All Carrots, No Sticks

My love for carrots has been well documented since birth. Although I have no recollection of the incident, I’ve been told many times over that in my earliest stages of infatuation with the orange root, I came down with a legitimate case of carotenemia. Against my typically paper-white skin, I can only imagine what a glowing, golden orb of a baby I must have been! Perhaps it’s for the best that there are no lasting memories (or photos) of this to haunt me.

Now well into my twenties, I’ve learned to rein in my carrot cravings, but they’re a constant staple in my life. A vegetable crisper without at least a pound of the crisp taproots is truly empty, as far as I’m concerned. Typically eaten without any ceremony, cooking, or even basic preparation, it’s still dangerously easy to take their unique flavor for granted.

Naturally sweet, pure carrot juice is a real treat on a hot summer’s day. Although we’ve technically arrived on autumn’s doorstep, the heat is still going strong, and it just might take more serious measures to keep cool. That’s where this impossibly, laughably simple granita comes in. Little more than pure pressed carrots and a pinch of fresh mint, even the sweetener could be considered optional, depending on the flavor and intensity of your juice.

While most people think of carrots as lowly vegetables, good for little more than filler on the dinner plate, I would implore you to open up your mind- and mouth- to greater carrot consideration. It’s remarkable what a little bit of time in the freezer can do to transfer this pure orange elixir into a bona fide dessert.

Carrot Granita

2 Cups 100% Carrot Juice
1/4 Cup Granulated Sugar or 3 Tablespoons Agave Nectar
1 Tablespoon Fresh Mint Leaves, Finely Minced

What follows is so simple that it can hardly even be considered a recipe. Simply combine all the ingredients and stir until your sweetener of choice has fully dissolved. Pour the mixture into 9 by 13-inch baking pan and place on stable, flat surface in the freezer. Allow it to rest for half an hour.

Use a dinner fork to scrape any ice crystals that have begun to form on the sides and bottom of the pan. Place the pan back in the freezer and repeat this procedure, scraping and mixing every 20 – 30 minutes for a total of 3 – 4 hours.

Once mixture is thoroughly frozen, you should end up with light, fluffy flakes that look like dry orange crystals. Scoop into glasses and enjoy right away.

Makes 4 – 6 Servings

Printable Recipe

24 thoughts on “All Carrots, No Sticks

  1. Interesting! I’ve never been a fan of carrot juice, because I find it too sweet, but if there’s anything that could change my mind (and make the most of the sweetness!) it would be granita!

  2. I LEGIT HAVE carotenemia right now. My hands and the bottoms of my feet especially are orange. Not orange tinted but actually orange. It’s so funny because people come up to me and point it out all the time! I’m just like, “Yeah, it’s because I eat a bag of carrots a day” (I actually do. It’s an addiction.).
    I’ve had it for the last few years, I just never knew what it was called or that it was a LEGIT THING until now! Thank you SO SO much for letting me know! Now I can tell people I have carotenemia when they ask! Hehe.

      1. True… a lot of people ask if I have a fading tan or something! I’m like, “Nope, it’s carrots.” And then people don’t know how to react. Haha. So glad I found someone else with the same “problem” as well! ;)

  3. I, too, have had the pleasure of over imbibing in carotene and ending up looking like a Simpson. My unfortunate condition was caused by living off pumpkin for months on end. It was my staple food and as they say “what you eat, you become”. This carrot granita looks spesh Ms Hannah. (I wonder if you could do it in pumpkin? ;) )

  4. About once a year I end up with carotonemia and have to reign in my carrot obsession! I’m a pale little thing so at the time I like to joke that it’s a bit cheaper than a orangey fake tan! Still looks ridiculous though :P
    Jokes aside, I love this recipe for carrot granita. The colour is amazing and the mint would really make this taste so refreshing. Love it!

  5. You always have the best ideas! I would never have thought to make a vegetable granita, but using sweet carrots is such an excellent idea! Nowadays we are having super chilly mornings, and afternoons in the 70s, then a nice cool evening. It’s perfect weather in my opinion, and it is definitely still warm enough to cool down with this delicious treat.

  6. I’m such a broken record when it comes to you, but you are a genius! I can’t get over how innovative you are. <3

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