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Her Mise En Place

carrots

28 Vibrant Carrot Recipes

Carrots are more than just a humble root vegetable; they’re versatile, nutritious, and flavorful. Carrots can do it all if you’re craving a hearty stew, a crunchy snack, or a decadent dessert. In this roundup, let’s celebrate the vibrant orange veggie in all its glory, showcasing a diverse array of recipes highlighting its natural sweetness and earthy goodness. For example, below you’ll find my most recent recipe for Instant Pot Carrots.

From comforting soups to vibrant salads and savory mains to delightful sweets, these carrot recipes offer something for every palate and occasion. Whether you are a seasoned chef or a novice home cook, this carrot-centric collection will inspire and delight you.

Not only do I love to cook with carrots, but I also grow them in my garden every year. I just can’t get enough carrots! Photo by Lauren Mitchell Photos

But before we dive into the carrot recipes, here’s a quick disclaimer: the links provided below will take you to other food bloggers’ sites, which will open in a new tab. Each recipe comes from a talented culinary enthusiast who adds their unique twist. So, feel free to explore, discover new blogs, and perhaps even bookmark a few favorites for later culinary adventures.

Now, without further ado, let’s explore the wonderful world of carrots and all the delightful dishes they can create!

Carrot Recipes

Carrot and Parsnip Soup
By yours truly, this is one of my most popular recipes on the site. Carrots and parsnips are roasted together and then blended with a savory (and herb-filled) broth to create a silky and tasteful soup.
Check out this recipe
Bowl of carrot and parsnip soup that is garnished with pepitas and parsley
Carrot Pancakes
Veggie rich with vibrant color, these carrot pancakes are brunch ready. Meal prep a batch for a quick breakfast stack or sandwich bread.
Check out this recipe
Photo credit: Spabettie
Roasted Carrot, Golden Beet, Goat Cheese Tart With Dukkah
This delicious roasted carrot and beet tart is beautifully made with toasted spices and goat cheese. It is a treat worth making!
Check out this recipe
Coconut Carrot Bisque
Coconut Carrot Bisque is flavorful, exotic, and so creamy without using any cream! It requires only 10 ingredients and comes together so easily with a blender. This soup is wonderful hot or cold.
Check out this recipe
Photo credit: Plates by Nat
Carrot Halwa
Carrot halwa is a delicious Indian dessert. This recipe is made with 4 main ingredients. 
Check out this recipe
Air-Fryer Carrots with Sweet Soy Glaze
These sweet and savory carrots are easy to make in the air fryer. They’re an easy, delicious side dish.
Check out this recipe
Roasted Carrot Curry
This recipe combines carrots, lentils, coconut milk and warming curry spices to make a delicious Indian dish.
Check out this recipe
Instant Pot Carrots
These buttery and herb-flavored carrots take just 3 minutes to make in a pressure cooker.
Check out this recipe
Cooked Instant Pot Carrots in a serving bowl and topped with herbs
Maple Pan Roasted Carrots
Easy sweet roasted carrots are perfectly caramelized in the oven. The carrots are then topped off with a tahini dressing and finished with pomegranate seeds and lemon zest.
Check out this recipe
Easy Carrot Soufflé
Fresh carrots transform into this light and fluffy Carrot Soufflé. It's a family favorite for all holidays. 
Check out this recipe
Carrot Cake Tray Bake
Carrot cake Traybake is a delectable cake that is perfect for any occasion and family gatherings. Carrot cake, in particular, is an impressive yet simple recipe that is perfect for a beginner or an experienced baker.
Check out this recipe
Roasted Carrot Dip
A change from the usual cheese-loaded appetizer, this roasted carrot dip is a great appetizer served with feta cheese and olives. Creamy, quick to put together, and as spicy as you like.
Check out this recipe
Roasted carrot dip topped with olives and served with crackers.
Easy Raw Vegan Carrot Cake
This Raw Vegan Carrot Cake is a no-bake paleo recipe that tastes natural and rich! The base of the cake is naturally sweet and packed with delicious textures, topped with the most delicious chocolate frosting! 
