Carrot recipe for the whole family
Everyone knows that Healthy Harold loves carrots – they are his favourite snack. And for good reason; they are crunchy, full of nutrients, low in calories and have been linked with benefits for heart and eye health and improved digestion.
To celebrate Harold’s favourite food, we have put together 5 carrot recipes for you to try at home with your family. Check out Cooking With Kids for other recipes.
Hope you love them as much as we do! Share your results with us on Facebook and Instagram.
Roasted Carrot Hummus
Prep Time: 10 mins
Cook Time: 35 mins
- 1kg carrots
- 1 tablespoon olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 4 cinnamon sticks
- Fresh ground black pepper
garlic, minced to taste
1. Preheat oven to 200°C. Add carrots to a baking tray, and drizzle with olive oil. Bake for 30-35 minutes until well roasted.
2. Add carrots, tahini, lemon juice, olive oil and sea salt to a food processor or high-speed blender. Process until the mixture is very smooth.
3.Taste and adjust salt and lemon juice to taste. Add freshly ground black pepper to taste, and freshly grated garlic, if desired.
4. Add the hummus to a container and place the 4 cinnamon sticks along the top to infuse the hummus with flavour. Completely chill in the refrigerator before serving. Remove the cinnamon sticks and stir well when ready to serve.
5. Enjoy with your favourite snacks including crackers, cheese or vegetables.
Carrot Hot Dogs with Creamy Chickpea Salad
Prep Time: 30 mins (not including marinating time)
Cook Time: 30 mins
Serves: 8 carrot hot dogs
- 8 large carrots
- 1 tablespoon oil
- 1 ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 heaped teaspoons paprika powder
- 1 ½ tablespoons soy sauce
- ½ cup water
- 8 hot dog buns
- 400 g canned chickpeas
- 3 medium pickles
- 1 small onion
- A big handful of lettuce
- 1 teaspoon apple cider vinegar or white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Ground black pepper to taste
- ½ cup vegan light or heavy cream
1. Wash the carrots but don’t peel them. Boil them until soft then drain and let them cool down. Mix oil with salt, herbs, paprika powder, soy sauce and water. Peel the carrots and put them into a plastic bag. Cover the carrots with marinade and let them marinate in the fridge for at least a few hours or overnight.
2. For the chickpea salad, drain and rinse the chickpeas. Mash them a little using a fork but leave some of them whole for added texture. Add thinly chopped pickles, onion and lettuce. Combine vinegar, oregano, salt, pepper and vegan cream or sunflower sour cream. Mix everything together and store the salad in the fridge until it’s time to grill the carrots.
3. Take the marinated carrots and put them onto a stick. Grill them until they have grill marks and start to get much darker. Take a hot dog bun and cut it open. Cover the inner sides of the bun with a little bit of ketchup. Add a lettuce leave, grilled carrot and top it all off with a load of chickpea salad. Enjoy!
Carrot & Ginger Soup
Prep Time: 30 mins
Cook Time: 60 mins
- 2 tablespoons olive oil
- 1 cup brown onion, diced
- 2 cloves garlic, minced
- 3 tablespoons ginger, peeled and grated
- 1kg carrot, peeled and chopped
- 1 L water
- 2 L chicken or vegetable stock
- Fresh rosemary sprigs
- 2 bay leaves
- 2 cups natural or Greek yoghurt
- 2 tablespoons butter
- Parsley, to garnish
1. Heat olive oil in a large saucepan over medium heat. Add ginger, garlic and onion and cook for 5 minutes until soft.
2. Add carrots, water, chicken stock, rosemary, bay leaves, and season with salt and pepper.
3. Bring to the boil and cook until the carrots are tender. Approximately 40 minutes. Remove the bay leaves and rosemary sprigs. Note, the smaller the carrot pieces, the quicker the soup will cook.
4. Use a stock lender to blend until smooth, add yoghurt, butter and seasoning (to taste), blend until combined and smooth. Serve hot and garnish with parsley.
Carrot Fries with Rosemary Cheese Salt
Prep Time:10 mins
Cook Time: 20mins
- 3 large carrots
- Coconut Oil cooking spray
- ½ teaspoon dried rosemary
- 1 tablespoon grated Parmesa
- 1 teaspoon sea salt
1. Preheat oven to 180°C fan forced and lightly grease a baking tray.
2. Cut carrots into 5mm think sticks and play in a single layer on the prepared baking tray. Spray with oil.
3. Bake for 15-20 minutes until golden and tender.
4. Combine sea salt and rosemary into a small bowl. Season with pepper. Sprinkle over cooked carrots and serve.
Gluten Free Carrot Cake
Prep Time:15 minutes
Cook Time: 90 minutes
- 350g almond meal
- 500g carrot, grated
- 1 cup walnuts, chopped
- ½ cup shredded coconut
- 3 eggs
- ¼ cup olive oil plus extra for the cake tin
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¾ teaspoon nutmeg
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
- 2 teaspoons gluten free baking powder
1. Preheat oven to 160°C fan forced and prepare a 20cm baking tin with baking paper and oil.
2. Place all ingredients in a bowl and mix until well combined
3. Bake for 60-90 minutes or until cooked through. If the top starts to burn, cover with foil.
4. Remove from oven and cool completely before removing from the tin.
Fueling healthy bodies
Our All Systems Go module explores the human body helping children to understand healthy fuel and why food and nutrition is so important in our lives.