Almond Carrots

Almond Carrots

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    8 h 30 m
Recipe by  LADYEM

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

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Adjust Servings

Original recipe yields 12 servings



  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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Reviews (13)

Rate This Recipe


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 wouldn't eat them, but they barely tried them! (Ages 6, 3 & 3)



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.

More Reviews

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cinnamon and Orange Glazed Carrots


next recipe:

Zesty Carrots