Spiralized carrots are among my favourite spiralized vegetables to eat raw, but they are also fantastic steamed, boiled, or baked. I’m a bit of a frugal gal, so they also have a special spot in my heart because they are among the budget-friendly veggies to spiralize. If you have a hand-held manual spiralizer, you can spiralize carrots in a pinch without using the hand-crank spiralizer![
Carrots, Shmarrots… I ain’t wasting time, give me the spiralized carrot recipes!
What You Can Expect
- Long crispy dense noodles (similar in texture to beet noodles)
- Small half-moon shaped bits where the carrot tapers. The long noodles come from the girth of the carrot.
- Only expect long, smooth noodles from jumbo carrots!
- Cut ends of carrot off
- Peel or leave skin on (I prefer skin on, where the nutrients are)
- If carrot comes to a sharp point, cut it off so that the carrot is at least 1″ in diameter. This will provide a surface area for spiralizer to latch onto the carrot)
- Recommended blade: 3mm or 6mm
- Eat Raw
- Saute for 5-7 minutes on medium heat
- Bake at 350 for 10 minutes
- Boil for 5-7 minutes
- Steam for 7-10 minutes depending on preferred firmness and pot size
- Recommended applications: noodle and rice dishes, salads
- 1 medium-sized carrot = approximately 1 cup raw spiralized carrot noodles
- Varies with size of carrot
- Store in an air-tight container
- Keeps fresh for up to 5 days (may discolor slightly)
- Mist with water to prevent carrots from drying out
- Wide range in prices dependent on size and store
- Low-priced grocery store in Toronto: 3lb bag for $1.00 (very budget friendly!)