Carrots are some of the most popular and cheap leftover ingredients we have, often sold in bags where you have lots leftover, if you only bought a few to serve with your dinner. The best option is to shop at farm shops and markets, so you only buy what you need. But if you have a glut leftover, here are a few ideas.
Keep carrots and carrot sticks away from children, due to choking hazards. Keep these recipes away from pets due to toxic ingredients (garlic, onion, leeks, chives, mushrooms, nuts, avocado, fresh dough etc).
Smoky Roasted Carrot Dip (Crowded Kitchen) is a lovely alternative to hummus, and a wonderful way to use up leftover carrots, or a big bunch of cheap seasonal carrots from the market or farm shop. Ideal for crackers or in a sandwich, this includes spices like paprika, cumin and chilli paper, which blend beautifully with carrots. The secret ingredient in this recipe is aquafaba. Latin for ‘bean water’, this is simply the leftover brine water from canned chickpeas. When whizzed up, it makes a clever ‘vegan meringue’ that is also good to make recipes like this light and airy.
Carrots are packed with beta-carotene, which can convert to vitamin A in the body, without the need of animal products. But be careful of drinking too much carrot juice, as you can literally turn your skin orange!
Carrot Miso Soup (The Simple Veganista) has tofu, for a high-protein snack.
Carrot Cake Flapjacks (So Vegan) last for a few days in an airtight container, and can be made with any combination of dried fruits, seeds and nuts. Made with coconut oil, these should be cooled fully, before slicing.
Vegan Carrot Cake Cupcakes (Rainbow Nourishments) are packed with walnuts, beautiful spices and a vegan cream cheese frosting. You can make this recipe free from refined sugar and gluten, if wished.