20 Flavorful Rainbow Carrot Recipes Delicious

Rainbow carrots aren’t just a feast for the eyes—they’re a flavor-packed powerhouse that can brighten up any meal! Whether you’re roasting, shredding, or blending them into soups, these vibrant veggies bring sweetness, crunch, and a pop of color to your plate. Ready to ditch the ordinary? Dive into these 20 delicious rainbow carrot recipes that’ll make every bite as exciting as they look!

Roasted Rainbow Carrots with Honey Glaze

These vibrant roasted carrots are a feast for the eyes and the palate, with a sweet-and-savory glaze that caramelizes into perfection.

Ingredients:

• 1 lb rainbow carrots, trimmed and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F. Toss carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, flipping halfway, until tender and lightly charred at the edges.
3. In a small bowl, whisk together 2 tbsp honey, 1 tbsp thyme, and 1 tbsp lemon juice. Drizzle over carrots and roast 5 more minutes until glaze bubbles.

The honey glaze transforms into a glossy, sticky-sweet coating that clings to the earthy carrots—a simple trick for restaurant-worthy flair.

Tip: For extra crunch, sprinkle with toasted pepitas before serving.

Rainbow Carrot and Ginger Soup

This vibrant soup is a cozy hug in a bowl, with sweet rainbow carrots and a spicy ginger kick that’ll wake up your taste buds.

Ingredients:

• 1.5 lbs rainbow carrots, peeled and chopped (about 5 cups)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat coconut milk
• 1 tbsp maple syrup

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in 3 cloves minced garlic and 1 tbsp grated ginger; cook for 1 minute until fragrant.
2. Add the carrots, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1/2 cup coconut milk and 1 tbsp maple syrup.
4. Simmer for 2–3 more minutes, then taste and adjust seasoning if needed.

The coconut milk adds a silky richness, while the maple syrup tames the ginger’s heat—perfect for a light lunch or starter. Tip: Garnish with toasted pepitas for crunch!

Rainbow Carrot Salad with Citrus Dressing

This vibrant salad is a feast for the eyes and the palate, with crisp rainbow carrots tossed in a zesty citrus dressing that brightens any meal.

Ingredients:

• 1 lb rainbow carrots, peeled and thinly sliced into ribbons (using a vegetable peeler)
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp toasted sliced almonds

Instructions:

1. In a large bowl, whisk together the orange juice, lemon juice, olive oil, honey, salt, and black pepper until well combined.
2. Add the carrot ribbons and parsley to the bowl, then toss gently to coat evenly with the dressing.
3. Let the salad sit for 10 minutes to allow the flavors to meld and the carrots to soften slightly.
4. Sprinkle with toasted almonds just before serving.

The contrast of sweet carrots, tangy citrus, and crunchy almonds makes this salad irresistibly fresh—perfect for picnics or as a colorful side dish.

Tip: For extra flair, use a mix of purple, yellow, and orange carrots to maximize the rainbow effect!

Grilled Rainbow Carrots with Herbed Butter

These vibrant carrots get a smoky char on the grill and a luscious finish with garlicky herb butter—simple but showstopping!

Ingredients:

• 1 lb rainbow carrots, scrubbed and trimmed (halved lengthwise if thick)
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 small garlic clove, minced
• 1/4 tsp lemon zest

Instructions:

1. Prep grill: Heat grill to medium-high (about 400°F).
2. Toss carrots: In a bowl, toss carrots with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Grill: Place carrots on the grill perpendicular to the grates (to prevent falling through). Cook for 4–5 minutes per side, turning occasionally, until tender with charred spots.
4. Make herbed butter: While carrots cook, mix softened butter, parsley, thyme, garlic, and lemon zest in a small bowl.
5. Serve: Transfer grilled carrots to a platter and immediately dollop with herbed butter, letting it melt slightly.

The contrast of sweet, smoky carrots and the bright, garlicky butter makes this side dish feel restaurant-worthy with minimal effort. Tip: For extra flair, garnish with flaky sea salt and a drizzle of honey right before serving.

