25+ Irresistible Holiday Vegan Carrot Recipes to Celebrate the Feast

The holidays are a time to gather with loved ones, share delicious food, and celebrate the season.

Whether you’re hosting a festive dinner, preparing a cozy meal for yourself, or looking for vegan-friendly dishes to offer your guests, carrots make an excellent choice for adding flavor, color, and nutrition to your holiday spread.

From savory dishes to sweet treats, vegan carrot recipes can be transformed into a variety of mouthwatering dishes that are both nutritious and festive.

We’ll explore 25+ amazing vegan carrot recipes that will impress your friends and family at every meal.

These recipes feature the natural sweetness and versatility of carrots, with options ranging from hearty mains and sides to delightful desserts.

So, whether you’re preparing for a holiday feast or just want to add a pop of color to your meals, these vegan carrot recipes are sure to become a staple in your kitchen this season!

25+ Irresistible Holiday Vegan Carrot Recipes to Celebrate the Feast

The beauty of carrots lies in their versatility—they can be roasted, steamed, sautéed, grated, or blended into a variety of dishes, making them the perfect base for vegan holiday recipes.

These 25+ recipes will not only help you create memorable meals, but they will also add a healthy, vibrant touch to your holiday table.

With a combination of sweet, savory, and spiced flavors, these vegan carrot dishes will cater to all tastes and dietary preferences.

As you plan your holiday meals, don’t forget to incorporate these carrot-centric recipes.

They’re perfect for adding flair to any festive gathering, and they’re sure to be enjoyed by vegans and non-vegans alike.

So get ready to celebrate with these delicious, wholesome, and creative vegan carrot recipes that will make your holidays even more special.

Spiced Vegan Carrot Soup

This spiced vegan carrot soup is a warm, comforting dish perfect for holiday gatherings. The combination of sweet carrots, creamy coconut milk, and aromatic spices creates a rich and flavorful experience. It’s a nutritious, easy-to-make recipe that will impress everyone at your table.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until soft and fragrant.
2. Stir in cumin, coriander, cinnamon, and paprika. Cook for 1 minute until the spices are toasted.
3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until carrots are tender.
4. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth.
5. Stir in coconut milk and season with salt and pepper. Warm through but do not boil.
6. Serve hot, garnished with fresh parsley or cilantro.

This soup offers a delightful blend of warmth and spice, making it ideal for holiday festivities. It’s not only delicious but also packed with vitamins and nutrients, ensuring your holiday meal is both satisfying and wholesome.

Holiday Glazed Vegan Carrots

Sweet and savory holiday-glazed carrots are a fantastic addition to any festive table. The combination of maple syrup, orange zest, and a touch of thyme enhances the natural sweetness of carrots, creating a side dish that pairs beautifully with any main course.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tbsp fresh orange juice
• 1 tsp orange zest
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss carrots with olive oil, maple syrup, orange juice, orange zest, thyme, salt, and pepper.
3. Spread the carrots evenly on the prepared baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
5. Transfer to a serving dish and garnish with fresh parsley.

These glazed carrots are a burst of festive flavor, blending sweetness and citrusy brightness. They are quick to prepare and elevate any holiday feast with their vibrant color and irresistible taste.

Vegan Carrot Cake with Cashew Frosting

This vegan carrot cake is the ultimate holiday dessert, moist, spiced, and topped with a luscious cashew frosting. Packed with carrots, warm spices, and a hint of vanilla, it’s a showstopper that will leave everyone asking for seconds.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup unsweetened applesauce
• 1 cup brown sugar
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups grated carrots

For the cashew frosting:

• 1 cup raw cashews, soaked overnight
• 1/4 cup maple syrup
• 1/4 cup coconut cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together applesauce, brown sugar, coconut oil, and vanilla. Gradually mix the wet ingredients into the dry ingredients. Fold in the grated carrots.
4. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Let the cake cool completely.
5. To make the frosting, blend soaked cashews, maple syrup, coconut cream, vanilla, and salt until smooth and creamy. Spread the frosting evenly over the cooled cake.

This carrot cake is a delightful treat that perfectly captures the festive spirit. It’s indulgent yet wholesome, making it a guilt-free pleasure that friends and family will adore.

