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These crispy and cheesy carrot bites are a fun side dish with a naturally sweet flavor kids love! They’re similar to your favorite fritters and tots, but are formed into small balls that are the perfect size for little hands. Even big kids love their delicious flavor, so you can make them for the whole family!
Carrot and Cheese Bites for BLW
These cheesy carrot bites are a super fun way to incorporate more veggies! They’re a bit crispy on the outside and soft on the inside so they’re a great option for kids of all ages.
Plus, one recipe makes enough for 18, so you’ll have plenty to feed everyone or to save for leftovers. Serve them as is or along with your kids’ favorite dipping sauce!
For more veggie-packed recipes, be sure to try out these Homemade Veggie Tots in Air Fryer too!
Why We Love These Cheesy Carrot Balls
- Great source of carrots, which are high in fiber, antioxidants and vitamin A
- Naturally gluten-free (made with almond flour instead of bread crumbs)
- Full of flavor from the cheese, nutritional yeast, and seasonings
- Great finger food for toddlers and babies who are practicing baby led weaning
- Fun ball shape similar to hush puppies or other fried treats
- Oven baked for a crisp texture without all the oil
Ingredient Notes
- Finely grated carrots: Use the smallest size hole on your box grater to turn the carrot into very thin shreds. You can use organic carrots if desired.
- Eggs: These will bind the mixture together and provide fat and protein.
- Almond flour: To serve as a binder and provide healthy fats and fiber.
- Parmesan cheese: Freshly grated has the best flavor and the fewest additives.
- Nutritional yeast: This special ingredient has a cheesy flavor without any dairy! Nutritional yeast is a great source of B vitamins, essential amino acids, and more.
- Seasonings: Even picky eaters tend to appreciate a little onion powder and garlic powder in these carrot bites. Salt and pepper are optional, since babies should have limited salt.
- Olive oil spray: During the baking process, this will crisp up and give the carrot bites a nice texture.
Step-by-Step Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Shred the carrots using the smallest sized hole on your box grater. Using your hands, towel or cheesecloth, squeeze out as much moisture from the shredded carrots as possible. You can also place the carrots over a fine wire mesh sieve and use the back of a spoon to press down on it to remove the excess moisture.
- Add the carrots to a bowl along with the eggs, almond flour, parmesan cheese, nutritional yeast, onion powder, garlic, powder, salt and pepper (if using). Mix well until combined.
- Use a tablespoon or small cookie scoop to scoop out enough mixture to form roughly 1-inch balls. Roll the mixture with your hands into small balls and place onto the prepared baking sheet. Spray lightly with a bit of olive oil.
- Bake for 15 minutes, or until the edges start to slightly brown. They should be slightly crispy and golden brown on the outside, and soft on the inside. Serve warm with your favorite dipping sauce, if desired.
Scroll to the recipe card below for the full printable recipe!
EXPERT TIPS
- Use the smallest sized hole on your grater to ensure the carrot is finely grated and easy to chew.
- These carrot bites are soft and tender on the inside, so they’re the perfect texture for baby-led weaning, but are super tasty for older children and adults too! If making for babies, skip the salt for baby’s portions.
Recipe FAQs
Hand-grating carrots can be tedious, so I understand looking for an alternative! The shredder attachment blade on most food processors is more like the larger holes on a grater, so it’s not a perfect swap.
One option is to grate the carrots with the food processor and then pulse them into smaller pieces. It won’t be quite the same, but it should work in a pinch. The carrot bites might be a little more crumbly than normal, so bear that in mind.
Parmesan cheese is very firm and adds a salty, umami flavor. You can replace it, but use another hard, aged cheese with a similar flavor profile, like aged gouda or cheddar cheese.
If your little one cannot tolerate nuts, you can use bread crumbs or try oat flour instead.
Storage Guidelines
- To refrigerate: Once cooled, store the cheesy carrot bites in an airtight container in the fridge for 3-4 days.
- To freeze: The leftovers can also be frozen for several months. To freeze these cheesy carrot balls, place them on a baking tray and freeze solid. Then transfer to a freezer-safe container for storage.
- To reheat: For the best texture, crisp up the leftovers in the oven or air fryer. Bake at 350 F for 5-10 minutes until the outside is crispy and the inside is fully heated.
Serving Suggestions
Think of these cheesy bites as a side to complement the rest of the meal. I like to serve them instead of hashbrowns, or tater tots with a variety of kid-friendly entrees. Try them with:
- Turkey Burger Sliders
- Black Bean and Cheese Quesadilla
- Pesto Chicken Bites
- Mini Meatloaf Recipe
- Mini Salmon Cakes
- Homemade Air Fryer Chicken Nuggets
Recipe Variations
- Change the seasonings: I kept things very simple here with garlic and onion powder. Feel free to change the spices to suit your little one’s preferences.
- Add breadcrumbs: For an even crispier shell, roll the carrot bites in panko bread crumbs before spraying with oil and baking. It can help to bake the bites on a wire rack over a sheet pan, similar to these baked cauliflower chicken nuggets.
- Cook them on the stove: Instead of baking, feel free to pan-fry the cheesy carrot bites in a hot skillet with a small amount of oil. This will give them an even crispier shell that’s fun to bite into!
Like it? Save this recipe for later!
More Veggie-Packed Recipes
- Cheesy Zucchini Fritters
- Chickpea Veggie Patties
- Turkey Veggie Meatballs
- Healthy Corn Fritters Recipe
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Cheesy Carrot Bites
Ingredients
- 2 cups finely grated carrots
- 2 eggs
- 1/2 cup almond flour
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon pepper (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Shred the carrots using the smallest sized hole on your box grater. Using your hands, towel or cheesecloth, squeeze out as much moisture from the shredded carrots as possible. You can also place the carrots over a fine wire mesh sieve and use the back of a spoon to press down on it to remove the excess moisture.
- Add the carrots to a bowl along with the eggs, almond flour, parmesan cheese, nutritional yeast, onion powder, garlic, powder, salt and pepper (if using). Mix well until combined.
- Use a tablespoon or small cookie scoop to scoop out enough mixture to form roughly 1-inch balls. Roll the mixture with your hands into a ball and place onto the prepared baking sheet. Spray lightly with a bit of olive oil.
- Bake for 15 minutes, or until the edges start to slightly brown. They should be slightly crispy on the outside and soft on the inside. Serve warm with your favorite dipping sauce, if desired.
Notes
- Use the smallest sized hole on your grater to ensure the carrot is finely grated and easy to chew.
- These carrot bites are soft and tender on the inside, so they’re the perfect texture for baby-led weaning, but are super tasty for older children and adults too! If making for babies, skip the salt for baby’s portions.
