Get creative with carrots

Get creative with carrots

Posted 4th Apr 2016

It's International Carrot Day (4th April 2016) and to celebrate we've put together a selection of exciting recipes including everything from creamy carrot soup to scrumptious carrot cake

carrot soupCarrot Soup with Quinoa & Feta

Serves 6

2 tablespoons olive oil
1 red onion, sliced
2 garlic cloves, crushed
1kg carrots, coarsely grated or sliced
1 tablespoon ground cumin
2 teaspoons hot smoked paprika
½ teaspoon mild chilli powder
1l vegetable stock
100g quinoa
1 tablespoon sherry vinegar
2 tablespoons mint, roughly chopped
2 tablespoons parsley, roughly chopped
100g feta, crumbled

1. Heat the oil in a large saucepan over a medium heat, add the onion and garlic and gently fry for 2-3 minutes. Add the carrots, then the spices and fry for 4-5 minutes, stirring occasionally until golden. Add the stock and 500ml of boiling water, season and simmer for 10 minutes.

2. Meanwhile, cook the quinoa according to the pack instructions. Drain and set aside.

3. Take the soup off the heat and blend with the vinegar until smooth. Ladle the soup into bowls and top with the quinoa, herbs and feta.

Tip: Drizzle with more vinegar to serve.

Recipe courtesy of

carrots and goats Roasted Baby Carrots, Onion Jam & Goats' Cheese Tarts

Serves 4

210ml white wine vinegar
1 tablespoon clear honey
500g baby carrots, peeled and trimmed
150g plain flour
75g Parmigiano Reggiano, finely grated
90g cold unsalted butter
1 medium egg yolk
2 teaspoons milk
1 tablespoon tarragon leaves
3½ tablespoons olive oil
90g caster sugar
250g onions, halved and thinly sliced
½ teaspoon sea salt flakes
150g soft goats' cheese

1. To make the pickled carrots, heat 150ml of the vinegar, 190ml of water and the honey in a pan until simmering. Cool for 10 minutes, then pour over 250g of the carrots and refrigerate for 2 hours.

2. Place the flour, Parmigiano Reggiano and butter in a food processor and pulse until it turns to a breadcrumb consistency. Then, add the yolk, milk and tarragon and process until it turns into a dough. Refrigerate for 1 hour.

3. Pre-heat the oven to 180°C (160°C Fan)/350ºF/Gas Mark 4. Roll out the dough to a 3mm thickness and refrigerate for 10 minutes. Cut rounds out of the pastry and prick these with a fork. Place on 2 baking trays lined with baking parchment and bake for 15 minutes. Allow to cool on the tray for 2 minutes.

4. Roast the remaining carrots by tossing them together with 2 tablespoons of the oil, 10g of the sugar and seasoning. Arrange on a large baking tray lined with baking parchment and roast in the oven for 30 minutes.

5. To make the onion jam, heat the remaining oil in a large pan over a medium heat. Add the onions and cook, stirring occasionally for 12-15 minutes or until caramelised.

6. Stir in the remaining vinegar, sugar and salt flakes. Cover and turn the heat to low and cook for a further 15 minutes, stirring occasionally. Allow the mixture to cool.

7. Using a vegetable peeler, shave the cooled pickled carrots.

8. To assemble and serve, generously spread each of the cooled pastry bases with about 25g of goats' cheese. Spoon a little onion jam into the centre, then top with 3 or 4 of the roasted carrots. Serve with the shavings of pickled carrot salad on the side.

Tip: Finish with a scattering of basil leaves and sea salt flakes.

Recipe courtesy of

swede mashCarrot and Swede Mash with Roasted Garlic, Parsley & Walnut Pesto

Serves 4

1 bulb of garlic
100ml extra virgin olive oil
500g carrots, peeled and cut into 2cm cubes
600g swede, peeled and cut into 2cm cubes
25g unsalted butter
100g flat-leaf parsley
50g walnuts, toasted
½ lemon, juiced

1. Pre-heat the oven to 200°C (180°C Fan)/400ºF/Gas Mark 6. Cut the garlic bulb in half horizontally, place on a large sheet of foil, drizzle with 1 tablespoon of the oil and season with salt and pepper. Wrap the foil around the garlic and place on a baking sheet in the oven for 40 minutes until golden and soft.

