25+ Irresistible Friday Vegan Carrot Recipes for a Healthy Night

Carrots are a versatile and nutrient-packed vegetable that can transform any meal into a vibrant and delicious dish.

Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your diet, carrots can be your go-to ingredient for creating wholesome, satisfying, and colorful dishes.

From hearty stews to refreshing salads, stir-fries, soups, and even desserts, the possibilities are endless with this humble root vegetable.

We’re sharing over 25 creative and mouth-watering vegan carrot recipes perfect for Fridays when you want a fresh start to your weekend meals.

These recipes not only celebrate the natural sweetness and crunch of carrots but also combine them with diverse flavors and ingredients to keep your meals exciting and healthy.

Whether you’re cooking for yourself, a loved one, or a group, these recipes will satisfy your cravings for delicious, plant-based meals that everyone can enjoy.

25+ Irresistible Friday Vegan Carrot Recipes for a Healthy Night

Carrots are truly a fantastic ingredient to experiment with in your vegan kitchen. They are not only budget-friendly but also pack a punch in terms of nutrients and flavor.

From savory dishes like stir-fries and curries to sweet treats like carrot cake or muffins, these 25+ Friday vegan carrot recipes are sure to elevate your plant-based meals.

As you explore the many ways to cook and enjoy carrots, you’ll discover just how versatile and satisfying this vegetable can be.

So, whether you’re looking to kick off your weekend with a healthy start or impress your friends with a creative carrot dish, these recipes will have you covered!

Spiced Vegan Carrot Soup

This spiced vegan carrot soup is rich, creamy, and packed with warming flavors from cumin, coriander, and ginger. It’s a perfect meal for cozy Friday evenings, offering comfort and nourishment with every spoonful. The coconut milk adds creaminess, while fresh herbs elevate the taste.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 6 medium carrots, peeled and sliced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Stir in garlic, ginger, cumin, coriander, paprika, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until carrots are tender.
4. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
5. Stir in coconut milk and season with salt and pepper. Simmer for 5 more minutes to combine flavors.
6. Serve hot, garnished with fresh cilantro or parsley.

This soup combines the natural sweetness of carrots with earthy spices, creating a vibrant and satisfying dish. Its silky texture makes it feel indulgent, but it’s entirely plant-based and wholesome.

Vegan Carrot and Chickpea Patties

These vegan carrot and chickpea patties are flavorful, protein-packed, and perfect for a quick Friday dinner. They’re crispy on the outside, tender on the inside, and full of aromatic spices. Serve with a side salad or in a pita for a complete meal.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, grated
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs or oat flour
• Olive oil for frying

Instructions

1. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form a flax egg.
2. In a food processor, combine chickpeas, grated carrots, parsley, onion, garlic, cumin, paprika, salt, and pepper. Pulse until well combined but still slightly chunky.
3. Transfer the mixture to a bowl and stir in the flax egg and breadcrumbs. Mix well.
4. Form the mixture into small patties.
5. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side or until golden brown.
6. Serve with a dollop of vegan yogurt or tahini sauce.

These patties are bursting with savory and herbaceous flavors, complemented by the sweetness of the carrots. They’re versatile, easy to make, and ideal for any casual dinner or gathering.

Glazed Vegan Carrot Loaf

This glazed vegan carrot loaf is a delightful way to end your Friday with a touch of sweetness. Moist, spiced with cinnamon and nutmeg, and topped with a tangy orange glaze, it’s a perfect dessert or snack to enjoy with tea.

Ingredients

For the loaf:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup grated carrots
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon orange juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix grated carrots, brown sugar, oil, almond milk, vanilla extract, and apple cider vinegar.
4. Gradually fold the wet ingredients into the dry ingredients until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
7. For the glaze, whisk powdered sugar and orange juice until smooth. Drizzle over the cooled loaf.

This carrot loaf is soft, aromatic, and perfectly sweetened, with a zesty glaze that balances the warm spices. It’s a crowd-pleasing treat that will leave everyone asking for seconds.

