Carrot Noodles – Recipe with Pictures

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This is an extremely simple and low calorie technique. You can double this recipe or mix it with other veggies. It is great for those looking for a gluten-free, low calorie, or whole food alternative to regular pasta. This dish can literally be made with one ingredient or you can spice it up by adding a little butter or oil and seasonings.

If you like this recipe and want more, please check out the Body By Eats Cookbook collection.

Let’s get to it.

1. Grab a bag of carrots, a peeler, and a bowl.

2. Wash and pre-peel the carrots to remove the first rough layer.

3. Press the peeler down on the carrot with force. You do not want to peel it loosely. Technically, you can make this as thick or thin as you want, but you can see my grade of thickness in the photos below.

4. Completely peel each carrot and collect them in a bowl. There will be extras that you will not be able to peel. I save the scraps for snacks, dips, or other recipes.

5. I use 185 g of carrots which equals approximately 70 calories for the “noodles.”

6. Place the carrots into a pan of boiling water. Let boil for 3-4 minutes. It doesn’t take long for the carrots to cook. I actually like mine a little on the tougher side so I stick to the 3 minute mark.

7. At this point you can strain the noodles and add them to something else (a vegetable medley or pasta) or you can eat them on their own.

8. If you want to eat them on their own or as a side—after draining, put them back in the pan, add 1 tbsp of light butter or 1/2 tbsp of oil, a heavy sprinkle of salt, a light sprinkle of pepper, and dash of granulated garlic. Heat them slightly, mix together, and serve.

Whole Recipe Plain – 70 Calories
Whole Recipe with Butter/Oil – 110 Calories

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  1. Jill
    March 15, 2011 at 1:20 am

    Why have I never thought to do this? I am trying these right now and will report back.

  2. Kelly
    March 15, 2011 at 12:09 pm

    Love the idea, thanks!

  3. Andrea A
    March 15, 2011 at 12:23 pm

    Looks great but trying to break my carrot addiction in order to lose my carotenemia. Being yellow ain’t cool, argh. 🙂

  4. Tracey
    March 15, 2011 at 3:25 pm


  5. Lisa
    March 15, 2011 at 4:35 pm

    What a cool idea! Thanks for sharing Leigh. Are there any other veggies you use to make noodles?

    • jennifer
      March 15, 2011 at 4:56 pm

      You can use zuccini or summer squash. Very yummy!

  6. […] Here’s a fun, fast recipe that isn’t exactly pasta, but kinda makes you feel like you’re eating some carb-o-licious goodness, but with all the nutrient-dense awesomeness that veggies offer. (Disclosure: I stole a good chunk of the recipe from the esteemed Leigh Peele.) […]

  7. […] a vegetable peeler or spiralizer to a pile of carrots and you end up with pasta (recipe and instructions here). A huge serving has just 70 calories and it’s full of vitamins and […]

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