Check out this recipe
Instant Pot Lentil Carrot Soup
An easy and quick Carrot and Lentil Soup recipe in which lentils and carrots cook together with aromatics like ginger, garlic, onions and healing and immune boosting spices like turmeric. Then the yummy, vegan, and gluten free concoction gets pureed into a luscious, silky smooth bowl of healthy goodness.
Check out this recipe
Moroccan Carrot Salad
This Moroccan Carrot Salad is a fresh and crunchy salad of matchstick carrots, toasted almonds, feta cheese, and sweet currants or dried cherries tossed with a sweet-tart lemon and olive oil dressing… Moroccan flavors sing in this tasty and quick side dish, and it’s perfect with kebabs, or solo for a light lunch! 
Check out this recipe
Carrot Risotto
Here's a creative way to use a few carrots if you have time to make risotto. This recipe has a wonderful balance of textures and flavors. The carrots are softened just enough to pair well with soft, creamy risotto.
Check out this recipe
Creamy Carrot Pasta Sauce
This creamy carrot pasta sauce is perfect for topping pasta! It’s healthy and is ready in just 45 minutes.
Check out this recipe
Photo credit: Simply Made Eats
Carrot Pupcakes
Carrot Pupcakes with peanut butter yogurt frosting is a tail-wagging treat for your furry friend. Perfect for celebrating doggie birthdays, Gotcha Day, and holidays.
Check out this recipe
Roasted Carrot Hummus
Roasted Carrot Hummus is a fun twist on everybody's favorite dip. Beautiful bright orange and delicious unique flavor, it's the perfect healthy snack!
Check out this recipe
Zucchini Carrot Muffins
These easy muffins with carrots will turn out incredibly moist with a perfectly balanced sweetness. The batter has a hefty dose of both vegetables and they're ready in 45 minutes.
Check out this recipe
Carottes Râpées
This French Bistro style carrot salad (Carottes Râpées) is a classic salad served across France in restaurants and delis. Made with a tangy vinaigrette, this salad is easy to make, keeps well and is perfect as a side for all kinds of meals.
Check out this recipe
Shredded carrot salad topped with sprigs of cilantro
Carrot Cake with Cream Cheese Frosting
Classic bakery style carrot cake will WOW your guest. This four layer cake with cream cheese frosting is a showstopper.
Check out this recipe
Carrot, Beetroot, and Watercress Salad
A delicious roasted vegetable salad with sweet carrot and earthy beetroot.
Check out this recipe
Plate of beetroot adn carrot salad
Carrot Casserole
This delicious Carrot Casserole is two dishes in a single creation! It marries the sweetness of carrots and the savory delight of Stove Top stuffing for a simple, speedy, and distinctive side dish. It serves as an ideal accompaniment for Easter dinner or any holiday feast.
Check out this recipe
Gluten-free Carrot Cake Cupcakes
This easy one-bowl recipe for gluten-free carrot cake cupcakes is packed with flavor, pairing with a horchata buttercream!
Check out this recipe
Roasted Rainbow Carrots
Roasted rainbow carrots are tossed in a spicy blend, served over goat cheese and topped with a homemade pistachio pesto. Learn how to roast whole carrots in the oven for an elegant side dish that is worthy enough to make an appearance on your holiday table!
Check out this recipe
Carrot Poriyal
These easy fried carrots are a popular South Indian dish made by sautéing grated carrots with regular pantry ingredients. This recipe is quick and effortless to prepare.
Check out this recipe
Low-Carb Apple Carrot Pie
This low-carb apple carrot pie is all about enjoying a low-carb dessert that smells and tastes amazing, plus it’s ridiculously easy to make.
Check out this recipe

Pin this for Later!

Be sure to save this compilation of delectible carrot recipes on Pinterest.

Instant Pot Carrots to Elevate Your Side Dish Routine

Jump to Recipe

As I explore Instant Pot cooking, I discover more ways to streamline my kitchen routines while still creating dishes bursting with flavor. Pressure cooking saves time and is quite easy once you acclimate to your appliance. I’m so glad my mother-in-law gifted me a pressure cooker.

