Carrot Recipe

Carrot Recipe


"This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa."

Ingredients 17 m {{adjustedServings}} servings 486 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
  2. Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Tips & Tricks
Carrot Pecan Wild Rice

Combine carrots, pecans, and wild rice into a delicious side dish.

Awesome Carrot Cake with Cream Cheese Frosting

This carrot cake is dense and delicious, a real crowd-pleaser.


  • Note
  • Some people puree the carrots, but grated carrots give a nice texture to them.
Rate recipe

Your rating


Reviews 23

  1. 29 Ratings


The "Ready In" time of 17 minutes seems totally unrealistic. I timed the whole process, and from start to finish it took me an hour and half, mostly because it simply takes a very long time for "most the milk" to evaporate. Still, patience paid off, and the recipe was delicious. It didn't seem as sickeningly sweet to me as some other Indian desserts I've tried, although it certainly is sweet. I used golden raisins, which tasted great, but I think regular raisins would serve as a better garnish because they would provide greater contrast against the cashews and carrots. Although making this dessert took a long time, it was extremely easy and except for the cardamom (which I had to buy for this recipe, but will use in other Indian dishes), the ingredients are all very simple and straightforward. We'll be enjoying this dish in my daughter's 5th grade class tomorrow as part of an early Diwali festival celebration, so thanks to the poster for sharing the recipe.


My entire family fell in love with this recipe, even my father who hates carrots. It is sweet and easy. I whipped it up in a few minutes and it was great cold the next afternoon.


This is a nice recipe and a simple easy and nutritious dessert to make. I found adding a little bit of condensed milk gives it a nice taste too along with the sugar. you can adjust the quantities according to how sweet you want it to be.