Carrots sometimes get put into a corner as a colorful addition to a soup or the base of a stew. However, this sweet, earthy vegetable has a lot of character on its own and can be the star of a savory or sweet dish. Check out our users' carrot recipes and get inspired to make carrots the showstopper at your next meal.
"Bye bye bakery carrot cake! Hello homemade! This recipe is amazing as written and we are so happy to have found it!”
-gardeningRI
“I used less butter than the recipe and added a bit of cinnamon at the end. It has to be the best carrot halwa I have ever had!”
-eboneham
“We enjoyed the carrots prepared this way. They were quick and easy to make, tender and delicious.”
-Baby Kato
"This was much easier to make than I first thought it would be, and it turned out fantastic. I eliminated the walnuts from the recipe (replacing them with equal amount of raisins) but added finely chopped toasted walnuts to the outside.”
-Steven M.
"I used to work for Piccadilly. The only change to this recipe is that we used liquid margarine. It does make a difference. Get some squeeze Parkay and use it in place of the softened margarine. It rises higher!”
-Darin H.
"These are definitely delicious carrots and so simple to make. I used a bag of baby carrots and just threw all of the ingredients into a pot with one cup of water.”
-Sooz Cooks
“What a delicious way to serve carrots. Even my carrot hating husband ate them. Nice complimentary flavors with the extra sweetness from the glaze. So simple to pull together on short notice.”
-Bonnie G 2
“When I first joined back in 2002 I was looking for a great carrot cake, and this is the one that caught my eye. I made it again today and it tastes just as wonderful as it did then.”
-Chef shapeweaver
"My husband hates cooked carrots. He had seconds. Yum! I used baby carrots and cooked them as directed. I glazed them a little longer to fully caramelize the glaze."
-kathy
“The aroma when you add the syrup, ginger and rosemary to the hot carrot mixture is simply divine! The glaze is so pretty and shiny immediately after cooking. I had to make this ahead of time to take to a family dinner and therefore I had to reheat it for serving. It still tasted great, but the glaze absorbed some and lost its shine. I recommend serving it immediately after glazing.”
-Donna M.
“These were a surprise hit here at our house! I loved how easy and quick they came together. They tasted yummy and so cool to add that extra nutrition to our breakfast meal!”
-Lucky in Bayview
“Delicious. Very easy weeknight soup. I used frozen diced onions, fresh carrots and canned tomatoes and may decrease the amount of tomatoes to one cup. The soup blended beautifully in my fancy blender — perfectly creamy without and added cream! Would definitely serve to company.”
-MSMD310
"This salad was a big hit in my house. I made a big batch and saved it in the fridge for lunch throughout the week. It's so simple but so good. I might add some walnuts next time for added crunch!"
-Jonathan Melendez
“This was not only tasty but a really attractive dish to make. We really enjoyed this recipe. However, I did tweak it some after it finished cooking. It lends itself to so many variations. Thanks for sharing the recipe. I'll be making it again.”
-Lucky in Bayview
“Super delicious! The best lentil soup I’ve ever had!”
-msemmi
“These were wonderful! So addictive, I kept eating them! Lovely and soft and packed full of flavour. These made the perfect on-the-go breakfast and kept well, too! Will definitely make these again!”
-Larawithoutau
“These were awesome. I cooked for 45 minutes to get the carrots tender.”
-rosebend1
“These little carrot sticks were tasty and grow on you as you eat them. I made two simple changes: using pecan oil and thyme.”
-Southern Lady
"Delicious. Tastes very much like a good bran muffin. I call it carrot muffin meets banana bread.”
-Crisci
"Delicious! Finely chopped the walnuts and it added a nice crunch. Did not use raisins. I only made half the frosting, and it made me about 30 small cupcakes. I left 6 without frosting, and they were also delicious - great breakfast food!"
-elflngchld
“Oh my! These were quite delicious! I like finding different ways of preparing vegetables so that boredom does not set in cooking or eating them!”
-Bokenpop aka Mad
"I've never had a salad like this before, and so I was really surprised with how delicious is was. The spices all work so well together and allowing it to rest for a bit really made it. It's even better the next day!"
-Jonathan Melendez
"Scrumptious and much healthier than the coffee cake I made on the weekend! I cheated with grating the carrots and just chopped them up and dumped them in the mini food processor.”
-rsnelling42
“Love these carrots! I used regular-sized carrots and cut them into smaller pieces. I skipped the rosemary. The technique is great and we all loved the great-tasting results. Yum!”
LifeIsGood
“The best carrot cake I have ever had, and I thought that I have tried all the best.”
-Kittencalrecipezazz
"I really enjoyed this recipe — so simple, but flavorful and filling. It smelled so wonderful when it was cooking it brought my neighbor over!”
-AnnieLynne
"This recipe has the potential to turn my beloved husband into a rabbit. He loved the carrots fixed this way. Not too sweet, nice shiny glaze, piping hot and fork tender. The dash of cinnamon is a must in my humble opinion.”
-Suzie
"These are wonderful! I am looking for healthy muffin recipes now that I eat breakfast on the go on work days, and this one is definitely a keeper. I used all wheat flour and did not miss the white flour at all.”
-noway
“The sweetness of the honey and then of course the cinnamon spice is just awesome together.”
-CoffeeB
"These were really good! I didn't have any fresh lemon, so I omitted the pepper & used lemon pepper instead.”
-Ackman
"This recipe is fabulous if you read all the comments and incorporate the suggestions. My first attempt didn't rise and was dry. The second time I added moisture (extra applesauce) and apple cider vinegar and it worked perfectly.”
