Recipes that are carrot based?

Chandler330

I have a ton of carrots to use up and was wondering if anybody had a recipe they could share

sheldonklein

http://mobile.eatingwell.com/recipes/curried_carrot_soup.html

AlisonH729

I've made this Carrot Coconut Soup and it's very good. (I've seen it on a few sites but I think this is the original recipe.) And I don't know if it actually specifies, but I use canned coconut milk.

Here's a Creamy Carrot Tomato soup that is similar.

Both will require a stick or regular blender to get a silky consistency.

Chandler330

Thank you Any excuse to use my Ninja is welcome

Alluminati

CARROT CAKE!!!!!!!!!1111!!!! Duh
http://www.gimmesomeoven.com/best-carrot-cake/

dklibert

Make carrot ginger salad dressing like they serve at Japanese restaurants.

kristydi

I love carrot raisin salad, but get made fun of for eating it. I don't really have a recipe, I just do it till it looks right. Basically it's lots of shredded carrots, a small can of crushed pineapple (with a bit of the juice) and raisins with just barely enough mayo to moisten it. If the carrots aren't very sweet you can add a bit of sugar but I usually don't.

It used to be on Chickfilas menu so you could Google coppy cat recipes for better directions.

Alatariel75

http://www.taste.com.au/recipes/29007/carrot+and+cumin+dip

Yum yum yum yum

waterbyrde

From the Kitchn:

Moroccan-Spiced Roasted Carrot Hummus

Makes about 3 1/2 cups

1/2 pound carrots, chopped into 1-inch chunks
2 whole cloves of garlic, peels left on
2 tablespoons extra virgin olive oil, divided
3/4 cups cooked chickpeas, rinsed and drained if from a can
2 tablespoons tahini
1 tablespoon fresh lemon juice
2 tablespoons water + more to thin if necessary
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground coriander
1/8 teaspoon ground cayenne
1/8 teaspoon ground allspice
pinch of ground cloves
Fresh cilantro, minced, to serve

Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.

In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

Serve with minced cilantro and your favorite veggies and crackers.