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Carrot recipes - Our favourite carrot recipes so you can make the most out of your organic carrots

carrot recipes

Here's a collection of carrot recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our carrot producer and order yours click here.

Cabbage and Carrot Salad
Carrot and Artichoke Soup
Sweet Beetroot and Carrot Salad
Carrot and Celery Sauté
Easy Carrot and Coriander Soup
Carrot and Walnut Salad
Easy Carrot Cake
Carrot Soup with Spinach
Warm Carrot, Courgette and Red Pepper Salad
Carrots In Ginger Ale
Parsnip, Leek and Carrot Gratin
Winter Vegetable Frittata
Ginger Beer Carrot Coins
Carrot and Cheese Bake
Carrot and Courgette Salad
Carrot Honey Custard
Sweet Carrot Salad
Basic Veggie Burger Recipe
Parsnips and Carrots In Orange Butter
Tofu and Carrot with Soy Ginger Sauce
Carrot, Parsnip and Sausage Soup
Roasted Carrots with Thyme
Bubble & Squeak Cakes
Curried Carrot Veggie Burgers
Carrot Cake Sandwich Cookies
Carrot falafel
Carrot, butter bean and rosemary soup
Carrot, chive and goat mac n' cheese
Carrot, basil, mint and chilli egg-fried rice
Carrots with Sticky Orange Ginger Butter
Smoky Carrot Soup with a Scottish Kiss
Carrot Cupcakes
Carrot Fritters Wrapped in a Cool Leaf
Rachel's Carrot Cake Salad
Carrot, Basil, Mint & Chilli Egg-Fried Rice
Carrots in Ginger Beer

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Cabbage and Carrot Salad

1 green cabbage, cored and finely shredded
1 medium carrot, peeled and grated
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh dill
1/2 teaspoon chopped fresh thyme
For the dressing:
1 tablespoon fresh lemon juice
2 tablespoons wine vinegar
1/2 teapsoon dijon mustard
1 clove garlic, peeled and crushed
80 ml organic olive oil
Salt and pepper

Mix together the lemon juice, mustard, garlic and vinegar and season to taste with the salt and pepper. Whisk in the olive oil and set aside.Place the cabbage and carrots in a bowl. Sprinkle the herbs on top and toss with the salad dressing when ready to serve.

Carrot and Artichoke Soup

Serves 6 - 8 people

1 1/2 lb (700g) Jerusalem Artichokes
3 celery stalks, chopped
1 lb (450g) carrots
1 medium onion, chopped
3 oz (75g) butter
3 pints (1.5 litres) light stock
salt and freshly ground pepper

Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup. Taste to check the seasoning, re-heat and serve.

Sweet Beetroot and Carrot Salad

225 g beetroot
225 g carrots
For the dressing:
2 tablespoons balsamic vinegar
75 ml olive oil
Salt and pepper to taste

Boil the beetroot in their skins until tender (you can also do this in a glass dish in the microwave). Cool, peel and then chop the beetroot. Peel the carrots and then grate them. Mix the two vegetables together in a dish and then pour the dressing over the top.

Carrot and Celery Sauté

350 g carrots, peeled and sliced
1/2 a head of celery, washed and cut into chunks
2 tablespoons olive oil
Bouquet garni
1 small onion, peeled and thinly sliced
50 g green olives, stones removed
Salt and pepper to taste

Heat the oil in a saucepan, add the onion and celery, and cook gently until the onion is golden. Add the carrots, celery and bouquet garni and season to taste. Cover with a lid and cook gently for 10 minutes, shaking the pan frequently. Add the olives, stir and replace the lid. Simmer very gently for a further 10 minutes.

Easy Carrot and Coriander Soup

450 g carrots
75 g butter
1 medium onion, chopped
1&1/2 litres vegetable stock
1 tablespoon fresh coriander, chopped
Salt and pepper to taste

Peel and slice the carrots. Melt the butter in a pot and soften the onion and carrots. Add some salt; reduce the heat and cover. Leave the vegetables for 10 minutes. Pour in the stock and herbs and stir well. Put the lid back on and simmer for another 20 minutes or until all the vegetables have softened.Place the contents into a food processor and liquidise. Taste and adjust the seasoning accordingly, before re-heating to serve.

