Carrot Cake Roasted Carrots
These Carrot Cake Roasted Carrots include everything you love about carrot cake, minus the cake part. The cinnamon and nutmeg spiced carrots are seasoned with kosher salt, tossed with avocado oil, and roasted to perfection.
The carrots are then coated in a sweet walnut raisin maple butter sauce for that extra carrot cake flavor. And if you’re feeling indulgent, try adding a drizzle of my homemade icing to take this carrot cake inspired recipe to the next level. Let me know if you give this dish a try!
How to Make Carrot Cake Roasted Carrots
Make the Icing – optional
Combine powdered sugar, milk, vanilla, and a tiny pinch of salt. Whisk well, cover tightly, and refrigerate until ready to use. Use as much or as little icing as desired.
Make the Carrots
Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking tray with parchment paper.
Wash, trim, and cut your carrots into evenly sized pieces, then add them to a mixing bowl. Add avocado oil, cinnamon, nutmeg, and kosher salt. Toss until well combined. Add the seasoned carrots to the prepared baking tray. Make sure they are in one layer, no overlap for optimum browning.
Place them in the oven for 25-30 minutes. Cooking time will vary based on the size and thickness of the carrots. You’ll also add the sauce 10 minutes before the carrots finish roasting. See below. Baby carrots will need roughly 20-ish minutes.
Make the Sauce
Next, place a sauce pot over medium/low heat and add the butter, light brown sugar, and maple syrup. Once well combined, add the chopped walnuts and raisins. Mix well. Remove from the heat.
Once the carrots have 10 minutes of cook time remaining, pour the walnut, raisin maple butter sauce over the top of the carrots. Place the rimmed baking tray back in the oven to finish roasting. This will allow the sauce to slightly caramelize and the walnuts to become fragrant.
Once the carrots are fork-tender remove them from the oven. Add everything to a plate and enjoy warm. Add a drizzle of icing for a fun and decadent twist!
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Carrot Cake Roasted Carrots
Equipment
- 1 peeler
- 1 mixing bowl carrots
- 1 rimmed baking tray lined with parchment
- 1 small mixing bowl icing
- 1 sauce pot
Ingredients
Carrots
- 2 lbs. carrots, wash, peel and cut evenly
- 2 tablespoons avocado oil
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
Maple Butter Sauce
- 3 tablespoons butter
- 2 tablespoons light brown sugar
- 2-3 tablespoons maple syrup, depending on preferred sweetness level, I used 3 tablespoons
- ¼ cup walnuts, roughly chopped, small
- 2 tablespoons raisins
Icing
- ½ cup powdered sugar, sifted
- 1-1.5 tablespoons milk
- ½ teaspoon vanilla flavor
- tiny pinch salt
Instructions
How to Make Carrot Cake Roasted Carrots
Make the Icing – Optional
- Combine powdered sugar, milk, vanilla flavor, and a tiny pinch of salt. Whisk well, cover tightly, and refrigerate until ready to use. Use as much or as little icing as desired.
Make the Carrots
- Preheat the oven to 425 degrees. Line a rimmed baking tray with parchment paper.
- Wash, trim, and cut your carrots into evenly sized pieces, then add them to a mixing bowl. Add avocado oil, cinnamon, nutmeg, and kosher salt. Toss until well combined. Add the seasoned carrots to the prepared baking tray. Make sure they are in one layer, no overlap. Place them in the oven for 25-30 minutes. Cooking time will vary based on the size and thickness of the carrots. Baby carrots will only need about 20-ish minutes.
Make the Sauce
- Next, place a sauce pot over medium/low heat and add the butter, light brown sugar, and maple syrup. Once well combined, add the chopped walnuts and raisins. Mix well. Remove from the heat.
- Once the carrots have 10 minutes of cook time remaining, pour the butter sauce over the carrots. Place the rimmed baking tray back in the oven to finish roasting. This will allow the butter sauce to slightly caramelize and the walnuts to become fragrant.Once the carrots are fork-tender remove them from the oven. Add everything to a plate and enjoy warm. Add a drizzle of icing for a fun and decadent twist!
One Comment on “Carrot Cake Roasted Carrots”
I love cooked carrots! And these look so pretty, I wanted to make them for Easter, so I did a test run last night. So. Much. Yum. Hubby loves carrot cake and he was shocked by how flavorful these are. Just make them!