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Appetizers/ Recipes/ Sides/ Vegetarian Recipes

Carrot Fritters with Cumin-Lime Cashew Cream

It’s carrot season over here, and my goal is to eat as many carrots as possible until I start turning orange.

Andrea Carrots OMV
I usually prefer eating my carrots straight up (even with a little dirt still on them). They taste the sweetest this way. However, a girl can only eat so much dirt, and these carrot fritters with cumin-lime cashew cream are a pretty amazing way to prepare them.

Carrots are one of my favorite crops that my husband and I grow on our farm. Fresh carrots are the best because they tend to be sweeter and crunchier than store-bought carrots. Carrots prefer cooler weather, but can withstand some heat. Since we farm in Oregon, we are able to grow carrots all summer long because it doesn’t get too hot here, but if you’re in a warmer climate, now is the perfect time to start thinking about growing carrots for harvesting in the fall. They can be a little finicky to grow, but if you are working with light, well-drained, fertile soil, they are a great addition to your garden. Besides, if you grow your own you can choose varieties that are just as beautiful as they are tasty — the Colorful Carrot Heirloom Mix from Cubit’s is a great way to try a few different kinds.

Carrot Fritters with Cumin-Lime Cashew Cream
If growing carrots isn’t a reality for you, don’t worry. Head to your local farmers market and pick up the goods to make these simple and delicious carrot fritters. They are a great appetizer for a dinner party—or a complete meal when served with a side salad and a glass of your favorite wine. Cheers!

This post was originally published August 3, 2014.

Carrot Fritters with Cumin-Lime Cashew Cream

Our recipe tester proclaimed these carrot fritters one of the best things she's ever made -- they're that good!
Prep Time: 4 hours
Cook Time: 12 minutes
Total Time: 4 hours 12 minutes
Servings: 4 servings


For the cashew cream:

  • 1 cup raw cashews soaked in water for at least 4 hours
  • 1/2 cup water + more to thin if necessary
  • 1/4 cup fresh lime juice
  • 1 clove garlic chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

For the fritters:

  • 2 cups shredded carrots about 5 carrots
  • 1 cup cilantro finely chopped
  • 1/2 cup chickpea flour
  • 1/2 cup diced red onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 eggs lightly beaten
  • 2 tablespoons water
  • 2 tablespoons coconut oil


  • Prepare the cashew cream by combining all the ingredients together in a food processor and processing until you've reached a consistency of whipped cream. Add more water if necessary. Taste test and adjust seasonings if needed. Set aside.
  • In a large bowl combine the shredded carrots, cilantro, chickpea flour, onion, cumin, and salt. Add in the eggs and water and stir until well combined.
  • Heat the coconut oil in a large skillet over medium-high heat. Scoop the fritter mixture into the pan in 1/4-cup portions and lightly flatten them with a spatula. Cook for about 3 minutes per side or until golden brown.
  • Serve with cashew cream and additional cilantro.
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  • Reply
    Rasa @ This Fox Cooks
    August 3, 2014 at 10:54 am

    Yum!! I love all things fritter, but never thought of using carrots. These look great!

    Be careful about eating so many that you turn orange (although it really takes A LOT of carrots.) I’ve done it and it can take years to process all of the excess vitamin A in your system…

  • Reply
    August 3, 2014 at 2:10 pm

    I looked in my fridge yesterday and discovered I had a huge bunch of carrots from the farmer’s market that I had forgotten about. These look like an awesome way to use them up and it’s great to see some protein in them from the chickpea flour!

  • Reply
    August 3, 2014 at 5:03 pm

    These fritters look absolutely amazing, and I love the sound of that cream on top! Pinning. 🙂

  • Reply
    August 4, 2014 at 11:09 am

    Most people love zucchini fritters and you make an amazing alternative for them. Now, they’re never be bored by fritters. It’s great option for vegetarian lunch, but what about vegan? In recipe are eggs, if there’s any chance to replace them?

    • Reply
      August 4, 2014 at 2:00 pm

      You can try substituting the egg with a flax egg. Mix 1 Tablespoon ground flax seeds with 3 Tablespoon cold water. Place in the fridge for 15 minutes before using. Let me know if you give these a try!

      • Reply
        August 4, 2014 at 4:18 pm

        Thank you very much. It will be very helpful. Not only for vegans but also for people alergic to eggs. Can’t wait to see your other recipes!

  • Reply
    Julie Searle
    August 4, 2014 at 4:57 pm

    I just read the comment policy :O

    These look absolutely delicious! I am always looking for new seasonal vegetarian recipes. I can’t wait to try them! 😉

  • Reply
    August 5, 2014 at 1:22 pm

    What a creative and flexible notion! I just made a few for a late breakfast, using what I had on hand — shallots, parsley, ground coriander and tarragon. Didn’t have time for the cashew cream but I’d made a batch of tartar sauce recently and that was a good companion to these delicate fritters. The “flax egg” worked — not quite as binding as an egg but good enough. Great idea. Thank you.

