Carrot Dogs

This summer seems a lot different than summers past, but that doesn’t mean you can’t treat yourself and your quarantine mates to the classic flavors of a carrot dog. 

I like using a baked sweet potato as the bun, but you can use a traditional bun as well.

Just note that you will have to marinate the dogs for at least 24 hours, so plan accordingly. 



Carrot Dogs

8 carrots, peeled and with the ends trimmed

1/4 cup soy sauce or tamari

1/2 cup vegetable broth

2 Tbsp apple cider vinegar

1 Tbsp + 1 tsp yellow mustard

Generous dashes of allspice/cloves, nutmeg, and smoked paprika

Dash of cayenne (optional)

2 tsp onion powder

2 tsp garlic powder

1 tsp liquid smoke

Everything Else

8 carrot dog buns, could use baked sweet potatoes split long-wise or a traditional “hot dog” bun




Kale/spinach/lettuce (optional, but encouraged)


Makes 8 Carrot Dogs
Active Time: 25 minutes
Marinating Time: 24 hours
  1. Add about an inch of water to a large pot and boil/steam the carrots for about 5-10 minutes or until the carrots are soft enough to be pierced by a fork, but not so soft that they are soggy and fall apart. 
  2. Add all the other carrot dog ingredients to a seal-able container that is large enough to fit all the carrots. 
  3. Add the carrots to the seal-able container and shake so that the carrots are covered in the spices and liquids. Let the carrots marinate in the fridge for at least 24 hours. 
  4. Transfer the carrots and marinade to a large non-stick pan and cook until carrots are warm and most of the marinade has evaporated (usually 10 – 15 minutes). 
  5. Serve carrot dogs in your desired bun and preferred toppings. 

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