Recipe Filter: Carrot Edition.
March 26, 2012 9:49 AM   Subscribe

Recipe Filter: Carrot Edition. Give me your favourite carrot-consuming recipes, stat!

I have so, so many carrots. I have made carrot cake, carrot juice, carrot fritters, roast carrots, boiled carrots, carrot soup, carrot salad, and I still have so, so many carrots.

I need new recipes - only criteria, to use up as many carrots as possible, and to not be any of the above. Help!
posted by greenish to Food & Drink (36 answers total) 31 users marked this as a favorite
Pickled carrots?
posted by it's a long way to south america at 9:50 AM on March 26, 2012 [2 favorites]

I only have one carrot recipe and it's amazing. It transforms carrots into some ethereal otherworldly food. You have to try it. This is adapted from Daniel Boulud's Café Boulud Cookbook. Makes 6 servings.

2 tablespoons butter
1.5 pounds carrots, peeled, trimmed, and cut on the bias into 1/4 inch thick slices
2 cloves garlic, peeled and finely sliced
6 sprigs thyme (also maybe 1 bay leaf)
1 cup unsalted chicken stock (can substitute vegetable stock)
sea salt and pepper
parchment paper

1. preheat oven to 375
2. Working over medium heat, melt the butter in a large ovenproof saute pan or skillet (one that you can serve from would be nice). Add the carrots, garlic, and thyme, season with salt and pepper, and cook, stirring regularly for 10 minutes or until the vegetables soften a little but don't color.
3. You can arrange the carrot slices in a decorative overlapping rows--it's not necessary, just attractive. Add the chicken stock and bring to a boil. Cover the pan with a circle of parchment paper, pressing the paper against the carrots. Cover the pan with its lid and braise in the oven for 20 minutes. Remove the cover and the paper and cook for 15 to 20 minutes more, or until the carrots are very tender when pierced with a knife.
To serve: The carrots are best served directly from their braising pan--and immediately. Just remember to discard the thyme sprigs before serving.
posted by mattbucher at 9:52 AM on March 26, 2012 [6 favorites]

America's Test Kitchen has the best carrot cake recipe in the worrrrrrrrrld:
posted by eenagy at 9:54 AM on March 26, 2012 [1 favorite]

Gajar Halwa!

So delicious. So unhealthy. Mmmm...
posted by raztaj at 9:55 AM on March 26, 2012 [4 favorites]

sorry, I didn't see the carrot cake caveat. But really, it is AMAZING.
posted by eenagy at 9:55 AM on March 26, 2012

Dehydrate them for year-round use.
posted by leigh1 at 9:55 AM on March 26, 2012

Carrot Sesame Dressing

½ cup white miso
6 tablespoons vegetable oil
¼ cup packed finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey

Mix everything together in a jar. Seal tightly and shake hard. Use it in a day or two, it doesn't last long in the fridge.
posted by Splunge at 9:56 AM on March 26, 2012 [3 favorites]

Glazed carrots! Here's one good recipe, but there are others.
posted by smorange at 9:59 AM on March 26, 2012

Have you seen smittenkitchen's carrot cake pancakes recipe? I haven't tried it (yet!), but her recipes rarely disappoint.
posted by Stephanie Duy at 9:59 AM on March 26, 2012 [1 favorite]

Oatmeal with grated carrots and raisins (for recipe ideas google 'carrot cake oatmeal'). It's a good way to use up carrots and sneak some vegetables into your breakfast.
posted by beyond_pink at 10:05 AM on March 26, 2012

This Roasted Carrot Harissa is great, easy to make, and good on nearly everything. The recipe says it's good for a day in the fridge, but there's nothing in there to spoil, until the oil goes rancid, which would take ages.

If you just make the harissa (don't bother with the crème fraiche or crostini unless you actually need it for a party or something) it will stay good in your fridge for weeks, and I imagine it would freeze fine too.

We've used the harissa on pizza (thinned with garlic oil and brushed on as the sauce base), thinned with milk or cream as a pasta sauce, as-is on bread for snacking or a sandwich spread, added to salad, as a dip for other veggies, etc etc. I have though about, but not yet attempted, using it in muffins or scones or biscuits, or maybe biscotti or cookies.

