Love carrots in all forms but raw. Roasted they shine the most, but they work great to flavor other dishes.
For tomato based sauces such as a ragu Bolognese, I avoid using too much carrots, because they can lead to a very distracting form of sweetness.
One tip - since carrots take longer to cook than most other vegetables in a stew / sofrito, I often partially cook them in the MW before adding them in (slice them first or they might explode).
Some of my favorite carrot centric recpies:
Pasta with carrot, cream, blue cheese.
Carrot, paneer and coconut curry.
Frittata with carrots, cheese and five spice.
Roasted carrots with feta and Indian spices.
Rice pilaf with carrot, raisins and spices.
Vegetable stew for couscous.
Moroccan spicy carrot salad.
