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+ servings

Creamy Baby Carrots

6 6 6
WW Freestyle: 5
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Baby Carrots tossed in a delicious and smooth cream cheese sauce.
Servings: 4
Calories: 141


  • 1- pound baby carrots
  • 1 cup low-sodium vegetable broth
  • 4- ounces cream cheese , softened
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • salt and fresh ground pepper , to taste
  • 1/8 teaspoon chili powder , or to taste
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley


  • Combine baby carrots and broth in a saucepan; bring to a boil and cover.
  • Continue to cook over medium-high heat for 8 to 10 minutes, or until carrots are tender.
  • Using a slotted spoon remove carrots from broth.
  • Return skillet to heat and cook for 6 to 8 minutes, or until broth is reduced by a third.
  • Stir in cream cheese, lemon juice and lemon zest.
  • Season with salt, pepper, chili powder and garlic powder.
  • Continue to cook, stirring frequently, for 5 minutes, or until cream cheese is melted and creamy.
  • Return carrots to the cream; toss to combine.
  • Remove from heat.
  • Transfer carrots to a serving plate and garnish with fresh parsley.
  • Serve immediately.


Nutrition Facts
Creamy Baby Carrots
Amount Per Serving
Calories 141 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 31mg10%
Sodium 416mg17%
Potassium 307mg9%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 6g7%
Protein 2g4%
Vitamin A 16245IU325%
Vitamin C 6mg7%
Calcium 64mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.