Mayonnaise Creamy Carrots

ByAndi

Disclosure: This post may contain affiliate links.

Share this recipe:

This carrot recipe is incredibly easy and takes regular carrots up a notch with a creamy sauce.

Mayonnaise creamy carrots are simmered with a bit of water on the stove until soft. They’re tossed with a creamy sauce made from mayonnaise and heavy cream. Who knew such a simple recipe could be so delicious!?

Close up of sliced carrots with creamy sauce and chopped parsley.

Sweet, Savory and So Simple!

  • This is such a simple recipe that goes with almost any main dish including chicken, pork, beef or fish.
  • The prep takes less than 5 minutes, then a quick simmer on the stove to soften. Toss with the creamy sauce and you’re done!
  • Carrots are inexpensive, making this an affordable recipe for weekly dinner rotations. Feel free to alternate between this one and baked buttered carrots.
  • Add leftovers to a roasted vegetable salad or puree into a creamy carrot soup.
Recipe ingredients on counter including carrots, bowl of mayonnaise, salt, heavy cream and water.

Recipe Ingredients

CARROTS: This recipe uses 8 medium carrots that are peeled and cut lengthwise. Then they’re simmered in a bit of water along with a sprinkling of salt. Feel free to cut carrots in any shape, as long as they’re similar in size for more even cooking.

SAUCE: A bit of mayonnaise and heavy cream is all you need to make this delicious tangy sauce that tastes lovely with the sweetness from carrots.

Four images showing steps to make recipe. First is chopped carrots on a cutting board with a knife. Second is a pot with a lid and carrots inside. Third is cooked carrots in a pot with dressing drizzled over top. Four is carrots mixed with creamy dressing and a spatula.

How To Make Mayonnaise Creamy Carrots

  1. Prep the carrots and the creamy sauce.
  2. Place carrots in a pot with water and salt according to full recipe instructions below.
  3. Drain carrots, then toss with creamy sauce. Serve and enjoy!

Cook the carrots until they’re crisp-tender, soft when poked with a fork but crisp enough that they won’t fall apart when you mix them with the sauce.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave and serve as-is or inside a roasted vegetable salad, or use up in a creamy pureed soup.

These carrots are versatile and taste great with oven-fried chicken, alongside hamburgers, pork, steak or fish.

Creamy carrots in a white bowl with parsley sprinkled on top and a spoon beside.

More Side Dish Recipes

Did you like this recipe? Be sure to leave a rating below!

Mayonnaise Creamy Carrots

Carrots are simmered with a bit of water on the stove until soft. They're tossed with a creamy sauce made with mayonnaise and heavy cream.
Print Pin Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

Instructions

  • Wash then peel carrots with a vegetable peeler. Slice each carrot into quarters.
    Two images of cutting board: first with peeled carrots and vegetable peeler. Second with sliced carrots and knife.
  • In a bowl, mix together mayonnaise and heavy cream. Set aside.
    Bowl of creamy sauce with spatula.
  • Add sliced carrots to a pot with hot water and salt. Cover with a lid and cook until tender but a little firm when poked with fork (about 10-15 minutes). Toss carrots occassionally during the process.
    Two images of a pot: first with sliced carrots. Second with lid on top.
  • Drain excess water (if there is any). Pour creamy sauce over top.
    Two images of a pot: first with sliced cooked carrots. Second with cream drizzled on top.
  • Gently toss carrots with the sauce. Scoop into a dish. Serve while warm and enjoy!
    Two images: first of a pot with sliced carrots and cream sauce. Second with sliced creamy carrots in a white bowl with a spoon.

Recipe Notes:

Cook the carrots until they’re crisp-tender, soft when poked with a fork but crisp enough that they won’t fall apart when you mix them with the sauce.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave and serve as-is or inside a roasted vegetable salad, or use up in a creamy pureed soup.
These carrots are versatile and taste great with oven-fried chicken, alongside hamburgers, pork, steak or fish.
Tried this recipe?Follow us on Pinterest: @MadeByAndi

Share this recipe:

Food Blogger

Welcome to Andi Anne! Here we focus on simple recipes that are easy to follow with lots of images to guide you along the way! We’ve created over 500 recipes for you to explore and try out in your own kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating