Best way to use up a bag of baby carrots?

Carrot & Coriander soup? Brown some onions or shallots in olive oil, add ground coriander seeds, then add chopped carrots. Cook briefly, then add stock. Either mash it or puree, serve with a swirl of cream and lots of crusty bread.

Guinea pigs, horses, and hens love carrots too. :-)

Interesting comments. A friend brought me a jar of homemade pickles on Christmas that included baby carrots. The cukes and zucchini were DEEE-licious. I tried the carrots and could not eat them. They had the strangest texture.
And yes, Stephanie, they are also treated with chlorine.

Send them to Molly Fuller, she has a carrot soup that needs to be diluted.

Ah, just reread and saw that it was only raw carrots that disagreed with you. Well, anyway, the dog thing still an easy solution...

FWIW, I had an unwanted bag of those once and as it turns out, my dog loves them. I mean CRAZY loves them. Dunno if you have a dog around, but if you do he/she might be very grateful for a good game of "fetch (and then devour) the carrot", and then you wouldn't have to waste them OR spend time and energy on cooking something that doesn't agree with you. Not really a "cooking" answer, but just a thought...

Dress them with butter, salt and maple syrup and roast them.

Pat them dry and roast them until browned and tender, sprinkled with salt and pepper on a rimmed baking sheet coated with olive oil. (drizzle with more olive oil prior to roasting).

I just saw this on The Kitchn:
http://www.thekitchn.com/stewed-carrots-the-new-pulled-pork-old-ingredient-new-trick-215252?utm_source=facebook&utm_medium=social&utm_campaign=managed

This is one of my most favorite veggie recipe, and the main ingredient is baby carrots. I actually ate the last remaining portion today for lunch with roasted salmon. If you only have 1 lb, just adjust accordingly.
Marinated Baby Carrots
2 lb. baby carrots
3/4 c. water
1/2 c. white vinegar
½ c. salad oil (I use Wesson or
Crisco oil)
1 1/2 tsp. salt
1 red med. onion, sliced thin (or 1 couple of shallots)
6 cloves garlic, sliced
3 tsp sugar
Optional - ¼ to ½ cup chopped parsley or cilantro

Steam baby carrots till tender but firm. I use the microwave to do this. Cool. This is optional but it is worth it because the liquid goes inside the carrots better this way: Slice each baby carrot in 2 lengthwise. Put remaining ingredients into a container and mix (except for parsley). Add carrots, and parsley. Mix and put into refrigerator. Marinate AT LEAST six hours - preferably a day.

Chop them up in a food processor (or by hand) and add them to soup.

Roast with evoo, salt and pepper at 375 degrees until caramelized. 30 minutes or so.

Make a carrot cake or potato & carrot mash or latkes..

I don't have access to it right now, but my recipe for carrot soufflé (Google the dish, and you'll find a whole slew of recipes) calls for baby carrots. I'm not sure why it does, but it does . . . .

Look for Molly Wizenberg's (of the blog Orangette) pickled carrot recipe. It's the best I've tried yet, and baby carrots are perfect for it. You can wedge them down in the jar really nicely.

Those things "they" call "baby" carrots are not baby at all. They are just regular carrots cut down to look more appealing, and they are full of water, so they are not a successful item to use in muffins or carrot cake, and they don't cook up well to utilize as cooked carrots, either. I never buy them. I'd rather trim real carrots into sticks if I want raw carrots.
I would suggest giving them away to someone who enjoys them.