Vegan Carrot and Sweet Potato Curry

This vegan carrot and sweet potato curry is a comforting and hearty dish packed with rich flavors from coconut milk, ginger, and garlic. It’s a quick, easy recipe that will warm you up on a chilly Friday evening, with tender vegetables and a mildly spicy kick.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 medium sweet potato, peeled and cubed
• 4 medium carrots, peeled and sliced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Stir in garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes until fragrant.
3. Add sweet potato, carrots, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce heat to low and simmer for 25-30 minutes until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve with rice or flatbread.

This curry is rich and satisfying with a lovely balance of sweetness from the carrots and sweet potatoes. The creamy coconut milk ties everything together, making each bite a comforting experience. Perfect for a Friday dinner that will please everyone at the table.

Vegan Carrot and Zucchini Noodles

For a light and fresh vegan dish, try these carrot and zucchini noodles tossed in a creamy avocado sauce. It’s quick to prepare, full of nutrients, and a great way to get your veggies in for the day. This recipe is both low-carb and refreshing.

Ingredients

• 2 medium carrots, peeled into noodles
• 2 medium zucchinis, peeled into noodles
• 1 ripe avocado
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Use a spiralizer or vegetable peeler to create noodles from the carrots and zucchinis.
2. In a blender or food processor, combine avocado, lemon juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the carrot and zucchini noodles with the avocado sauce until well coated.
4. Garnish with fresh basil and serve immediately.

This dish is a vibrant, nutrient-dense option for those who want a lighter, satisfying meal. The creamy avocado sauce perfectly complements the fresh crunch of the noodles, making it a delightful Friday meal that’s both healthy and delicious.

Vegan Carrot and Lentil Salad

This vegan carrot and lentil salad is a great combination of protein-rich lentils and crunchy carrots, dressed in a tangy lemon-tahini dressing. It’s an easy-to-make salad that’s perfect for a light, refreshing Friday lunch or dinner. You can prepare it ahead of time for an even better flavor the next day.

Ingredients

• 1 cup green or brown lentils, cooked
• 2 medium carrots, grated
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked lentils, grated carrots, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, tahini, maple syrup, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for an hour to let the flavors meld.

This salad is a perfect balance of textures, with the soft lentils, crunchy carrots, and tangy dressing bringing everything together. It’s a great meal for those looking for a protein-packed, refreshing option that’s quick and easy to make.

Vegan Carrot and Cashew Stir-Fry

This vegan carrot and cashew stir-fry is a quick, flavorful dish filled with vibrant veggies and a savory sauce. The cashews add a delightful crunch, while the carrots provide a natural sweetness that pairs perfectly with the salty-sweet sauce. It’s a well-rounded and satisfying meal.

Ingredients

• 1 tablespoon sesame oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 2 medium carrots, julienned
• 1 cup broccoli florets
• 1/2 cup unsalted cashews
• 1/4 cup soy sauce or tamari
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• Sesame seeds for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add bell pepper, carrots, and broccoli to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
3. Stir in cashews, soy sauce, maple syrup, rice vinegar, and ginger. Cook for another 2-3 minutes, stirring frequently, until the sauce has thickened slightly.
4. Serve hot, garnished with sesame seeds.

This stir-fry is a delicious blend of textures, with the cashews providing crunch and the carrots offering a subtle sweetness. The sauce ties everything together, making this a flavorful and nutritious option for a quick Friday meal.

Vegan Carrot and Hummus Wraps

These vegan carrot and hummus wraps are an easy, satisfying, and healthy option for a quick Friday meal. The fresh carrots and creamy hummus provide a perfect balance of flavors, and the addition of greens makes them light and refreshing. Ideal for a packed lunch or a casual dinner.

Ingredients

• 4 large whole wheat wraps
• 2 medium carrots, julienned
• 1 cucumber, thinly sliced
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/2 red bell pepper, thinly sliced
• 1/4 cup hummus (store-bought or homemade)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Lay out the whole wheat wraps on a clean surface.
2. Spread a generous layer of hummus on each wrap.
3. Layer the carrots, cucumber, bell pepper, and mixed greens on top of the hummus.
4. Drizzle with lemon juice and season with salt and pepper.
5. Roll up the wraps tightly and slice in half.
6. Serve immediately or refrigerate for later.

