Carrots are one of the most popular root vegetables, because they are easy to find, sweet and cheap. You can make them into desserts too, like carrot cake. Be careful with children or people with swallowing difficulties, as carrot sticks are choking hazards, better to serve mashed.
First grown in Afghanistan, carrots can also be white or purple, and are mostly water, so chewing some raw carrots is a great alternative, if you’re dehydrated. They are however very nutritious when cooked, full of beta-carotene which converts to vitamin A in the body.
Roasted Carrot Dip (Crowded Kitchen) is tasty and creamy, ideal for a sandwich or dip. Just 10 ingredients and very easy to make.
Easy Parsnip & Carrot Bake (Full of Plants) is a nice simple recipe to start you off. If you’ve got a sweet tooth, you’ll love this one. It uses two of nature’s sweetest vegetables, in a homemade creamy spicy cheesy sauce, with optional chestnuts.
Carrot ‘Salmon’ and Vegan Cream Cheese Bagel (So Vegan) makes the ‘salmon’ from carrots, which can be marinated in the fridge for up to 2 days ahead. The vegan cream cheese makes this a lovely vegan snack.
Carrot Cake Flapjacks (So Vegan) is made with banana and ground flaxseeds, and any combo of nuts, seeds and dried fruits. Cool before slicing, so they don’t fall apart. Last a few days in an airtight container.
No-Bake Carrot Cake Cheesecake (Addicted to Dates) is made with a raw spiced wholesome mix for the base, and topped with a tangy cashew cheesecake.