Whether you've nabbed a bargain at the farmer's market, bought a big bag of carrots at the supermarket or perhaps even have a bumper crop from your garden, here are some ways to use up those carrots in the fridge, from Simon Toohey's curried breakfast to delicious bakes.
Simon Toohey says this curried carrot and potato dish is his kind of breakfast - fresh and delicious! Be sure to serve with bread to mop up all the flavour.
A recipe originally shared in an early season of Food Safari, this Moroccan salad is so full of juice, it's served in either tea glasses or bowls with small spoons. The combination of fresh flavours wakes up the tastebuds, making it a great recipe to start to a banquet or between courses.
Kardoi are a deep-fried dough speciality from Assam, and can be made either sweet or savoury. Helly Raichura's recipe is the latter, with seablite, carrot and mountain peppercorn for flavour.
With ginger, cardamon, coriander and fresh herbs mixed into cooked carrot, these beer-battered bites are full of flavour.
"This Indian carrot pickle recipe keeps me comforted during the cooler months," says Bhavna Kalra of her mother's pickle recipe. You can, of course, make it any time of year, and the recipe can also be used to make turnip or cauliflower pickle, or both used with carrots for a mixed vegetable pickle.
Havuc is a simple and rich Turkish dip made with shredded carrot, garlic toum and Greek yoghurt. Shane Delia's recipe is perfect served with warm pita bread.
This dinner is ready in half an hour but despite just 20 minutes of cooking time, you'll be surprised at the depths of flavour in this vegetable and chickpea curry from Adam Liaw. The tricks are an abundance of spices and a quick homemade chilli and ginger-infused oil.
"This naturally sweet, rich carrot dish is perfect for vegetarians and meat eaters alike. It can be served as a side, though we have it as the main course with a salad or vegetables," says Matthew Evans of this breadcrumb-topped bake.
If the mention of carrot pudding above conjures up a hankering for a sweet carrot pudding, the Indian favourite, halwa, is a great dish to turn to. While carrot halwa is a common variation, this recipe adds a special touch by topping it with crumbled milk sweet. Milk sweet is usually eaten on its own, but it makes a lovely garnish for this dessert. The flavour of this pudding-like halwa is reminiscent of spiced carrot cake. It's very rich and sweet, so best served in small portions.
Another great recipe from Freshly Picked with Simon Toohey, these fresh, golden Indian-inspired carrot and corn fritters are great for snacking, as party food or serving for brunch.
Carrot cake smoothie
Made with carrot, pineapple, banana and orange, and topped with a carrot, walnut, pepita and coconut mix, this smoothie bowl is like a cross between a carrot cake and a hummingbird cake.
“Cream cheese pairs with cumin, chives and parsley to become a luscious filling for this easy vegetarian roulade. Paired with a light green salad, it works just as well as a main course, as it does a light entrée,” says Like Nguyen of this recipe, shared by guest Annette Gibbons when he visited Cumbria in Luke Nguyen's United Kingdom.
Carrot cake is classic way to cook with the humble root vegetable and if you'd like to up the ante a little, may we suggest Nik Sharma's masala chai twist. His take features two layers of cake enriched with tea and spices, and instead of the usual vanilla cream cheese icing, a pistachio cream cheese frosting.
The natural sweetness of carrots lends itself to another amazing baking recipe here, in these cupcakes from Mary Berg. "One of my all-time favourite holiday flavours is gingerbread. All those spices? That molasses? Mm! And while I’ve been known to make a gingerbread house or two in my time, let’s be honest, that gingerbread is mainly just a construction material. Instead of that cardboard vibe, these are like the best gingerbread house you’ve ever had, with a hint of sticky toffee pudding-meets-carrot cake, not to mention an amazing chocolate cream cheese buttercream," she says. You had us at sticky toffee meets carrot cake, Mary!
These lightly spiced carrot and date bikkies are slightly chewy around the edges and more cake-like and soft in the centre. The mixture is great to freeze in portions, and then bake on demand.
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