Carrot and Walnut Salad

500 g carrots, peeled and grated
25 g walnuts, finely chopped
85 g sultanas
4 oranges, peeled and thinly sliced (remove any seeds)
1 medium onion, finely chopped
1/4 teaspoon paprika or cayenne
3 tablespoons olive oil
Juice of 1 lemon
Salt and Pepper

Mix all of the ingredients together in a large salad bowl. Chill for at least 30 minutes before serving.

Easy Carrot Cake

350 g carrots
125 g brazil nuts
225 g unsalted butter or margarine
225 g caster sugar
175 g self-raising flour
1 teaspoon baking powder
1/2 teaspoon ground allspice
1 tablespoon orange juice
4 Organic Free Range Eggs
50g ground Almonds

Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. Grease and line two 18 cm (7 inch) sandwich tins. Dust the sides of the tins with flour and shake out the excess. Peel and finely grate the carrots. Coarsely chop the Brazil Nuts and lightly toast them. Cream the butter and sugar together in a bowl until pale and fluffy. Sift the flour, baking powder and spice into the bowl. Add the orange juice, eggs and ground almonds and beat well. Stir in the carrots and brazil nuts. Divide the mixture between the tins and level the surfaces. Bake for 35-40 minutes until it has risen and firm to touch. Transfer to a wire rack to cool. Fill with whipped cream and smother in lemon icing.

Carrot Soup with Spinach

This takes about 15 minutes to prepare and 30 minutes to cook

450 g (1 lb) carrots, scrubbed
1 small parsnip, peeled and chopped
1 small onion, peeled and quartered
celery rib, cut into 5 cm (2 inch) pieces
710 ml (1&1/4 pints) vegetable stock
1/4 teaspoons nutmeg
110 g (4 oz) spinach leaves, rinsed and tough stems discarded
30 g (1 oz) croutons

Combine first 5 ingredients in a heavy saucepan over high heat. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add a small amount of cooking liquid and purée vegetables. Return purée to saucepan with stock. Add nutmeg and salt and pepper to taste. Place spinach in a food processor or blender. Add 240 ml (8&1/2 fl oz) of soup to spinach and purée. Stir spinach purée into soup and serve hot with croutons.

Warm Carrot, Courgette and Red Pepper Salad

250 g small leafed spinach, washed and drained
1 red pepper, de-seeded
375 g carrots, cut into slices
450 g courgettes
150 ml olive oil
Salt and pepper

Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the courgettes in half crossways and then cut each half length-wise in thin slices. Place the olive oil into a wide casserole dish over low heat. Add the peppers and carrots and season with plenty of salt and pepper. Cover the casserole dish and cook gently for around 25 minutes or until the vegetables are tender. Stir in the courgettes, cover again and leave for another 10 minutes. The courgettes should be tender but still have their colour. To serve, place the warm salad with its juices onto the spinach leaves.

Carrots In Ginger Ale

500 g carrots, sliced
240 ml ginger ale
2 tablespoons butter
Salt to taste

Place the carrots in a medium saucepan and add enough ginger ale so that it just cover the carrots - you may not need to use all of it. Simmer over medium heat until the carrots become tender. The ginger ale will slowly evaporate so add some more if the carrots are not ready and there is no liquid left. When the carrots are ready, add the butter and season with salt. Serve immediately.