  • Reply
    Joanne Bruno
    August 5, 2014 at 11:23 pm

    We’ve had a fairly mild summer, so I’ve been seeing carrots at the farmer’s market all summer long! I love the sound of these fritters. So much flavor in every bite!

  • Reply
    Erica {Coffee & Quinoa}
    August 6, 2014 at 3:36 pm

    I need to grab some carrots from the farmer’s market, because I always get mine at the grocery store, and I’m sure there’s a world of difference. Thanks for the inspiration!

  • Reply
    August 10, 2014 at 8:56 pm

    I just made these, adding in some beetroot with the carrot shreds. They turn a lurid pink colour, but it’s quite lovely tasting! The lime juice in the cashew cream is really good, what a nice change. Thanks for the great recipe.

  • Reply
    August 29, 2014 at 11:45 pm

    Absolutely delicious!!! Wholesome, easy, flavorful– these are sure to be a new favorite go-to. Thank you!

  • Reply
    September 8, 2014 at 9:27 am

    Can these be baked instead of fried? (trying to avoid the calories of frying while getting in the veggies in a yummy format!) What would be the baking temp and time in that case? Thanks in advance!

    • Reply
      September 8, 2014 at 10:46 am

      Yes! I would bake them in a 375 degree oven for about 20-25 minutes. Flip the halfway through cooking and check often to make sure they don’t burn! Enjoy

      • Reply
        September 10, 2014 at 10:35 am

        Thank you!! I made this last night and was hit! i baked it for about 24 mins- 12 mins each side. I would attach a photo if i could in the response! Thanks again!

  • Reply
    September 13, 2014 at 7:20 am

    Have been eyeing this recipe for a while and finally made it last night. YUM! Great new way to eat carrots. Whole family liked them. Thank you for the recipe.

  • Reply
    September 29, 2014 at 9:59 pm

    Such a tasty and easy recipe! thanks so much. I am new to eating clean and really enjoyed this recipe.

  • Reply
    Erika Meir
    November 8, 2014 at 10:19 pm

    I’ve made the carrot fritters twice. The recipe worked well for me the time that I followed it and not the time when I substituted another flour for the garbanzo flour and also left out the cumin. I thought the cilantro’s flavor would dissolve when cooking but, it added a nice flavor to the finished fritter. I will be making these again. Thank you!!

  • Reply
    Erika Meir
    November 9, 2014 at 4:12 am

    So, now I have tried the Cashew Cream that goes on the carrot fritters. Being out of cumin I substituted garam masala. This cream is a tasty and goes well with the fritters. Anyone used to Vegan fair will find this to be amazingly rich and delicious. The lime juice plus the fat and creaminess of the cashews and the garlic combine to hit similar notes as real (not Tofutti) sour cream. I am used to animal products and still prefer sour cream a little bit more (but this is way better than Tofu Sour cream). I am thinking I may mix a tiny bit of real sour cream into my cashew cream in the future. I used a Vitamix to get the creamy texture. It was delicious enough that I had to get every last bit of it out from under the blade before washing the Vitamin. Thank you for another well thought out recipe!!

  • Reply
    Jessie Snyder | Faring Well
    August 4, 2015 at 8:19 am

    I simply love the flavors in this simple yet creative recipe! And those carrots, that farm, swoon! <3

  • Reply
    Carrie Naughton
    September 4, 2015 at 8:45 pm

    I didn’t have any cilantro so I substituted arugula and these were AMAZING. I can see myself dolloping that cumin-lime cashew cream on pretty much everything. Thank you!

  • Reply
    October 29, 2015 at 3:01 pm

    Can I substitute another flour for the chickpea flour? I have oat and wheat flour and cornmeal…

  • Reply
    December 28, 2015 at 8:51 pm

    This recipe is a keeper — the 7-year-old ate 4! I would ideally like to see them a bit crispier, but can’t think of how to do that. The besan flour worked wonderfully to make this GF. Batter looked too loose and I was tempted to add more flour, but glad I didn’t as it cooked up perfectly.

  • Reply
    May 16, 2017 at 7:39 am

    I often tried your recipes. You always did amazing work. Thank You for sharing with us

  • Reply
    Jennifer Porter
    July 14, 2017 at 11:29 am

    What can I substitute for the chickpea flour? It’s the only thing I don’t already have. Thanks!

    • Reply
      July 15, 2017 at 9:16 am

      You might be able to get away with all-purpose flour, but we’ve only tested the recipe with chickpea flour, so we can’t guarantee it will work.

      • Reply
        February 7, 2021 at 12:11 pm

        What about cornstarch?

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