Today, I’m excited to share a recipe that will elevate your side dish game and impress even the most discerning palates: Instant Pot Carrots glazed with a luscious mixture of melted butter, maple syrup, and fresh herbs. This dish is easy to make and a delightful addition to any meal, from weeknight dinners to holiday feasts.

Cooked Instant Pot Carrots in a serving bowl and topped with herbs

If you’re new to Instant Pot cooking, check out this article by the New York Times: Everything You Wanted to Know About the Instant Pot.

Why Instant Pot Carrots?

Carrots are a staple vegetable in many households, and for good reason. They are versatile and nutritious, and their subtle sweetness combines with various flavors. When cooked in the Instant Pot, carrots retain their vibrant color and tender texture, making them the perfect canvas for this flavorful glaze.

How Long to Cook Carrots in the Instant Pot

When cooking carrots in an Instant Pot, timing is key to achieving your preferred texture. Typically, peeled and sliced carrots require around 3 to 4 minutes of high-pressure cooking. You’ll also need to add a cup of water or broth to the Instant Pot before cooking to create the necessary steam for pressure cooking. Once the cooking time is up, quickly release pressure and check the carrots for your desired tenderness. If they’re not soft enough, you can restart the Instant Pot for another minute or two. With the Instant Pot’s efficiency, you’ll have perfectly cooked carrots in no time!

What Kind of Carrots to Use

When selecting carrots for your recipe, choosing the right variety and quality is important to ensure the best flavor and texture. Look for carrots that are firm, smooth, and vibrant in color and show no signs of wilting or browning. If you’re purchasing carrots with the greens still attached, make sure they look fresh and vibrant, as this can indicate their freshness.

By carefully selecting the right carrots for this recipe, you’ll elevate the dish’s flavor and presentation to new heights.

I prefer cooking with organic multi-colored carrot bunches. The colors always pop, and they are a healthy option!

Mise En Place

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

  • 1 bunch of fresh carrots, peeled and trimmed
  • 3 tablespoons of unsalted butter
  • 1 tablespoons of pure maple syrup
  • 1 tablespoon of fresh herbs (such as parsley or thyme), finely chopped
  • Salt and pepper to taste

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS

Step 1: Prep Your Carrots

Start by peeling and trimming your carrots. I prefer to cut whole carrots into long diagonal pieces, about 1/2 inch thick for this recipe. This ensures even cooking and a beautiful presentation.

Step 2: Steam in the Instant Pot

Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.

Once the cooking time is complete, perform a quick pressure release. Then, carefully remove the carrots from the Instant Pot and drain off any excess water. They should be fork-tender.

Step 3: Prepare the Glaze

While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.

Step 4: Glaze the Carrots

Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper. Use a spoon to gently toss the carrots until they are evenly coated in the delicious butter mixture. The warm carrots will absorb the flavors of the butter, maple syrup, and herbs, creating a mouthwatering combination of sweet and savory.

Step 5: Serve and Enjoy

Instant Pot Steamed Carrots are best served immediately while still warm, and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – to name a few of my favorites.

Instant Pot Carrots Recipe Tips:

  • Don’t overcook the carrots in the Instant Pot, as they will continue to cook slightly after the pressure cooker’s timer ends.
  • Like your cooked carrots less tender? Cook for one less minute.
    • Set your Instant Pot to 2 minutes instead. You’ll still keep in on the ‘high pressure’ mode.
  • Feel free to customize the glaze to suit your taste preferences:
    • Add a pinch of cinnamon for a hint of warmth.
    • Or add a splash of balsamic vinegar for a tangy twist.

All in All

Instant Pot Steamed Carrots with Butter Maple Glaze will surely become a staple on your dinner table. They’re quick and easy to make and pack a flavor punch that will leave your guests asking for seconds. So, the next time you’re looking for a simple yet elegant side dish, try this recipe and prepare to be amazed! Happy cooking!