Parsnip, Leek and Carrot Gratin

Smooth and scrumptious, this recipe will make a fine winter dish. Serves 4-6

3 tablespoons butter
1 kg (4.4 lbs) carrots, sliced
1 kg (4.4. lbs) parsnips, sliced
1 kg (4.4 lbs) leeks, sliced
480 ml (16 fl oz) double cream
240ml (8 fl oz) single cream
4 tablespoons brown mustard
4 tablespoons sage chopped
wedge of Parmesan, grated
salt and pepper to taste

Heat the oven to 400°F/200°C. Put on a pot of salted water to boil for the carrots and parsnips. While water is heating, sauté the leeks in butter until they start to lightly brown (about 10 minutes). Remove from heat. Add the carrots and parsnips to boiling water for about 3 minutes and drain. In a large bowl whisk the cream, mustard, sage, salt and pepper. Taste the mixture and adjust from there. Add all the vegetables to the cream mixture and gently stir to mix thoroughly. Pour the mixture into a 9” x 13” baking dish, top with grated Parmesan and cover with foil. Bake at 400°F/200°C for half an hour.

Winter Vegetable Frittata

2 tablespoons olive oil
1 small onion, peeled and finely sliced
2 garlic cloves, peeled and finely chopped
250 g (9 oz) of a selection of seasonal vegetables - potatoes, carrots, leeks, black kale, peeled and finely sliced
6 large eggs, lightly beaten
handful of fresh (or dried) rosemary, finely chopped
100 g (4 oz) of goats cheese or any soft cheese, crumbled.
sea salt and ground black pepper

Fry the onion in 1 tablespoon of the olive oil in a frying pan for until softened. Add the garlic and seasonal vegetables and cook for a further 5 minutes. Lightly beat the eggs in a bowl and spoon in the vegetable mixture. Add the rosemary and the goat’s cheese, and stir well. Season to taste. Heat the remaining oil over a medium heat in the frying pan and tip in the frittata mixture. Turn the heat down to low and cook for 7-10 minutes until the sides begin to set. Turn the frittata onto a plate, then transfer back to the frying pan the other side down and cook for a further 10 minutes or until the frittata is golden and firm and serve.

Ginger Beer Carrot Coins

I know this sounds crazy but believe me – it’s good! Orange zest is scraped off the skin of an orange and then chopped up very small.

4 medium carrots
1/2 can of ginger beer
1/2 tablespoon honey
1 teaspoon orange zest
juice of 1 lemon
juice of 1 orange
a sprinkle of salt and pepper

Turn the oven on to 190°C, 375°F, gas mark 5. Wash the carrots, and then carefully cut them crosswise into thick coin shapes. Place the carrots, honey, orange zest, lemon juice and orange juice in an oven-proof sauce pan, and bring to a boil over a high heat. Then, place the pot in the oven without a lid on, and bake for about 30 minutes. When the carrots are cooked, add a tiny sprinkle of salt and pepper. If you can’t find a sauce pan that can go in the oven, then bring the mixture to a boil in a normal sauce pan and then very carefully pour it into an oven dish.

Carrot and Cheese Bake

This comforting dish is excellent served alongside roasted chicken, potatoes and fresh greens. Serves 4

50 g (2 oz) butter
75 g (3 oz) porridge oats
175 g (6 oz) cheddar cheese, grated
450 g (1 lb) carrots, grated
25 g flour
60 ml (2 oz) milk
1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Preheat oven to 190°C, 375°F, gas mark 5. Combine all ingredients together and spoon into a greased ovenproof dish. Bake for 30 minutes, or until cheese is nicely browned on top.

Carrot and Courgette Salad

A pungent, tangy salad delicious served with Asian, Latin American or Caribbean food. Serves 2-4

1 courgette, sliced in rounds
2 carrots, sliced in rounds
1 clove fresh garlic, minced or pressed
a splash of olive oil
a splash of lime or lemon juice
a handful of fresh herbs (basil, coriander, mint and parsley all work nicely with this dish!)
a dash of salt

Lightly steam the carrots and courgette and then set them aside to cool. Add the garlic to a salad bowl along with the olive oil, lemon or lime juice. Then add the cooled courgette and carrots and toss. Add salt if you like. Now, carefully chop or tear the herbs, taking care not to crush them, and sprinkle over the salad.

Carrot Honey Custard

Makes approximately 4 individual and incredible desserts.

