Zesty Creamy Baked Carrots {Gluten Free, Grain-Free, Dairy-Free}

Top down photo of a round casserole dish with zesty creamy baked carrots.


The whole family will love this easy zesty creamy baked carrots dish. It pairs perfectly with any protein and is great for a weeknight dinner or for entertaining on holidays.

Since carrots can be grown early in the season, these zesty creamy baked carrots are an essential side dish this Spring season. This carrot recipe is gluten and grain-free, with a dairy-free option.

Veggies of the Season

Carrots are such versatile vegetables. They feel just at home in carrot cake muffins as they do in a side dish, like this zesty creamy baked carrots recipe.

As a root vegetable carrots can be planted early in the spring or even during autumn. I like having fresh produce during the cooler months, while I’m waiting for summer favorites like peppers and tomatoes to grow in my garden. If you don’t have your own garden at home, then check your local farmers market for fresh carrots.

Creamy Baked Carrots Recipe

Trust me, you’ll love this easy baked carrot recipe. This dish gets its creaminess from the mayonnaise, but has a delicious flavor from the horseradish!

Fresh horseradish, instead of already prepared horseradish, would be great in this recipe, too. Simply grate some horseradish as you would ginger. As a bonus, if you have any congestion grating horseradish is a sure way to clear out the sinuses!

Horseradish with carrots?! I know, I know… putting zesty horseradish in with baked carrots may sound a little odd, but it tastes amazing! The bite from the horseradish and the sweetness of the carrots blend beautifully together.

Creamy mayo helps tone down the spiciness from the horseradish so you taste flavor, not heat. If you’re a fan of spicy though then feel free to add more horseradish!

This recipe uses Wildly Organic Almond Flour to create this beautiful golden topping that is both gluten-free and grain-free. I’ve found almond flour baked goods brown (and burn) faster than their grain-filled counterparts.

By cooking the carrots before assembling the side dish, it cuts down on the oven time. Keep an eye on the topping though as it can go from golden brown to burned rather quickly.

While the topping contains butter, you can also use Wildly Organic Coconut Oil to make this baked carrots recipe dairy-free!

No Need to Peel Carrots

All carrot recipes start with “peel the carrots,” but it’s not really necessary. If the carrots are pesticide-free and washed, the peel isn’t noticeable and adds extra nutrition.

Carrot peels have anti-fungal compounds for gut health and are full of fiber. More than half of the phytonutrients, most of the vitamin C and niacin are concentrated in the carrot peel (source).

So save yourself some time, up the nutrition, and ditch the peeler for this creamy baked carrots recipe!

Try these other real food side dish recipes!

What will you serve with this Zesty Creamy Baked Carrots recipe?

Zesty Creamy Baked Carrots
Sweet, crisp carrots and zesty horseradish combine for a creamy baked side dish. This zesty creamy baked carrots recipe pairs well with so many proteins for a complete meal!
    Servings4 servings
    Prep Time7 minutes
    Cook Time20 minutes
    For the Carrots:
    1. Place the carrots in a pot with some water and bring to a boil. Cook with the lid on until tender (not mushy), about 10 minutes, then drain.
    2. While the carrots are cooking make the topping. Use a fork to combine the almond flour and butter or coconut oil. The mixture should be crumbly and a little dry.
    3. Add the mayo, onion granules, paprika, salt, and horseradish to the carrots and stir to combine.
    4. Dump the carrots into a glass baking dish and sprinkle the topping evenly over the top.
    5. Bake at 425 for about 8-10 minutes, or until the top is browned.

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