Almond Carrots

Almond Carrots


"This was my grandmother's recipe. It is easy to make and goes great with any meal."


8 h 30 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
  2. In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
  3. Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
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  1. 18 Ratings


I was unsure at first when reading this recipe, but after making it and trying it, it was very yummy. The carrots tasted like candy. Yummy recipe and will make again. Just to note, my kids wo...

A different way to serve carrots! Very tasty would definatley make again!

Great recipe and so easy. I leave out the almond extract as often as I add it.

For this past Thanksgiving, everything went well with the Almond Carrots (as directed above). However, I would suggest using only one and half teaspoon of almond extract. Yes, the almond flavori...

I didn't care for this too much. It seemed like it would be tasty because I love carrots and almonds but the almond extract was too bold. It may have been because I used imitation almond extract...

Delicious!! My 3 year old even thought so:)

I made this recipe for my daughters wedding and it was a hit. The greatest part is that you can do it the night before so you're not so frantic on the day of the wedding trying to prepare all t...

It's a special taste. I'm not crazy about it but my husband loved it. Make sure you cook the carrots JUST RIGHT (not to hard or soft) or it doesn't come out right.

We really enjoyed these carrots. I used honey in place of the white sugar, perhaps 2 tbs. That was my only change. I seriously doubt I could keep them in the fridge for 24 hours I was picking...