Once you learn the right technique for peeling carrots, you'll be able to move quickly without slicing your fingers! Watch our Test Kitchen-approved method in step-by-step imagery.
Whenever I watch master chefs at work, whether on TV or in our Test Kitchen, I always notice their supreme confidence and fluidity in the kitchen-even when they’re doing a simple task. You might think someone so advanced would shrug off the basics, but if anything, their handling of rudimentary kitchen tasks is what most reveals their skill.
Watch a really good cook chop an onion, for example, and you see the happy confluence of perfect technique backed up by muscle memory.
We’re here to help you master the simple techniques. Learning the proper method will allow you to move quickly and confidently, slicing down your prep time and reducing the risk of nicking a finger while you work. Now, for today’s lesson.
How to Peel Carrots (or Most Veggies, for That Matter)
You’ll need:
Carrots
A vegetable peeler
Let’s take a closer look at that peeler. It’s one of the simplest gadgets in your kitchen. You can buy one for a couple bucks at the grocery store, and their bright plastic handles and loose, rattling blades make them seem supremely simple, even chintzy. But take a closer look at the blades. There are two of them, and each cuts in a different direction. This means that you’re able to peel a vegetable in a few simple motions, without switching hand positions or rearranging your vegetable.
Pretty cool! Let’s see how it’s done.
Step 1: Set up your stance
Hold carrot at a 45° angle on a cutting board. Take the peeler in your other hand.
You’re going to peel the bottom half of the carrot first. Your carrot-holding hand stays totally safe. (As someone who has peeled my thumbnail more times than I’d care to admit, this was a revelation.)
Step 2: Peel the bottom half of the carrot
Start the vegetable peeler at the middle of the carrot and press downward toward the cutting board.
But immediately switch directions and peel back upward. Stop at the center of the carrot. You should have one stripe of peeled carrot.
The entire top half of the carrot will remain unpeeled as you peel the base. Keep on peeling in a down-and-up fashion until it’s done.
Rotate the carrot a bit, and peel another stripe. (Start at the middle; peel down. At the bottom, peel back up to the middle.)
Repeat until the bottom is peeled.
Step 3: Peel the top
Flip the carrot so you’re holding onto the peeled end of the carrot. The unpeeled end should rest against the cutting board at a 45° angle.
Repeat the exact steps as above. Cut down, then up, and around the carrot until it’s completely peeled.
Step 4: Practice makes perfect
Peeling carrots this way should be quick and efficient, with little risk of slicing your fingers. Of course, you’ll get faster as you become more familiar with the motions; they’ll feel more natural. Once you’ve peeled a huge quantity of carrots for a soup, for instance, you’ll feel more like a pro.
This peeling method works well for many vegetables, particularly those with a long, thin shape. Think parsnips, cucumbers and zucchini.
Now that you’ve mastered the technique, let’s get cooking!
Here's a way for fans of carrot cake to have their favorite dessert for breakfast. These delicate, decadent pancakes are drizzled with sweet and spicy maple syrup that complements the sour cream and nut topping. —Leane Goering, Salem, Indiana
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This carrot salad with pina colada yogurt, green grapes and macadamia nuts has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough—better than all the other carrot cakes recipes I've tried!—Kim Orr, West Grove, Pennsylvania
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I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion.
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This is such a beautiful salad to serve because of the ingredients' harmonizing colors. and it's super healthy to eat. This versatile side salad goes with just about every main dish! —Jessica Gerschitz, Jericho, New York
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For a change of pace from berry jams, try this unique option. Spread on a bagel with cream cheese, it tastes almost as good as real carrot cake! —Rachelle Stratton, Rock Springs, Wyoming
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
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After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
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I really love carrot cake and wanted to make a cookie that had the same flavors. These comforting cookies are just the ticket! Cinnamon, maple and vanilla make them perfect for the holidays. —Elisabeth Larsen, Pleasant Grove, Utah
This pretty pureed soup is perfect for a luncheon. It has wonderful flavor sparked by curry, herbs and, of course, the colorful carrots.—Betsy Hedeman, Timonium, Maryland
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
Carrots pair beautifully with anything from roasted meat to grilled fish. Cook the carrots fully to ensure a velvety smooth puree. —Gina Myers, Spokane, Washington
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
These delicious glazed carrots come to the rescue when I’m preparing a special meal. They cook while I prepare the other dishes, and the slow-cooker simmering saves me precious oven space. —Anndrea Bailey, Huntington Beach, California
This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
Wondering what vegetable to serve for your Christmas feast? Here's a holiday-special way of preparing sliced fresh carrots. It’s a great side for just about any main course.—Sandy O'Neal, Boalsburg, Pennsylvania
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer to use later. —Jenna Olson, Manchester, Missouri
Sweet potatoes with sausage and sage make a happy dish. I get a lot of recipe requests when I serve this hearty hash with apples and carrots. —Courtney Stultz, Weir, Kansas
My sister gave me this recipe for what she calls "the ultimate carrot cake," and it really lives up to the name. When people taste it, they're bowled over by the tender, not-too-sweet cake and unexpected pecan filling. —Linda Van Holland, Innisfail, Alberta
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My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
At family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. —Barbara Brown, Janesville, Wisconsin
I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. —Becky Wachob, Kelly, Wyoming
As Taste of Home’s Deputy Editor, Culinary, James oversees the Food Editor team, recipe contests and Bakeable, and manages all food content for Trusted Media Brands. Prior to this position, James worked in the kitchen of Williams-Sonoma and Southern Living. An honor graduate of The Culinary Institute of America, he has traveled the world searching for great food in all corners of life.