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Too Many Carrots

Too Many Carrots

Here's what to do.


Sometimes in my ordering of vegetables, for one reason or another, I end up with too much of a particular vegetable. I need to use it fast, so it doesn't spoil. I hate to throw anything away. It came from my mother. She used to say, "If we don't eat it for dinner, we eat it for breakfast." I say: if you don't eat it now, you'll see it in the soup. Anyway, I had to use a lot of carrots fast. Here are some good recipes that change the excess into real treats.

Carrot Bread


  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3 tsps. cinnamon
  • 3 eggs
  • 2 cups sugar
  • 1 cup oil
  • 2 cups grated raw carrots
  • 2 tsps. vanilla
  • 1 cup chopped walnuts (optional)


Combine flour, salt, baking soda, baking powder and cinnamon. Beat eggs until light. Stir in sugar, oil, carrots, vanilla. Add dry ingredients, then nuts. Pour into greased pans. Bake at 350°F for 50 minutes.

Makes 2 loaves.


* * *


Dilled Carrot Salad


  • 1 tbsp. vegetable oil
  • 1 tbsp. wine
  • 2 tbsps. mustard
  • 1 tsp. chopped fresh dill
  • 1 tsp. sugar
  • 1 lb. carrots


In a bowl whisk all ingredients except carrots. Adjust seasoning with salt and pepper. Grate carrots and stir into dressing and serve.


* * *


Carrot Avocado Salad


  • 1 lb. carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped onion
  • 3 tbsps. oil
  • 2 tbsps. lemon juice
  • 1 clove chopped garlic
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 avocado


Cut carrots into cubes. Cook carrots in a pot of boiling salted water until tender, 5 minutes. Drain and cool. Mix with cilantro, oil, lemon juice, garlic, salt and pepper. Peel and cut avocado into ½-in. cubes. Add everything together and combine. Serve cold.


* * *


Carrot Stuff


  • 2 cups grated carrots
  • 1 cup margarine
  • 1/2 cup brown sugar
  • 1 egg
  • 3 tbsps. citrus juice
  • 1 1/2 cups. Flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon


Cream margarine and sugar. Add eggs, juice and dry ingredients. Blend in carrots. Place mixture into ungreased pan. Bake at 350°F for 30 minutes.


* * *


Carrot Latkes


  • 3/4 cup grated carrots
  • 1/2 cup thin sliced onions
  • 1 large egg
  • 1/3 cup breadcrumbs
  • salt and pepper to taste


Combine all ingredients. Add salt and pepper to taste. Heat oil in skillet. Drop in tablespoons of batter and fry until golden. Drain on paper towels and serve.

October 27, 2007

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Visitor Comments: 6

(6) Jennifer, July 18, 2008 9:59 AM

Another Carrot Cake Recipe


3 c. grated carrots (6-8 carrots)
2 eggs
3 tbsp. canola oil
1 ¾ c. sugar
2 tsp. vanilla
¾ c. unsweetened applesauce

2 ½ c. flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tbsp. cinnamon
¼ tsp. salt

½ c. raisins

Preheat oven to 350ºF. Spray a 9"x13" baking pan with non-stick spray. Grate carrots, measure 3 cups and set aside. Beat egg, oil, sugar, vanilla and applesauce. Beat until light, 2-3 minutes. Add grated carrots and mix well. Combine dry ingredients, add to batter and mix just until flour disappears. Stir in raisins. Pour into prepared pan. Bake for 45-50 minutes, or until a toothpick inserted into the centre of the cake comes out with no batter clinging to it.

Freezes well.

(5) marion Zeiger, October 28, 2007 5:31 PM

You asked for a carrot cake recipe--ta-daaaa!

Hah! I've been on the search for the perfect carrot cake, and this one comes close--and it's another pareve dessert:

Moist Rich Carrot Cake

1 1/2 c. vegetable oil
2 c. sugar
3 eggs
2 c. sifted flour
2 t. cinnamon
2 t. baking soda
1 T. vanilla extract
1 t. salt
2 c. grated carrots
1 c. chopped pecans or walnuts (optional)
1/2 c. crushed pineapple, mostly drained
2 oz brandy (optional)

lemon-orange icing (optional).

1. Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with Pam and line with waxed paper, spray again.

2. Combine oil and sugar, beat well.

3. Add eggs, and vanilla extract, beat well.

4. Combine flour, cinnamon, salt, and baking soda. Add to sugar/oil mixture, beat well.

5. Add other ingredients, beat well and spread into cake pan.

6. Bake 50 min. to 1 hr., until toothpick inserted comes out clean.

7. This is a cake that really doesn't need icing. But if desired, here's a pareve alternative to the traditional cream cheese icing that works nicely:

1 lb. powdered sugar
1 stick pareve margarine
1/8 tsp. salt
lemon juice/orange juice or extract to taste
lemon/orange peel (optional)
nondairy creamer.

1. Soften margarine and beat until light.

2. Add powdered sugar and lemon/orange peel, salt; beat.

3. Add juice or extract and nondairy creamer in very small increments, beating until icing is smooth and creamy, and of spreading consistency.

(4) Eva, October 28, 2007 3:35 PM

too much

Is nibbling on baby carrots harmful? Is it "too much"?

(3) Anonymous, October 28, 2007 1:32 PM

"Too many Carrots"

How about a recipe for Carrot Cake?

(2) Marion Zeiger, October 28, 2007 12:28 PM

my favorite use for too many carrots is soup

I constantly over-buy carrots and have to use them up. I make a carrot soup that is pareve and is a wonderful alternative to chicken soup for Shabbat. It's so versatile, does well before poultry, fish, or red meat, and takes little time to prepare. Here's the recipe:

Carrot soup (preparation time, about 35 minutes)

1 T olive oil (approximately)
2 lb. carrots
4 T. parve chicken soup or boullon granules
6 c. water
1 large onion
1/4 c. rice
1 bay leaf
salt, pepper to taste
spices to taste: dill, cilantro, zatar, thyme (optional)
2 T white wine (optional)
Fresh parsley or cilantro for garnish

1. In food processor, chop onion (or dice by hand*).. Sauté in heated oil until soft.

2. While onions are cooking, use the food processor to grate carrots (or dice by hand*).. Place in pot, add onions, bouillon, water, spices, and rice.

3. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer about 25 minutes until rice and carrots are very soft .

4. Remove bay leaf. Cool soup for a few minutes before placing in blender or food processor bowl. Blend on puree or process for several quick pulses until until soup is very smooth; it should be relatively thick.

5. Return to pot, add wine if desired, adjust the seasoning, and bring to the boiling point, stirring constantly. If soup is too thick, add a little extra bouillon (1/4 c. at a time) to thin desired consistency.

6. Serve immediately, garnished with a few leaves of fresh parsley or cilantro, or store, covered, in the refrigerator for up to two days. Throw a tsp. or so of candied ginger bits on top for added interest.

*It doesn't matter if the carrots and onions are cut very fine, because they'll soften in the cooking and will be puréed. The smaller they're cut, though, the faster they'll cook.

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