Vegan Carrot and Lentil Salad

This vibrant vegan carrot and lentil salad is a refreshing and nutritious holiday side dish. Packed with protein from lentils and sweetness from grated carrots, it’s topped with a tangy lemon-tahini dressing that brings everything together. This salad can be served cold or at room temperature, making it a versatile addition to any holiday table.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 3 large carrots, grated
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Cook the lentils according to package instructions, typically about 20-25 minutes until tender. Drain and allow to cool.
2. In a large bowl, combine the grated carrots, diced red bell pepper, and chopped cilantro.
3. Add the cooked lentils to the bowl.
4. In a small bowl, whisk together the olive oil, lemon juice, tahini, cumin, salt, and pepper until smooth.
5. Pour the dressing over the salad and toss to combine.
6. Chill in the fridge for at least 30 minutes before serving.

This carrot and lentil salad offers a fresh, tangy contrast to heavier holiday dishes. It’s packed with fiber and protein, making it a filling and satisfying choice that also delivers a healthy dose of vitamins. The lemon-tahini dressing adds a creamy, citrusy flair, making it a crowd-pleasing addition to your spread.

Vegan Carrot and Sweet Potato Mash

A creamy and flavorful twist on traditional mashed potatoes, this vegan carrot and sweet potato mash combines the sweetness of roasted carrots and sweet potatoes with a hint of coconut milk and garlic. This dish is a comforting side that will brighten up any holiday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 3 cloves garlic, minced
• 1/2 cup canned coconut milk
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the sweet potatoes and carrots and cook for 15–20 minutes, or until tender.
2. Drain the vegetables and return them to the pot.
3. Add the minced garlic, olive oil, coconut milk, cinnamon, salt, and pepper. Mash the vegetables until smooth and creamy.
4. Adjust seasoning if needed and serve hot.

This carrot and sweet potato mash provides a comforting, creamy alternative to traditional mashed potatoes, offering a sweet, savory flavor that pairs well with any holiday meal. The coconut milk adds richness, while the cinnamon provides a festive, warm touch.

Vegan Carrot and Chickpea Curry

This vegan carrot and chickpea curry is a flavorful, hearty dish that’s perfect for the holiday season. The tender carrots and chickpeas are simmered in a fragrant, spiced tomato-based sauce, making this curry a warming and satisfying meal for any occasion.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 3 large carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and cook until softened. Add garlic, ginger, turmeric, cumin, coriander, and cinnamon, and sauté for 1–2 minutes until fragrant.
2. Add chopped carrots and chickpeas to the pot and stir to combine.
3. Pour in the diced tomatoes and coconut milk. Bring to a simmer, cover, and cook for 20–25 minutes until the carrots are tender.
4. Season with salt and pepper, and garnish with fresh cilantro before serving.

This carrot and chickpea curry is a warming and hearty dish that will delight your guests with its fragrant spices and rich coconut milk base. It’s an easy-to-make meal that can be served with rice or flatbreads, perfect for cozy holiday dinners.

Vegan Carrot Pudding (Halwa)

A classic South Asian dessert, this vegan carrot pudding (or halwa) is made with grated carrots cooked in a dairy-free milk, flavored with cardamom, and sweetened with coconut sugar. It’s rich, creamy, and indulgent—a perfect vegan treat for the holidays.

Ingredients:

• 4 large carrots, grated
• 1 cup coconut milk
• 1/2 cup coconut sugar (or any sweetener of choice)
• 1/4 cup chopped walnuts (optional)
• 1/4 tsp ground cardamom
• 1 tbsp coconut oil
• 1/2 tsp vanilla extract

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the grated carrots and sauté for 5–7 minutes until they soften slightly.
2. Pour in the coconut milk and bring to a simmer. Cook for 15–20 minutes, stirring occasionally until the mixture thickens and the carrots are soft.
3. Stir in the coconut sugar, cardamom, and vanilla extract. Continue to cook for another 5–7 minutes until the pudding reaches a creamy consistency.
4. If using, stir in the chopped walnuts for added texture.
5. Serve warm or chilled, garnished with additional walnuts if desired.

This vegan carrot pudding offers a rich, indulgent dessert that’s both sweet and fragrant, thanks to the cardamom and coconut milk. It’s a perfect way to end a holiday meal, providing a comforting balance of flavors and textures.

