30 Carrot Recipes We Can't Get Enough Of

They may not be the most glamorous vegetable but carrots are nothing if not versatile. Bought too many at the grocery store or farmers market? Turn them into a salad or slaw to serve as part of a healthy, weeknight dinner. Or puree them for a flavorful soup. You’ve been growing carrots in your garden and have an abundance? Bake a carrot cake — just don’t forget to save the leafy green tops for a pesto or chimichurri. Given the right treatment, there’s almost nothing that this crunchy, colorful veggie can’t do. Heck, you can even turn a simple, steamed carrot into a company-worthy side like we’ve done here. A simple lemon-dill vinaigrette elevates the flavor, without overpowering the natural sweetness of the carrots.

Packed with antioxidants, carrots add crunch and natural sweetness to this dish. Low in calories and fat, this salad gets better as it sits and it doubles as a crunchy, fresh topper for a turkey sandwich.

Ah, carrot tops. They're large and leafy and edible, so it's sort of tragic to throw them away. But it's also daunting to find something to make with them that's actually delicious. Enter this carrot top chimichurri. The condiment, which hails from Argentina and Uruguay, is traditionally made with parsley. But carrot tops work in this twist because they're leafy and grassy like parsley. The sauce keeps for three days in the refrigerator, and trust us, you’ll be drizzling it over chicken and steak galore.

Carrots, olive oil, dill, salt and pepper: that's all you need to make Ina's fan-favorite Roasted Carrots.

This savory tart features a crispy crust, a creamy cheesy filling and caramelized carrots and onions.

These honey-glazed baby carrots are ready to serve in just 15 minutes — the perfect side dish for your springtime feast.

Top this dense carrot cake with homemade cream cheese frosting — a classic crowd-pleaser!

Try a new twist on slaw: Use shredded carrots instead of cabbage. This easy-to-make salad pairs well with meat or fish. Save the leftovers to use as a topping for a roast pork or chicken sandwich.

To make her tasty side dish, Molly boils her carrots, then coats them with a mixture of olive oil, harissa, garlic, lemon juice, salt and pepper.

We like to add a can of beans to vegetable purees: it adds some fiber and makes the soup extra filling.

Suitable for breakfast or dessert, these carrot muffins are a treat you can feel good about. Though they taste just like carrot cake, this wholesome recipe calls for healthier modifications, like whole wheat flour and wheat germ, and foregoes sugary frosting on top.

Just like the chickpea version, Valerie uses tahini, lemon and garlic to make her wholesome dip. Before pureeing the carrots, she roasts them to capture a sweet, caramelized flavor.

Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.

Have your cake… and eat your veggies too! Grated carrots give this classic dessert an extra boost of sweetness.

Use a vegetable peeler to turn springy carrots into a fun "noodle" side dish. We sprinkle salt over the cucumbers to draw as much water out of them as possible, avoiding the dreaded soggy salad syndrome.

Ree turns roasted carrots into a wonderful snacky side dish that couldn't be easier. And for dipping? A quick sauce made of store-bought ketchup and ranch dressing.

Toss together these carrot cake-inspired oats at night and wake up to a sweet, healthy fiber- and protein-packed spring breakfast.

This salad is meant to be a side dish, but it would also be great as a condiment-for example, with roast lamb and pita.

Really wow your family with Katie Lee’s take on a classic. This impressive Wellington-inspired dish includes sheet pan roasted carrots and sautéed chopped mushrooms — and is baked to golden-brown perfection.

This ruby red juice is a good source of both vitamins C and K. It also contains Beta-carotene, which is converted to vitamin A in the body-good for skin and night vision. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

These carrot fries are just as crispy, salty and tasty as your regular potato shoestrings.

Ree takes all the components of carrot cake and turns them into a delicious, decadent breakfast. She makes this dish the night before, then chills it in the fridge overnight so the bread can soak up the custard.

Ree loves this soup because it’s so easy to freeze. Honey and heavy cream make her soup extra-rich and luxurious.

Before cooking, peel your carrots in order for the garlic and soy sauce to really soak into your veggies for some awesome flavor!

Ina's nostalgic cake with classic cream cheese frosting is basically the best kind of fruitcake.

Ina likes to add a splash of citrus juice to her oven roasted rainbow carrots for a sweeter, fruity taste. We recommend adding the orange zest in as well to enhance the tangy flavor.

This intricate design is a beautiful and surprising way to use carrots. Fill with dried fruit and nuts to balance the buttery crust.

In-season carrots pair with walnuts, cheese and herbs for a pesto-like sauce that tosses beautifully with thin spaghetti.

Dress up a dish of thinly sliced carrots with an abundance of sweet spices and a homemade lemony dressing. Bonus: it only takes 5 min to make!