Try our easy carrot recipes. It’s easy to grow your own carrots, so use up a glut with our favourite carrot cake recipe, along with easy guides to making the perfect roasted carrots and glazed carrots. We also have some great ideas to use carrots in dishes, such as cardamom and carrot pilaf, a fragrant Thai soup and vegetarian carrot burgers. From vibrant side dishes for a Sunday roast, to vegetarian midweek meals, check out our ideas here…
This zesty roasted carrot and spelt salad is fresh, vibrant and super easy to make. The dukkah gives this salad a delightful nutty flavour, perfect for a vegetarian meal.
Try our take on the Middle Eastern classic, falafels. Use up your leftover carrots to give these delightful balls a lighter taste and texture. What’s more, they’re low calorie and full of flavour, and of course carrots can help you to see in the dark, even in falafel form. Bonus!
Our vegetarian carrot and cardamom pilaf makes an easy way to feed the family and it’s packed full of flavour. Plus, it’s under 500 calories. Try our low calorie vegetarian ideas here.
Thai cuisine uses fragrant flavours to create warming and comforting dishes. Our thai carrot and lemongrass soup is an easy vegetarian option with plenty of zing from the lemongrass and ginger, plus the coconut milk makes the soup really creamy. Try our warming soup recipes here.
A great way to jazz-up carrots for a roast. Clementines add a refreshing touch, and lemon lifts the whole dish. Roasted whole baby carrots look beautiful, and feel that little bit more special than ‘carrot coins’.
This coleslaw has a warm dressing, which helps the carrot soak up the flavours of the cumin and mustard. Look out for younger, sweeter new season carrots when buying. A mandolin is useful for all the shredding.
This fast and fresh recipe roasts the roots with cumin, chilli and mustard seeds until caramelised and sweet then finishes with fresh coriander and goat’s cheese. Serve as a side dish or as a vegetarian main with couscous.
Easy vegetarian rosti: made with potato and grated carrot and topped with fried egg. Quick, filling and meat-free, it goes well with a leafy green salad.
A quick idea for carrot soup. Spiced with cumin and finished with fresh coriander it’s satisfying, quick and enough for two but easily doubled.
A quick vegetarian carrot and rice dish that everyone will love. Quick to make, just 30 minutes, it’s an easy midweek alternative to your usual meals.
Nutty, smoky freekeh is the next big protein-rich super grain and well worth a try. Not only are these burgers healthy and easy to make, they might just be the best vegetarian burgers ever!
This robustly flavoured cut of beef comes with comforting smoked mash at the Truscott Arms and is possible to recreate at home for an indulgent dinner for two.
A super-healthy carrot and white cabbage based salad gets the Asian treatment. The zingy lime, chilli and ginger dressing gives crunchy veg a massive lift. Serve as a side with chicken or pack up for a low-fat lunch. If you like this, why not have a look at some of our other asian salads recipes.
These carrot, cumin and feta fritters (try our fab fritters recipes here) are a deliciously golden and crispy starter that vegetarians and meat eaters alike will love. Serve with herb yoghurt and salad.
We love roasted chickpeas, and these easy ones, served with roasted carrots and tahini sauce are the best. Any leftovers make a great packed lunch.
This multi-purpose healthy bread works for breakfast, brunch, or just served up with a nice cup of tea. The carrots. walnuts and yoghurt give it a really moist texture. Spread with cream cheese for extra indulgence.
Carrot cake recipes
How do you improve on a classic carrot cake? Roast the carrots for an even denser, richer cake, then slather in maple buttercream. This is a modern twist on a favourite that really elevates it to the next level.
We know you love this classic olive magazine recipe – it’s been one of our most popular recipes for years! Everyone loves the spiced flavour of carrot cake. We’ve added muscovado sugar for a richer flavour, golden sultanas and pecans for texture and a shot of syrup to sweeten the frosting.