Carrot Ketchup


Carrot ketchup in a glass jar.
Carrot ketchup.

When tomatoes are out of season, try making this carrot ketchup. A healthy alternative to ketchup, it has a sweet spicy flavor and is perfect to use anywhere you would use regular tomato ketchup.

Scroll down for the recipe card for this carrot ketchup, or read on for all the details.


  • Carrots – the carrots are the star of this sauce. They add sweetness, flavor and color. Use baby carrots or full-sized carrots cut int ~1 inch chunks. 
  • Onion – adds a slight savory tang to the sauce, and helps to balance out the sweetness.
  • Apple juice – this is needed to make the sauce the right consistency, and adds more sweetness to the sauce. 
  • Maple syrup – Adds sweetness to the sauce. You can substitute honey if you prefer. 
  • Apple cider vinegar – vinegar gives the sauce its tang, and helps to balance out the sweetness. 
  • Spices – I use a combination of nutmeg, cinnamon, cumin, and smoked paprika, but feel free to get creative with the spices and add any extra flavors that you like. 
  • Salt – use kosher salt or fine ground sea salt. Add this to taste once you have blended the sauce. 


To make this carrot ketchup, simply put all the ingredients in a large saucepan and simmer until the carrots are tender (15-20 minutes). 

Then use a stick blender to blend the sauce in the pot. You can also allow it to cool and blend it in a food processor or jug blender. 

Season with salt to taste, and if the consistency is not quite as thick as you would like, return it to the pan and simmer for longer, until it gets to the consistency you like. 

Store in an airtight container in the refrigerator, and use with a week. 

Carrot ketchup recipe card

Carrot ketchup in a glass jar.

Carrot Ketchup

How to make ketchup from carrots.
Calories 21 kcal


  • 12 ounces carrot cubed
  • 1 small onion chopped
  • 1/4 cup apple juice
  • 3 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste


  • Put all the ingredients into a large saucepan, and simmer for 20-30 minutes until the carrots are soft and the sauce had thickened.
  • Blend the sauce until smooth. Season with salt to taste.
  • If you want thicker ketchup, return the sauce to the pan and continue to simmer until the desired consistency is reached.
  • Store in an airtight container in the fridge, and use within a week.