-tejup
“Best carrots I've ever had. Ever. My son, who has never eaten any carrot I've ever served him, asked for seconds! I'm still recovering from the shock.”
-KissKiss
“Great recipe and super easy. Adds nice color to the plate. Highly recommended!”
-Russ in NJ
“This was a really good recipe, especially with my fresh garden carrots.”
-cynthia912
"Delicious! We love carrot and parsnip together; the added nutmeg is a perfect addition.”
-Evie3234
“These are seriously good! They have a light consistency (we were calling them ‘cookie scones’) and are super easy to make. Added dried cranberries and some nutmeg along with spelt flour and some oatmeal for part of the flour.”
-limeleaf
“I used the powder pectin, added extra cinnamon/less clove and the jam came out wonderful.”
-Antifreesz
“Very tasty! The onion keeps it from being too sweet. Finally, a carrot recipe where there are no leftovers!”
-Elmotoo
“Healthy and delicious! I really liked this. I served it as a base for my spiced chicken thighs. Such a perfect combo.”
-Cheri 911
"These patties were really yummy! I left out the sugar and added 1/4 teaspoon or so of chili powder and some garlic powder to make them a bit more flavourful, cause I felt they would have been a little too plain for our taste, otherwise. But the dill as a basic flavour was just perfect.”
-Lalaloula
"Wonderful and so easy! This came out well. Also because it’s potassium enriched and low in cals.”
-Mini Ravindran
"It really am amazed that people can taste something and recreate it like this. It was pretty spot-on as far as Japanese steak house salad dressings go. I only had red miso, and it turned out fine."
-messystation
“These are very good. They're not like the carrot muffins you get in a donut shop. I think they're better. I love the subtle flavor the maple syrup gives these muffins.”
-Dreamer in Ontario
“I made this for a bake sale — they loved it. I made it for bible study — they loved it. I made it for my husband — he loved it. Get the idea?”
-edie5138
"Enjoyable potato salad with great added color from the carrots. I left out the red onion but added a couple of chopped sweet pickles along with some pickle juice. I needed to use more mayonnaise than called for to get all the ingredients sufficiently coated.”
-Ginny Sue
“We three all really enjoyed this dish. It looks very attractive in the serving dish. We will be eating this one again.”
-GaylaV
"These are great cookies, and kids ate them also! These sure do have a lot of fiber, which is great.”
-chelsea t.
"Very good recipe. I love the flavor of the seeds; it makes a big difference. I didn't have carrot juice so used chicken broth and also left the seeds in the dish. Did not need oil or butter, just used broth to cook it all.”
-rlocati1
"We have made this numerous times and love it. We change the proportions some, like putting way more harissa in than called for, but I bet it would be good as written. And if the carrots are not very sweet, we sometimes add a touch of honey or sugar, not to make it sweet as much as pump up the carrot taste a bit."
-Wu Newt
“We really enjoyed the deep, dark, delicious flavor of the carrots when prepared this way. The carrots were so good, tender and quick and easy to make. Love the sesame oil in this dish.”
-Baby Kato
“I don't think I could have waited a day to eat these — they were delicious! I think the sauce would be good with other vegetables, as well.”
-Chocolatl
“I only had canned carrots and used real butter. They were delish. Will be adding this to my recipe book.”
-1024182
"Very good salad. Loved the crunch of the carrots with the creaminess of the dressing and the sweetness of the raisins. Holds up nicely for several days."
-Ginny Sue
“The carrots and onion come out crispy tender and the chives (green onion) garnish adds another layer of flavor, as well as color.”
-Lorac
“Hot carrots are so commonly served at authentic Mexican restaurants and taco shops where I grew up in San Diego, CA.”
-gemgal
"This soup is wonderful! I love carrot soup, and this was better than any I have had. The red pepper adds a little zip without making it hot.”
-Judith
"I made this according to directions, except that I used less oil and added a squeeze of lemon at the end instead of vinegar. My family loved it.”
-Annacia
“I cannot believe how amazingly flavorful and satisfying this dish is — not to mention inexpensive. I didn't even get the chance to add the vinegar or lemon (as some reviewers suggested) because my fiancé was hovering over the pan, eating this straight from the skillet!”
-zenilove
“My daughter declared this the best savory kugel she has tasted yet and wants me to make it again tomorrow. I enjoyed the addition of carrots in this version. I halved the recipe and used cracker meal in place of matzo meal (didn't have any) and it came out great.”
-HeatherFeather
“Boring these are not. These are the best carrots I've ever had, and I adore carrots.”
-Bliss
"We really enjoyed this salad. I shredded the beets and carrots in the food processor, so this was almost no work to put together.”
-ellie_
“I couldn't wait to try these carrots, and they were a big hit with all of us. Even my friends’ grandson loved them, and he is a very fussy eater! I loved the cheesy sauce, and I will be having this again many times.”
-Lindas Busy Kitchen
“The spice ratio is perfect. These carrots were naturally sweet and beautifully spiced.”
-Baby Kato
“Really simple and tasty way to make carrots. This will be my new go-to recipe for carrots when I want to change up my menu choices.”
-School Chef
“Really loved these. No doubt they can be tweaked according to taste, and I am looking forward to making more in the future. I found they were still a bit undercooked in the middle after I fried them, but I finished them off in the oven and they were great!”
-ballarat
"This was amazing! It tasted great! It was my first time cooking all by myself and not messing everything up! So it was a success, and even my mom and my grandma loved it!”
-Jovann
“This was the first time we'd had carrots in a risotto, and it worked out well. We used dried dill; I'd like to try fresh next time because I didn't notice much dill flavor.”
-GreenFish
