Serious Eats - seriouseats.com

I once had that problem and apart from soups and salads made the following delicious jam I found in a book by Oded Schwartz called 'Preserving':

Carrot Jam

2 lb carrots, finely grated
1 ½ cups golden raisins
2 cups water
3 cups granulated sugar
Rind of 2 lemons
Juice of 3 lemons
2 tbsp grated or finely chopped or sliced ginger

Put carrots, raisins and water in a saucepan. Bring to boil. Reduce heat and simmer for 10-15 mins until carrots are soft.
Add sugar and lemon rind/juice, stirring until sugar is dissolved. Bring to boil, reduce heat and cook for 1 hour, stirring frequently. Add ginger just before taking it off the fire.
Ladle into sterilized jars.

I am also very fond of carrot lasagna:

50g butter

60g flour

160 ml sour cream

750g milk

1 tbsp pepper

100g cheddar

4 eggs

2 tbsp pesto

750g carrots

250 g lasagna sheets

50g cheddar for topping

Mix sour cream, milk and pepper in a measuring cup. Dissolve butter in the pot, add flour and stir in milk mixture until you’ve got something like a white sauce. Add cheese, eggs and pesto while stirring continuously. Take off 1/3 of sauce and put to the side. Add grated carrots and pesto to the remaining sauce. Layer carrot mix alternately with lasagna sheets. Finish with the left-over third of the sauce and sprinkle with grated cheese. Bake for 40 mins at about 150°C.

>8)