Carrot Star Bites are made with only 4 ingredients and are a great toddler snack or lunchbox filler.
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Why These are a Great Snack
- Balanced - this simple snack contains veggies, carbs, protein and dairy to keep little tummies satisfied.
- Vegetable Exposure - allows kids to see the versatility of vegetables are and how they can taste different when cooked and prepared in various ways.
- Freezer Friendly - meaning you can always have some to hand.
- Lunchbox Friendly - great when you are looking for healthy lunchbox ideas
Video Tutorial
Ingredient Information
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Grated carrots
- Grated cheese – a good melting cheese such as cheddar or mozzarella works well (or a mix).
- Oat Flour – You can easily make oat flour by blending / processing rolled oats. Alternatively you can replace with other flours such as all-purpose or almond.
- Eggs
Step By Step Instructions and Photos
- In a small mixing bowl, mix the grated carrot with some water, cover and microwave on high for 3 mins. Alternatively, you can steam or boil.
- Drain the carrots, place them on a clean cloth / absorbent paper and squeeze out the excess liquid.
- Place the carrots back in the bowl and mix with the remaining ingredients.
- Prepare a baking sheet with parchment paper or a silicon baking sheet. Form star shapes of the mixture using a cookie cutter, the mixture should be approx. 0.5cm (¼ inch) thick. (You can make any shape you wish)
- Bake for approx. 13-15 mins (until crispy on the sides)
Storage Instructions
- REFRIGERATE: Store these carrot star bites in an airtight container for up to 2 days. Note: The stars will soften in texture when cold
- FREEZE: Allow to cool and freeze on a baking sheet. Once hard transfer the stars to an airtight container or ziplock bag and freeze for up to 2 months.
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Carrot Stars
Made with only 4 ingredients this savoury snack is perfect for kids of all ages.
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Serves:14 stars
Hover over "serves" value to reveal recipe scaler
Ingredients
- 200g (1½ packed cups) Carrots Grated
- 125ml (½ cup) Water
- 70g (½ cup) Grated Cheese
- 2 Eggs
- 4 tbsp (15ml tbsps) Oat flour
Instructions
- Pre heat oven to 180C / 350F / Gas 4 and prepare a baking sheet with parchment paper or a silicon baking sheet
- Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins
- Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry for the recipe to work)
- Place the carrots back in the bowl and mix with the remaining ingredients.
- Using a cookie cutter, form star shapes of the mixture straight onto the prepared baking sheet. Make each star around ½cm / ¼inch thick.
- Bake for approx. 13 mins (until crispy on the sides)
Recipe Notes
Cheese: You can use any good melting cheese such as cheddar, mozzarella or tasty. Or you can use a mix.
Flour: Oat flour can easily be made by blending / processing oats until a flour consistency. Alternatively you can replace with another flour (such as all-purpose or almond)
Cooking carrots without a microwave: Bring ½ cup water to boil, add the grated carrots and cook for 3 minutes. Alternatively, steam until soft.
I made 14 carrot stars, this will vary depending on the size of the cookie cutter.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.Â
*Adapted from a recipe for Carrot Taco Shells by Carine Claudepierre of Sweet as Honey.
Nutritional facts
Calories: 44kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2470IU | Vitamin C: 0.8mg | Calcium: 45mg | Iron: 0.3mg
*This post was first published Nov 2014, it has been updated to include process shots, new images and more recipe information.
Lily Kilian says
Such a great recipe! Sooo yummy!
I used half oat, half all-purpose flour, and added one clove of garlic. I already ate three and can’t stop. I’m sure my baby will love it. It went straight to my recipe book and that’s saying something haha! Thank you for putting this together, I’m always looking for things to spice up snack time
Amy says
Thanks Lily!
Natalie says
My 19 month old, who has allergies and is quite fussy, really loves these (usually!). Our oven is broken at present and fortunately they work really well in the frying pan too! (Slightly bigger). I make them with vegan coconut based 'cheese' and a fortified oat cereal so they are a good source of calcium, which is a bonus. A little garlic powder adds to the yum. Thanks so much!
Amy says
Great to know, Natalie! Thank you 🙂
Lisa says
Yum! Girls loved them. Thanks!
Amy says
Thank you!
Amelia says
I followed the recipe to a T, and they were still too runny to hold shape. I squeezed the carrots until no juice was coming out. Maybe I should use 1 egg instead of 2?
Amy says
Hi Amelia, I'm not sure what went wrong. Unless your eggs were particularly big. Did your mixture look like mine? (see process shots)
Lindsay says
So did mine and then I watched the video of the recipe and you don’t add the 1/2 cup of water. I added the water to the mixture and it was like soup.
BizzieButtons says
Hello from West Sussex! We have been making these for about a year now and my picky kids LOVE them! We pop them in lunchboxes for school or take them out on picnics. Thank you so much for this recipe!
Amy says
Thank you! I'm so happy your kids have been enjoying them for so long 🙂
Claudia Rosario says
I am very happy with this recipe, it is easy and really nice. My 6 year old girl is a very picky eater and she gave me the thumbs up. We will make them thinner next time to see if they come out crispier. I used white flour as i did not have oat flour and added some salt. Baked them in a baking pan and just spreaded some butter on top. Sorry if i have any spelling mistakes, my native language is spanish and we are making this recipe in Punta Cana, Dominican Republic.
Amy says
Thank you Claudia, I'm delighted that my recipes are being used around the world. Thank you for the feedback 🙂
Ellie Jones says
Absolutely love! Can these be reheated? So when de frosted, how long in the microwave? Or should they just be eaten cold?
Amy says
Hi Ellie, I always serve them cold but you could reheat them in the microwave. Timings will depend on the microwave and amount you are reaheating. I'd try 30 seconds. Heat until piping hot and then allow to cool before serving.
Melinda says
I was really looking forward to these, but came out a bit disappointed. My toddler and I used ABC shaped cookie cutters, but with the final result it was super hard to tell what shape they were! I guess we should have stuck with a basic shape like stars? Also, I wish the recipe had said to spray the pan. They were tough to scrape off!
Amy says
Thanks for the feedback, Melinda, I'm sorry you didn't have success with the recipe. This recipe would def work better with simple shapes, I often just make them in rounds (now my kids are older). I never have to spray the pan but I do always use baking paper or a silicone baking mat, I detailed this in the recipe. Did you use paper / mat?
Emma Boon says
My 11 month old actually ate something I cooked! Thanks for the recipes. I have a question. Do you think that squeezing the carrots removes the nutrients?
Amy says
Hi Emma, so happy your little one enjoys them. Yes, squeezing the juice will remove some nutrients. I save the juice and add it to pasta sauces (or you can add to smoothies).
Melinda says
On the recipe itself, can you add that part about saving the juice? Right after I squeezed it out, I realized I should have saved it! I wish it had been suggested in the recipe.
Amy says
Ah yes, I always save the juice. I will add to the recipe 🙂
Amber O says
How do you reheat from frozen?
Amy says
Hi Amber, sorry for the delay. You can defrost in a warm oven, it shouldn't take too long - around 3-5 mins.