2. Place the carrots and swede in a large pan of water and bring to the boil. Simmer for 20 minutes until soft, then drain and allow to cool in the colander for 5 minutes.

3. Return the carrots and swede to a clean saucepan. Squeeze in the roasted garlic, throwing away the papery skin and add the butter. Purée using a stick blender.

4. Place the parsley, walnuts, lemon juice and remaining oil into a processor and whizz until smooth. Spoon the mash into a serving bowl, swirl with the pesto and serve.

Tip: Scatter over some extra chopped parsley if you wish.

Recipe courtesy of

carrotcake pancakesCarrot Cake Pancakes

Serves 2

100g wholemeal self-raising flour
¼ teaspoon mixed spice, ground
25g golden caster sugar
1 large egg
100g carrot, grated
4 tablespoons plain yoghurt
100ml milk
50g sultanas
4 teaspoons vegetable oil
100g soft cheese
¼ teaspoon vanilla extract
1 orange
2 tablespoons golden syrup

1. Put the flour, mixed spice, 20g of the sugar, egg, carrot, yoghurt and milk into a large mixing bowl and use a hand whisk or fork to mix everything together thoroughly. Stir in the sultanas.

2. Heat a non-stick frying pan over a medium heat. Add 2 teaspoons of oil. Cook tablespoons of the batter in batches, turning them over after 1-2 minutes to cook the other side. Make 8 small pancakes in total, adding more oil to the pan with each batch.

3. For the topping, mix together the soft cheese and vanilla extract. Finely grate the orange and add 1 teaspoon of zest to the mixture with the remaining sugar. Peel and segment the orange, removing all of the pith. Serve the warm pancakes topped with the cheese mixture, orange segments, a drizzle of golden syrup and a sprinkling of orange zest.

Tip: The wholemeal self-raising flour can be replaced with white self-raising flour.

Recipe courtesy of

carrot cakeCarrot Cake

Serves 8

150g caster sugar
150g light brown sugar
3 medium eggs
300ml sunflower oil
300g self-raising flour
½ teaspoon salt
1 teaspoon vanilla sugar
2 teaspoons ground cinnamon
1 teaspoon mixed spice
300g carrots, grated
70g pine nuts
300g cream cheese
100g icing sugar, sifted
50g butter, softened
1 lime, juice and zest

1. Pre-heat the oven to 170°C (150°C Fan)/325ºF/Gas Mark 3.

2. In a bowl, whisk the caster sugar and light brown sugar together with the eggs until light and airy. Gradually add in the oil.

3. In a separate bowl, sift all of the dry ingredients together, then fold into the sugar and egg mixture. Fold in the carrot, reserving a little for decorating the finished cake, then fold in the pine nuts.

4. Pour the mixture into 2 greased cake pans lined with baking parchment and bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. Turn the cakes out of the pans and leave to cool completely on a wire rack.

5. To make the topping, beat the cream cheese, icing sugar, butter and lime juice together in a food mixer.

6. Arrange the first cake layer on a serving plate and spread over half of the topping evenly. Place the second cake on top and spread the rest of the topping over the cake. Decorate with the reserved grated carrot and lime zest.

Recipe courtesy of

carrot steamed puddingCarrot & Orange Steamed Puddings

Serves 6

2 oranges
100g sultanas
150g carrots, grated
100g slightly salted butter, softened
40g golden caster sugar
2 medium eggs
150g spelt flour
1½ teaspoons baking powder
5 tablespoons orange marmalade
6 tablespoons greek yoghurt

1. Pre-heat the oven to 180°C (160°C Fan)/ 350ºF/Gas Mark 4. Grease 6 heatproof cups or dishes. Grate the orange and place in a food processor. Squeeze and measure the orange juice, making it up to 125ml with water if necessary. Add to the food processor with the sultanas and carrots and blend until pulpy.

2. Beat together the butter and sugar until pale and creamy. Add the eggs and carrot mixture and beat well. Sift in the flour and baking powder and fold in. Divide the mixture among the cups and place in a roasting tin. Pour a 1cm depth of boiling water around the cups and cover the roasting tin with foil, tucking it under the rim to trap the steam.

3. Carefully transfer to the oven and bake for 30 minutes until the puddings feel firm to the touch.

4. Heat the orange marmalade in a small saucepan with 1 tablespoon of water until thinned, then spoon over the top of the puddings. Serve each with a tablespoon of yoghurt.

Recipe courtesy of


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