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    Framed Cooks » Recipes » Side Dishes

    Creamy Whipped Carrots

    Published: Nov 21, 2022 · Modified: Mar 31, 2025 by Kate Morgan Jackson · This post may contain affiliate links · 4 Comments

    Jump to Recipe

    This speedy recipe for creamy whipped carrots is the perfect easy to make side dish!

    Creamy whipped carrots in a bowl.
    Jump to:
    • Why we love this recipe
    • Ingredients for this recipe
    • Ingredient notes and substitutions
    • Here’s how to make this recipe
    • Recipe FAQs
    • Equipment we used for this recipe
    • Other carrot recipes we love!
    • We want to know what you think! 🤔
    • Creamy Whipped Carrots

    Why we love this recipe

    I’m talking sweet tender carrots.

    I’m talking butter.

    I’m talking sour cream.

    I’m talking fresh ground pepper and sea salt, baby.

    I’m the first one to admit that I am a little side-dish-challenged, so when I come across one that is as easy and silkily scrumptious as this one, I hang on for dear life.

    So the next time you are going to make plain old carrots as a side dish, trust me and give this one a spin.

    All it involves is boiling up a bunch of peeled and chopped carrots until they are nice and fork tender, and then giving them a good blend in your food processor with yes, some butter, some sour cream and some salt and pepper until they are a smooth, creamy, carroty delight with an amazing taste and texture.

    Ingredients for this recipe

    Whipped Carrots Ingredients on a counter.

    Ingredient notes and substitutions

    • Carrots: You can use either regular carrots or the baby cut size ones, as long as they add up to two pounds.
    • Sour Cream: Either full fat or light will work for this recipe.
    • Butter: Salted (which is what I usually use) or unsalted is fine
    • Pepper: Fresh ground is always the best if you can!

    See the recipe card for full information on ingredients and quantities and nutritional information.

    Here’s how to make this recipe

    Cooked carrots in a strainer.

    STEP 1: Place carrots in a medium pot, add enough water to cover them up and 1 teaspoon salt. Bring it all to a boil, then turn the heat to low and cook until carrots are soft, about 30 minutes.

    Carrots, butter and sour cream in a food processor.

    STEP 2: Drain your tender carrots and pop them in a food processor with butter and sour cream.

    Creamy whipped carrots in a food processor.

    STEP 3: Process your carrot mixture until it is nice and smooth, scraping down the sides a little here and there as you go. And…that’s it!

    Recipe FAQs

    Do I need to peel the carrots first?

    That is totally up to you. Sometimes I do and sometimes I don’t, depending on how the carrots look. If you decide not to, scrub them up well first. And if you are using baby carrots (which are actually usually regular carrots peeled up and cut into baby carrot size) then you are home free from both the chopping and the peeling!

    Can this recipe be made ahead of time?

    It can! When you are ready to serve it up, just pop it in the microwave for a couple of minutes and stir, or put it in an oven safe dish in a 350 degree oven for about 30 minutes.

    Can I use roasted carrots for this recipe?

    You can! If you want a little extra flavor, roast your carrots on a rimmed baking sheet for about 30 minutes at 400 degrees. Drizzle a little olive oil on them before you pop them in the oven.

    Have a question that I didn’t cover?

    Pop your question in the Comments section below and I promise to get back to you pronto!

    Good old buttered mashed carrots with sour cream…this is a side dish I could eat every day!

    Equipment we used for this recipe

    These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

    • Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
    • Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
    • Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
    • Strainer: This classic strainer is just right for these carrots and your favorite pasta recipe (one of ours is pasta with egg sauce!)
    • Vegetable Peeler: This is our go-to peeler for carrots!

    Other carrot recipes we love!

    • Carrot mashed potatoes in a bowl.
      Carrot Mashed Potatoes
    • Carrots with fresh thyme on a white plate.
      Carrots with Thyme
    • easy creamy cauliflower carrot soup
      Cauliflower Carrot Soup
    • Easy carrot parmesan risotto in a bowl.
      Carrot Risotto

    We want to know what you think! 🤔

    If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

    Print

    Creamy Whipped Carrots

    Creamy whipped carrots in a bowl.
    Print Recipe
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    5 from 1 review

    This speedy recipe for creamy whipped carrots is the perfect easy to make side dish!

    • Author: Kate Morgan Jackson
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 4 1x
    • Category: Side Dish
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 2 pounds carrots, cut into 1 inch pieces
    • Coarse salt and freshly ground pepper
    • 1 tablespoon butter
    • 1/4 cup sour cream

    Instructions

    1. Place carrots in a large saucepan, add water to cover and 1 teaspoon salt. Bring to a boil, then turn heat to low and cook until carrots are soft, about 20 to 30 minutes (a knife should go in easily). Drain your delicious cooked carrots.
    2. Put the carrots in a food processor with butter and sour cream. Process until smooth. That’s it!

    Notes

    Carrots: You can either use good old regular carrots, or save a little time and use baby carrots.

    Sour Cream: Full fat and light will both work just fine.

    Butter: I always use salted butter but if you prefer unsalted that will work too.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Serena says

      February 25, 2024 at 12:19 pm

      Such a simple and healthy side dish. Love it!

      Reply
      • Kate Morgan Jackson says

        February 27, 2024 at 2:42 pm

        Hi Serena! Carrots always come through for us, right? :)

        Reply
    2. Lin says

      December 06, 2023 at 3:39 pm

      Can I do without a food processor?

      Reply
      • Kate Morgan Jackson says

        December 07, 2023 at 5:17 pm

        Hi Lin! If you don’t mind a bit of a rougher consistency, you can definitely use a potato masher or a ricer. A blender is also an option, but it will be a little tricky getting all of the whipped carrots out of the bottom where the blades are. Hope this helps!

        Reply

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    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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