These wraps are light yet filling, making them perfect for a nutritious and quick meal. The hummus provides creaminess, while the fresh vegetables add crunch and freshness, making it a satisfying option for a busy Friday.

Vegan Carrot and Apple Slaw

This vegan carrot and apple slaw is a refreshing and tangy side dish that pairs perfectly with any meal. The sweetness of the carrots and apples, combined with the zingy dressing, creates a delicious and vibrant dish. It’s perfect for a light side at dinner or as a topping for sandwiches and wraps.

Ingredients

• 2 medium carrots, grated
• 1 large apple, grated
• 1/4 cup chopped fresh cilantro
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine grated carrots, grated apple, and chopped cilantro.
2. In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until smooth.
3. Pour the dressing over the carrot and apple mixture and toss until evenly coated.
4. Let the slaw sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled as a side dish or topping.

This slaw is crisp and crunchy with a perfect balance of sweetness and tang. The addition of apple cider vinegar and maple syrup gives it a nice zing, making it a refreshing and flavorful side dish for any Friday meal.

Vegan Carrot and Spinach Frittata

This vegan carrot and spinach frittata is a savory, protein-packed dish that is perfect for a Friday brunch or light dinner. Made with chickpea flour instead of eggs, it’s fluffy, satisfying, and full of nutrients. The combination of carrots and spinach gives it a lovely texture and color.

Ingredients

• 1 cup chickpea flour
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black salt (kala namak)
• 1/4 teaspoon ground black pepper
• 1 1/2 cups water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 medium carrots, grated
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast (optional)
• Fresh herbs for garnish (optional)

Instructions

1. In a bowl, whisk together chickpea flour, turmeric, garlic powder, onion powder, black salt, pepper, and water until smooth. Set aside to rest for 10 minutes.
2. Heat olive oil in a non-stick skillet over medium heat. Add onion and sauté until soft, about 5 minutes.
3. Add grated carrots and spinach to the skillet. Cook for 2-3 minutes until the spinach wilts and the carrots soften.
4. Pour the chickpea flour mixture over the vegetables in the skillet. Stir to combine.
5. Reduce the heat to low, cover, and cook for 10-12 minutes until the frittata sets in the middle.
6. Garnish with fresh herbs and nutritional yeast, if desired. Slice and serve.

This vegan frittata is a perfect combination of savory flavors and plant-based protein. It’s versatile enough to enjoy as a meal or a snack, and the carrots and spinach provide color and nutrition, making it a satisfying Friday dish.

Vegan Carrot and Potato Tacos

These vegan carrot and potato tacos are a flavorful and comforting dish with roasted potatoes, sautéed carrots, and a tangy lime dressing. Topped with fresh cilantro and avocado, they make a delicious Friday dinner that is quick to prepare and bursting with flavor.

Ingredients

• 2 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 medium carrots, julienned
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 avocado, sliced
• 1 tablespoon lime juice
• Hot sauce (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss diced potatoes with 1 tablespoon olive oil, chili powder, cumin, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes until crispy and golden.
3. In a pan, heat the remaining olive oil over medium heat. Sauté the julienned carrots for 3-4 minutes until tender.
4. To assemble the tacos, warm the tortillas in a dry pan for 30 seconds on each side.
5. Top each tortilla with roasted potatoes, sautéed carrots, fresh cilantro, avocado slices, and a squeeze of lime juice.
6. Add hot sauce for an extra kick, if desired. Serve immediately.

These tacos are a great way to enjoy hearty vegetables in a fresh, easy-to-make dish. The roasted potatoes provide a crispy texture, while the carrots add a slight sweetness. The tangy lime and avocado make them a light yet satisfying meal perfect for a Friday evening.

Vegan Carrot and Cucumber Sushi Rolls

These vegan carrot and cucumber sushi rolls are a fresh and healthy twist on traditional sushi. With the crunchy carrots and cool cucumber wrapped in nori and paired with a tangy soy-based dipping sauce, they make a delightful and light meal perfect for a Friday night.

