• Prep-time: / Ready In:
  • Makes 8 carrot dogs

Don’t doubt the deliciousness of carrot dogs until you’ve tasted one. Cooked whole carrots soak up tons of flavor from a smoky marinade. Though these carrot dogs need four hours to marinade, this recipe requires only about 20 minutes of active prep time.

Carrot Dogs


  • 8 large carrots
  • 1 cup low-sodium vegetable broth
  • ¼ cup apple cider vinegar
  • 2 tablespoons reduced-sodium soy sauce or tamari
  • 2 tablespoons pure maple syrup
  • 2 teaspoons smoked paprika
  • 2 teaspoons dry mustard
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon liquid smoke
  • Dash ground cloves
  • 8 whole wheat hot dog buns, toasted if desired
  • ½ of a red onion, finely chopped (¼ cup)
  • 3 tablespoons stone-ground mustard
  • ½ of a medium cucumber, spiralized


  1. Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.
  2. Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
  3. Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.
  4. Place grilled carrots in buns. Top with red onion, mustard, and cucumber.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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