Our favourite low carb carrot recipes

Carrots are not only delicious and packed full of nutrients but they are also incredibly versatile. Whether you fancy something sweet or savoury, carrots are always a good answer. Here are some of our favourite low carb carrot recipes:

Thyme Roasted Carrots (v) 

Prep time 5 minutes

Cook time 20-25 minutes

Serves 12

Ingredients

500g Carrots

2 tbsp Fresh Thyme

2 tbsp Olive Oil

1 tsp Salt

1 tbsp Fresh Parsley

Preparation Method 

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line two baking trays with baking foil.
  2. Chop the carrots and slice lengthways then divide between the baking trays.
  3. Roughly chop the thyme then add to a small bowl along with the oil and salt. Mix well then brush over the carrots.
  4. Roast in the oven for 20-25 minutes and then top with roughly chopped parsley before serving.

Nutritional values per serving

Calories 15kcal|Carbohydrates 3g|Total Fat 0g|Protein 0g|

Carrot & Celeriac Mash (v)

Prep time 10 minutes

Cook time 20 minutes

Serves 6

Ingredients

1 Medium Celeriac

2 Medium Carrots

20g Butter

1 tsp Rosemary

1 Garlic Clove

Salt & Pepper, to taste

Preparation method

  1. Prepare the vegetables by peeling and slicing the celeriac and carrots into chunks.
  2. Place the chunks into a saucepan and boil the celeriac and carrots for 15 minutes or until tender, then drain and set aside.
  3. Melt the butter in a frying pan, then add in the rosemary and crushed garlic, and cook gently for 2 minutes.
  4. Add the melted butter mixture into the carrot and celeriac and mash until smooth.
  5. Season with salt and pepper and enjoy.

Nutritional values per serving

Calories 50kcal|Carbohydrates 4g|Total Fat 3g|Protein 1g|

Carrot Sheet Cake (v)

Prep time 15 minutes

Cook time 30 minutes

Serves 12

Ingredients

60g Coconut Oil

2 Medium Carrots

4 Medium Eggs

1 tbsp Lemon Juice

120ml Unsweetened Almond Milk

210g Ground Almonds

35g Coconut Flour

1 tbsp Stevia (adjust to taste)

1 tsp Ground Cinnamon

¼ tsp Ground Ginger

¼ tsp Ground Cardamom

1 ½ tsp Baking Powder

200g Soft Cheese

90ml Extra Thick Double Cream

1 tsp Stevia

½ tsp Vanilla Essence

Zest of ½ Medium Orange

Preparation Method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line a 9×13 inch baking dish with greaseproof paper.
  2. If not already liquid, add the coconut oil to a bowl and microwave for a few seconds until melted. Pour into a large bowl.
  3. Peel and grate the carrots and add to the bowl then crack in the eggs and add the lemon juice and almond milk. Stir until combined.
  4. In a separate bowl, mix the remainder of the ingredients apart from the soft cheese, double cream, 1 tsp of stevia, vanilla essence and orange zest.
  5. Add the wet ingredients to the dry ingredients and stir until well incorporated.
  6. Pour into the baking dish and spread evenly using a spatula.
  7. Bake for 30-35 minutes or until cooked. Then remove from the oven and leave to cool.
  8. While the cake is cooling, preparing the topping. Add the remainder of the ingredients in a bowl and then beat until light and fluffy. Spread over the cake once cooled, then cut into 12 squares.

Nutritional values per serving

Calories 271kcal|Carbohydrates 4g|Total Fat 25g|Protein 8g|

Carrot & Chickpea Vegan Burgers (v)

Prep Time 15 minutes

Cook Time 35 minutes

Servings 4

Ingredients

1 Small Red Onion

2 Medium Carrots

2 Garlic Cloves

1 tsp Thyme

1 x 400g Tin of Chickpeas (drained weight 230g)

Juice from 1 Lemon

2 tbsp Tahini

1 tsp Paprika

1 tbsp Chia Seeds

45ml Water

65g Ground Almonds

Salt & Pepper, to taste

2 Medium Avocados 

Method

  1. Preheat the oven to 180°C/160°C fan (350°F/320°F fan) and line a baking tray with baking foil.
  2. Roughly chop the onion and carrot then add to a food processor along with the garlic and thyme. Blitz until chopped into small pieces.
  3. Add the chickpeas, lemon juice, tahini and paprika then blitz again until mixed.
  4. In the meantime, add the chia seeds to the water and then leave for 10 minutes until it forms a gel.
  5. Pour the chickpea mixture into a bowl and then add the chia seed gel and ground almonds. Season with salt and pepper then stir together until well mixed.
  6. Form the mixture into four burgers and then place on the baking tray. Bake for 35 minutes, turning halfway through. Serve each with half an avocado.

Nutritional Information per serving

Calories 390 kcal |Carbohydrates 17 g |Total Fat 31 g |Protein 12 g|

Spiced Carrot & Lentil Soup (v)

Prep Time 5 minutes

Cook Time 25 minutes

Servings 3

Ingredients

2 Spring Onions

1 Medium Red Chilli

3 Medium Carrots

1 tsp Olive Oil

75g Red Lentils

1 Vegetable Stock Cube

500ml Boiling Water

Salt & Pepper, to taste

270g Greek Yogurt

Method

  1. Start by slicing the spring onions, finely chop the chilli, peel and chop the carrots and set aside.
  2. Heat the olive oil in a saucepan, add the spring onions and chilli and cook for a few minutes. Add the carrots and cook for a further 3-5 minutes before adding the red lentils for a few minutes.
  3. Mix the vegetable stock and boiling water together and add to the saucepan, then season and bring to the boil. Reduce the heat to a simmer for 15 minutes or until cooked through.
  4. Blitz the soup until it gets to desired thickness. Top with the yoghurt and divide into 3 portions.

Nutritional Information per serving

Calories 219 kcal |Carbohydrates 22 g |Total Fat 8g |Protein 16g|

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