Carrot Substitutes

Out of carrot? These are the swaps that actually work, with conversion ratios for any recipe size and notes on how each one changes the result.

Need to convert carrot between cups, grams, or ounces first? Open the carrot converter.

What to use instead of carrot

  • Sweet Potato

    Produce swap

    1 cup chopped carrot = 1 cup cubed sweet potato (1:1 by volume)

    Sweet potato is slightly heavier (139 g/cup vs 133 g/cup), sweeter, and softer when cooked. Works in roasts, soups, and tray bakes; skip for raw uses where carrot's crunch is the point.

  • Celery

    Produce swap

    1 cup chopped carrot = 1 cup chopped celery (mirepoix bases only)

    Drops the sweetness, so save for mirepoix and soup bases where carrot's sugar is not load-bearing. Celery brings a fresh, salty-vegetal note instead.

Frequently Asked Questions

What can I substitute for carrot?
There are 2 workable substitutes for carrot, depending on what you have on hand and which property of carrot matters most for your recipe. The closest swap is usually 1 cup chopped carrot = 1 cup cubed sweet potato (1:1 by volume). Each option below lists the conversion ratio for any recipe size, plus notes on how the swap changes the texture, flavour, rise, or browning.
Will substituting carrot change how my recipe turns out?
Yes, every swap trades one property for another: fat content, moisture, acidity, or protein. The notes on each substitute describe what changes in texture, flavour, rise, or browning, so you can choose the swap that matters least for your recipe. Open the carrot converter
How do I measure carrot accurately?
Weighing in grams is more reliable than scooping cups, especially when a substitute has a different density from what the recipe expects. The carrot converter on this site converts between whole items, cups, US cups, grams, ounces, and pounds, so you can scale a recipe up or down without losing the ratio. Open the carrot converter

Other ingredient and produce substitutes

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