Moroccan Carrots

Let’s go to Morocco! Well, maybe not right now, but we can at least take our taste buds there right now. Morocco is home to many of my favorite spices, and I threw most of them into this recipe. This is such a simple side dish to make. It’s one of those dishes that is just as good cold as it is warm, although I do prefer it heated up.

You can play around with the spices in this recipe. If you want more of a kick, add more ginger and a bit of cayenne. And if you want to get really crazy, it’s great with a little honey drizzled over top. However you decide to eat it, I hope you enjoy it. Embrace all of the warming spices as they heat you up on these cold winter days.


Moroccan Carrots
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
  • 4 cups Sliced Carrots about 3 or 4 medium carrots
  • 1/4 cup Vegetable Oil
  • 1 Tbsp Coconut Sugar
  • Juice of 1/2 Lemon
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1/2 tsp Black Pepper
  • 1/2 tsp Ginger
  • 1/4 tsp Turmeric
  • 1/4 – 1/2 tsp Salt
  1. Heat the oil in a large pan on medium high heat.
  2. Add carrots, and cook until tender, then add spices.
  3. Stir and cook a few more minutes. Turn off heat and adjust seasoning if necessary.

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Nicoleshreyamonikasusan Jessup Recent comment authors
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susan Jessup
susan Jessup

Nice elevation-to the humble carrot.


Did you know that 3 tsp equals 1 tablespoon? 😉 I know, I know – with tsp it sounds likes less haha.
I’ve been looking to recreating Moroccan carrots since I tried them in France…I hope this measures up! Merci!