{ Carrot Fries with Truffle Mayo }

Here it is! The much anticipated carrot fries recipe. When we put it out to you all on social media (asking what recipe you would like next) this is the one you requested, and it is oh so good. Yet another way to enjoy those delicious garden carrots we all love, as crispy baked fries. This recipe can also be used with parsnips or sweet potatoes– yes please!

Then there’s the truffle mayo dip, which takes it all to the next level, let me tell you. If you don’t have the truffle oil to make your own, you can always purchase truffle mayonnaise (pre-made) from your local specialty store, but we are big fans of making it ourselves. See below for all the details.

Local food blogger Jessica Musslewhite, you nailed it again with this one. Thank you for creating this delish recipe for our CSA members (and all you folks who follow along on the blog). These are a fast favourite, hope you all enjoy!

Carrot Fries with Truffle Mayo


  • 5-6 carrots (substitute parsnips or sweet potatoes)
  • 1 tbsp olive oil
  • 2 tsp cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • Salt and pepper, to taste
  • 2 tsp large flaked nutritional yeast, for serving (optional)
  • Parsley, chopped, for serving (optional)

Truffle Mayo

  • 1/2 cup mayonnaise
  • 2 tsp truffle oil
  • 1/2 tsp garlic powder
  • 1 tsp lemon juice
  • Pinch kosher salt


  • Preheat oven to 425°F (or get out that air fryer!) 
  • Cut the carrots into matchstick sizes and combine in a large bowl with, oil, cornstarch, garlic powder, paprika and cayenne pepper. Toss to evenly coat carrots. 
  • Spread on a parchment lined baking sheet. Bake for 15-20 minutes (depending on how crispy you want them), flipping every 5-7 minutes until golden and crispy.
  • While the carrots are cooking, mix together all the ingredients for dipping sauce in a small bowl and set aside until ready to serve. 
  • Season carrots with some salt, nutritional yeast, and parsley. Serve warm carrots with truffle mayo.