Rainbow Carrot and Quinoa Pilaf

This vibrant Rainbow Carrot and Quinoa Pilaf is a feast for the eyes and the taste buds—nutty quinoa, sweet roasted carrots, and fresh herbs make it a standout side or light meal.

• 1 cup quinoa, rinsed
• 1 ¾ cups low-sodium vegetable broth
• 1 lb rainbow carrots, peeled and sliced into ½-inch coins
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 2 tbsp toasted sliced almonds

1. Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized.
2. Meanwhile, combine quinoa and broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. In a large bowl, mix cooked quinoa, roasted carrots, remaining 1 tbsp olive oil, remaining ¼ tsp salt, lemon juice, and parsley. Gently fold to combine.
4. Top with toasted almonds before serving.

The contrast of fluffy quinoa, tender carrots, and crunchy almonds makes every bite exciting—plus, the lemon brightens it all up beautifully.

Tip: For extra depth, add a pinch of cumin or smoked paprika to the carrots before roasting.

Rainbow Carrot and Chickpea Stew

This vibrant stew is a hug in a bowl—sweet, earthy, and packed with cozy spices that’ll make your kitchen smell incredible.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb rainbow carrots, sliced into ½-inch coins
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground cinnamon
• 1 (14.5 oz) can diced tomatoes
• 2 cups vegetable broth
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add carrots, chickpeas, 1 tsp cumin, ½ tsp smoked paprika, and ¼ tsp cinnamon. Stir to coat, then pour in diced tomatoes and 2 cups broth. Season with ½ tsp salt and ¼ tsp black pepper.
3. Bring to a simmer, cover, and cook for 20–25 minutes until carrots are tender but still hold their shape.
4. Stir in parsley and adjust seasoning if needed. Serve warm with crusty bread.

The cinnamon adds a whisper of warmth that plays so nicely with the smoky paprika—trust us, it’s magic.

Tip: For extra creaminess, mash a few chickpeas against the pot before serving.

Rainbow Carrot and Feta Tart

This vibrant tart is as stunning as it is delicious, with sweet roasted carrots and tangy feta nestled in a flaky, buttery crust—perfect for impressing guests or treating yourself!

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb rainbow carrots, thinly sliced lengthwise
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 4 oz crumbled feta cheese
• 1 tbsp honey
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Bake for 10 minutes until lightly puffed.
2. Toss carrots with olive oil, salt, pepper, and thyme. Arrange in a single layer on another baking sheet and roast for 15 minutes until tender.
3. Reduce oven to 375°F. Scatter feta over the par-baked crust, then layer roasted carrots on top in a decorative pattern. Drizzle with honey.
4. Bake for 20–25 minutes until edges are golden and cheese is slightly melted. Garnish with parsley before serving.

The contrast of caramelized carrots, salty feta, and flaky pastry makes every bite irresistible—plus, those rainbow hues are an instant mood booster!

Tip: For extra crispness, brush the pastry edges with an egg wash before baking.

Rainbow Carrot and Sweet Potato Mash

This vibrant mash is a feast for the eyes and the taste buds, blending earthy sweetness with a creamy, velvety texture.

Ingredients:

• 1 lb rainbow carrots, peeled and chopped into 1-inch pieces
• 1 lb sweet potatoes, peeled and chopped into 1-inch cubes
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large pot, cover the carrots and sweet potatoes with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. Return the vegetables to the pot and add 3 tbsp unsalted butter, 1/4 cup heavy cream, 1 tbsp maple syrup, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or blend with an immersion blender until smooth and creamy.
3. Taste and adjust seasoning if needed, then serve warm.

The natural sweetness of the carrots and sweet potatoes shines through, while the maple syrup and cinnamon add just the right cozy warmth—no sugar overload here!

Tip: For extra richness, swap the heavy cream with full-fat coconut milk.

Rainbow Carrot and Kale Stir-Fry

This vibrant stir-fry brings together sweet rainbow carrots and hearty kale for a quick, colorful weeknight dish that’s as nutritious as it is pretty.

