Whipped Carrots

by Oct 3, 2013Side Dish0 comments

Whipped Carrots

 On my birthday this year, my mom was whipping up some dinner for our family and I saw some orange stuff in her blender. I asked her what it was and she told me to taste it. I did and was immediately transported to my childhood! I remembered that she had made these amazing whipped carrots when I was a kid!

It’s incredible how a taste, a sound, or even a smell can stir up memories! 

These carrots are simple to make and can be eaten as-is or used as an incredible base to add other flavors like ginger or apples, or even mixed with pumpkin or butternut squash. They go by many other names: Carrot mash, purĂ©ed carrots, mashed carrots, etc.

I will warn you, if you don’t have a high-powered blender like a Vitamix or Blendtec, this will need to be blended in smaller batches. 

I prefer steaming the carrots over boiling to preserve the nutrients. I like this little steamer. It’s really convenient! 

Always use organic carrots. Keep pesticides out of your food! Cooking carrots and eating them with a fat like butter or cream helps to unlock the nutrients since the vitamins in carrots are fat soluble. If you don’t eat them with fat, your body can’t use the vitamins as well. Keep that in mind!

Whipped Carrots

Yield: approx. 4 cups



  1. Steam (or boil) carrots until tender.
  2. Place drained carrots in blender with salt and cream or milk of choice (start out with less liquid and add as needed) and blend until smooth.
  3. Season to taste and serve.



These whipped carrots are darker than the ones in the top pic because they contain less cream. They also haven’t been whipped as long.

I love these whipped carrots paired with a fish dish and green beans. So delicious!!!


What’s a food that when tasted as an adult transports you back to childhood? Tell us in comments! We’d love to hear from you!


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