Instant Pot Carrots

5 from 5 votes
Print Recipe
Course Side Dish
Cuisine American
Servings 6

Equipment

  • 1 Pressure Cooker I use the Instant Pot brand.

Ingredients
  

  • 1 bunch of fresh carrots peeled and trimmed
  • 3 tablespoons of unsalted butter
  • 1 tablespoons of pure maple syrup
  • 1 tablespoon of fresh herbs such as parsley or thyme, finely chopped
  • Salt and pepper to taste

Instructions
 

  • Start by peeling and cutting your carrots into 1/2 thick slices.
  • Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange your prepared carrots in the pot, and don’t worry if they fall through the trivet. Secure the lid and set the Instant Pot to the “Pressure Cook” mode for 3 minutes on high pressure.
  • Once the cooking time is complete, perform a quick pressure release and carefully remove the carrots from the Instant Pot, and drain off any excess water. They should be fork-tender.
  • While the carrots are steaming, prepare the glaze. Melt the butter in a small saucepan or the microwave. Once melted, add the maple syrup and fresh herbs, stirring gently to combine.
  • Transfer the steamed carrots to a serving dish and drizzle the warm glaze over the carrots. Season the carrots to taste with salt and pepper.
  • Use a spoon to gently toss the carrots until they are evenly coated in the butter and herb mixture. Serve immediately while warm.

Notes

Instant Pot Steamed Carrots are best served immediately while still warm and the glaze is gooey. Garnish with additional chopped herbs for a pop of freshness and color, if desired. These carrots make a fantastic side dish for roasted chicken, grilled fish, or even baked pork chops – just to name a few of my favorites.
Keyword carrots, instant pot, pressure cooker

Save this for Later. Pin this recipe today!

Carrot Risotto: A Spring Inspired Dish

This carrot risotto goes out to anyone who had to be the Easter Bunny last week! I hope you survived the egg hunts and aftermath of sugar-filled kids.

We had a lovely Easter weekend. We spent the weekend with family. My mother and grandmother traveled to town. We grilled out, per my grandmothers request, and spent lots of timing reminiscing. I’m incredibly grateful for the memories created, as they helped my youngest son practice walking and my mom presented a very festive cake to my 4-year-old who was amazed.

Seasonal Inspo

Inspired by spring, bunnies and the need for something “adult”, I made this carrot risotto. I used the techniques of traditional risotto, but instead incorporated freshly shredded carrots, gruyere cheese, fresh sage and heavy cream. I think it’s a lovely meatless dish with earthy flavors and creamy rice. I will definitely be making it again and again. Luckily I planted carrots again this year to save a few trips to the market!

If needed, here’s a helpful link to learn the basics on making risotto.

Here’s how to make my Carrot Risotto…

Mise En Place

  • 2 Tablespoons of Unsalted butter
  • 2 Tablespoons of Olive oil
  • Around 9 oz of Carrots–  peeled and shredded (about 4 medium sized carrots will do)
  • 1 small onion – chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry White Wine
  • 4 1/2 cups Vegetable Broth or water (I sometimes use a combo of both if low on broth)
  • 5-6 fresh Sage leaves finely chopped plus more for garnish
  • 2/3 cup Heavy Cream
  • salt and pepper to taste
  • 1/4 cup Gruyere cheese – shredded
Each ingredient of carrot risotto recipe portioned out into individual bowls and measuring cups.

Cooking the carrot risotto has 4 major steps:

Cooking vegetables until tender.
Ladling in warm vegetable broth.
Finished risotto should be al dente with a creamy texture. This will take several rounds of stirring in warm broth until absorbed by the rice.

Cook vegetables

First, you’ll start by bringing a a large pot of broth to a simmer.

In a separate heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, you’ll add in the shredded carrots and onions. For 8-10 minutes, cook until the carrots begin to tenderize and the onions are translucent. It is important to stir occasionally (and lower heat if needed) to avoid onions browning the onions. *Overall, the trick here is to get the vegetables tender enough to balance well with the infamous softness of the rice in risotto. May take more than 10 minutes depending on your heat.

