Vegetables & Others

Substitutes for Carrot in gelato

Carrot (Daucus carota) is a sucrose-rich root vegetable, about 88% water and 12% solids, used in gelato and sorbetto as a purée or juice to give an earthy-sweet flavor and a natural orange color from beta-carotene. If you're out of carrot or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.