19 Ways to Use A Shit Ton Of Carrots
Alternative Title: Turning Carrots Into Cocktails
CSAs are a great option for no contact delivery right now, but sometimes you get more of something than you have plans for. Like a couple weeks ago, when I found myself with 5 lbs of carrots.
I love carrots. And I’ve been justifying the amount of chocolate and booze I’ve been consuming with the fact that we’re also eating a whole lot of veggies. But five pounds is A LOT of carrots!
Also, my grandmother warns me of the dangers of eating too many carrots. A woman she once knew is said to have eaten so many carrots her eyes turned yellow. But her cancer was cured, which seems like a fair tradeoff to me. Except that she apparently may not have had cancer to begin with. So it sort of sounds like it was a wash.
Anyways, I wasn’t too concerned about yellowed eyes. And I wasn’t even all that worried whether I’d be able to go through them – my biggest concern was whether I could find room for them in the fridge. Luckily I did find room and we turned them into all sorts of amazing things. We even used the pulp of the carrots we juiced for cocktails to make not one, but two batches of carrot cake pancakes.
All this is to say, should you ever find yourself with a whole shit ton of carrots, I have lots of ideas for you.
Savory Chickpea Pancakes with Roast Carrots & Sweet Potato: These were downright delightful. I used Violife vegan feta which is outragesouly good, if you’ve not tried it. I also drizzled with a blend of sunflower butter and maple syrup which perfected the dish. Without that, I think these would have been dry.
Roasted Carrot and Chickpea Salad with Barley, Feta and Mint: I’ve regularly made this over the years as one of my favorite big batch lunches. It can be made with barley, farro or spelt berries. This time I used vegan feta and rainbow carrots.
Carrot Coconut Curry with crispy tofu: Courtney actually made this one and we were both obsessed. We enjoyed it over cauliflower rice.
Vegan Carrot Soup with Toasted Chickpeas and Tahini Crema: I’m a sucker for well-garnished soups and this one is the epitome of that.
Garam Masala Roast Carrots: This one was inspired by a side dish at a pizza shop that turned out to be the unexpected star of the show.
Curried Tahini Carrot Slaw with Smoky Maple Tempeh: Ugly but delicious.
Classic Carrot Cake with Tahini Cream Cheese Frosting: Carrot cake is one my favorite cakes, as evidenced by the next four carrot cake inspired recipes. But figured I’d start with the classic. Oh, and did I mention TAHINI CREAM CHEESE FROSTING.
Carrot Cake Pancakes: These were an Easter morning treat, made with the carrot pulp leftover from the carrot juice we’ve been making to use as a mixer. We made the first batch with whole wheat flour (pictured below) and the second batch with oat flour. Both were outstanding, but wheat flour was a denser pancake where the oat flour was thinner – so decide which you prefer. We topped with shredded coconut and walnuts.
Carrot Cake Granola: This granola traveled all over the country when I made it several years back!
Raw Vegan Carrot Cake Protein Balls: These were extraordinary. I added a scoop of vegan vanilla protein powder and opted not to roll them in additional coconut.
Raw Vegan Carrot Cake Truffles: Healthy truffles? Yes please!
And, five carrot recipes still on my “to-do” list. Let me know if you try these before I do!
Smoky barbecue carrot hot dogs with creamy chickpea salad
Egyptian Spiced Carrot Crostini
Carrot Tart with Ricotta and Herbs
Carrot Cake Almond Butter Popsicles
Vegan Carrot Cake Ice Cream with Candied Walnuts and Sour Cream Swirl
And last but not least, the cocktails! Turns out carrot juice goes with pretty much everything.