Tip: Using finely shredded carrots means less cooking time to get them tender. You can buy already shredded carrots in the store, but I recommend shredding your own. I like to use organic carrots from the market or my own homegrow, using a food processor to chop them down. You could use a hand held grater if preferred.

Add rice and liquids

Next, stir in the uncooked Arborio rice until coated well with oil. Cook for about 1 minute. You will notice the edges of each rice grain becoming translucent. At this point, you’ll want to add your dry white wine to the carrot and rice mixture. Stir until the liquid is absorbed.

Now, you’ll begin ladling in the warmed through vegetable broth- Add about a 1/2 cup of broth to the pan and stir in gently. Once the rice absorbs the liquid, stir in another 1/2 cup of warm broth. Repeat this process until your rice is al dente.

Stir in aromatics and remaining ingredients

Once your rice is al dente, stir in the heavy cream and chopped sage. Season with salt and pepper to taste. Lastly, you’ll fold in the shredded Gruyere cheese.

Garnish and serve

Spoon your finished carrot risotto into serving dishes. If desired, you can use the green carrot tops and any additional sage leaves as a garnish. Be sure to serve the risotto warm. Enjoy!

All in All

Gray enameled cast iron pan with cooked carrot risotto inside of it.

I absolutely enjoyed the balance between the earthy, tender carrots and the soft rice. I am one of those foodies that loves making risotto, so doing a variation on “traditional” risotto was fun, appetizing and worth the effort. Also, the use of Gruyere was a nice change up from the typical Parmesan. I highly recommend using seasonal vegetables in your favorite dishes.

If you enjoy this dish, check these flavorful Springtime dishes:

Bowl of carrot risotto with sage leaves as garnish.

Carrot Risotto

5 from 8 votes
Print Recipe Pin Recipe
Course Main Dish
Servings 4

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 9 oz carrots peeled and shredded (about 4 medium sized carrots)
  • 1 small onion chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 1/2 cups vegetable broth or water
  • 5-6 sage leaves finely chopped plus more for garnish
  • 2/3 cup heavy cream
  • salt and pepper to taste
  • 1/4 cup Gruyere shredded

Instructions
 

  • Bring broth to a simmer in a large pot.
  • In a heavy bottom pan, heat olive oil and butter over medium heat. When butter is melted, add in shredded carrots and onions. Cook for 8-10 minutes until carrots begin to soften and onions are translucent. Stir frequently and lower heat if needed to avoid onions from browning.
  • Stir in arbrio rice until coated well with oil. Cook for about 1 minute.
  • Add white wine to carrot and rice mixture. Stir until liquid is absorbed.
  • Ladle in about 1/2 cup of warmed broth and stir frequently until the rice absorbs majority of the liquid.
  • Repeat the process of ladling in 1/2 cup of warm broth and stirring often. You'll need to do this several times until the rice is al dente.
  • Once rice is tender and broth is absorbed, stir in the heavy cream and chopped. Season with salt and pepper to taste.
  • Lastly, fold in the gruyere cheese until melted. Ladle risotto into bowls, garnish with carrot tops and sage, if desired. Serve warm.
Keyword carrot, carrots, rice, risotto, Sausage, spring

Carrot and Parsnip Soup: Perfect way to welcome Fall

This carrot and parsnip soup is creamy, tasty and perfect for welcoming in the fall season. The root vegetables are simply sautéed and then simmered in broth. Flavors from turmeric, ginger and fresh herbs give this soup an earthy aroma.

Bowl of Carrot and parsnip soup that is on a napkin and surrounded by a fresh carrot.

As many know, I love to garden! This year gardening has felt extra healing given the pandemic and additional time I have spent working from home. Throughout the spring and summer I found myself taking “gardening breaks” from all the virtual meetings, extensive emails and phone calls. I’d step outside, even for just 5 minutes, to tend to my vegetable and flower beds.

