What Are Baby carrots and How Can I Use Them?

If baby carrots have turned up in a recipe or caught your eye at the store, here's what you need to use them with confidence and how to choose them, cook them, store them, what to substitute, and 51 recipes to try them in.

Key Points

Mostly machine-cut "baby-cut" carrots, not true baby carrots pulled young from the ground.
Peeled and bite-sized for snacking, and uniform enough to roast and steam evenly.
Roast at 425°F (220°C) for 20 to 25 minutes, spread out so they brown.
They dry out fast once cut; a cold-water soak revives limp, chalky-white ones.
Whole carrots are a cheaper, longer-keeping, slightly sweeter swap.

What are baby carrots?

Most bags labeled baby carrots aren't baby anything.

They're full-grown carrots run through a machine that cuts and tumbles them down into smooth, uniform two-inch nubs, a product the industry calls "baby-cut" carrots. True baby carrots, pulled young from the ground, are a different and far rarer thing.

That matters for flavor. Baby-cut carrots are bred for sweetness and yield, then sanded smooth, so they taste milder than a good whole carrot. The white blush you sometimes see on older ones is just the cut surface drying out, not spoilage.

For the full story on the vegetable, see carrots.

Ways to Use Them

Snacking is the obvious one, and it's why most people buy them. They come already peeled and bite-sized, so they go straight into lunchboxes and onto crudite platters with dip.

For cooking, they roast and steam well because they're so uniform. Toss them with oil and salt plus a little honey, then roast at 425°F (220°C) for 20 to 25 minutes until they caramelize at the edges.

Their even size means they cook at the same rate, which is why they suit sheet-pan and slow-cooker dishes like Roasted Vegetables and Easy Crockpot Beef Stew with Root Vegetables & Peas.

You can also shred or chop them into baked goods. The Applesauce Carrot Cake and Carrot & Apple Pie both work fine with baby carrots pulsed in a food processor.

Pairing and Common Slip-Ups

Carrots are sweet, so they take well to warm spices and a little richness. Butter, honey, cumin, ginger, and dill all flatter them, and a squeeze of lemon or orange at the end keeps the sweetness from turning cloying.

The biggest issue with baby carrots is that they dry out. Because they're cut, they have no skin to seal in moisture, so they go rubbery and develop that white film within days of opening the bag.

Roasting is where people get disappointed. Their moisture and small size make them steam rather than brown if you crowd the pan, so spread them in a single layer with space between, and don't stir too often.

What to Use Instead

Whole carrots are the honest swap and frankly the better one. Peel them and cut into sticks or 1½-inch chunks to match the size. They cost less by weight and keep longer.

For raw snacking, celery sticks, cucumber spears, or bell pepper strips all cover the same crunch-and-dip role. For roasting, parsnips behave almost identically and bring a nuttier, peppery note.

In stews and braises, any firm root works. Parsnip and turnip both hold their shape, and a chunked-down rutabaga does too; cut whichever you use to the size of the baby carrots so everything finishes together.

Buying and Storing

Give the bag a squeeze. The carrots should feel hard rather than bendy, and the bag should be bright orange with no white drying film or slimy liquid pooled inside.

Keep them cold. They last 2 to 3 weeks in the fridge in their sealed bag, but once it's open they dry out faster, so reseal it tightly or move them to an airtight container.

If they've gone a little limp or chalky-white, drop them in a bowl of cold water for 30 minutes to an hour. They'll firm up and the color returns. Toss any that have turned slimy or smell sour, since that's actual spoilage and water won't fix it.

Nutrition

Nutrition Facts

Serving Size 1 NLEA serving (85g)

Amount per Serving

Calories 29Calories from Fat 0

% Daily Value *

Total Fat 0.1g 0%

Saturated Fat 0.0g 0%

Trans Fat ~

Cholesterol 0mg 0%

Sodium 66mg 3%

Total Carbohydrate 7.0g 2%

Dietary Fiber 2g 10%

Sugars 4.0

Protein 0.5g

Vitamin A 234% Vitamin C 4%

Calcium 3% • Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.

recipeland.com/nutrition

Quick facts

Where to find baby carrots: Baby carrots are usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Baby carrots are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese: 小胡萝卜
British (UK) term: Baby carrots
en français: carottes bébé
en español: zanahorias bebé

How much do baby carrots weigh?

Amount	Weight
1 large	15 grams
1 medium	10 grams
1 NLEA serving	85 grams

Vegetables and Vegetable Products

Alfalfa sprouts 47 Artichoke hearts 250 Artichokes 82 Asparagus 449 Bamboo shoots 144 Lima beans 129 Green beans 543 Beets 204 Broccoli, frozen 129 Cabbage 684

Recipes using baby carrots

There are 51 recipes that contain this ingredient.

Spring Beet soup (Polish Botwina)

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Roasted Moroccan Spiced Carrots

Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

Roasted Vegetables

These are very healthy vegetables, whenever it is a nice recipe, worth to keep.

Crockpot Sweet & Sour Chicken Stew with Sweet Peppers

Juicy pineapple, sweet peppers, chicken breasts and carrots in a sweet and sour sauce. Easy slow cooker prep.

Easy Crockpot Beef Stew with Root Vegetables & Peas

Easy Crockpot Beef Stew with Root Vegetables and Peas recipe

Savory Crockpot Pot Roast

An easy savory pot roast for your slow cooker. Cooked with carrots, potatoes and garlic with horseradish. Truly a one pot main dish for dinner.

