35 of Our Best Carrot Recipes

Read Time: 15 mins

35 of Our Best Carrot Recipes2/35 Carrot Sheet Cake 19 Reviews Test Kitchen Approved Carrot Sheet Cake Recipe photo by Taste of Home Total Time 55 min Servings 30 servings Go to Recipe Nutrition Facts: 1 piece: 311 calories, 17g fat (5g saturated fat), 45mg cholesterol, 193mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein. 3/35 Herb-Buttered Baby Carrots 3 Reviews Test Kitchen Approved JIM WIELAND FOR TASTE OF HOME Total Time 1 hour Servings 4 servings Go to Recipe From the Recipe Creator: The herb butter can be used for everything from vegetables to roast chicken, turkey, game

It’s perfect to offer alongside pickles or olives on a relish tray

hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho Nutrition Facts: 1 serving: 143 calories, 12g fat (7g saturated fat), 31mg cholesterol, 180mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 1g protein. 4/35 Giardiniera 2 Reviews Test Kitchen Approved Total Time 1 hour 10 min Servings 10 pints Go to Recipe From the Recipe Creator: Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Nutrition Facts: 1/4 cup: 74 calories, 1g fat (0 saturated

Roasting sweet potatoes, carrots and parsnips brings out their best features

fat), 0 cholesterol, 323mg sodium, 16g carbohydrate (15g sugars, 1g fiber), 1g protein. 5/35 Roasted Autumn Vegetable Soup 17 Reviews Test Kitchen Approved Roasted Autumn Vegetable Soup Recipe photo by Taste of Home Total Time 1 hour 15 min Servings 12 servings (4 quarts) Go to Recipe From the Recipe Creator: Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California Nutrition Facts: 1-1/3 cups: 240 calories, 6g fat (0 saturated fat), 6mg cholesterol, 1251mg sodium, 43g carbohydrate (18g sugars, 7g

fiber), 6g protein

fiber), 6g protein. 6/35 Marmalade Candied Carrots 11 Reviews Test Kitchen Approved Total Time 30 min Servings 8 servings Go to Recipe From the Recipe Creator: My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina Nutrition Facts: 1 serving: 211 calories, 8g fat (2g saturated fat), 8mg cholesterol, 115mg sodium, 35g carbohydrate (27g sugars, 4g fiber), 2g protein. 7/35 Pina Colada Carrot Salad 5 Reviews Test Kitchen Approved Pina Colada Carrot Salad Recipe photo by Taste of Home Total Time 10 min Servings

4 servings Go to Recipe From the Recipe Creator:

4 servings Go to Recipe From the Recipe Creator: This sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin Nutrition Facts: 3/4 cup: 184 calories, 9g fat (2g saturated fat), 2mg cholesterol, 157mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable. 8/35 Carrot Cake with Cream Cheese Frosting 50 Reviews Test Kitchen Approved GRACE NATOLI SHELDON FOR TASTE OF HOME Total Time 1 hour 5 min Servings 16 servings Go to Recipe From the Recipe

It’s dotted with sweet carrots and a hint of cinnamon

Creator: A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It’s dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it’s better than all the other carrot cakes I’ve tried! —Kim Orr, West Grove, Pennsylvania Nutrition Facts: 1 piece: 531 calories, 28g fat (7g saturated fat), 67mg cholesterol, 203mg sodium, 68g carbohydrate (54g sugars, 1g fiber), 5g protein. 9/35 Tropical Carrot Cake 36 Reviews Tropical Carrot

Cake Recipe photo by Taste of Home Total Time 1 hour Servings 16 servings Go to Recipe From the Recipe Creator: I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.—Victoria Casey, Enterprise, Oregon 10/35 Carrot and Raisin Salad 46 Reviews Test Kitchen Approved Carrot Raisin Salad Recipe photo by Kayla Widmer for Taste of Home Total Time 10 min Servings 8 servings Go to Recipe From the Recipe Creator:

This traditional salad is one of my mother-in-law’s favorites

This traditional salad is one of my mother-in-law’s favorites. It’s fun to eat because of the crunchy texture, and the raisins give it a slightly sweet flavor. Plus, I love how easy it is to make. —Denise Baumert, Dalhart, Texas Nutrition Facts: 1/2 cup: 122 calories, 5g fat (1g saturated fat), 1mg cholesterol, 76mg sodium, 19g carbohydrate (14g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch, 1/2 fruit. 11/35 Strawberry-Carrot Smoothies 1 Review Test Kitchen Approved Strawberry-Carrot Smoothies Recipe photo by Taste of Home Total Time 5 min Servings 5 servings Go to Recipe From

Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk

the Recipe Creator: My children resist veggies, but they love this carrot smoothie. It packs in lots of good-for-you fruits and veggies—but to my kids, it’s just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah Nutrition Facts: 1 cup: 141 calories, 2g fat (1g saturated fat), 5mg cholesterol, 79mg sodium, 20g carbohydrate (15g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 fruit, 1/2 reduced-fat milk. 12/35 Sesame, Sunflower and Carrot Salad 3 Reviews Contest Winner Test Kitchen Approved Sesame, Sunflower and Carrot Salad Recipe photo by Taste of Home Total Time 15 min Servings 8 servings Go to Recipe

This versatile side salad goes with just about every main dish!

From the Recipe Creator: This is such a beautiful salad to serve because of the ingredients’ harmonizing colors, and it’s super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York Nutrition Facts: 1/2 cup: 283 calories, 21g fat (3g saturated fat), 3mg cholesterol, 335mg sodium, 22g carbohydrate (11g sugars, 5g fiber), 6g protein. 13/35 Coconut Carrot Muffins 1 Review Test Kitchen Approved Taste of Home Total Time 35 min Servings 1 dozen Go to Recipe From the Recipe Creator: If you like carrot cake, you’ll probably like these muffins, too.

They make a neat treat for an Easter get-together!

They make a neat treat for an Easter get-together! I use canned carrots to save some extra time in the kitchen. —Brittany Carrington, Tehachapi, California Nutrition Facts: 1 muffin: 355 calories, 19g fat (8g saturated fat), 19mg cholesterol, 375mg sodium, 43g carbohydrate (27g sugars, 2g fiber), 3g protein. 14/35 Marmalade-Glazed Carrots 8 Reviews Marmalade-Glazed Carrots Recipe photo by Taste of Home Total Time 5 hours 40 min Servings 6 servings Go to Recipe From the Recipe Creator: This side dish is ideal when you’d like to serve your vegetables in a different way for a special dinner. Cinnamon and nutmeg

season carrots that are simmered with orange marmalade and brown sugar

season carrots that are simmered with orange marmalade and brown sugar. —Barb Rudyk, Vermilion, Alberta Nutrition Facts: 1 serving: 159 calories, 2g fat (1g saturated fat), 5mg cholesterol, 252mg sodium, 36g carbohydrate (29g sugars, 3g fiber), 1g protein. 15/35 Roasted Fennel and Carrots 3 Reviews Test Kitchen Approved KRISTINA VANNI FOR TASTE OF HOME Total Time 55 min Servings 8 servings Go to Recipe From the Recipe Creator: This addictive fennel recipe is a fresh take on one of my mother’s standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia Nutrition

Diabetic Exchanges: 2 vegetable, 1-1/2 fat

Facts: 1 serving: 139 calories, 7g fat (1g saturated fat), 0 cholesterol, 262mg sodium, 18g carbohydrate (9g sugars, 6g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat. 16/35 Fennel Carrot Soup 1 Review Test Kitchen Approved MARK DERSE FOR TASTE OF HOME Total Time 55 min Servings 8 servings (2 qt.) Go to Recipe From the Recipe Creator: This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia Nutrition Facts: 1 cup: 117 calories,

Diabetic Exchanges: 2 vegetable, 1 starch

2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch. 17/35 Carrot Cake Jam 13 Reviews Test Kitchen Approved Carrot Cake Jam Recipe photo by Taste of Home Total Time 45 min Servings 8 half-pints Go to Recipe From the Recipe Creator: For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming Nutrition Facts: 2 tablespoons: 88 calories, 0 fat (0 saturated fat), 0

cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein

cholesterol, 2mg sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein. 18/35 Carrot Casserole 6 Reviews Test Kitchen Approved SARAH TRAMONTE FOR TASTE OF HOME Total Time 45 min Servings 12 servings Go to Recipe From the Recipe Creator: Whenever I make this dish, people rave about how good it is. One friend told me, “I don’t usually eat carrots, but this is delicious!” That made my day. 19/35 Fruit Cake 22 Reviews Test Kitchen Approved Fruit Cake Recipe photo by Jena Carlin for Taste of Home Total Time 2 hours 20 min Servings 16 servings Go to Recipe From

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