Here's how to cook canned carrots using a variety of different methods for a tasty, simple, and easy side dish. Not only will I show you how to cook them, but I give you the best tips to make these carrots taste great. Go ahead and stock up on canned carrots because this dish is super convenient and delicious.
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Guide To Cooking Canned Carrots
I always like to keep a few cans of carrots in my pantry for those days when I just really don't want to put forth a ton of effort into cooking (I know we've all been there). They make a tasty side dish that I can whip up in just a few minutes, using ingredients that I always have on hand.
Plus, I never have to worry about them going bad as the cans can stay fresh for years. No matter how you look at it, canned carrots are definitely something you want to add to your grocery list.
🥘 Ingredients
The key to tasty canned carrots is adding a few extra ingredients. I'm going to use this ingredient list for all of the different cooking methods listed below.
- Canned Carrots - One 14.5-ounce can of carrots. Choose your favorite brand. Be sure to drain fully.
- Butter - 2 tablespoons of butter to add a rich flavor.
- Brown Sugar - 2 tablespoons of either dark or light brown sugar. You could also swap this out for an equal amount of honey if you like.
- Cinnamon - ½ teaspoon of ground cinnamon.
- Salt - A pinch of salt, to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Cook Canned Carrots On The Stovetop
Preparing canned carrots on the stovetop only takes a few minutes, and the result is absolutely delicious.
- Drain. Drain a can of carrots and set them aside.
- Mix. In a skillet, mix together 2 tablespoons of butter, 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, and a pinch of salt, and place it over medium heat.
- Heat. Stir frequently until the mixture begins to bubble. Add in the carrots and cook, continuing to stir, for 2-3 minutes or until the carrots are well-coated and heated through.
- Serve. Remove the skillet from the heat and serve immediately.
🔪 Oven Instructions
If you are already preparing your main dish in the oven, it might be easiest to just pop your carrots in right alongside it.
- Preheat. Preheat your oven to 350°F (175°C) and lightly coat a small baking dish with nonstick cooking spray.
- Mix. Add a can of drained carrots, 2 tablespoons of butter, 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, s pinch of salt, and ½ cup of water to the baking dish and stir to combine.
- Bake. Bake for 15 minutes and then remove the baking dish from the oven.
- Serve. Stir well and let the carrots rest for 5 minutes before serving.
🔪 Microwave Instructions
Using the microwave is always a great option if you want your carrots ready as soon as possible. Don't worry, they are still super tasty.
- Mix. In a microwave-safe bowl, add a can of carrots (drained), 2 tablespoons of butter, 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, and a pinch of salt. Mix to combine.
- Microwave. Heat in the microwave for 1 minute and then stir.
- Serve. Continue heating and stirring in 30-second bursts, until the carrots are heated to your liking.
🔪 Slow Cooker Instructions
Using a crockpot or slow cooker for your carrots is ideal for times when you would like them to stay warm longer. Additionally, this is a great option if you just want to set it and forget it (until you are ready to eat!)
- Drain. Drain a can of carrots and add them to a small 1-2 quart slow cooker.
- Mix. Add in 2 tablespoons of butter, 2 tablespoons of brown sugar, ½ teaspoon of cinnamon, a pinch of salt, and ½ cup of water. Stir to combine.
- Cook. Cook on low heat for 3-4 hours before stirring well and serving.
💭 Angela's Pro Tips & Recipe Notes
- You can add in a small sprinkle of nutmeg for some extra flavor.
- Make sure to drain your canned carrots before using, regardless of the cooking method.
- Feel free to swap the brown sugar out for honey if you like.
🥡 Storing
When unopened, canned carrots have a fantastic shelf life and will stay fresh for anywhere from 3-5 years! Once you open your carrots, however, they will need to be stored in the refrigerator and eaten within 5 days.
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❓ Recipe FAQs
Yep! Canned carrots are already cooked and soft. Therefore, your goal is to just heat them up and add some extra flavor! If you cook them too long, they could become mushy.
Canned carrots are still just as nutritious as fresh ones (in fact, they could even be more nutritious!) Plus, they have a long shelf life and are super cheap!
In the can, canned carrots can last for years. Once you open your carrots, you'll want to transfer them to a new container (rather than store them in the can) and keep them sealed and refrigerated. When stored properly, they can last for 4-5 days.
🥕 Recipes Using Carrots
- Air Fryer Carrots - These tasty carrots are ready to go in the air fryer!
- Honey Glazed Carrots - A sweet carrot side dish that is kid-approved.
- Buttered Peas & Carrots - Peas and carrots are a match made in Heaven!
- Carrot Cake - Carrot cake is a classic cake topped with cream cheese frosting that everyone loves!
- Microwave Carrots - A quick and easy way to enjoy some carrots using the microwave!
- Skillet Brown Sugar Glazed Carrots - These sweet and delicious carrots are perfect for any day of the week!
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📖 Recipe Card
How To Cook Canned Carrots
Ingredients
- 14.5 oz canned carrots
- 2 tablespoon butter
- 2 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- 1 pinch salt (to taste)
- ½ cup water
(Note: 2x or 3x only changes the ingredient list)
Instructions
In The Microwave
- In a microwave-safe bowl, add the canned carrots (drained), butter, brown sugar, cinnamon, and salt. Mix to combine.
- Heat in the microwave for 1 minute and then stir.
- Continue heating and stirring in 30-second bursts, until the carrots are heated to your liking.
On The Stovetop
- Drain your canned carrots and set them aside.
- In a skillet, mix together the butter, brown sugar, cinnamon, and salt, and place it over medium heat.
- Stir frequently until the mixture begins to bubble. Add in the carrots and cook, continuing to stir, for 2-3 minutes or until the carrots are well-coated and heated through.
- Remove the skillet from the heat and serve immediately.
In The Oven
- Preheat your oven to 350°F (175°C) and lightly coat a small baking dish with nonstick cooking spray.
- Add your drained carrots, butter, brown sugar, cinnamon, salt, and ½ cup of water to the baking dish and stir to combine.
- Bake for 15 minutes and then remove the baking dish from the oven.
- Stir well and let the carrots rest for 5 minutes before serving.
In A Crockpot
- Drain your carrots and add them to a small 1-2 quart slow cooker.
- Add in the butter, brown sugar, cinnamon, salt, and water. Stir to combine.
- Cook on low heat for 3-4 hours before stirring well and serving.
Notes
- You can add in a small sprinkle of nutmeg for some extra flavor!
- Make sure to drain your canned carrots before using, regardless of the cooking method.
- Feel free to swap the brown sugar out for honey if you like!
Amanda L. Boyd says
This is a great way to make a quick side dish!!!!!
Rick says
Perfect, just what I was looking for to turn boring canned carrots into a great side dish!