Vegan Carrot and Beetroot Slaw

This vibrant vegan carrot and beetroot slaw is a crunchy, refreshing addition to any holiday spread. With a tangy dressing and a burst of color from the beets and carrots, it’s both visually appealing and packed with nutrients. The slaw can be made ahead of time and stored in the fridge, making it an easy dish to prepare for holiday gatherings.

Ingredients:

• 2 large carrots, grated
• 2 medium beets, peeled and grated
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the grated carrots, grated beets, red cabbage, and parsley.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, cumin, salt, and pepper until smooth.
3. Pour the dressing over the vegetables and toss to coat evenly.
4. Let the slaw sit in the fridge for at least 30 minutes before serving to allow the flavors to meld.

This carrot and beetroot slaw brings a delightful crunch and vibrant color to your holiday meal. The sweet and tangy dressing enhances the earthy flavors of the beets and carrots, making it a refreshing side dish that’s both healthy and delicious.

Vegan Carrot, Chickpea, and Spinach Stew

This vegan carrot, chickpea, and spinach stew is hearty, warming, and full of wholesome ingredients, making it a perfect holiday comfort food. The combination of chickpeas, carrots, and spinach in a rich, spiced tomato base creates a flavorful and filling dish that pairs beautifully with rice or bread.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 large carrots, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic and sauté until soft and fragrant.
2. Stir in the cumin, turmeric, and smoked paprika, and cook for another minute.
3. Add the chopped carrots, chickpeas, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the carrots are tender.
4. Stir in the fresh spinach and cook for another 2–3 minutes until wilted.
5. Serve the stew hot, garnished with fresh cilantro.

This carrot, chickpea, and spinach stew is rich in flavor and nutrition, making it a satisfying dish for the holidays. The combination of earthy carrots, creamy chickpeas, and fresh spinach creates a well-rounded meal that’s perfect for cozy winter nights.

Vegan Carrot and Almond Soup

This creamy vegan carrot and almond soup is a comforting dish that’s perfect for holiday gatherings. The combination of roasted carrots, toasted almonds, and a hint of garlic makes for a smooth, flavorful soup that’s both savory and slightly sweet. It’s a great starter for any holiday meal, offering a luxurious texture without the use of dairy.

Ingredients:

• 6 large carrots, peeled and chopped
• 1/2 cup raw almonds, toasted
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped carrots on a baking sheet and drizzle with olive oil. Roast for 20–25 minutes, or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onions and garlic and sauté until softened.
3. Add the roasted carrots, toasted almonds, cumin, cinnamon, vegetable broth, salt, and pepper. Bring to a simmer and cook for 10–15 minutes.
4. Use an immersion blender or transfer the soup to a blender in batches, blending until smooth and creamy.
5. Serve hot, garnished with fresh thyme.

This vegan carrot and almond soup is a silky-smooth starter that brings warmth and richness to your holiday meal. The roasted carrots add a natural sweetness, while the toasted almonds provide a lovely texture and nutty depth. It’s the perfect dish to begin your festive feast.

Vegan Carrot and Coconut Bars

These vegan carrot and coconut bars are a sweet, chewy treat that combines the earthy flavor of carrots with the tropical richness of coconut. These bars are perfect for a holiday dessert or snack, and they’re both vegan and gluten-free. With a hint of cinnamon and maple syrup, these bars offer a healthy alternative to traditional holiday sweets.

Ingredients:

• 2 large carrots, grated
• 1 cup shredded coconut
• 1 cup almond flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the grated carrots, shredded coconut, almond flour, cinnamon, and salt.
3. In a separate bowl, whisk together the maple syrup, coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Press the mixture evenly into the prepared baking dish.
6. Bake for 20–25 minutes, or until the edges are golden brown and a toothpick comes out clean.
7. Let the bars cool completely before cutting into squares.

These carrot and coconut bars are a wholesome, delicious treat that’s naturally sweetened with maple syrup. They offer a chewy texture and a combination of flavors that’s sure to delight your guests during the holidays. They are a great option for anyone looking for a healthier dessert option.

