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Moroccan Spiced Carrots

preparation time

10 mins

Cooking time

15 mins



Moroccan Spiced Carrots


500g medium sized carrots, trimmed and cut in half lengthways

1/2 jar Beerenberg Moroccan Lamb Slow Cooker Sauce

1/2 tsp ground cumin

1/2 tsp smoked paprika

2 tsp orange zest

1/4 cup pomegranate arils

2 tbsp chopped smoked almonds

fresh mint leaves for serving


In a medium bowl mix Beerenberg Moroccan Lamb Slow Cooker Sauce with ground cumin and smoked paprika, toss through prepared carrots.

Line the air-fryer basket with a paper case.

Place the carrots in a single layer in the air fryer basket.

Set air fryer temperature at 180°C, timer for 13 minutes.  Check that carrots are tender and golden.

Serve hot carrots sprinkled with orange zest, pomegranate seeds, almonds and mint.