Ingredients:

• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 1 bunch rainbow carrots, julienned
• 4 cups chopped kale (stems removed)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 1 tbsp minced garlic and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
2. Add julienned rainbow carrots and cook for 4–5 minutes, stirring occasionally, until slightly softened.
3. Toss in chopped kale and cook for 2–3 minutes until wilted but still bright green.
4. Pour in 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar, stirring to coat evenly. Cook for 1 more minute.
5. Remove from heat and sprinkle with 1 tbsp sesame seeds.

The honey balances the kale’s bitterness while the sesame oil adds a toasty depth—proof that healthy doesn’t have to mean boring!

Tip: For extra crunch, top with chopped roasted peanuts just before serving.

Rainbow Carrot and Lentil Curry

This vibrant curry is a cozy hug in a bowl, with sweet rainbow carrots and hearty lentils simmered in a fragrant coconut-spiced sauce.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried red lentils, rinsed
• 1 lb rainbow carrots, sliced into 1/2-inch coins
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cumin, and 1/4 tsp cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in 1 cup lentils, carrots, 1 can coconut milk, 2 cups broth, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and sauce thickens.
4. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The rainbow carrots add pops of color and a subtle sweetness that balances the earthy lentils and warming spices perfectly.

Tip: For extra creaminess, swirl in a spoonful of plain yogurt before serving.

Rainbow Carrot and Apple Slaw

This vibrant slaw is a crunchy, sweet-tangy side that’ll steal the spotlight at any picnic or potluck—no mayo required!

Ingredients:

• 4 cups shredded rainbow carrots (about 1 lb)
• 2 cups thinly sliced crisp apples (like Honeycrisp or Fuji)
• 1/4 cup chopped fresh parsley
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup toasted sliced almonds

Instructions:

1. In a large bowl, toss shredded carrots, sliced apples, and chopped parsley.
2. In a small jar, whisk together apple cider vinegar, olive oil, honey, salt, and black pepper until smooth.
3. Pour dressing over the slaw and toss until evenly coated. Let sit for 10 minutes to soften slightly.
4. Just before serving, sprinkle with toasted almonds for extra crunch.

The contrast of juicy apples, earthy carrots, and that zippy dressing makes this slaw irresistibly refreshing—plus, it gets better as it sits!

Tip: For a fun twist, swap almonds for candied pecans or add a pinch of cinnamon to the dressing.

Rainbow Carrot and Beetroot Hummus

This vibrant hummus gets its stunning color and earthy sweetness from roasted rainbow carrots and beetroot—perfect for adding a pop to your snack spread!

Ingredients:

• 1 cup diced rainbow carrots (about 2 medium)
• 1 cup diced beetroot (about 1 small)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2–3 tbsp ice water

Instructions:

1. Preheat oven to 400°F. Toss rainbow carrots and beetroot with 1 tbsp olive oil on a baking sheet. Roast for 25 minutes until tender and lightly caramelized. Let cool slightly.
2. In a food processor, combine roasted vegetables, chickpeas, tahini, remaining 2 tbsp olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, scraping down the sides as needed.
3. With the processor running, stream in ice water, 1 tbsp at a time, until the hummus is creamy and fluffy (about 2–3 tbsp total).
4. Transfer to a bowl, drizzle with extra olive oil, and serve with pita or crudités. The natural sweetness of the roasted veggies balances beautifully with the nutty tahini—no one will guess it’s packed with veggies!

Tip: For extra smokiness, swap cumin for 1/4 tsp smoked paprika.

