Crockpot carrot recipes are flavorful and delicious. They can be eaten at any time of the day. As a result of its slow cooking process, you can choose to start the preparation on time. For quicker crockpot carrot recipes, you can choose to put diced carrots in the microwave before using the slow cooker to soften it more. Carrots are a good source of potassium, carotene, fibre, antioxidants and vitamin k1. Crockpot carrot recipes are also weight-loss friendly. Below are highly nutritious crockpot carrot recipes you can try.
Crock-Pot Carrot Recipes
1. Crockpot Honey Carrots
Making carrot in a crockpot and adding orange zest and honey would make it sweet and buttery.
Preparation Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Serves: 8
Ingredients
- ¼ cup of honey
- 2 pounds of carrots (not baby carrots)
- 1 orange zest
- 3 tablespoons of unsalted butter
- ½ teaspoon of kosher salt
- Fresh parsley for garnish
Preparation
- First of all, wash your carrots, peel and slice into 1 ½ inch chunk size. Set it aside
- Then melt butter in a saucepan or microwaveable bowl. Then pour it into a larger bowl (4 quarts) cooker.
- Add honey, salt, orange zest and stir them together.
- Next, add carrots and mix with orange zest and honey to coat.
- Put the cooker on high heat and cook carrots for 3 hours or cook under low heat for 6 hours. Make sure you cover and stir halfway through.
- When it is tender, garnish with parsley and serve.
Nutritional Facts
Fat 5g; Carbohydrate 20g; Protein 1g; calories 118 kcal.
2. Crockpot Carrots with Cinnamon glaze
Glazing your carrots under low heat and spicing gently with cinnamon is delicious and nutritious
Preparation Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Serves: 12
Ingredients
- 1/2 teaspoon of ground cinnamon
- ¼ cup of unsalted butter
- 3 pounds of carrot (peeled and sliced)
- ¼ cup of brown sugar
- ½ teaspoon of kosher salt
- ¼ teaspoon of ground nutmeg
Preparation
- First, rinse, peel and slice the carrot into a slow cooker
- Then, melt butter in a small bowl. Pour butter in a bigger bowl with cinnamon, salt, brown sugar.
- Combine mixture and carrot and mix to coat thoroughly.
- Place carrot over high heat and cook for 3 hours or low heat for 6 hours
- When it is fork-tender, remove from heat and serve warm.
Nutritional Facts
Fat 4g; Carbohydrate 13g; Protein 1g; calories 89 kcal.
3. Crock-Pot carrot Cake with Cream Cheese Frosting
This recipe is a flavorful carrot cake with ginger that complements the cake very well.
Preparation Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Serves: 8
Ingredients
- ¾ teaspoon of baking powder
- 2/3 cup of all-purpose flour
- ¼ teaspoon of ground nutmeg
- ½ cup of granulated sugar
- ¼ teaspoon of salt
- 8 ounces of canned crushed pineapple
- 1 teaspoon of baking soda
- A teaspoon of grated fresh ginger
- 2 large eggs
- ½ cup of golden raisins
- 1/3 cup of vegetable oil
- 1 teaspoon of ground cinnamon
- A cup of finely chopped carrots
- 1 cup of chopped pecans or walnuts
For cream cheese frosting
- 1 cup of powdered sugar
- ½ teaspoon of pure vanilla extract
- 4 ounces of cream cheese
Preparation
- First of all, mix baking powder, sugar, flour, baking soda, ginger root, spices, salt in a small bowl and whisk thoroughly to combine.
- Then, combine eggs, pineapple, nuts, raisins, vegetable oil, carrots and whisk well to coat.
- Next, add dry ingredient mixture to wet ingredients and mix a spatula, spoon or your hand until they are all thoroughly mixed.
- With a non-stick cooking spray for baking, spray your loaf pan. Then pour the cake mixture into the prepared pan and place in a larger slow cooker or bottom of a 6-quart cooker
- Use four paper towel to cover the top of your cooker or a thin kitchen towel. Make sure the towel is not touching the cake.
- Cook for about 4 hours over high heat. To check if it is done, insert a toothpick in it. Your toothpick should come out clean
- When done, remove your cake from the cooker and let it cool for about 5 minutes. Place on a cooling rack before frosting.
For frosting
- Whip your cream cheese in a mixer until it is fluffy
- Then add vanilla extract and mix.
- When your cake is cool, frost with cream cheese.
Nutritional Facts
Fat 26.5g; Carbohydrate 49.0g; Protein 4.2g; calories 439 kcal.
