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.
Susan says
I made mine with a cup of carrot and half a cup of zucchini, and added a sprinkle of Italian seasoning. It was good.
Priya says
This looks interesting. Hope my picky eater likes it. Whats the shelf-life? How can i store it?
Amy says
Hi Priya, I haven't been able to store them long as they always get eaten so quickly. I'd say they would be good in the fridge for a couple of days or freeze (although they may go softer)
Sorcha says
Do you roll it out like biscuit dough so you can cookie cutter the shapes? Or do you use a mould style baking tray? Thanks
Amy says
Hi Sorcha, the mixture is too wet to roll out like dough. I put a cookie cutter onto a lined baking sheet and put approx. a table spoon of the mixture inside the star shape and pushed it to the corners and then very gently removed the cookie cutter.
susy says
these look delicious but my daughter cannot have cheese. if i leave out the cheese, would it change the consistency and the way it bakes?
Amy says
HI Susy, I have never made it without cheese but it would be worth trying. It would probably be a lot softer but the egg should bind it. I felt I needed the cheese for flavour too so you may want to add some flavour through herbs etc. Let me know how it goes.
Anny says
I like this blog.Thanks for all your help
Stephanie says
Hi Amy - thanks for the great recipe! I have just made a batch for my eight month old, can't wait for him to try them tomorrow. I was wondering whether they freeze ok?
Amy says
Hi Stephanie, I'm glad you liked the recipe and hope your eight month did too. I have never frozen them so can't tell you, sorry. I keep meaning to but there are never any left to do so! (My boys LOVE them!)
Fiona says
I love this recipe-very popular all round. Worked really well. I also tried it with using cooked carrots grated which worked well too (easier to grate if you don't have a food processor!)
Amy says
Great! I'm so glad you liked it Fiona. Thanks for commenting 🙂