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
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
Nutritional facts
*This post was first published Nov 2014, it has been updated to include process shots, new images and more recipe information.
Saira says
Just made these and added sunflower seeds, pumpkin seeds and black pepper to the mix. Absolutely delicious. Thanks for the recipe. You made my daughter and I, both Coeliacs, very happy. In fact, the whole family loved them.
Amy says
I'm so glad they were a hit Saira and thanks for letting me know. Love your additions, will try that next time 🙂
Laura says
We have an egg allergy in our house. Could I use a regular egg replacement in this recipe?
Amy says
Hi laura, I have never tried or worked with egg replacements so can't help you with this, sorry. If you try it please let me know how it goes 🙂
Ashley says
I subbed egg for banana and they turned out great.
Amy says
Good to hear Ashley! Do they taste sweet?
Katie says
Very yummy.....I added coriander. .. i just love carrot and coriander....not sure how biscuity they were but they were fantastic...also added to a salad with toasted carraway seeds and monted yogurt....thanks x
Amy says
OH I love coriander in everything! I must add some the next time I make them. Love your salad idea too! Thanks!
carine says
Hi Amy, What a lovely blog you have! I absolutely love what you did with my taco shell original recipe. I may try this for my 3 years old soon 🙂 thanks for linking to my blog as well !
Amy says
Thank you Carine, it is a great recipe and I make both your taco shells and these a lot. Thanks for your comment 🙂
Jennifer says
Can you make these with all purpose flour or would the consistence change too much?
Amy says
Hi Jennifer, I received a message from someone who made them with both all purpose flour and oat flour. She said they were crunchier with the all purpose flour and tasted great. Hope you enjoy them 🙂
Jordan says
I'm always looking for ways to get my extremely picky eater to eat, and get all the important nutrients he needs. I hide veggies in everything and this is just genius! He absolutely loves them. I'm making my second batch as I write this. I plan on making up a lot of these for our Disneyland trip in a couple of weeks. Keep the kiddo fueled and healthy!
Amy says
I'm so glad they were a success and thanks for taking the time to let me know. Enjoy Disneyland!
Carmen Gibson says
Hi I have just recently found you on facebook and are looking forward to trying your recipes. I made the carrot stars and my 2.5 year old who is fussy and won't eat carrot ATE 3 !!! he loved them we call them cheesy biscuits ( the mere mention of a carrot could be fatal , lol )
I look forward to trying all your recipes
Amy says
Thanks Carmen! I'm s glad they were a success and thank you for taking the time to tell me!
Cherie davies says
Hi, have you tried them subbing the oat flour with a different flour to make them gluten free? Really would love to try them. However I don't eat oats. Thanks
Amy says
Hi Cherie, I haven't tried it with any other flours, sorry.
Lori says
Bob's Redmill makes a gluten-free oat.
Saira says
Hi, in response to the question regarding substituting oatflour, I only used self raising Doves Farm gluten free flour and they were delicious. I have made them twice now. I haven't tried it yet but I reckon the carrots could be swapped with potatoes or sweet potatoes, or any root vegetable.
Amy says
Love the idea of switching the root vegetable. I've made them with zucchini and they were sooo tasty! Will post recipe soon but basically the same as this one switching out the carrot for zucchini.