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Almond-Topped Carrots


  • 2 pounds carrots, julienned
  • 2 cups water
  • 1/2 cup golden raisins
  • 1/2 cup butter, melted
  • 6 tablespoons honey
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground ginger
  • Dash pepper
  • 1/2 cup slivered almonds, toasted


  • 1. In a large saucepan, bring carrots and water to a boil. Reduce heat. Cover and cook for 10 minutes or until crisp-tender; drain. Add the raisins, butter, honey, lemon juice, ginger and pepper.
  • 2. Place in a greased 2-qt. baking dish. Cover and bake at 350° for 35 minutes or until the carrots are tender. Sprinkle with almonds before serving.

Nutrition Facts

3/4 cup: 177 calories, 10g fat (5g saturated fat), 20mg cholesterol, 105mg sodium, 22g carbohydrate (18g sugars, 3g fiber), 2g protein.


Average Rating: 5
  • villchk
    Jan 19, 2013

    This was very easy to make. If you like carrots this is a delicious way to serve them. I used baby carrots as I couldn't find julienned that day and I was short on time.

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