4 eggs
240 ml/8 fl oz honey
¼ teaspoon salt
720 ml/1pt, 4 fl oz whole milk, hot
1 medium carrot, finely grated
2 tablespoons sherry
Grated peel of 1 orange
¼ teaspoon ground cinnamon

Preheat your oven to 165°C, 325°F, gas mark 3. Beat the eggs, honey and salt until frothy. Slowly whisk in the milk. Add the carrots, sherry, orange peel, and blend them well. Pour the mixture into individual buttered ramekins (single portion ceramic baking dishes), and sprinkle cinnamon on the top. Set the cups in a deep baking tray, and add some water to pan until it is halfway up the cups. Bake for 45-60 minutes, or until firm.

Sweet Carrot Salad

This is also good with chopped apple or grapes - and for a super healthy salad, add some raw nuts and seeds like almonds, walnuts, sunflower and pumpkin seeds.

2 carrots
1 small tin of crushed pineapple
1/2 cup vanilla yoghurt
raisins

Peel and grate the carrots and drain the pineapples. Push at the pineapples in the strainer with a spoon, to get rid of the extra juice. In a big bowl, mix the carrots, pineapples and yoghurt. Sprinkle raisins on top and serve!

Basic Veggie Burger Recipe

Spice things up! Add corn, black beans and chilli to the mix (plus one extra egg); top with cheese and avocado.

1 &1/2 teaspoons ground dry mustard
1 egg
2 small courgettes, shredded
1 medium carrot, shredded
1/2 medium onion, minced (any colour)
90 g dry bread crumbs
1/2 teaspoon each salt and pepper

Combine mustard and egg in a small bowl and set aside for a few minutes. Combine the rest of the ingredients in a medium bowl and toss gently. Add the mustard mixture and combine well. Shape into 4 burgers. The burgers can be baked, grilled, fried or barbecued – if you are going to barbecue them, you may want to pre-bake, so the burgers hold shape. Feel free to experiment and substitute with different veggies!

Parsnips and Carrots In Orange Butter

A creative and delicious side dish, especially well suited to ham and duck. Serves 6

450 g parsnips, peeled or scrubbed, cut into medium-thickness coins (1/4")
450 g carrots, prepared like the parsnips
500 ml water
150 ml orange juice
2 teaspoons grated orange peel (or other citrus)
2 tablespoons cold butter, chopped
Salt and pepper to taste

In a deep frying pan or wok combine the water, parsnips, carrots and a dash of salt then bring to the boil, reduce the heat to low, and simmer for 5 minutes. Stir in the orange juice and simmer until the veg is tender, about 5 minutes more. Transfer the vegetables with a slotted spoon to a bowl. Boil the remaining liquid until it is reduced to about 4 tablespoons, then remove the pan from the heat, and stir in the peel and the butter, stirring until the butter is melted. Add the vegetables back into the pan, toss to warm, season to taste with salt and pepper, and serve.

Tofu and Carrot with Soy Ginger Sauce

Please try this! The soft tofu soaks up the flavour of the delicious sauce, and is just so healthy. Serves 2 as a first course or side dish.

1½ tablespoons soy sauce
1 tablespoon rice vinegar
½ teaspoon finely grated fresh ginger
½ teaspoon sugar
1 large carrot, scrubbed and grated
400 g silken or soft tofu, drained and halved
Dash of sesame oil

Stir together the soy sauce, vinegar, ginger, sesame oil and sugar until the sugar is dissolved. Put the tofu on 2 plates, top with some grated carrot, and spoon the sauce over the top.

