Carrot Cobbler | No Crust Needed
When you have carrots for dessert, it’s typically in the form of carrot cake with cream cheese frosting. I don’t even like carrot cake or cream cheese frosting, but I do love carrots a lot! Carrots are crunchy and highly nutritious. They are a great source of fiber, beta-carotene, potassium, antioxidants and Vitamin K. They are even linked to lower cholesterol and, of course, eye health. Plus they make a really yummy dessert which I am excited to share with you.
In Krysten’s Kitchen, carrots for dessert can only mean one thing. This recipe is one that I really have to say that I am very proud of. It’s so random, out of the box and creative. It was one of those ideas where I just thought, “hmm this could be a totally bomb diggity idea” or it’s back to the drawing board. I love ribboned carrots, but have always turned them into a savory side dish. This time, ribboned carrots that are turned into a sweet dessert was a genius idea. Please don’t read any of that as being anything other than proud of myself. There’s a difference in celebrating accomplishments or being proud of yourself vs bragging. I am proud of this recipe, this dish and I’m excited to share it with you as it’s totally random but definitely something you must try! It has been a huge hit with my family, too.
This dessert looks pretty fancy. Don’t let it fool you. It’s easier to make that it looks! It’s not as complicated as you think. Once you see how I did this in the photos below, it will blow your mind.
For this recipe, I used Tresomega Nutrition’s Organic Virgin Coconut Oil. Their coconut oil is 100% cold pressed, made from young organic coconuts, non-hydrogenated, contains no trans fats and is cholesterol free. It's nonGMO, not refined and is perfect for cooking, baking, sautéing or even moisturizing your skin and hair. It’s even great to use to make homemade deodorant — Yes! I do make my own deodorant using coconut oil and it works great!
Coconut oil is filled with healthy medium chain fatty acids and has a high smoke point unlike other oils. Because of it’s higher smoke point, it won't oxidize (which creates free radicals) at high temperatures. It also is easy to digest, so use it in everything, including this dessert!
You can purchase this amazing Coconut Oil at:
You can learn more about Tresomega Nutrition, here:
Okay, let’s start this less than 10 min dessert!
5 large Colorful Carrots
2 TB Coconut Sugar or maple sugar (not syrup)
Pinch of cinnamon
1-2 dates, chopped
1/4 cup pecans, chopped
1 TB maple syrup
Choose 5 large, long colorful carrots: purple, red, orange, yellow and white. If you cannot find colorful carrots, use the orange ones and it will work just fine. You really just want to make sure that your carrots are long so that they twirl easier,
Using a potato peeler, remove the outside later of the carrot, you know — the part that’s rough.
Holding the carrot by the stem and the potato peeler in the other hand, carrot-fully (carefully) peel a long thin “pasta like” layer. Keep on peeling in the same spot so that they are all about the same size and shape.
Once you have “peeled” a bunch of carrot strips, set them aside and heat your cast iron skillet to medium high heat.
Put 2 TB of Tresomega Organic Virgin Nutrition Coconut Oil in the skillet. Once it has fully melted and is very hot, place the carrot strips in the skillet and lightly toss in the hot coconut oil for about 90 seconds.
Using a spatula or fork, separate the carrot strips so that they each get coated in coconut oil and heat up. Stir a bit, but be careful that you don’t break them.
Sprinkle the 2 TB of coconut sugar (or granulated maple sugar) and stir carefully.
Here’s the fun part. Turn off the heat and use a fork to swirl the carrots as you would spaghetti. You will want the carrot strips to stand upright so that the teeth of the fork can grip and twirl it easiest. You can twirl 1 piece, 2 pieces or however many are magically linked together.
Each swirl will look different and that’s the beauty of it. Start with a swirl on the middle of the plate and keep adding them all around.
Place each carrot swirl on the plate so that the all touch.
Sprinkle cinnamon over the whole dish and top with chopped pecans and chopped dates (both optional).