Christa Bedwin’s Carrot Halvah

Yield: Serves 8

Carrot Halvah is my favourite winter potluck dish. It’s a favourite with kids and adults alike, and it's so easy. It's a great way to get kids involved in cooking their own veggies they'll love to eat. It’s versatile and practically allergen-free! You can serve it cold or hot, and as a side dish or for dessert. It’s fail-safe. 

There are at least a hundred ways to make this flexible, versatile dish. You can make it plain (some prefer that), or toss in a handful of any of your favourite nuts or raisins. For the holidays, you could even add cranberries, coconut, or other dried fruit.

You will see versions that require milk + butter or ghee, but we just use cream instead of that combination. We tend to use raisins and no sugar, usually, but try every variation! Kids love to experiment with their cooking. The quantities suggested in the recipe below are only guidelines.


4 cups grated carrots (or 6 cups chopped)

1½ cups (360 mL) whipping cream

½ cup raisins (optional)

¼ tsp cardamom

honey, maple syrup, or brown sugar to taste (optional)

dried fruits, coconut, or nuts to taste (optional)


  1. Grate the carrots, or simply cut them into chunks. Put them in a pot and cover them with cream.
  2. Add the ground cardamom. If desired, add a handful or two of raisins, dried fruit, or cashews.
  3. If you want to sweeten the halvah at this point, add a quarter to half cup of sugar (to make the very sweet Indian "fudge" version, the recipe would call for one cup of sugar to each four cups of carrots). In our family, we consider the raisins to be sweetening enough.
  4. Boil the carrots gently until soft.
  5. Mash the mixture. If you want to garnish with pecans, add them now. Serve cold or hot.

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