Vegan Carrot and Tofu Stir-Fry

This vibrant vegan carrot and tofu stir-fry is a deliciously savory dish that is packed with protein, vegetables, and bold flavors. It’s quick to prepare and makes for a perfect holiday main dish or side that can be enjoyed by vegans and non-vegans alike. The carrots add a natural sweetness, while the tofu provides a hearty base for this savory stir-fry.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 large carrots, peeled and julienned
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tbsp sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Press the tofu for about 10 minutes to remove excess moisture, then cut it into cubes.
2. Heat sesame oil in a large pan over medium heat. Add tofu cubes and cook for 5-7 minutes until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add onions, carrots, and red bell pepper. Stir-fry for 3-4 minutes until tender-crisp.
4. Add garlic and ginger, and stir-fry for another 1-2 minutes until fragrant.
5. Stir in soy sauce, rice vinegar, maple syrup, and cooked tofu. Toss well to coat the vegetables and tofu in the sauce.
6. Cook for an additional 2 minutes, then sprinkle with sesame seeds and green onions.

This carrot and tofu stir-fry is a hearty yet light dish, bursting with flavors that complement the natural sweetness of the carrots and the savory tofu. It’s the perfect option for a quick, nutritious holiday meal that everyone will enjoy.

Vegan Carrot Rice Pilaf

This flavorful vegan carrot rice pilaf is a simple yet elegant dish, perfect for adding variety to your holiday spread. The subtle sweetness of the carrots pairs beautifully with the aromatic spices, creating a dish that is both aromatic and visually appealing. It’s easy to make, and the vibrant colors of the carrots make it a festive addition to any table.

Ingredients:

• 1 cup basmati rice
• 2 large carrots, peeled and grated
• 1/2 cup onions, finely chopped
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add onions and sauté until softened and translucent.
2. Stir in grated carrots and cook for 3-4 minutes until they soften.
3. Add the rice to the pan, followed by turmeric, cumin, cinnamon, salt, and pepper. Stir to coat the rice and vegetables with the spices.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let it sit for 5 minutes. Fluff with a fork and garnish with fresh cilantro.

This vegan carrot rice pilaf is an aromatic and colorful dish that will brighten up your holiday meal. The spices give it warmth, while the carrots provide a natural sweetness that makes this dish a crowd-pleaser. It’s a wonderful side that pairs well with a variety of main dishes.

Vegan Carrot and Zucchini Fritters

These crispy vegan carrot and zucchini fritters are the perfect appetizer or side for any holiday meal. Made with grated carrots and zucchini, these fritters are lightly spiced and fried to golden perfection. They’re crispy on the outside and soft on the inside, making them irresistible to anyone who tries them.

Ingredients:

• 2 large carrots, grated
• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 2 tbsp olive oil, for frying
• Fresh herbs (parsley, cilantro) for garnish

Instructions:

1. Place the grated carrots and zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, mix the grated vegetables with chickpea flour, nutritional yeast, cumin, coriander, salt, and pepper.
3. Heat olive oil in a frying pan over medium heat.
4. Scoop spoonfuls of the mixture into the pan and flatten them gently with the back of the spoon.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from the pan and place on a paper towel to absorb excess oil. Garnish with fresh herbs before serving.

These carrot and zucchini fritters are crispy and packed with flavor, making them a perfect addition to your holiday menu. They’re light yet satisfying, and the combination of carrots and zucchini offers a refreshing take on traditional fritters.

Vegan Carrot and Apple Muffins

These vegan carrot and apple muffins are a delicious and wholesome treat for the holidays. The combination of grated carrots, apples, and warm spices makes these muffins both moist and flavorful. They are naturally sweetened with maple syrup, making them a healthier option for holiday snacking.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup grated carrots
• 1/2 cup grated apple (about 1 medium apple)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup almond milk or any plant-based milk
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla extract, and almond milk.
4. Stir in the grated carrots and apples, then pour the wet ingredients into the dry ingredients. Mix until just combined.
5. Fold in the chopped walnuts, if using.
6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These vegan carrot and apple muffins are perfect for a sweet snack or breakfast during the holidays. They’re naturally sweetened and made with wholesome ingredients, offering a comforting and nutritious treat that everyone will enjoy.

Note: More recipes​ are coming soon!