Getting your greens in doesn’t mean they have to be of that particular colour. There are also other vegetables that can be used to make well-balanced meals. For instance, the carrot is an extremely versatile ingredient that can be used in different types of dishes. Whether it’s a carrot recipe that’s for dinner or dessert, you’ll definitely have a well-supplemented diet at the end of the day!
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Best carrot recipes to make well-balanced meals
1. Carrot Fries
Carrot fries are a delicious and nutritious alternative to traditional potato fries. Packed with vitamins and minerals, these crispy and flavourful fries are a guilt-free snack or side dish that everyone will love.
Ingredients:
- 500g carrots, peeled and cut into thin strips
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Cutlery:
- Cutting board
- Sharp knife
- Mixing bowl
- Baking tray
- Tongs or spatula
Instructions:
- Preheat your oven to 200°C. Line a baking tray with parchment paper.
- In a mixing bowl, combine olive oil, paprika, garlic powder, dried thyme, salt, and pepper.
- Add carrot strips to the bowl and toss them in the seasoning mixture until they are well coated.
- Arrange the seasoned carrot strips in a single layer on the prepared baking tray.
- Place the baking tray in the preheated oven and bake for 20-25 minutes, or until the carrot fries are golden and crispy. Flip them halfway through the cooking time to ensure they cook evenly.
- Once the carrot fries are cooked to your desired crispness, remove them from the oven and let them cool for a few minutes.
- Garnish with freshly chopped parsley, to add a pop of freshness and colour.
2. Carrot Soup
Carrot soup is a comforting and nutritious dish that showcases the natural sweetness and vibrant colour of carrots. This carrot soup recipe comes packed with vitamins and minerals. It also produces a velvety soup that’s extremely tasty and satisfying.
Ingredients:
- 500g carrots, peeled and roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 potato, peeled and diced
- 1 litre vegetable broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper to taste
- Fresh coriander leaves, for garnish (optional)
Cutlery:
- Chopping board
- Knife
- Large saucepan
- Wooden spoon
- Blender or immersion blender
- Ladle
- Soup bowls
Instructions:
- Heat the olive oil in a saucepan over medium heat. Add chopped onion and minced garlic, and sauté until they turn translucent and fragrant.
- Add chopped carrots and diced potato to the saucepan. Stir well to coat the vegetables with the onion and garlic mixture.
- Sprinkle ground cumin and coriander over the vegetables.
- Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Once the vegetables are cooked, remove the saucepan from the heat and allow the mixture to cool slightly. Use a blender or immersion blender (available on Cornell Singapore Official Store) to puree the soup until smooth and creamy.
- Return the pureed soup to the saucepan and place it back on the stove over low heat.
- Season with salt and pepper to taste, adjusting the flavours according to your preference.
- Stir the soup gently as it reheats, ensuring it is heated through but not boiling.
- Once the carrot soup is hot and ready, ladle it into soup bowls. For an added touch, garnish with fresh coriander leaves, which will lend a hint of freshness and visual appeal to the dish.
3. Carrot Cake Pancakes
Ingredients:
- 200g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 tbsp brown sugar
- 2 large eggs
- 200ml milk
- 1 tsp vanilla extract
- 1 cup grated carrots
- ¼ cup chopped walnuts or pecans (optional)
- Butter or oil for cooking
- Maple syrup and cream cheese frosting for serving
Cutlery:
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Grater
- Non-stick frying pan or griddle
- Spatula
- Serving plates
- Cutlery for serving
Instructions:
- In a mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar. Ensure all the dry ingredients are well combined.
- In a separate bowl, whisk eggs, milk, and vanilla extract until well blended. Add the grated carrots to the wet mixture and stir to incorporate.
- Pour the wet mixture into the dry mixture and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- If desired, fold in the chopped walnuts or pecans to add a delightful crunch to your pancakes.
- Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.
- Spoon about ¼ cup of the pancake batter onto the hot pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
- Repeat the process with the remaining batter, adding more butter or oil to the pan as needed.
- Once the carrot cake pancakes are cooked to perfection, transfer them to serving plates and you’re done!
4. Carrot Gnocchi
The carrot gnocchi recipe is a unique and delightful twist on the classic Italian dish. These tender and vibrant orange dumplings are not only visually stunning but also packed with the natural sweetness and nutritional benefits of carrots.
Ingredients:
- 500g carrots, peeled and chopped
- 300g potato, peeled and chopped
- 300g all-purpose flour
- 1 tsp salt
- ½ tsp ground nutmeg
- 2 tbsp grated Parmesan cheese
- 1 egg, lightly beaten
Cutlery:
- Large saucepan
- Potato masher or ricer
- Mixing bowl
- Fork or whisk
- Knife
- Fork or gnocchi board
- Large pot for boiling water
- Slotted spoon or spider strainer
- Serving plates or bowls
- Cutlery for serving
Instructions:
- In a large saucepan, bring water to a boil. Add chopped carrots and potatoes, and cook until they are tender and easily mashed with a fork.
- Drain the cooked carrots and potatoes and allow them to cool slightly. Once cooled, use a potato masher (available on MUJI Official Store) to mash the carrots and potatoes until smooth.
- Transfer the mashed carrots and potatoes to a mixing bowl. Add the flour, salt, nutmeg, grated Parmesan cheese, and beaten egg. Mix well until the ingredients are thoroughly combined.
