Carrot Cooking Class Recipes

Carrot Hummus:


  • 8 ounces carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, peeled and left whole 
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil
  • Kosher salt
  • One 15-ounce can chickpeas, drained and rinsed 
  • 2 tablespoons lemon juice 
  • 1/8 teaspoon cayenne pepper


Preheat the oven to 425 degrees F.
On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature.
Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange.


  • ⅔ cup butter
  • 1 tsp. Sugar
  • ½ tsp. Salt
  • 1 egg
  • 2 cups flour


Heat oven to 400. Put butter, sugar, salt, and egg in a bowl with 2 tablespoons water. Add flour and mix quickly just until the dough holds together. Roll out dough on a lightly floured surface about 2 mm thick.  Sprinkle with salt and cut into squares. Arrange on parchment lined baking sheet and bake until crisp and golden (about 10 minutes).


Carrot Bhajis:  

  • 100g gram flour (chickpea flour)
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp chilli powder
  • 2 large eggs
  • 4 large carrots (about 400g), peeled, ends trimmed and grated 
  • ½ red onion thinly sliced
  • 2 tsp vegetable oil


Heat oven to 200C
.Line one large or two medium baking trays with baking parchment.
Mix all the ingredients for the carrot bhajis, apart from the carrot and oil, together in a large bowl to form a thick batter. If the mixture looks a little dry add a splash of water. Stir in the grated  carrots, onion and season.
Dollop 12 spoonfuls of the mixture onto the baking tray, leaving enough space to flatten the bhajis with the back of a spoon. Drizzle over the oil and bake for 25 mins or until golden brown, flipping the bhajis halfway.


Mango Dip:


  • ½ cup mango puree
  • 1 cup greek yogurt
  • ¼ cup chopped cilantro

Mix all ingredients together and serve on the side of bhajis.


Carrot, apple and ginger smoothie:


  • ½ inch knob of peeled ginger
  • 1 medium carrot peeled and diced
  • 3 apples peeled and cored
  • ½ banana
  • 1 cup orange juice
  • 1tsp. Cinnamon
  • 1 cup ice


In a blender start with carrot and ginger to ensure they become completely pureed. Add the rest of ingredients and adjust consistency with water.




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