Farm Carrots With Cumin, Caraway & Lime

"Never have I had carrots that tasted as good as this! Spices and carrot juice make this recipe. If you try it, I hope you enjoy as much as we did. BF found this recipe from a recent edition of Country Home magazine. You can either buy carrot juice or make it yourself if you have a juicer."
photo by Kathy228 photo by Kathy228
photo by Kathy228
Ready In:




  • If using baby carrots, half or quarter lengthwise.
  • Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
  • Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
  • In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
  • Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.

Questions & Replies

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  1. Very good recipe. I love the flavor of the seeds, it makes a big difference. I didn't have carrot juice so used Imagine No chicken chicken broth and also left the seeds in the dish. Did not need oil or butter, just used broth to cook all. Did a second time and added shaved Brussel sprouts to the carrots. This goes into my favorites file. Thank you
  2. WOW so quick and so delcious! I will make this for sure again! Rosting the seed is very important so they turn so delicous! I did not have cider vinegar on hand so I mixed lemon juice and white balsamico vinegar. Thanks a lot for this impressive tasty salad!
  3. These were great carrots! I love the flavor from sauteeing them; mine got a bit brown and caramelized...yum. I couldn't taste much of the spices, though, and I did use all seeds. Still a great flavor, and easy to make. Will definitely make again!
  4. Oh, wow! And I, too, don't like cooked carrots. I had to use powdered cumin and mustard. And DH doesn't care for caraway. But everyone at Thanksgiving was impressed by this unusually flavored dish. Many thanks!
  5. This recipe is *awesome* and I really do not like carrots. Honestly I dislike carrots so much that I could not bring myself to buy carrot juice, instead I bought orange juice. This recipe is so very tasty and the carrots cook down and caramelised to make an awesome side dish for our lamb. Thank you so much for posting, this is a winner and one for my favourites cookbook!


<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
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