Carrot, Parsnip and Sausage Soup

If you don’t have either carrots or parsnips, substitute more of the other, or use swede or potatoes. Serves 4

2 tablespoons olive oil
220 g sausages, cut into bite-sized pieces
2 medium onions, chopped
3 small parsnips, peeled and diced
3 medium carrots, peeled and diced
1 litre chicken, beef or vegetable stock
120 ml cream
1/2 teaspoon dried thyme, or 1 tablespoon fresh
Salt and pepper to taste

Heat the oil in a large saucepan over a medium-high heat. Add the sausage and brown it on all sides, which should take about 8 minutes. Transfer the sausage to a plate using a slotted spoon. Add the onion to the pan, reduce the heat to medium and cook them until tender, about 5 minutes. Add the parsnips and carrots and cook for 5 minutes, stirring occasionally. Add the stock and thyme and bring the stock to the boil. Reduce the heat and simmer until very tender, 20-30 minutes. Puree in a blender or food processor, and then return to the pan. Thin with cream, season, add sausage, and serve.

Roasted Carrots with Thyme

A simple side dish for 2-4, or increase portions by adding chopped onion and potato.

450 g carrots, cut diagonally into thick slices
1/2 tablespoon olive oil
1 tablespoon fresh thyme, or 1/2 teaspoon dried
1 tablespoon butter

Preheat your oven to 200°C, 400°F, gas 6. Toss the carrots, oil and thyme in a large bowl. Sprinkle with a little salt and pepper, and spread the carrots in a single layer on a baking sheet. Dot with butter. Roast until they are tender and brown, about 40 minutes.

Bubble & Squeak Cakes

Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes.

500 g potatoes, peeled, boiled and drained
125 g shredded green cabbage
2 medium carrots, finely chopped
3 rashers of smoked bacon, chopped
1 tablespoon frying oil
2 medium garlic cloves, crushed
1/2 medium onion, finely chopped
3 tablespoons chopped mixed fresh herbs
Salt and pepper to taste
Lightly seasoned plain flour for coating

Blanch the cabbage and carrots in boiling water for 3 minutes (unless you're using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sauté the onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together.

Curried Carrot Veggie Burgers

Much better than the frozen variety! Makes 4 burgers - or make mini-burgers, by shaping the mixture into 8-10 tiny patties and serving on small dinner rolls with a dollop of chutney.

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon ground coriander
1 teaspoon curry powder
200 g cooked and drained chickpeas
4 medium carrots, grated
1 handful chopped walnuts
3 tablespoons chopped fresh coriander leaves
1/2 teaspoon salt
pepper to taste
Plain flour
4 slices cheddar cheese

Heat 1 tablespoon of oil over a medium heat in a large saucepan. Add the onion and sauté, stirring, 2 for minutes. Add the spices and sauté, still stirring, for another 4 minutes. Transfer the mixture to a food processor, add the chickpeas and pulse the mixture until well chopped, but not pureed. Transfer the mixture to a large bowl, and mix in the carrots, walnuts, coriander, salt and pepper. Form into 4 patties, using plenty of flour to dust your hands and prevent the patties from getting sticky. In a large non-stick frying pan heat the remaining oil over a medium heat. Cook the burgers until the bottom is deep golden brown, about 3-4 minutes. Flip the burgers, cover with the cheese, and cook 4 minutes more.

Carrot Cake Sandwich Cookies

Perfect for kids parties! Makes about 20 cookies.

2 tablespoons vegetable oil
4 slices cheddar cheese 125g plain or 175g wholemeal flour
1 teaspoon cinnamon
pinch grated nutmeg
½ teaspoon each bicarbonate of soda and salt
100g unsalted butter, softened
60g each brown sugar & granulated sugar
1 egg
½ teaspoon vanilla extract
3 medium carrots, coarsely grated, liquid squeezed out through sieve or kitchen towel
75g each chopped walnuts and raisins
200g cream cheese
60ml honey or maple syrup

Preheat oven to 375F/190C/gas5. Mix together the flour, cinnamon, baking soda, and salt. In another bowl whisk together the butter, sugars, egg and vanilla until pale and fluffy, 3-5 minutes. Mix in the carrots, nuts, and raisins. Add the flour mixture and stir until just combined. Drop a teaspoon of batter per cookie, 4cm apart, on greased baking trays and bake, switching position of trays midway (to allow all cookies into top of oven), until cookies are lightly browned, 10 to 15 minutes. Cool on the trays 1 minute; then transfer to racks to cool. Meanwhile, mix together the cream cheese and honey. Sandwich the flat sides of cookies together with 1-2 teaspoons of cream cheese filling in between.

