✔ Updated · Laura's tips, timings, a slow cooker method and make-ahead notes
These copycat Cracker Barrel carrots are soft, sweet and buttery, the side that always disappears first at our table. They take 30 minutes on the stove, or hand them to the slow cooker on a busy holiday.
At a glance
The one tip that matters: Keep about 1/4 cup of the cooking water in the pan when you drain. It turns the butter and brown sugar into a glossy glaze instead of a greasy coating, and it's the trick I never skip.
Why You'll Love These Carrots
- Five simple ingredients: baby carrots, butter, brown sugar, salt and a pinch of nutmeg.
- Two easy methods: 30 minutes on the stovetop or hands-off in the slow cooker.
- Holiday-friendly: make them ahead, keep them warm for hours and reheat without losing the glaze.
What Makes These Taste Like Cracker Barrel Carrots?
The restaurant side is known for carrots that are soft, sweet and buttery rather than crisp. My copycat gets there by simmering the carrots until fully tender, then cooking them down with butter, brown sugar and a little of their cooking water so every carrot wears a light glaze.
Whenever we eat at our local Cracker Barrel off I-40, these are the side I steal from everyone's plate. They go with almost any comfort-food meal: roast chicken, copycat Cracker Barrel meatloaf, chicken and dumplings or a holiday turkey.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Cook them until truly tender. The restaurant-style texture is soft all the way through. I start checking at 15 minutes: a fork should slide in with no resistance while the carrots still hold their shape.
- Save some cooking water. About 1/4 cup of the starchy liquid helps the butter and sugar come together into a glaze that clings to every carrot.
- Season in two stages. Salt the cooking water, then add the rest with the glaze. Taste first, salt second, the way my mum taught me.
- Swap the sweetener if you need to. White sugar works but tastes less caramel-like. Honey or maple syrup are lovely; use the same amount and add them with the butter.
- Add a little spice. A pinch of cinnamon, a tiny bit of cayenne or some chopped parsley all suit the sweet glaze. Nutmeg is my favorite.
Cracker Barrel Baby Carrots (Copycat)
8
servings5
minutes25
minutes90
kcal30
minutesCopycat-style Cracker Barrel baby carrots: baby carrots simmered until very tender, then finished in a glossy butter and brown sugar glaze with a pinch of salt and nutmeg. Make them on the stovetop in about 30 minutes, or in a slow cooker for a hands-off holiday side.
Ingredients
- For the Carrots
2 lb (900 g) baby carrots (two 1-lb bags), rinsed
1 teaspoon fine salt, divided
water, to cover
- For the Glaze
3 tablespoons (42 g) salted butter, cut into pieces
3 tablespoons (40 g) light brown sugar, packed
1 pinch ground or freshly grated nutmeg (optional)
Directions
- Stovetop Method
- Rinse the baby carrots in a colander and put them in a large saucepan. Add 1/2 teaspoon of the salt and enough water to cover them by about an inch.
- Bring to a boil over high heat, then lower the heat and simmer, uncovered, for 15 to 20 minutes, until a fork slides easily into the thickest carrot. Cracker Barrel-style carrots are soft rather than crisp-tender.
- Drain the carrots, keeping about 1/4 cup of the cooking water in the pan, and return the carrots to the pan.
- Add the butter, brown sugar and remaining 1/2 teaspoon salt. Cook over medium-low heat for 5 to 8 minutes, stirring gently, until the liquid reduces to a glossy glaze that coats the carrots.
- Taste, adjust the salt, sprinkle with a pinch of nutmeg if you like and serve hot.
- Slow Cooker Method
- Put the rinsed carrots, butter pieces, brown sugar, 1/2 teaspoon salt and 1/4 cup water in a 4- to 6-quart slow cooker and stir to coat.
- Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until the carrots are fork-tender, stirring once about halfway through.
- Stir to coat the carrots in the buttery glaze, taste for salt, add the nutmeg and keep on Warm for up to 2 hours until serving.
Recipe Video
Notes
- If you don’t have baby carrots, it isn’t a deal breaker. Normal carrots will fit the bill. But in order to ensure that your carrots cook to perfection you will need to ensure that you cut them to roughly the same size as baby carrots.
