Carrots, with their vibrant colour and sweet, earthy flavour, are versatile vegetables that can elevate both sweet desserts and savoury main dishes.
Packed with nutrients like beta-carotene, fibre, and antioxidants, carrots are not only delicious but also beneficial for your health. Whether you’re looking to add more vegetables to your diet or simply explore new culinary horizons, here are some delightful sweet and savoury recipes that showcase the versatility of carrots.
1 lb carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and minced
4 cups vegetable broth
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Preheat your oven to 400°F (200°C). Toss the chopped carrots with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until fragrant and onions are translucent, about 5-7 minutes.
Add the roasted carrots to the pot, along with vegetable broth. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley.
2 cups shredded carrots
1 can (15 oz) chickpeas, rinsed and drained
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup sliced almonds, toasted
Salt and pepper to taste
¼ cup tahini
Juice of 1 lemon
2 tbsp water
1 tbsp olive oil
1 garlic clove, minced
Salt and pepper to taste
In a large bowl, combine shredded carrots, chickpeas, parsley, mint, and toasted almonds.
In a small bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth and creamy.
Pour the lemon tahini dressing over the salad and toss gently to coat. Adjust seasoning with salt and pepper if needed.
Serve immediately or refrigerate for 30 minutes to allow flavours to meld before serving.
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 cup granulated sugar
1 cup vegetable oil
1 cup unsweetened applesauce
2 cups finely grated carrots
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat together granulated sugar, vegetable oil, and applesauce until well combined.
Gradually add dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, crushed pineapple, and chopped nuts.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
To make the cream cheese frosting, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Once the cakes are completely cooled, frost the top of one cake layer with cream cheese frosting. Place the second cake layer on top and frost the top and sides of the cake with remaining frosting.
Carrots are more than just a humble root vegetable – they’re culinary stars that can brighten any table with their sweet and savoury versatility. Embrace the nutritious goodness and vibrant flavours of carrots in your kitchen today and enjoy the wholesome benefits they bring to your meals.