4. Crockpot Sugar Carrots with Ginger
Ginger gives your carrot recipe the right flavour. It can be made on any day of the week
Preparation Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Serves: 4
Ingredients
- ¼ cup of orange juice
- 7 carrots (sliced)
- ¼ cup of butter
- 3 tablespoons of fresh ginger
- ¼ cup of orange juice
Preparation
- First, wash and peel carrots into ¼ inch slices
- Then add ginger, carrots, brown sugar, butter, orange juice to a slow cooker (4 quarts)
- Next, cook over high heat for 1 hour.
- Open and stir your carrot mixture to ensure the brown sugar is not clustered
- Cover it back and reduce heat to low, cook for 5 hours more or until carrot is fork-tender.
- Make sure there is still sauce left at the bottom of the pot to spoon over carrot when serving.
Nutritional Facts
Fat 12g; Carbohydrate 32g; Protein 1g; calories 221 kcal.
5. Honey Butter Thyme Crockpot Glazed Carrots
Honey butter thyme carrots are an easy and delicious side dish.
Preparation Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Serves: 6
Ingredients
- 4 tablespoons of honey
- 1.5 pounds of carrot
- ½ teaspoon of fine sea salt
- 1 teaspoon of dried thyme
- 4 tablespoons of butter
Preparation
- First, place your on a 4-quart slow cooker
- Then, cook carrots until they are tender. Shake crock-pot gently to coat carrot in melted butter. (15 minutes into cooking).
- To get a thicker glaze, cook for another 15 minutes, stir with a wooden spoon.
- When it is ready, serve warm.
Nutritional Facts
Fat 7.8g; Carbohydrate 22.5g; Protein 1.19g; calories 156kcal.
6. Crock-Pot Carrot Soup with Honey and Nutmeg
Crockpot carrot soup is a fantastic meal, but the addition of honey and nutmeg even makes it more flavorful and delicious
Preparation Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Serves: 8
Ingredients
- 2 medium-sized yellow onions
- ¼ cup of olive oil
- 2 small garlic cloves
- 2 large russet potatoes
- ½ teaspoon of dried thyme
- 3 lbs. of carrots (15 medium-sized carrots)
- 6 cups of water
- ½ teaspoon of dried marjoram
- 2 tablespoons of honey
- Sea salt and fresh ground black pepper to taste
- 1 teaspoon of freshly grated nutmeg
Preparation
- First, heat your oil over medium heat in a large skillet.
- Then add onions and cook it until it gets soft or for about 8 minutes. Make sure you constantly stir to cook evenly.
- Next, put potatoes, herbs, carrots and garlic in the slow cooker. Scrape your oil and onion out of the pan and add it. Add enough water to cover all.
- Cook carrot mixture for an hour. Then turn down the cooker to cook vegetables thoroughly—Cook for 5 hours.
- After cooking, transfer into a food processor or handheld immersion blender and puree. The soup has to be nice and thick.
- Now, add honey and grated nutmeg, also season with salt and pepper.
- Let heat remain on low without letting it boil until you are ready to serve. Divide soup among bowls and serve.
Nutritional Facts
Fat 8g; Carbohydrate 21g; Protein 2g; calories 155 kcal.
7. Crock-Pot Carrots: BBQ Lil Smokies
Cooked carrot with marinade and BBQ sauce is delicious and sumptuous.
Preparation Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Serves: 6
Ingredients
- 2 tablespoons of maple syrup
- 1 lb baby carrots
- ½ teaspoon of onion powder
- ¼ cup of low sodium soy sauce
- ½ teaspoon of garlic powder
- ¼ cup of veggie broth
- ½ teaspoon of smoked paprika
- ¼ cup of rice vinegar
- ½ teaspoon of ground mustard
- 1 ½ teaspoon of liquid smoke
- 1 cup of BBQ sauce
Preparation
- First of all, start by making your marinade. Add all your ingredients for the marinade together in the crockpot and whisk all to combine. Don’t add BBQ sauce.
- Next, put the carrot in your crockpot, add marinade and set heat to high. Allow it to cook for about 1 ½ hour, stirring halfway through.
- Then drain off your marinade. You can save it up for other recipes like carrot dogs.
- Now, add barbecue sauce and allow carrots to cook over low heat for 5 hours.
- Carrots must be fork tender but not mushy. When it is tender, serve warm.
Nutritional Facts
Fat 1g; Carbohydrate 33g; Protein 3g; calories 52 kcal.
After trying out these recipes, share your experience briefly in the comment section.