I have not yet tried the carrot cake pancakes, but that's only because I was out of carrots this weekend (as a result of using them all for carrot harissa), but I am completely making those next weekend.
posted by Kpele at 10:08 AM on March 26, 2012

Carrot juice popsicles!
posted by oceanjesse at 10:09 AM on March 26, 2012 [1 favorite]

I like this buttermilk carrot tart, though it doesn't use a lot of carrots.

I also like to use this miso-tahini-walnut paste on roasted carrots, if you plan to roast some anyway.
posted by crush-onastick at 10:15 AM on March 26, 2012

This Savory Carrot and Tarragon Tart is super yummy.
posted by amarynth at 10:16 AM on March 26, 2012

Use them in place of a roasting rack under a chicken. (I think this is a traditional method from old-time Tunisia or something.) Slice into 3 - 4" chunks, then lengthwise if they're thick - you want sticks about 1/2 - 3/4" thick. Make enough to completely cover the bottom of your roasting pan, about 2 or 3 sticks deep. Toss some chunks of onion or celery on top if you want, but the carrots should go on the bottom because they're less likely to stick to the pan than the others.

Prepare your chicken and roast as usual. The chicken fat and juices will soak into the carrots and cause synergistic deliciousness. Not good if you're trying to reduce your fat intake, but it definitely uses a lot of carrots!
posted by Quietgal at 10:21 AM on March 26, 2012 [4 favorites]

Do you have a Vitamix?
I love spicy carrot soup
2 cups (256 g) chopped organic carrots
1 cup (128 g) chopped organic celery
1 tablespoon chopped organic garlic
1 tablespoon organic lemon juice
1 teaspoon Celtic sea salt or Nama Shoyu
raw soy sauce
1 small organic jalapeño pepper or
1/4 teaspoon organic cayenne pepper
1/4 teaspoon organic ground cinnamon
preparation: 10 minutes • processing: 2 minutes
yield: 2 cups (480 ml) (2 servings)
1. Place all ingredients into the Vita-Mix
container in the order listed and secure lid.
2. Select Variable 1.
3. Press Start and quickly increase speed
to High.
4. Blend for 2 minutes or until warm.
Serve immediately.
posted by ibakecake at 10:29 AM on March 26, 2012 [1 favorite]

I've been meaning to try Alton Brown's Carrot Slaw with some substitutions for personal taste.
posted by Glinn at 10:32 AM on March 26, 2012

Honey bourbon carrots are *amazing.* They're my go-to special occasion carrot.
posted by smirkette at 10:38 AM on March 26, 2012

What about Carrot kinpira? My partner also makes this tasty dish with julienned carrots, thiny-sliced five spice baked tofu and a handful of cilantro. Add salt, then drizzle with hot oil (peanut, canola or vegetable) to scald the vegetables. Toss. If you dislike cilantro, simply stir fry the tofu and carrots with salt, pepper and a dash of sesame oil.

One of the more unusual dishes I've made with carrots is a Japanese carrot and tuna salad recipe. Julienne a carrot, mix in 3 TBS finely chopped onion, 1 tsp minced garlic and about 1 TBS vegetable or olive oil, cover bowl with saran wrap and microwave everything for about 1 to 1.5 minutes. Make a dressing with white wine vinegar, grain mustard, lemon juice (about 1 TBS each), salt, pepper and a bit of light soy sauce. Mix the dressing and a small can of tuna with the carrots when they come out of the microwave, and chill before serving. It's not undelicious, but the people I've served it to were a little weirded out by the flavor profile.
posted by peripathetic at 10:41 AM on March 26, 2012 [2 favorites]

Dammit, peripathetic, I just came in to link to that carrot kinpira recipe! (greenish, it's so good, make it!)

I'll add the carrot muffins from Justbento too. Tasty.
posted by Eyebrows McGee at 10:49 AM on March 26, 2012 [2 favorites]

Spicy Carrot Salad

Inspired by Korean immigrants in the Soviet Union - it's so good it's addictive.