- For a rustic look feel free to leave the skin on the carrots. It’s what we normally do. Just make sure that the carrots are free of any dirt. This is best achieved by giving them a rinse and a quick scrub prior to cooking
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Slow Cooker Cracker Barrel Carrots for Thanksgiving
On a holiday, when the oven and every burner are busy, the slow cooker is my go-to for these carrots. The method is the same as the stovetop version, minus the boiling step:
- Load the slow cooker: add 2 lb rinsed baby carrots, 3 tablespoons butter cut into pieces, 3 tablespoons packed brown sugar, 1/2 teaspoon salt and 1/4 cup water to a 4- to 6-quart slow cooker and stir.
- Cook: cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours, until the carrots are fork-tender. Stir once about halfway through.
- Finish: stir to coat the carrots in the glaze, taste for salt and add a pinch of nutmeg.
- Hold: keep them on the Warm setting for up to 2 hours, stirring now and then. Keep hot food at 140°F or above until serving.
- Scale up: double everything in a 6-quart or larger slow cooker and add about 30 to 60 minutes to the cooking time.
Make Ahead, Storage and Reheating
- Make ahead: cook the carrots completely on the stovetop up to 2 days before the meal, cool, and refrigerate in a covered container.
- Reheat on the stove: warm them in a saucepan with 1 to 2 tablespoons of water over medium-low heat, stirring, until hot all the way through.
- Reheat in the slow cooker: transfer the cooked carrots to the slow cooker and heat on Low for 1 to 2 hours, then hold on Warm.
- Leftovers: refrigerate within 2 hours of serving and eat within 3 to 4 days.
- Freezing: possible for up to 3 months, but the carrots soften further once thawed. Fresh or refrigerated is best.
More Copycat Cracker Barrel Sides
Round out a Cracker Barrel-style dinner at home with copycat green beans, mac and cheese, hashbrown casserole, fried apples and biscuits, or browse all our Cracker Barrel copycat recipes.
Frequently Asked Questions
How do you make copycat Cracker Barrel carrots?
Simmer 2 lb baby carrots in salted water for 15 to 20 minutes until very tender, drain them but keep about 1/4 cup of the cooking water, then cook them with 3 tablespoons each of butter and brown sugar for 5 to 8 minutes until glossy. Finish with a pinch of nutmeg.
Can I make Cracker Barrel carrots in a slow cooker for Thanksgiving?
Yes. Put 2 lb baby carrots in the slow cooker with 3 tablespoons butter, 3 tablespoons brown sugar, 1/2 teaspoon salt and 1/4 cup water. Cook on Low for 4 to 6 hours or High for 2 to 3 hours, until fork-tender, then keep on Warm for up to 2 hours.
Can I make these carrots ahead of time?
Yes. Cook them completely on the stovetop up to 2 days ahead, cool, and refrigerate in a covered container. Reheat in a saucepan with a tablespoon or two of water over medium-low heat, stirring, until hot, or reheat in the slow cooker on Low for 1 to 2 hours.
How many calories are in these copycat Cracker Barrel carrots?
Made as written, with 3 tablespoons each of butter and brown sugar for 2 lb of carrots, each of the 8 servings has about 90 calories. Using less butter and sugar lowers that, though the glaze will be thinner.
How long should I boil baby carrots?
I simmer baby carrots for about 15 to 20 minutes for soft, restaurant-style carrots, or 8 to 10 minutes if you like them crisp-tender. Thicker carrots take longer, so test the largest one with a fork rather than relying on time alone.
Can I use regular carrots instead of baby carrots?
Yes. Peel 2 lb of regular carrots and cut them into 2-inch pieces or thick coins of a similar size so they cook evenly. Simmering time is about the same, 15 to 20 minutes, but check them with a fork.
🍂 Building your Thanksgiving menu? Mix and match our Thanksgiving sides and casseroles with a make-ahead timeline.
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Can i cook these in a slow cooker? I would like to make as a side for thanksgiving and anything I can put in a crock pot is my best friend. Thank you!
Yes, they work well in a slow cooker! We haven’t tested it on this page, but add the carrots, butter, brown sugar, salt and about 1/4 cup of water, then cook on Low for 4 to 6 hours or High for 2 to 3 hours, stirring once or twice, until just fork-tender. Grate the nutmeg over the top right before serving. Happy Thanksgiving!