Try these delicious carrot recipes

By author photo Jenny Craig Team


Did you know Monday 4th April is International Carrot Day?

Celebrate the day with our favourite bunch of recipes featuring this healthy vegetable.

Carrot & Zucchini Fritters

Serves: 1


  • 1 packet Jenny Craig Wholemeal Pancakes
  • 1 cup zucchini, grated
  • 1 carrot, peeled and grated
  • 1 spring onion, sliced finely
  • 20g reduced fat feta
  • Pinch dried oregano
  • Pinch dried (or fresh) basil
  • Black pepper, cracked
  • 1/3 cup skim milk
  • Spray oil
  • Dollop of plain non-fat yoghurt to serve
  • 4 cherry tomatoes, quartered, to serve


  1. Squeeze out the moisture in the grated zucchini and lay the zucchini on a plate with paper towel and allow the moisture to be absorbed for about 30 minutes.

  2. Combine Jenny Craig Wholemeal Pancake mix with drained zucchini, carrot, spring onion, feta cheese, oregano, basil and pepper. Add milk and stir to combine.

  3. Lightly spray a fry pan with oil then heat on medium heat until hot. Spoon the mixture into a hot pan and cook for 5 minutes on each side, or until golden brown and cooked through.

  4. Serve with yoghurt and cherry tomatoes.

  5. Enjoy!

Grated Carrot & Beetroot Salad

Serves: 4


  • 2 cups grated carrot
  • 1 cup sliced beetroot (canned)
  • 1 cup baby spinach leaves, shredded
  • ½ tsp sweet paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground cinnamon
  • 3 tbsp lemon juice
  • ¼ cup fresh mint leaves, shredded


  1. Place the carrots in a salad bowl. Drain as much juice as you can out of the beetroot. Add the beetroot and baby spinach to the bowl with the carrot and stir to combine.

  2. In a small bowl mix together the paprika, cumin and cinnamon. Add the lemon juice and whisk until combined.

  3. Add the dressing to the salad and mix to combine. Let the salad sit for 30-60 minutes before serving.

  4. Mix the mint through before serving.

Carrot Chips

Serves: 2


  • 3 carrots
  • Black pepper (to taste)
  • Oil Spray


  1. Preheat oven to 180°C.

  2. Peel & cut carrots into French fry-sized strips.

  3. Place on tray lined with baking paper. Sprinkle with pepper and lightly coat with spray oil.

  4. Bake for 30-40 minutes, or until crispy, turning once. Enjoy!

Try some of these variations:

  • To make a spicier chip, sprinkle the chips with cayenne pepper or curry powder before baking.
  • Sprinkle the chips with ground cinnamon and ginger before baking.
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