1 lb carrots, julienned

1/4 cup sunflower oil (or olive if that's what there is)
1 hot pepper (fresh or dried, or cayenne, according to taste)
3 cloves garlic, crushed or slivered
1 tsp sesame oil
1 tbsp sugar
1 tsp salt
1 tsp ground coriander
3 tbsp apple cider vinegar (or any vinegar)

Heat the oil in frying pan, and add garlic and spices, salt and sugar. Gently warm for a few minutes, until below boiling but quite hot. Off the heat add vinegar, taste for balance of salt, sugar, acid, stir and pour over carrots. Let marinade in the fridge about two hours before serving.
posted by tatiana131 at 11:26 AM on March 26, 2012 [2 favorites]

Carrot Chips! Slice thin with a mandoline or make long ribbons with a vegetable peeler. Spice as you wish and then dehydrate/crisp in a low oven or dehydrator. Smoked salt makes them almost baconlike in flavor.
posted by judith at 11:36 AM on March 26, 2012

From a friend, this very moist, not-too-sweet carrot cake. It uses a butt-ton of carrots. The first time you make it, you'll think "I must have screwed something up, this batter looks like carrot slaw in dressing." It's fine. In fact, it's amazing. (Add some walnuts or pecans? Sure, also delicious without.)

VERY CARROT CAKE (Pareve except frosting)
Adapted from the Silver Palate Cookbook

2 9" round cake pans, wax paper or parchment lined bottoms, well greased and floured or
Tube or Bundt pan, well greased and floured
Preheat oven to 350 F

3 cups unbleached all-purpose flour
3/4 cup brown sugar
1 1/2 tsp kosher salt
1 Tbsp baking soda
6-8 cups finely shredded carrots (1 1/2 - 2 lbs)
(1 cup raisins - optional)
1 Tbsp ground cinnamon
1 Tbsp grated fresh ginger
1 1/2 cups vegetable oil
4 large eggs, lightly beaten

1) In primary large mixing bowl, sift and mix powdered dry ingredients. Add raisins (covering them with flour helps prevent them from sinking as the cake bakes) and shredded carrots.
2) In secondary medium mixing bowl, beat eggs and then stir in all remaining wet ingredients. Add in a stream, as they are mixing, to the dry ingredients. Mix well.
3) Pour batter into prepared pans. Set on middle rack, turning at least once, and bake for 30-40 minutes. Edges should pull away from the pans while tester inserted in center comes out clean.
4) Cool on racks for at least 3 hours before levelling and frosting. Fill and frost cake with frosting below.


8 oz room temperature cream cheese
6 Tbsp room temperature softened butter
3 cups confectioner's sugar
1 tsp vanilla extract
1/2 lemon juice or other souring agent

1) Cream together cream cheese and butter in medium bowl
2) Gradually sift in confectioner's sugar, mix until free of lumps
3) Stir in vanilla and other flavorings
Will frost 2-layer cake

Stiff sour cream may be substituted for the cream cheese, but it won't keep at room temperature for long.
posted by ottereroticist at 12:00 PM on March 26, 2012 [3 favorites]

Have you thought about eating them as snacks? I get many sweet, delicious carrots in my veg box every week so eat a couple raw each day. I just scrub off any visible dirt, bite off the bottom and discard it, then nom. Good for your teeth, too.
posted by goo at 12:29 PM on March 26, 2012

Carrot Souffle

It's so sweet that it could easily be served as a dessert, but you'd never know there were carrots in it if it wasn't so orange. Absolutely delicious!
posted by BrianJ at 12:35 PM on March 26, 2012

This uses about three pounds of carrots, and oh so so so good.

Boeuf Aux Carrottes
posted by slogger at 12:50 PM on March 26, 2012

Carrot Soup with Miso and Sesame is another Smitten Kitchen recipe and a favorite of mine. I have been making it at least once a week. It is so yummy.
posted by coevals at 1:38 PM on March 26, 2012 [2 favorites]

Since carrot cake is off the menu but muffins maybe aren't (okay, I just want an excuse to post about carrot cake), carrot cake/muffin batter with raisins, walnuts, and *pineapple* is to die for.

