These Creamy Carrots are a vibrant and tasty side dish. Tender carrots are smothered in a creamy and flavorful sauce. Serve them for a special occasion like Thanksgiving, Easter or Christmas or a regular weeknight meal. Doesn’t matter…they are delish!
To be honest, I’m not a huge carrot fan. I’ll eat them, but I don’t really love them. I’m not a fan of the sweetness.
However, I do enjoy this Creamy Carrots recipe. The sauce balances out the sweetness and makes them absolutely delicious. I can get on board with this carrot recipe!
This is my first year spending Thanksgiving with my fiancé, Matty. I want to make sure I make a meal to remember so am thinking of adding these Creamy Carrots to the menu.
They’ll pair so well with our Thanksgiving turkey and all the other fixins’. Hopefully, it will be a meal to remember.
Creamy Carrots Ingredients
For this recipe, grab 8 medium carrots that you have peeled and cut into quarters lengthwise
You’ll also need:
- Cream (I used 10% coffee cream)
Pretty easy, right?
How to Make Creamy Carrots
Start by adding the water to a large pot and bring to a boil. Add the carrots, sugar and salt and cover. Cook until the carrots are tender, but still a little firm. It takes about 10 minutes. Drain the carrots and put into a serving dish.
To make the creamy sauce, add the mayonnaise and cream to a bowl and stir to combine. Pour into the carrots and mix. Serve hot.
Helpful Kitchen Tools
These kitchen tools will help you make this yummy recipe.
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Fresh or Frozen Carrots
I used fresh carrots. I usually buy the 2lb bag at the grocery store. If you have frozen carrots from your summer garden that you’ve blanched already, you can also use them.
How to Store Creamy Carrots
Make sure you cover the dish of Creamy Carrots with a lid or plastic wrap. Store it in the fridge for up to 3 days.
Can You Freeze Creamy Carrots
I wouldn’t freeze them because of the creamy sauce. Mayonnaise doesn’t freeze that good and the ingredients tend to separate once frozen. Not very appetizing!
My dad used to say that if I didn’t eat the carrots on my plate, I wouldn’t be able to see. Maybe he was right because I hated carrots as a kid and now I’m practically blind without my glasses.
Dad, you can be happy now because I am eating my carrots AND I’m sharing lots of carrot recipes with others.
Check out these delish recipes:
- Sweet and Sour Carrots
- Parmesan Roasted Carrots
- Cream of Carrot Soup
- Carrot and Potato Soup
- Carrot Loaf
- Classic Carrot Cake
What is your favourite way to serve carrots?
- 8 medium carrots, peeled and cut into quarters lengthwise
- 5 cups water
- 1 tsp salt
- 2 tsp sugar
- 3 tbsp mayonnaise
- 2 tbsp cream
- Add water to a large saucepan and heat to boiling. Add carrots, sugar and salt. Cover. Cook until tender, but still a bit firm, about 10 minutes. Drain and put in serving dish.
- In a small bowl, stir together mayonnaise and cream. Stir into carrots. Serve hot.
I used 10% cream
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 91 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 9mg Sodium: 476mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 1g