- Dust a clean surface with flour and transfer the dough onto it. Knead the dough gently until it forms a smooth and elastic consistency. Be careful not to overwork the dough, as it can make the gnocchi dense.
- Divide the dough into smaller portions and roll each portion into long ropes, about 2cm in diameter.
- Use a knife to cut the ropes into bite-sized pieces, approximately 2cm in length. Alternatively, you can use the back of a fork or a gnocchi board (available on Walfos Official Store) to create ridges on the gnocchi pieces.
- Bring a large pot of salted water to a boil. Carefully drop the carrot gnocchi into the boiling water and cook until they rise to the surface, indicating that they are cooked through.
- Using a slotted spoon or spider strainer, gently remove the cooked gnocchi from the water and transfer them to serving plates or bowls.
5. Candied Carrots
Ingredients:
- 500g carrots, peeled and cut into sticks or coins
- 200g granulated sugar
- 60ml water
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Cutlery:
- Knife
- Chopping board
- Saucepan
- Wooden spoon or spatula
- Baking dish or parchment paper
- Serving dish or platter
Instructions:
- Preheat your oven to 180°C.
- In a saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves completely, creating a syrup-like consistency.
- Add the unsalted butter, vanilla extract, and a pinch of salt to the sugar syrup. Stir until the butter melts and the ingredients are well combined.
- Add the peeled and cut carrots to the saucepan, ensuring they are fully coated with the sugar syrup.
- Simmer the carrots in the syrup over medium heat for about 10 minutes, or until they become slightly tender. Stir occasionally to prevent sticking and to evenly distribute the syrup.
- Once the carrots are tender, carefully transfer them to a baking dish or a parchment-lined baking sheet, arranging them in a single layer. Reserve the remaining syrup for later.
- Place the baking dish in the preheated oven and bake the carrots for 15-20 minutes, or until they become caramelised and golden brown. Gently flip the carrots halfway through the baking process to ensure even cooking.
- While the carrots are baking, return the reserved syrup to the stovetop and simmer it over medium heat until it thickens slightly, creating a rich glaze.
- Once the carrots are caramelised, remove them from the oven and drizzle the glaze over them, coating each piece evenly.
- Allow the candied carrots to cool slightly before serving. Transfer them to a serving dish or platter, and marvel at the glistening, caramel-coated carrots.
6. Pickled Carrots
Nothing’s more tangy and delightful than this pickled carrot recipe. Bursting with the natural sweetness of carrots and the tanginess of pickling brine, these crisp and vibrant carrots are a versatile condiment that can elevate a wide range of dishes.
Ingredients:
- 500g carrots, peeled and cut into sticks or coins
- 500ml white vinegar
- 250ml water
- 4 tbsp granulated sugar
- 2 tbsp salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp dill seeds
- 2-3 cloves of garlic, peeled and crushed
- Fresh dill or parsley (optional, for garnish)
Cutlery:
- Cutting board
- Knife
- Saucepan
- Stirring spoon
- Sterilised jars with lids
- Fork or tongs for transferring carrots to jars
Instructions:
- Prepare your carrots by peeling them and cutting them into sticks or coins of your desired thickness. Set them aside.
- In a saucepan, combine the white vinegar, water, granulated sugar, salt, black peppercorns, mustard seeds, coriander seeds, dill seeds, and crushed garlic cloves. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely. Remove the brine from the heat and let it cool slightly.
- While the brine is cooling, pack the prepared carrots tightly into sterilised jars, leaving a bit of headspace at the top.
- Once the brine has cooled to a warm temperature, carefully pour it over the carrots in the jars, ensuring that the carrots are completely submerged. Use a fork or tongs to press down on the carrots gently, removing any air bubbles.
- Secure the lids tightly on the jars, ensuring they are sealed properly.
- Store the jars of pickled carrots in a cool, dark place for at least 24 hours to allow the flavours to develop. The longer they sit, the more intense the flavours will become.
- After the initial resting period, refrigerate the pickled carrots to extend their shelf life and maintain their crispness.
7. Carrot Cake Cookies
There’s no need to compromise on health even when you’re indulging in sweets. The carrot cake cookie recipe is an irresistible fusion of two beloved desserts. The carrot cake joins the cookie to create a unique and delectable blend of flavours. Experience the warm spices, sweet carrots, and soft texture of carrot cake in cookie form with this unique carrot recipe!
Ingredients:
- 200g grated carrots
- 150g unsalted butter, softened
- 200g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 250g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 100g chopped walnuts or pecans (optional)
- 100g raisins or dried cranberries (optional)
- Cream cheese frosting for topping (optional)
Cutlery:
- Mixing bowls
- Electric mixer or whisk
- Spoon or spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Wire rack for cooling
Instructions:
- Preheat your oven to 180°C and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the grated carrots, chopped walnuts or pecans, and raisins or dried cranberries. The carrots will add moisture to the dough, creating a soft and tender texture.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centres are set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
You carrot live without these recipes
It’s never too late to start getting those greens in, especially when you’re well-equipped with these carrot recipes. But to amp up your diet, here are some fish recipes and beef recipes that’ll allow you to get that protein in! Remember to also head over to Shopee Supermarket for great promotions and deals on all your grocery needs!