Rainbow Carrot and Coconut Milk Soup

This vibrant soup blends sweet rainbow carrots with creamy coconut milk for a silky, comforting bowl that’s as pretty as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb rainbow carrots, peeled and chopped
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp maple syrup
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add the chopped carrots, 1 tsp cumin, and 1/2 tsp salt. Cook for 2 minutes, stirring to coat the carrots in the spices.
3. Pour in 2 cups vegetable broth and bring to a simmer. Cover and cook for 20 minutes, or until the carrots are fork-tender.
4. Transfer the mixture to a blender (or use an immersion blender) and purée until smooth. Return to the pot and stir in the coconut milk, 1 tbsp maple syrup, and 1 tbsp lime juice. Warm gently over low heat for 3–5 minutes.
5. Ladle into bowls and top with fresh cilantro.

The coconut milk adds a lush creaminess without dairy, while the lime brightens up the earthy sweetness of the carrots—perfect for impressing guests or treating yourself.

Tip: For extra depth, toast the cumin in a dry skillet for 30 seconds before adding it to the pot.

Rainbow Carrot and Parsnip Fries

These colorful, crispy fries are a fun twist on the classic—naturally sweet, earthy, and perfect for dunking!

Ingredients:

• 1 lb rainbow carrots, cut into ¼-inch sticks
• 1 lb parsnips, cut into ¼-inch sticks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 425°F and line two baking sheets with parchment paper.
2. Toss rainbow carrots and parsnips with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheets (crowding will steam them). Bake for 20–25 minutes, flipping halfway, until edges are caramelized and crispy.

The mix of rainbow carrots and parsnips creates a striking plate with a balance of sweetness and spice—ideal for impressing guests or jazzing up weeknight dinners.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Rainbow Carrot and Goat Cheese Tartine

This vibrant tartine is a feast for the eyes and the taste buds, with sweet roasted carrots, creamy goat cheese, and a drizzle of honey for a touch of luxury.

Ingredients:

• 1 cup rainbow carrots, thinly sliced into ribbons (about 2 medium carrots)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 slices crusty sourdough bread, toasted
• 2 oz goat cheese, softened
• 1 tbsp honey
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 400°F. Toss the carrots with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 15 minutes, until tender and slightly caramelized.
2. Toast the sourdough bread until golden and crisp. Spread each slice evenly with goat cheese.
3. Top the goat cheese with roasted carrots, then drizzle with honey and sprinkle with fresh thyme.

The contrast of warm, sweet carrots against tangy goat cheese and floral thyme makes this tartine feel effortlessly elegant—perfect for a lazy weekend brunch or a light lunch.

Tip: For extra crunch, add a handful of toasted walnuts or pepitas before serving.

Rainbow Carrot and Turmeric Rice

This vibrant dish is a feast for the eyes and the palate, with earthy turmeric and sweet rainbow carrots turning plain rice into something special.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup diced rainbow carrots (¼-inch pieces)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp turmeric, ½ tsp salt, and ¼ tsp black pepper, stirring to coat the grains evenly. Pour in 1 ½ cups water and bring to a boil.
3. Reduce heat to low, stir in the carrots, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff with a fork, garnish with 2 tbsp parsley, and serve warm.

The golden hue from turmeric and pops of color from the carrots make this dish as Instagram-worthy as it is flavorful—perfect for brightening up weeknight dinners.

Tip: For extra richness, stir in a pat of butter or a drizzle of coconut milk just before serving.

Rainbow Carrot and Avocado Sushi Rolls

These vibrant sushi rolls are a feast for the eyes and the palate, combining crisp carrots and creamy avocado in a fuss-free, veggie-packed bite.

Ingredients:

• 1 cup sushi rice, rinsed and drained
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 nori sheets
• 1 ripe avocado, thinly sliced
• 2 rainbow carrots, julienned
• 1 tbsp sesame seeds
• 1 tsp sriracha (optional)

Instructions:

1. In a saucepan, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
2. In a small bowl, whisk together rice vinegar, sugar, and 1/2 tsp salt until dissolved. Gently fold into the cooked rice with a spatula. Let cool slightly.
3. Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle with 1/4 tbsp sesame seeds.
4. Arrange avocado slices and julienned carrots horizontally across the center of the rice. Drizzle with 1/4 tsp sriracha if using.
5. Roll tightly using the bamboo mat, pressing gently to seal the edge. Repeat with remaining ingredients.
6. Slice each roll into 8 pieces with a sharp, wet knife. Serve immediately.

