Living through a pandemic has encouraged many of us go get creative in the cocina. I oftentimes find myself trying figure out what to do with a lonesome bag of carrots sitting in my crisper. While it’s easy to opt for a more versatile veggie, there are plenty of ways to use your low-calorie, high fiber, vitamin A-rich carrots. Obviously, you could juice, roast, or eat them raw, but I think you’ll find zanahorias a little more interesting if you transform them into a fun elixir, dessert, or side dish.
Below are three recipes that even people who aren’t particularly fond of carrots will enjoy. If you have any other favorites, feel free to send them my way.
Kumquat Carrot Agua Fresca – this one’s for everyone in California that has kumquats falling off of their trees. You can also substitute the kumquats with freshly squeezed orange juice for a similar citrusy concoction.
Aunt Stella’s Old-Fashioned Carrot Cake – my aunt’s carrot cake is always a hit at family gatherings. It’s simple perfection. And the pineapple cream cheese frosting takes it over the top.
Safta’s Crunchy Creamy Carrot Casserole – This recipe is reminiscent of Thanksgiving sweet potatoes meets pumpkin pie, topped with pure crunchiness. I absolutely love the creamy-crunchy combo.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.