Recipe: Candied Turmeric Carrots (Vegan, Dairy-Free, Gluten-Free)

Say hello to flavor with our Candied Turmeric Carrots! Using our Turmeric Ginger Golden Milk mix, this recipe is fast to make and packs a punch for your taste buds.

You’ll love making these carrots time and time again when you’re tired of the same old garlic and olive oil. The turmeric adds a soothing savory taste, while the brown sugar creates a melt-in-your-mouth sensation. Eating your veggies has never tasted so good!


  • 1 (12 ounce) package baby carrots
  • 1 cup water
  • 3 tablespoons vegan butter
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons Coconut Cloud Turmeric Ginger Golden Milk powder mixed with 2 TBS of reserved cooking liquid from the carrots
  • 1/4 teaspoon salt


  1. Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes.
  2. Drain carrots, reserving 2 TBS of cooking liquid. Mix the cooking liquid with the Coconut Cloud Turmeric Ginger powder, set aside.
  3. Stir butter in with the carrots until carrots are coated. Stir in brown sugar, Coconut Cloud Turmeric Ginger mixture, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, about 2 to 3 minutes.

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