The contrast of the crunchy carrots and buttery avocado makes these rolls irresistibly fresh—perfect for impressing guests or treating yourself to a colorful lunch.

Tip: For extra flavor, lightly toast the sesame seeds in a dry pan over medium heat for 1–2 minutes before sprinkling.

Rainbow Carrot and Almond Cake

This vibrantly hued cake is as delightful to look at as it is to eat—moist, nutty, and just sweet enough to feel like a treat.

Ingredients:

• 1 ½ cups grated rainbow carrots (packed)
• 1 cup almond flour
• ¾ cup all-purpose flour
• ½ cup granulated sugar
• ⅓ cup olive oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together ½ cup granulated sugar, ⅓ cup olive oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. Fold in 1 ½ cups grated rainbow carrots, then gently mix in 1 cup almond flour, ¾ cup all-purpose flour, 1 tsp cinnamon, ½ tsp baking powder, and ¼ tsp salt until just combined.
4. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour adds a tender crumb, while the rainbow carrots keep every slice Instagram-worthy. Serve with a dollop of yogurt for a lightly sweet breakfast or afternoon snack.

Tip: For extra nuttiness, toast the almond flour in a dry skillet over low heat for 3–4 minutes before using.

Rainbow Carrot and Orange Marmalade

This vibrant marmalade is a sweet-tangy twist on the classic, with rainbow carrots adding earthy depth and a pop of color.

Ingredients:

• 1 lb rainbow carrots, peeled and finely grated
• 2 large oranges, zest and juice (about 1/2 cup juice)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the grated carrots, orange zest, orange juice, sugar, water, lemon juice, cinnamon, and salt. Stir well.
2. Bring to a simmer over medium heat, then reduce to low and cook for 35–40 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and let cool slightly before transferring to a jar. The marmalade will continue to thicken as it cools.

The carrots soften into a velvety texture while the citrus keeps it bright—perfect for slathering on toast or pairing with sharp cheeses.

Tip: For a smoother consistency, pulse the cooled marmalade in a blender briefly before jarring.

Rainbow Carrot and Pumpkin Seed Pesto Pasta

This vibrant pasta dish swaps traditional basil pesto for a nutty, earthy blend of roasted rainbow carrots and toasted pumpkin seeds—perfect for adding a pop of color to your weeknight dinner.

Ingredients:

• 8 oz fusilli or penne pasta
• 2 cups rainbow carrots, sliced into 1-inch pieces (about 3 medium carrots)
• 1/3 cup raw pumpkin seeds
• 2 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup olive oil, divided
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley leaves (optional, for garnish)

Instructions:

1. Prep: Preheat oven to 400°F. Toss carrots with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes until tender and lightly caramelized.
2. Toast seeds: In a dry skillet over medium heat, toast pumpkin seeds for 3–4 minutes, shaking often, until golden and fragrant. Remove 1 tbsp for garnish.
3. Blend pesto: In a food processor, combine roasted carrots, remaining pumpkin seeds, garlic, Parmesan, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse while drizzling in remaining 3 tbsp olive oil until smooth.
4. Cook pasta: Boil pasta in salted water until al dente (per package instructions). Reserve 1/2 cup pasta water, then drain.
5. Toss: Return pasta to the pot. Add pesto and 1/4 cup pasta water, stirring until evenly coated. Add more water if needed for a silky texture.

The roasted carrots lend a subtle sweetness to the pesto, while pumpkin seeds add a satisfying crunch—no pine nuts required! Serve topped with reserved seeds, extra Parmesan, and parsley.

Tip: For extra depth, swap half the carrots with roasted golden beets.

Conclusion

With so many vibrant and tasty ways to enjoy rainbow carrots, there’s something here for every home cook! Whether you’re roasting, blending, or baking, these recipes are sure to brighten your table. Don’t forget to try a few, share your favorites in the comments, and pin this roundup for later. Happy cooking!