There's nothing like a fresh, crisp, sweet carrot.
If the carrots have their tops, be sure to cut the tops off before storing roots in the refrigerator. Save the tops for carrot top pesto or toss in the compost. Carrots, without their tops, will store in the refrigerator for weeks, if not months, though they are at their sweetest and juiciest when fresh.
Eat carrots raw on their own, or add them to salads, slaws, or ferments. Carrots are also delicious pickled, roasted, braised, made into soup, or even boiled until just tender and tossed with butter. And then, of course, there’s carrot cake!
Mexican Style Slaw (doesn’t call for grated carrots but is great with them) Moroccan Carrot Salad Carrot Salad with Tahini, Crisped Chickpeas, and Parsley Almost Burnt Carrots with Honey, Butter, and Almonds Thai Sesame Red Cabbage Slaw with Carrots Roasted Carrots with Carrot Top Pesto Braised Carrots with Thyme Grated Carrot Salad with Citrus and Raisins Quick Carrot Pickles Fermented Carrot Pickles Carrot Soup with Ginger and Lime Winter Slaw with Cabbage, Apples, Carrots, and Pecans Deborah Madison’s Carrot Almond Cake with Ricotta Cream Carrot Pie with a Pecan Crust Edna Lewis’ Three Layer Carrot Cake (we make less frosting than it calls for