Carrot falafel

An added veggie twist to the classic mezze dish. Makes 10 falafel

400g tinned chickpeas
1 medium-sized carrot
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh coriander
1/2 teaspoon crushed sea salt
1/2 teaspoon chilli powder
2 cloves of garlic
1/2 tsp cumin
½ tsp baking powder
2-3 tbsp flour
Vegetable oil for frying.

Peel and grate the carrot, then put in a food processor to chop even further. Drain the chickpeas and to the carrots in the food processor, along with the parsley, coriander, salt, chilli powder, garlic and cumin. Process until fully mixed and combined, but not pureed.

Sprinkle in the baking powder and 2 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for at least 2 hours. Once the dough is well-chilled (and the gluten in the flour has had time to relax), form the chickpea mixture into balls about the size of walnuts.

Heat 3 inches of oil to 190C in a deep pot or wok and fry 1 ball to test. If it falls apart, add a bit more flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on kitchen roll – or in a colander placed in the sink on a bed of newspaper. Best served warm, but they are also quite nice cold. Eat within 24 hours.

Carrot, butter bean and rosemary soup

I love to have soup in the freezer. You can pop it out to defrost in time for dinner if you fancy a lazy, and cozy night in. This recipe serves 2, but you can easily double or triple it if you fancy making a few batches for later.

2 tbsp unsalted butter
2 smallish leeks, white and pale green parts only - cleaned and thinly sliced
1 garlic clove, peeled
500ml chicken or vegetable stock
4 medium-sized carrots, peeled and thinly sliced
1 x 400g tin of butter beans, drained
2 sprigs of fresh rosemary, leaves only - finely chopped
75ml (or a tad more) pouring cream
Sea salt
Freshly ground black pepper

Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add the stock, the whole (peeled) garlic clove, carrots, beans and rosemary. Bring to the boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.

Purée soup in 2 batches in blender until smooth. Return to saucepan. Stir the cream in. Thin with additional cream, if needed by 1/4 cupfuls, if desired. Season soup with salt and pepper. Serve warm with buttered slices of crusty bread or roast beef and avocado sandwiches.

Carrot, chive and goat mac n' cheese

This has a that crazy bright orangey colour you get with processed boxes of macaroni and cheese, but it's much healthier and is a great one for children and adults who cannot have cow's milk. Serves 4.

3 medium carrots, peeled and cut into 1inch pieces
100g Abergavenny goat's cheese
15g fresh chives, finely chopped
300g Biodynamic curvette pasta
2 tsp extra virgin olive oil

Place the cut carrots in a large sauce pan, cover with water and bring to the boil. Place a lid on the and cook over a medium heat for 20-30minutes, or longer if needed, until the carrots are really tender. The water may boil down so check throughout cooking and top up with water as needed. Once cooked, drain the water. Allow to cool slightly before blending in a food processor with the cheese and chives. Set aside and make your pasta, according to the instructions on pack. Once the pasta is cooked, drain, return to the pan and stir the carroty-cheese sauce through, heat for a minute or two to warm through and serve with cherry tomatoes and crusty bread, and perhaps, a side of garden peas with mint.

Carrot, basil, mint and chilli egg-fried rice

I love egg-fried rice and this is one of my latest takes on it. Serves 2.

1 medium-to-large carrot
150g white or brown basmati rice
1 tbsp butter
1 tsp olive oil
2 medium eggs
2-3 tsp Abel & Cole's red chilli jam
1 handful fresh mint
1 handful fresh basil

Peel your carrot and cut into 1/2cm dice - do this by slicing in half and then cut each halve into 1/2cm thick panels, then cut into the dice from there.

