Something cozy and something sweet – these mashed carrots with cinnamon and brown sugar are the perfect sweet treat or side dish for the fall season.
With just 8, approachable ingredients and 40 minutes, you’ll have a dish everyone’s going to love.
Mashed potatoes are great and so are sweet potatoes, but we’re switching things up and whipping up cinnamon-spiced, buttery mashed carrots.
The best part? Roasting the carrots will help unveil a more pronounced carrot essence, along with perking up the kitchen with incredible aromas.
For more quick and easy plant-based dinner recipes, check out 30-Minute Plant-Based Dinner Ideas.
Mashed Carrot Recipe Notes
- Use any vegan butter of choice. I use Melt Organic for this recipe, as I do for many of my plant-based recipes. It’s creamy, delicious, and affordable (I can usually find it for about $3.99 or cheaper per container).
- It’s best to use carrots that are similar in width or can be cut in similar widths. Cook time might vary if there are inconsistencies in how thick the carrots are cut. Cook time will go from 30-45 minutes. Feel free to pull out carrot pieces that are fork-tender before the rest of the pieces.
- I weighed out the brown sugar, but it works out to be roughly 4 tablespoons worth, loosely packed. Taste as you cook to see if everything’s to your tastebud standards. If you don’t have brown sugar, white sugar works too.
- Use full-fat coconut milk from a can! This will help create a creamier carrot mash.
More Carrot Recipes
- Roasted Red Carrot Lentil Soup
- Mung Bean Sprout And Carrot Stir-Fry
- Oil-Free Fried Rice
- “Carrot Cake” Oat Bran Porridge
Toppings To Add To Mashed Carrots
If you want to bring a little more life to your mashed carrots, here are some topping ideas:
- More cinnamon
- Roasted walnuts
- A drizzle of maple syrup
- Roasted pecans
- Raisins
How Store & Freeze
Store mashed carrots in an air-tight container or reusable silicone bag in the refrigerator for up to 4 days. Or, in the freezer with a freezer-grade container for up to 3-4 months.
How To Use A Blender To Puree
I do not have a food processor, so I used my Oster blender. If your blender is great at blending smoothies, it should be good enough to make a puree. Side note, I used the puree setting on my blender.
Because you’re working with solid ingredients, for example, whole carrots, it’s important that they are tender enough to puree.
Additionally, expect to stir and push down the ingredients in between blends (with the blender off).
The coconut milk will help everything blend, but it’s normal if your blender needs a little bit of help by pushing everything down toward the blades.
More Recipes For The Fall Season:
Mashed Carrots With Cinnamon and Brown Sugar
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons vegan butter
- 16 grams brown sugar (about 4 tablespoons, loosley packed)
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cups full-fat coconut milk
Instructions
- Preheat oven to 400 degrees F. Wash carrots and pat-dry with paper towels. Cut off the carrot tops and slice carrots in half, lengthwise.
- Place carrots onto a baking sheet lined with parchment paper. Roast for 30-40 minutes, until all carrots are fork-tender. Some pieces might take longer than others if they vary in thickness.
- Transfer carrots into a blender or food processor. Add butter, brown sugar, nutmeg, cinnamon, and coconut milk. Stir together. Blend/process until smooth.
- Serve. Top with more cinnamon and butter (optional).
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