Ingredients

• 2 sheets nori (seaweed)
• 1 medium carrot, julienned
• 1/2 cucumber, julienned
• 1/4 avocado, sliced
• 1/2 cup sushi rice (cooked and cooled)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame seeds (optional)

Instructions

1. In a small bowl, combine the rice vinegar and maple syrup. Gently stir the mixture into the cooled sushi rice to season it.
2. Lay a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
3. Spread an even layer of seasoned sushi rice over the nori, leaving about an inch at the top edge free of rice.
4. Arrange the julienned carrot, cucumber, and avocado slices in the center of the rice.
5. Roll the sushi tightly from the bottom, using the bamboo mat as a guide. Seal the edge with a small amount of water.
6. Slice the roll into 6-8 pieces and garnish with sesame seeds.
7. Serve with soy sauce for dipping.

These sushi rolls are a light, refreshing dish with a perfect balance of flavors. The crisp vegetables and creamy avocado create a delightful contrast to the seasoned rice. They’re a fun, easy-to-make meal that brings the vibrant flavors of vegan sushi to your Friday evening.

Vegan Carrot and Chickpea Patties

These vegan carrot and chickpea patties are hearty, flavorful, and easy to prepare. Made with chickpeas, grated carrots, and spices, they make a great protein-packed meal that can be served in sandwiches, wraps, or alongside your favorite sides.

Ingredients

• 1 can (15 oz) chickpeas, drained and mashed
• 2 medium carrots, grated
• 1/4 cup breadcrumbs
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)
• Fresh cilantro for garnish

Instructions

1. In a small bowl, combine the ground flaxseed with water and let sit for 5-10 minutes to form a flax egg.
2. In a large bowl, mash the chickpeas with a fork or potato masher. Add the grated carrots, breadcrumbs, flax egg, cumin, paprika, garlic powder, salt, and pepper. Mix well.
3. Form the mixture into small patties, about 2 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy.
5. Serve the patties hot, garnished with fresh cilantro.

These patties are perfect for a satisfying Friday meal. They’re packed with protein from the chickpeas and full of flavor from the spices. Serve them with a side salad, in a pita, or on a bun with your favorite toppings for a delicious meal.

Vegan Carrot Soup with Coconut Milk

This vegan carrot soup with coconut milk is rich, creamy, and full of vibrant flavors. The sweetness of the carrots is balanced with the richness of the coconut milk, and a hint of ginger adds warmth. It’s a comforting soup that’s perfect for a cozy Friday dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 6 medium carrots, peeled and chopped
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic and ginger to the pot, cooking for another 1-2 minutes until fragrant.
3. Add the chopped carrots, coconut milk, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This carrot soup is smooth, creamy, and comforting with just the right amount of sweetness from the carrots and richness from the coconut milk. It’s a great dish to enjoy on a chilly Friday evening, perfect for warming you up and filling you with cozy satisfaction.

Vegan Carrot and Pea Stir-Fry

This vegan carrot and pea stir-fry is a simple yet flavorful dish that comes together quickly. It’s packed with protein from the peas and vitamins from the carrots, making it a healthy and satisfying meal. The stir-fry sauce adds depth and balance, making it a great option for a Friday dinner.

Ingredients

• 2 tablespoons sesame oil
• 1 small onion, sliced
• 2 medium carrots, julienned
• 1 cup frozen peas, thawed
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• Sesame seeds for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion and sauté until softened, about 5 minutes.
2. Add the julienned carrots and cook for 3-4 minutes until tender but still crisp.
3. Stir in the peas and cook for another 2 minutes until heated through.
4. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, garlic powder, and ginger. Pour the sauce over the vegetables and stir to coat evenly.
5. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. Garnish with sesame seeds and serve immediately.

This stir-fry is quick, nutritious, and full of flavor. The sweet maple syrup balances out the salty soy sauce, and the sesame seeds add a crunchy finish. Serve this dish with rice or quinoa for a complete meal that’s perfect for a quick and easy Friday dinner.

Note: More recipes​ are coming soon!