990 carrot recipes

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Velvety carrot bisque built on a base of crispy bacon, mushrooms, scallions, and fresh thyme, simmered in chicken broth and finished with heavy cream. Silky, savory, and deeply warming.

Maple glazed carrots cooked in orange juice with butter, orange zest, and mace. A quick microwave side dish ready in 20 minutes with a glossy, sweet glaze.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Sirloin beef strips and carrots in a creamy wine sauce.

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Slow cooker orange-glazed carrots with butter, orange marmalade, and chopped pecans. Tender, sweet, and hands-off in the crockpot for a holiday-worthy side.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

From the McCalls Great American recipe collection, a classic American carrot cake for the microwave.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

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