Kinda ugly, pretty cheap, and totally wonderful.
Ugly carrots are beautiful on the inside. So, buy up those ugly ducklings when you see them and turn them into beautiful swans with top-rated recipes like these!
#Protip: Carrots, like many other vegetables, are best cook just to al dente. Overcooking carrots makes them less sweet and less flavorful. So, find your own happy balance between tenderness and flavor, and get eating!
"I was skeptical of this recipe, but this will definitely be served again and again. Everyone raved about the piquant flavor that the white wine adds to the primarily sweet roots. The beautifully colored array made a wonderful presentation." –fifi
"This has become a family favourite in our house. The biggest problem with this recipe is that no matter how much I make there never seems to be enough!" –Mrs. Wynter
"I always liked carrots but I LOVED this. I could eat a whole bowl of these as a meal." –moonchyldcrab82
"Is there a 6th star I can add? The sauce is amazing! I used freshly ground almond butter and made extra." –lundy
"I make this soup all the time, especially when I have a lot of carrots. However, I add the fresh cilantro at the end before I blend. That way you can actually taste it!" –chickremedy
On the sweet side...
"I have baked this recipe several times, and I have lost count of how many people search me out to get the recipe. It is absolutely fantastic...tastes like candy! I follow the recipe exactly, and it turns out perfectly every time." –Andrea
"I'm in love with this pie and so was everyone else at my dinner table last night. So much better than pumpkin, in my opinion, and very cost effective." –Alessandra Martellacci
You had to know it was coming: carrot cake. But not just any carrot cake. 4,700 Allrecipes member rate this one a full five stars!
"This recipe made two delicious cakes that came out better than I could have hoped! This was the first carrot cake I've ever made, so I was very proud. The result was a moist, addicting cake that everyone loved! I will be using this recipe again for sure." –Saavedra