Applesauce Carrot Cake

This super moist carrot cake was absolutely delicious and much much lower-fat than a regular carrot cake, thanks to applesauce and yogurt instead of butter and cream cheese. I used whole wheat pastry flour to make it even more nutrition dense. I will be making this low-fat carrot cake again for sure.

Crockpot Sauerbraten Meatballs

German style sauerbraten in the form of meatballs for your slow cooker.

Ham Head

Ham Head is a fun Halloween food art project for kids. A round ham slice becomes a spooky face with hard-boiled egg eyes, olive pupils, pickle mouth with olive teeth, carrot ears, and string cheese hair.

Curried Vegtables

A creamy curried vegetable casserole of broccoli, cauliflower, and carrots baked in a cheesy, mildly spiced mushroom-soup sauce under a golden breadcrumb crust. An easy, cozy vegetable side or main.

Chicken Breasts with Green Coriander (Cilantro)

Chicken breasts gently poached in parchment with fresh cilantro, sliced thin and served alongside steamed baby carrots with a sizzling lemon-olive oil drizzle. An elegant dinner for two.

Provencal Beef Bacon Stew with Potato & Carrot

Provencal Beef Bacon Stew with Potato and Carrot recipe

French Stew

French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.

Herbed Roast Leg of Lamb

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Dilled Chilled Carrots (Sonf Gazar Subji)

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

Succulent Salmon

Pan-seared salmon with orange juice and herbs, served over red potatoes, carrots, and broccoli. A complete one-pan dinner ready in 50 minutes.

Veal Stew with Oranges, Carrots & Mushrooms

Veal stew with oranges, carrots, and mushrooms: tender braised veal in a bright orange-infused broth with baby carrots and browned mushrooms. A rustic French country stew.

Melange of Roasted Baby Vegetables

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Awesome Vegetable Couscous

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

Roast Chicken with Preserved Lemon & Braised Vegetables

Moroccan-inspired roast chicken with preserved lemon rubbed under the skin and braised over carrots, celery, and onion in chicken broth. The citrus perfumes the meat while the vegetables catch all the pan drippings.

Jalapenos En Escabeche

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Honey Carrot Soup

Honey carrot soup blends baby carrots, chicken broth, onion, and a drizzle of honey into a silky pureed soup finished with nutmeg. Six ingredients, 30 minutes, served hot or chilled.

Lemon & Garlic Chicken with Spring Market Vegetables

Lemon and Garlic Chicken with Spring Market Vegetables recipe

Herbed Chicken with Spring Vegetables

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Filled Potatoes

Stuffed potatoes filled with sauteed mushrooms, bacon, spinach, and carrots in white wine, topped with melted Swiss cheese and broiled until bubbly.

Dilly Carrots

Quick-pickled dill carrots with apple cider vinegar, garlic, red pepper flakes, and fresh dill. Crunchy refrigerator pickles that get better after a few days of soaking.

Moroccan Chicken Skewers with Mediterranean Vegetables

Moroccan chicken skewers glazed with honey, cumin, and apple cider vinegar, broiled golden and served over sauteed bell peppers, baby carrots, cilantro, and garlic.

Pickled Baby Carrot with Mustard Seeds, Honey & Dill

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Carrot & Apple Pie

A surprising double-crust pie filled with sliced carrots, apples, raisins, and orange zest, lightly spiced with cinnamon and nutmeg. Old-fashioned, sweet, and unlike any pie you've tried.

Rich & Famous Chicken

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Pasta with Chicken & Veggies

Simplicity means satisfaction, and satisfy is exactly what this tasty dish does.

Steamed Carrots with Garlic-Ginger Butter

A verylight side dish, cooking carrots using way is very healthy and nutritious.

Finnish Summer Soup

Finnish summer soup (kesäkeitto): a creamy Nordic vegetable soup with new potatoes, baby carrots, peas, and green beans in a light half-and-half broth. Built to showcase the season's first harvest.

Tortilla Veggie Soup

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

Beef Stew with Shiitake Mushrooms & Baby Vegetables

Beef Stew with Shiitake Mushrooms and Baby Vegetables recipe

Spice Rubbed Pork Tenderloin With Roasted Baby Carrots

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.

Mange Tout & Carrots with Soy Sauce.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

Garden Swiss Steak

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Glazed Baby Carrots

Carrots are very nutritional. Especially after cooking. This quick recipe is very easy to make and tastes nice too.

Sweet Brown Sugar Glazed Baby Carrots

Tender baby carrots glazed with melted brown sugar and butter. This quick side dish caramelizes as it cooks, creating a sweet, glossy coating that clings to every carrot.

Spring Vegetable Medley

Spring vegetable medley simmers red potatoes, carrots, asparagus, and zucchini until crisp-tender, then tosses them in a tangy Dijon-thyme butter. A bright, easy side for any spring or Easter table.

Pot Roasted Chicken

Take the pot to the table. Take the chicken out and carve; serve with the vegetables and stock from the pot.

Breakfast Cookies

Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.

Pea & Carrot Salad with Lovage

Pea and carrot salad with lovage tosses steamed fresh peas and baby carrots in a creamy mayo-yogurt dressing with Dijon mustard. The herb lovage adds a celery-like depth you won't get from parsley.