Cook the basmati rice according to the instructions on the pack - i.e. bring a pot of water to the boil, stir in the rice, bring back up to the boil and cook for 10-12 minutes. Add the carrots to the pot with the rice a minute or so after you've added the rice. Once your timer bleeps (or your clock says the 10-12 minutes is up) drain the carrots and rice.

Slowly melt the butter in a wok or large frying pan. Whisk the egg and add it. Once it starts to set, scramble it in the pan, add your rice and carrots and fold it into the egg, cooking over medium heat until the egg is cooked through. Add the 1tsp of olive oil if needed to keep the mix from drying out and to help cook the egg. Once the egg is fully cooked, take off the heat. Stir through the chilli jam, until it melts into the rice. Roughly chop the herbs and fold through. Serve as a light lunch or dinner, or add flecks of roasted salmon and serve for brunch.

Carrots with sticky orange ginger butter

This side dish is great for the cold season with all the vitamin C packed into carrots and the curing powers of fresh ginger root! Serves 4

2cm piece of fresh ginger root, peeled
100g unsalted butter
Juice and zest from 1 clementine
4 medium-sized carrots, peeled and quartered lengthwise

Finely grate the ginger. Add it, the butter and Clementine zest and juice to a the bowl of a food processor. Whiz until combined and refrigerate until needed.

Steam or boil the carrots until tender. Dress with the butter and serve. This makes a lovely side for roast lamb.

Smoky carrot soup with a Scottish kiss

The smoke and Scottish kiss are related – this creamy carrot soup has an added touch (or kiss) of our new flaky roast smoked salmon from Inverawe. It may sound odd but it works fabulously well, giving the soup a certain je ne sais quoi that makes it extraordinary! Serves 4.

1 tbsp olive oil
1 tbsp butter
3 spring onions, cut inot very thin rounds
1 clove garlic, finely chopped
3 large carrots, finely diced
200ml white wine
1 litre vegetable stock
250ml Berkely Farm luxury pouring cream
200g Inverawe flaky roast smoked salmon
A tiny pinch of sea salt
A good grinding of freshly ground black pepper
Fresh tarragon leaves, to garnish

Put the oil and butter in a large pan over a medium heat. When they are bubbling, add the sping onion and garlic and sauté until softened but not browned. Add the diced carrots and reduce the heat to low. Cover the pan and sweat the mixture gently until cooked - about 5 minutes. The vegetables must not colour.

Add the white wine and boil until the liquid has almost completely evaporated. Add the stock and boil until reduced by 1/3, then add the cream and 150g of the salmon and bring back to the boil.

Purée the soup in a blender, then return to the pan and season to taste.

Serve the soup hot with the remaining smoked salmon flakes sprinkled on top, and finish with a few tarragon leaves.

Alternatively, leave the soup to cool, then refrigerate and reheat the next day; this will develop the flavours further and make the soup particularly delicious.

Carrot Cupcakes

Makes 12 cupcake-sized cakes, or 18 smaller fairy cakes, for under £9 (8.29)

2 large eggs
150g brown sugar
150ml olive or walnut oil
200g self-raising flour, sifted (white or wholemeal)
3 tsp mixed spice
3 medium carrots, coarsely grated
1 tsp vanilla extract
Finely grated zest of 3 oranges
3 tbsp raisins
300g mascarpone cheese
1 tbsp freshly squeezed orange juice
75g golden icing sugar, sifted

Preheat the oven to 180°C, gas mark 4. Place 12 paper muffin cases in a muffin tin, or use a shallower fairy cake tin and line with 18 paper cases.

Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.

Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract, half the orange zest and raisins, until thoroughly combined.

Divide the mixture between the muffin cases then place in the oven for 25 minutes (or 20 minutes if making fairy cakes) until well risen and golden brown. Remove from the oven and place on a cooling rack.

For the frosting, beat together the mascarpone, orange juice, icing sugar and remaining zest until smooth. Chill until ready to use. Spread liberally over the cooled cakes. Store in the fridge until ready to serve.