Besides getting fresh air, I appreciate the opportunity to grow food for my family. Having fresh produce in the backyard has been favorable and I tried growing a variety of vegetables this year. For example, I grew the carrots and herbs that I used here in this Carrot and Parsnip Soup. The parsnips are organic from the grocery. I am definitely going to add parsnips to my garden next spring.

Carrots that have been picked and still have dirt on them.
Carrots I grew and picked from my backyard garden. I love how they aren’t always perfectly straight and have lots of character.

Bouquet Garni

One culinary technique I implemented in this recipe was the use of a “bouquet garni” to help flavor the soup.

What is a bouquet garni? It is a bundle of fresh herbs. The tied together herbs are immersed into dishes like soups, stews and sauces. The flavors from the herbs steep into these dishes as they cook and the bundle is simply removed once the flavors dispel.

I used twine to keep my herbs wrapped together. My bouquet garni included fresh parsley, thyme, and tarragon.

Bouquet garni of parsley, thyme, and tarragon.

Mise En Place

Here’s what to prep for my Carrot and Parsnip Soup.

Bowl of chopped onions, chopped parsnips and diced carrots.
  • Carrots – peeled and diced
  • Parsnips- peeled and diced
  • Onion – peeled and chopped
  • Bouquet Garni of fresh herbs: Tarragon, Parsley, and Thyme
  • Butter
  • Olive Oil
  • Ground Turmeric
  • Ground Ginger
  • Dried Bay Leaf
  • Garlic Powder
  • Vegetable Broth
  • Milk
  • Salt and Pepper
  • Garnish: Pepitas and chopped parsley

How to Make Carrot and Parsnip Soup

  1. In a large pot or Dutch oven, sauté the diced carrots, parsnips and onions for about 10 minutes. Season with salt and pepper. Note: You’ll want to stir the vegetables frequently to prevent them from browning.
  2. Lower the heat and pour in the liquids. Next, gently stir in the spices, bay leaf, and the bouquet garni.
  3. Let the soup simmer for 30-40 minutes until the vegetables soften and are fork-tender. Once done, discard the bay leaf and herbs.
  4. In batches, puree the soup in a blender or food processor until smooth.
  5. Return soup to pot and stir in milk. Season with additional salt and pepper if needed.
  6. Serve warm and garnish with pepitas and chopped fresh herbs.
Bowl of carrot and parsnip soup

All in All

Soup season is officially here. I really enjoy this tasty recipe and hope that you will too. I look forward to making this again and again because it is vibrant, earthy and so simple to make. Happy Fall!

Other fall recipes you’ll enjoy:

Carrot and parsnip soup
Bowl of carrot and parsnip soup that is garnished with pepitas and parsley

Carrot and Parsnip Soup

1 from 1 vote
Print Recipe Pin Recipe
Course Soup
Cuisine American

Ingredients
  

  • 1 pound Carrots diced
  • 1 pound Parsnips diced
  • 1 medium sized yellow onion chopped
  • 3 tablespoons Unsalted butter
  • 2 tablespoons Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1 Bay Leaf
  • 1/2 teaspoon garlic powder
  • 4 cups vegetable broth
  • 3 cups water
  • 1 bouquet garni of fresh herbs I used parsley, tarragon, and thyme
  • 2/3 cups whole milk

Instructions
 

  • In a large pot or dutch oven, heat oil and butter over medium heat. Sautee the diced carrots, parsnips and onions for 10 minutes. Stir frequently to prevent browning. Season vegetables lightly with salt and pepper.
  • Lower heat and add vegetable broth and water to the pot. Stir in garlic powder, turmeric, ground ginger, and bay leaf. Add in the bouquet garni of fresh herbs. Cover and let simmer for at least 30 minutes or until the vegetables are fork-tender.
  • Once the vegetables are tender, remove and discard the bay leaf and bouquet garni.
  • Using a food processor or blender, puree together the soup until smooth- This may need to be done in batches.
  • Return the pureed soup to the pot and stir in milk. If needed, season the soup with additional salt and pepper.
  • Serve soup warm and garnish with chopped parsley and pepitas.
Keyword soup