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Cookin’ With Carrots

Check out these very a-peeling carrot recipes!

March 2024

Carrot Nut Cupcakes

Recipe courtesy of Joann Hensley


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups grapeseed oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups carrots, finely grated
  • 1 cup black walnuts, finely chopped


  • 8 oz. cream cheese, softened
  • ¼ cup butter (no substitutes), softened
  • 2 cups powdered sugar
  • ⅓ cup flaked coconut
  • ⅔ cup black walnuts or pecans, chopped

Directions: For cupcakes: Sift together the first 5 ingredients; combine oil and sugar in a large mixing bowl. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients, mixing well. Fold in carrots and walnuts. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees for 12-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting: ln a large mixing bowl, combine cream cheese and butter. Beat on low speed for 30 seconds. Gradually add powdered sugar. Combine well. Beat in coconut and nuts; frost cooled cupcakes and store in the refrigerator.

Parmesan-Roasted Carrots

Recipe courtesy of Wendy Lankford


  • 2 tablespoons butter, melted
  • 2 teaspoons garlic, minced
  • 8-10 carrots, peeled
  • 4 tablespoons Parmesan cheese
  • 1 teaspoon fresh parsley, chopped

Directions: Preheat oven to 400 degrees. Mix butter and garlic together. Place carrots on parchment-lined baking sheet and drizzle with butter mixture. Roast for 30 minutes, shaking pan occasionally to rotate carrots. Top with cheese and roast 20 more minutes, or until done as desired. Top with parsley and serve immediately.

Orange-Honey-Glazed Carrots

Recipe courtesy of Family Features/Source: Florida Department of Citrus


  • 2 cups sliced carrots
  • ¼ cup orange juice
  • 1 teaspoon honey
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground ginger
  • fresh parsley, for garnish
  • fresh chives, for garnish

Directions: Steam carrots until tender. In saucepan over medium heat, whisk orange juice, honey, cornstarch, salt and ginger. Cover, whisking constantly until sauce thickens. Pour sauce over steamed carrots. Top with parsley and chives.

Got a tasty treat to share?

Email your favorite smoothie recipes and blueberry recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.