Carrot Fritters Wrapped in a Cool Leaf

You can whip these up in minutes. Makes 10-12 ping pong ball-sized fritters

A tin of chickpeas, drained
A mug of coarsely grated carrot
1 small onion, roughly chopped
1 egg
1 teaspoon mild curry powder, or your favourite spice
2 cloves of garlic, peeled
A pinch of sea salt
A glug of olive oil
½ tsp baking powder
½ mug flour
A handful fresh coriander, roughly chopped
Vegetable oil for frying
Lettuce, spring greens or kale, to wrap
Houmous, or natural yogurt, to dollop

Tip the chickpeas, carrot, onion, spices, garlic, salt, olive oil and baking powder in a food processor and pulse until the ingredients come together to form a lumpy dough. Tip into a large bowl.

Fold in the flour and fresh coriander. Press mixture together into ping pong-sized balls - add more oil if the mix seems too dry. Heat a frying pan with a 1-2cm layer of oil. Fry the balls until golden. Drain in a colander.

When cool, serve wrapped in a leaf of lettuce, spring green or chard with a dollop of houmous, yogurt and/or chilli jam. Yum.

Rachel's Carrot Cake Salad

Serves 4 as a side.

3 mugs grated carrots
1 tsp ginger, freshly grated
Just under ½ mug raisins
1 orange, juice and zest
2-3 thick slices stale bread
1 tbsp mixed spice
3 tbsp butter
4 tbsp honey
A pinch of sea salt
Just over ½ mug toasted walnuts
A drizzle of olive or walnut oil
100g crumbly goat’s cheese

Toast the coriander seeds in a frying pan until they're aromatic. Crush and grind them to a powder. If you don't have a pestle and mortar, pop them into a metal bowl and grind them down with the bottom of a glass jar.

Mix the seeds with the mustard until well combined. Fold in the crème fraiche. Add the cider vinegar and enough olive oil to loosen it up. Season and drizzle over your favourite salad.

Carrot, Basil, Mint & Chilli Egg-Fried Rice

Egg-fried rice is marvellous - and so much better homemade. This is a quirky, carroty take on the classic. Add your own twist or dance to this tune...

Prep time: 5 minutes
Cooking time: 30 minutes

Serves 2 as a main, 4 as a side

2 mugs of white basmati rice
A glug of olive oil
1-2 carrots, coarsely grated
½ thumb of fresh ginger, peeled and finely grated
2 medium eggs
A few dollops of Abel & Cole's red chilli jam, or some fresh chilli and a drizzle of honey
A splash of soy sauce
A handful of fresh mint
A handful of fresh basil
A handful of toasted cashew nuts (optional)

Cook the basmati rice according to the instructions on the pack. We prefer the absorption method where you tip the rice in a pot, cover with water. Pop a lid on. Simmer for 10-12 minutes until the rice has soak up all the water. Check a few times and add more water if needed. Fried rice is always best with cold, leftover rice. So, if you can, make the rice in advance. If not, just cook the rice a bit and carry on...

Splash a bit of oil into a wok or large frying pan. Add the carrots and ginger. Season. Cook until just soft. Add the rice. Cook for 5-10 minutes. Push the rice to one side of the pan. Take off the heat for a moment. Crack the eggs on the non-rice side. Give a quick whisk. Place back on the heat. Once the eggs are set, fold into the rice.

Add a dollop of the chilli jam. Fold together. Serve with a good splash of soy sauce, fresh herbs scattered over the top and some toasted cashew nuts, if you like. Delicious with a cup of green tea.

Carrots in Ginger Beer

Prep time: 2 minutes
Cooking time: 10-15 minutes

Serves as many or as few as you like

A few carrots, cut into chunky batons
A bottle of ginger beer
A good nugget of butter
Sea salt

Place the carrots in a medium saucepan and add enough ginger beer so that it just covers the carrots - you may not need to use all of it. Simmer over medium heat until the carrots become tender. The ginger beer will slowly evaporate so add some more if the carrots are not ready and there is no liquid left. When the carrots are ready, add the butter and season with salt. Serve immediately.