One of my favorite sauces is a candied carrot puree. The color is georgeous and the sweet/savory combo is very versatile

we make a smoothie that has carrot, banana, ginger juice, almond milk and cinnamon.
carrot and pineapple work well together.

I'm actually putting out a new dessert featuring carrots. It has the following on the plate.. Carrot cake (bright orange) with a rich chocolate ganashe, covered in carrot bubbles, garnished with chocolate, a candied carrot, nasturtium blossoms, chocolate sauce, carrot sauce, chocolate sponge cake with melted pieces of chocolate, parsnip chips, and parsnip ice cream.

Well the sweet spices typical of carrot cake are easy match ups, and from there you can easily foray into anise, coriander, or even fenugreek perhaps with a nice potent honey such as buckwheat or tupelo. The carrot and tupelo honey thing has come up as a possibility for a sorbet in my kitchen, we are working on a sorbet assortment that can be presented as a table dessert. I could also easily prepare carrots as a galette with sorghum and serve it with Creole cream cheese ice cream for a cool and slightly sour bite.

I love carrots - they have that wonderful crunch and flavor. They are one of my favourite vegetables. I also LOVE carrot cake...it has to be moist with the right sized shredded carrot, have toasted and salted walnut, cream cheese frosting and no raisins. I know it is typical but if making a carrot dessert I would go straight to making carrot cake. If I were forced to make an atypical dessert, I would try and do something with carrot and peanut butter.