Do you know anyone who cans vegetables? If they're fresh garden carrots, they'll taste awesome in like a year when you're not sick of them anymore.

I'd also probably cook a lot of homemade pot pie, pasties, or a pot roast. No reason carrots can't outweigh the other root vegetables.
posted by stoneandstar at 1:53 PM on March 26, 2012

Moroccan carrot salad is a family favorite.

I've also made a different carrot salad (also without raisins, let it be noted) using grated carrots. The linked recipe calls is for three salads; I usually just make the carrot one. Tarragon works really nicely in this.

The Moosewood Cookbook's Ginger Carrot Soup is quite tasty and works as a sauce on rice as well.
posted by sciencegeek at 1:54 PM on March 26, 2012

Carrot Mushroom Loaf is a delicious recipe from the original Moosewood cookbook. It's not actually a loaf, more of a casserole. I made it the first time because I thought "Carrots, mushrooms, and cheddar cheese? That sounds AWFUL! I gotta try it." And it was amazing. It also freezes well in single-serving containers to take to work for lunches in the future. The only caveat it that shredding 6 cups of carrots takes forever unless you have a food processor, but even then it's still worth it.
posted by vytae at 2:28 PM on March 26, 2012

Molly Katzen's Carrot-Cashew Curry. Make it a day ahead. On the day you make it, it's just so-so. But let it sit a day in the frig, then re-heat the next day, and it's the best thing you've ever eaten.
posted by marsha56 at 2:55 PM on March 26, 2012

I used to make these Carrot and Black Bean Burritos all the time and they're amazing. Really easy, too.
posted by k8lin at 3:00 PM on March 26, 2012

This beautiful carrot side dish is similar to a souffle but far easier (and less fussy) to make. It is always requested for family gatherings and remains the only carrot dish people fight over to get seconds.

Fresh Carrot Puff

2 pounds carrots, peeled, cooked, and cooled
2 teaspoons lemon juice
2 Tablespoons minced scallions
1/4 pound butter, softened
1/4 cup sugar
1-1/2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk
3 eggs
1 egg white, stiffly beaten

Combine all ingredients except egg white in a blender; blend until smooth. Fold in beaten egg white. Pour into a well-greased, 2-quart souffle dish. Bake in preheated 350 degree oven for 50-60 minutes, until center is firm to the touch. Serve immediately.

(adapted from Noteworthy: A collection of recipes from the Ravinia Festival)
posted by DrGail at 3:02 PM on March 26, 2012

straight from Napoli (where they were one of the the cheapest foods available, traditionally sold by street-vendors in brown-paper cuoppi) - carote alla spiritosa:

- split carrots lenghtwise into 4, 6 or 8 sticks (according to how thick your carrots are)
- cut these sticks down to 4cm lengths - like lots of short pencil-stubs
- boil in salted water, but drain when they're still al dente
- add peeled, halved (or quartered) uncrushed garlic cloves
- add oregano (liberally)
- add crushed peperoncino (hot chili pepper), without overdoing it
- add vinegar (not balsamic; red- or white-wine vinegar works well)
- add extra-virgin olive oil (the good stuff) liberally.

Now - resist eating them straight away, they're not ready yet: in order to have the flavours amalgamate, let all of these ingredients cool off, mixing everything together every so often. Keep in the fridge for at least a couple of hours, ideally overnight.

The resulting combination of carrot-sweet, garlic-pungent, chili-spice and oil&oregano fragrance is incomparable. Serve at room temperature.
posted by progosk at 4:13 PM on March 26, 2012

Smitten Kitchen's Carrot Salad is delicious! I don't make it with the harissa and it's lovley. This is a potluck favourite too.
posted by sadtomato at 5:21 PM on March 26, 2012

Response by poster: You're all fantastic. To quote Hyperbole and a Half, I can now Cook ALL The Carrots! :D
posted by greenish at 6:37 AM on March 27, 2012

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