Give Christmas pud a twist
Soft, sweet, spicy and simple to make in a pressure cooker, a bowl of this comforting steamed carrot cake makes a tasty change from traditional Christmas pud.
Get in a pickle
Pickled carrots are as moreish as gherkins and even easier to make. They will keep for a couple of weeks in the fridge. This hibiscus pickled veg recipe by Artful Desperado throws in some other crunchy bits too.
Use your loaf
This twist on carrot cake - a loaf with pistachio and pomegranate frosting - by Juniper Cakery is almost too pretty to eat.
Raise the steaks
Butcher bigger carrots by halving lengthways and pan sear as you would a steak. Try this recipe for pan-seared carrot steaks on epicurious.
Tart things up
This rainbow tart by Bake to the Roots uses spirals of veggies, including carrots, to stunning effect.
Carrots are common crudities, but how about including them in the actual dip? This hummus recipe by Blissful Basil balances the natural sweetness with red lentils and walnuts.
Hang them out to dry
Dehydrated carrots can be rehydrated to add to soups and stews, crumbled over salads or just munched as a healthy snack.
Sneak into sauces
Purée cooked carrots and stir a spoonful or three into pasta sauces, mac ‘n’ cheese or mashed potato for a sneaky serving of vitamins.
Throw baby carrots in the slow cooker with barbecue sauce. Cooked on a low setting for four hours, they make a tasty veggie alternative to cocktail sausages.
Sweet potato chips are pretty standard now, so why not carrot fries?
Yep - use carrot purée in place of tomato sauce for a flavour twist that will get your dinner guests talking. The rosemary in this carrot pizza recipe on Stop, Cook & Listen balances out the natural sweetness.
Based on an 1865 recipe by Mrs Beeton, this vivid carrot jam on Veggie Desserts would add a jolt of sunshine to any breakfast table.
Liked this? Then try these: