 small carrots; ¼ lb butter; tsp dried tarragon (a little more if you really like the flavour); salt & vinegar; honey.


Peel and slice carrots 1/4 inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes.

Drain. Melt butter. Add dried tarragon) and a pinch of salt. Add a splash of Balsamic vinegar and 1/2 teaspoon honey. Toss carrots in flavoured butter and serve.

Upside-down Pineapple-raisin-carrot Cake


1 c Raisins,Seedless; 20oz Pineapple,Sliced; 1/2 c Brown Sugar - packed; 1/2 c Margarine; 3/4 c Sugar; 3 Eggs; 1 t Vanilla Extract; 1 c Carrots,Shredded;1 1/2 c Plain Flour;

1/2 ts Salt; 1/2 ts Baking Powder; 1/2 ts Baking Soda; 1/2 ts Cinnamon,Ground; 1/4 ts Ginger,Ground

Method three bunch

Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a 10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with granulated sugar until light and fluffy. Beat in

eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2 cup raisins. Pour batter over pineapple. Bake in preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate.

Yield 8

Carrots Vinaigrette


1 lb Carrots *; 1/2 c Olive Oil; 1/3 c Cider Vinegar; 1 ts Minced Garlic; 1 ts Salt; 1/4 ts Fresh Ground Pepper.


* Carrots should be peeled and cut into 2" X 1/4" julienned pieces.

Place carrots in a large skillet. Add water to cover. Cover skillet and heat to boiling. Boil until carrots are crisp tender, about 3 minutes. Meanwhile, whisk remaining ingredients in a small bowl until smooth. Drain carrots and toss with vinaigrette.

Serve warm or at room temperature or refrigerate and serve cold.picture of cenoura carrot

Whole Wheat Carrot Bread


1 1/2 ts Active dry yeast; 1 1/3 c Bread flour; 2/3 c Whole wheat flour; 1 ts Orange zest; 1 1/2 ts Dill weed; 1 ts Salt; 1/2 ts Mustard; 1/2 c Cottage cheese; 2 tb Honey; 2 tb Corn oil; 1 c Carrot, grated.

Method cross carrots

All ingredients should be at room temp before starting. Add ingredients in the order listed. Select White bread Press start. The dough will seem excessively dry. Do not add liquid until near the end of the first kneading so that liquid can be extracted from the vegetables.

The dough should be soft, rounded and slightly tacky at that point. If it is not, add additional liquid one tablespoon at a time until it is.

X - rated recipe Carrots with Tequila


1 lb Carrots; 1/4 c Butter; 1/4 ts Dried dill weed, crushed, pinch Salt - to taste; pinch Pepper - to taste; 1/4 cup Tequila.


Cut carrots in 1/4 inch diagonal slices. Melt butter over low heat. Add carrots. Increase the heat to medium and cook carrots for 10 minutes or until carrots are tender stirring occasionally. Add spices to taste, increase heat to high.
Pour tequila over carrots, then ignite using a long match. When flames have died down, stir and serve immediately.

Yam Carrot Mould


3 medium yams (about ¾ lb);
3 medium carrots (about ¾ lb);
½ pt warm milk;
½ tsp salt; 2 tbsp butter; ¼ tsp pepper.


Peel the yams and carrots and cook in boiling water until tender. Mash together, add milk, butter, salt and pepper and beat until fluffy. Pour into greased casserole dish and bake in moderate oven at 350°F until brown. Serve with tomato sauce.

Zesty Carrots


8 medium carrots; ½ cup mayonnaise;
2 tblsp grated onion; 2 tblsp horseradish; ¼ cup water; 1 teaspoon salt; ¼ teaspoon pepper; bread crumbs.


Preheat the oven to 350 degrees F.
Dice the carrots and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.

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