Carrot Bacon - You Suck at Cooking (episode 129)
Carrot Bacon - You Suck at Cooking (episode 129) is a easy American recipe that serves 4. 150 calories per serving. Recipe by You Suck At Cooking on YouTube.
Prep: 23 min | Cook: 22 min | Total: 1 hr
Cost: $20.56 total, $5.14 per serving
Ingredients
- 4 large American Carrots (preferably firm, orange carrots; peeled)
- 1 tablespoon Sunflower Oil (neutral oil for glaze)
- 1 tablespoon Maple Syrup (pure maple syrup for sweetness)
- 1 teaspoon Soy Sauce (regular or low‑sodium)
- 1 teaspoon Liquid Smoke (gives the smoky flavor)
- 1 teaspoon Garlic Powder (ground garlic)
- 1 teaspoon Smoked Paprika (adds color and smoky depth)
- 1/2 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground preferred)
Instructions
Slice Carrots into Thin Strips
Peel the carrots, then using a mandoline or a very sharp knife, slice them lengthwise into long, thin strips about 1‑2 mm thick, resembling bacon slices.
Time: PT5M
Prepare the Smoky Glaze
In a mixing bowl combine sunflower oil, maple syrup, soy sauce, liquid smoke, garlic powder, smoked paprika, salt, and black pepper. Whisk until smooth.
Time: PT3M
Coat the Carrot Strips
Add the carrot strips to the bowl and toss until every piece is evenly coated. Let them sit for about 5 minutes so the glaze penetrates.
Time: PT5M
Preheat the Oven
Preheat the oven to 400°F (200°C).
Time: PT5M
Temperature: 400°F
Arrange on Wire Rack
Line a baking sheet with parchment paper, place a wire rack on top, and lay the glazed carrot strips in a single layer on the rack, making sure they don’t overlap.
Time: PT5M
Bake the First Batch
Bake for 10 minutes, then flip the strips with tongs and bake another 5‑7 minutes until crisp and lightly charred.
Time: PT10M
Temperature: 400°F
Drain Excess Oil
Remove the rack, transfer the carrot bacon to a plate lined with paper towels and pat gently to absorb any leftover oil.
Time: PT2M
Repeat for Remaining Strips
Repeat steps 5‑7 with the remaining carrot strips until all are cooked.
Time: PT10M
Temperature: 400°F
Serve
Serve the carrot bacon hot as a side to eggs, in sandwiches, or as a snack.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of American Carrots: regular orange carrots
- Instead of Sunflower Oil: canola oil, vegetable oil
- Instead of Maple Syrup: agave nectar, brown sugar dissolved in water
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Liquid Smoke: smoked paprika (extra)
- Instead of Garlic Powder: fresh minced garlic (use less)
- Instead of Smoked Paprika: regular paprika + extra liquid smoke
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Vegetable Peeler
- Sharp Knife or Mandoline
- Cutting Board
- Mixing Bowl
- Whisk or Spoon
- Wire Rack
- Baking Sheet
- Oven
- Tongs (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Slice carrots uniformly thin (1‑2 mm)
- Coat carrot strips thoroughly with the smoky glaze
- Arrange strips on a wire rack without overlap to allow air circulation
- Watch the baking time closely to avoid burning
Chef Tips from the Video
- For an extra‑smoky flavor, add a pinch of smoked sea salt
- If you don’t have a wire rack, place strips directly on a parchment‑lined sheet but flip more often
- A quick blast of the broiler (high heat) for the last minute can give extra crispness
Troubleshooting
Carrot strips are soggy after baking
Make sure the strips are sliced very thin and bake on a wire rack to allow excess fat to drip away; increase baking time by 2‑3 minutes if needed.
Strips burn quickly
Reduce oven temperature to 375°F (190°C) and watch closely; flip earlier.
Glaze is too thick and clumps
Add a splash more neutral oil or a teaspoon of water to thin it out before coating.
Storage
Refrigerator: Store in an airtight container for up to 4 days; reheat in a skillet or air fryer to restore crispness.
Freezer: Not recommended; texture degrades after freezing.
Room temperature: Do not keep at room temperature for more than 2 hours due to oil content.
Make-Ahead Tips
- Coat and marinate the carrot strips up to 24 hours in the refrigerator for deeper flavor
- Cook the bacon ahead of time and re‑crisp in a hot skillet or air fryer before serving
Frequently Asked Questions
What is the cultural significance and history of carrot bacon in American vegetarian cuisine?
Carrot bacon is a modern, tongue‑in‑cheek invention that reflects the growing interest in plant‑based alternatives to classic breakfast meats in the United States. While not traditional, it plays on the nostalgic image of bacon while offering a cruelty‑free, lower‑fat option for vegans and vegetarians.
What are the traditional regional variations of carrot bacon in American cuisine?
There are no historic regional variations; however, home cooks across the U.S. experiment with different glazes—some use maple‑brown sugar, others incorporate chipotle or liquid smoke—to suit local taste preferences.
How is carrot bacon traditionally served in American breakfast culture?
When served, carrot bacon is typically presented alongside eggs, toast, or pancakes, mimicking the classic bacon‑and‑eggs plate. It can also be crumbled into salads or used as a crunchy topping for vegan BLTs.
What occasions or celebrations is carrot bacon associated with in American vegan communities?
Carrot bacon often appears at vegan brunches, holiday breakfasts, and as a novelty dish for events like National Bacon Day, where plant‑based cooks showcase creative bacon substitutes.
What makes carrot bacon special or unique in American plant‑based cuisine?
Its visual similarity to real bacon combined with a smoky, slightly sweet flavor makes carrot bacon a surprising and satisfying alternative that challenges the assumption that bacon must be pork‑based.
What are the most common mistakes to avoid when making carrot bacon?
Common errors include slicing the carrots too thick, which prevents crisping; overcrowding the rack, which steams the strips; and baking at too high a temperature, which can burn the delicate carrot fibers before they become crunchy.
Why does this carrot bacon recipe use liquid smoke instead of smoked paprika alone?
Liquid smoke provides an intense, authentic smoky aroma that penetrates the thin carrot strips quickly, while smoked paprika adds color and a milder smoky note; together they create a balanced bacon‑like flavor.
Can I make carrot bacon ahead of time and how should I store it?
Yes, you can coat and marinate the strips up to 24 hours in the refrigerator. After cooking, store them in an airtight container in the fridge for up to four days and re‑crisp in a hot pan or air fryer before serving.
What texture and appearance should I look for when making carrot bacon?
The finished strips should be deep amber‑brown, slightly curled, and brittle enough to snap when bent, resembling traditional crispy bacon. Any sogginess indicates insufficient cooking time or overly thick slices.
What does the YouTube channel You Suck At Cooking specialize in?
The YouTube channel You Suck At Cooking specializes in comedic, fast‑paced cooking tutorials that blend humor with genuine recipes, often parodying classic dishes while still delivering workable instructions for home cooks.
How does the YouTube channel You Suck At Cooking's approach to vegetarian cooking differ from other cooking channels?
You Suck At Cooking mixes satire with straightforward, ingredient‑light recipes, focusing on minimal equipment and exaggerated commentary, whereas most vegetarian channels emphasize health benefits and detailed technique explanations.
Last updated: September 6, 2026
