Cook up an easy veggie side to share with the kids with this collection of the best baby carrot recipes. They’re quick, simple, and so, so yummy…and are easy to make without a lot (or any!) chopping. And includes my go-to Buttered Baby Carrots!
Baby Carrot Recipes
Getting the kids to eat their recommended servings of veggies each day can be a challenge—to say the least! Carrots are one of those staple vegetables that many of us buy each week, whether in full size of baby carrot form, so I wanted to share my favorite recipes for carrots to give you some new ideas to try.
Favorite Recipes to Try
Some of these recipes call specifically for packaged baby carrots, others for young full size carrots, and others for any kind. Use these as a starting point to mix up the way you cook carrots for your kids to hopefully help them to love the Vitamin A rich veggie!
- Simple Sauteed Carrots
- Easy Baked Carrot Fries
- Easy Carrot Hummus
- Healthy Oatmeal Cookies with Carrots
- Carrot Cake Pancakes
- Roasted Baby Carrots
- Lentil Soup
- Mini Egg and Cheese Muffins
- Marinara Sauce
- Carrot Cake Muffins
- Vegetable Broth
TIP: Below I’m going to share the process for my go-to easy Buttered Baby Carrots recipe.
Ingredients in Easy Buttered Baby Carrots
To make my go-to baby carrot recipe, you just need baby carrots and butter. You have the option to add some salt and honey too, if you’d like more flavor.
Step-by-Step Instructions
Here’s a look at how to make my favorite easy recipe. Scroll down to the bottom of the post for the full info.
- Rinse off the carrots (because they’ve usually been sitting in water in the bag).
- Add to a medium pan with a little water and butter.
- Cook, covered, until carrots are just soft.
- Cook, uncovered, to evaporate the liquid.
TIP: You can use olive oil if you prefer, and add salt and/or honey to finish.
What should I look for when buying baby carrots?
Whether buying precut baby carrots or young full size carrots (which are also called “baby carrots”), look for:
- Ones that don’t look dry or shriveled at all.
- Baby carrots, ideally, won’t have too much water in the bag. That can sometimes make the texture a little yucky.
- Young carrots are often sold with their green tops on, so the greens should look fresh and not too wilted.
TIP: Baby carrots may have an off taste when eaten straight out of the bag, so I recommend always washing them.
What’s the best way to store baby carrots to keep them fresh?
I like to store carrots in the fridge in a zip top bag lined with paper towels to absorb any excess moisture, especially with the young full size baby carrots. With any others, just be sure to dry them thoroughly since any excess water or moisture can cause mold and a gross texture to ensue!
How do I make the best carrots?
Carrots have natural sweetness, but they often need a little help to bring it out—especially if you’re using carrots from the grocery store, which I assume you are. (Local, in season carrots are often MUCH sweeter and more intensely flavorful, so if you’re lucky enough to have some of those kinds of carrots, you will likely not need to do much of anything to them.)
My best tip for making the best carrots for kids is to make sure they taste good to you. Thankfully, carrots have a pleasant flavor all on their own and don’t often need a ton of work to make them delish.
How to Serve Raw Baby Carrots to Kids
They can be hard to chew when served whole, so working through this progression as shown above can help give kids the chance to learn the texture. When serving raw baby carrots to kids, start with shredded (12+ months), then thinly sliced (18+ months), and work up through thicker slices. Whole baby carrots should be okay around age 4.
TIP: Find more info on how to cut food for babies and toddlers here.
Best Tips for Success
- Rinse and dry baby carrots if they are wet in the bag.
- Cook until just tender.
- You can use olive oil if you prefer, and add salt and/or honey to finish.
- When serving raw baby carrots to kids, start with shredded (12 months), then thinly sliced around 18 months, and work up to thicker slices and whole baby carrots around age 4. (They can be hard to chew, so working through this progression can help give kids the chance to learn the texture.)
Related Recipes
What’s your favorite way to serve up baby carrots to the kids?
Favorite Buttered Baby Carrots
Ingredients
- 12 ounce bag baby carrots
- 2 tablespoons unsalted butter (or olive oi)
- salt and/or honey (optional)
Instructions
- Rinse off the carrots (because they’ve usually been sitting in water in the bag).
- Add to a medium pan with ¼ cup water and the butter over high heat. Bring to a simmer, then reduce the heat to medium.
- Cover and cook for 8-10 minutes or until just tender when poked with a knife. (It may take a few more minutes depending on the thickness of the carrots.)
- Remove the cover and cook for 2-4 minutes to let the remaining liquid cook off.
- Sprinkle with salt and/or honey, as desired.
Equipment
Notes
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat to serve.
- Skip the honey and added salt for kids under 12 months.
- Dairy-free: Use olive oil instead of butter.
- Rinse and dry baby carrots if they are wet in the bag to freshen them up.
- Cooking time may vary slightly based on the thickness of your baby carrots.
- When serving raw baby carrots to kids, start with shredded (12 months), then thinly sliced around 18 months, and work up to thicker slices and whole baby carrots around age 4. (They can be hard to chew, so working through this progression can help give kids the chance to learn the texture.)
Nutrition
This post was first published March 2020.
How much water is a little water? Just enough to cover the bottom of the pan? Or a couple of cups? Thanks!
Sorry, about 1/4 cup!
Make Latkes Grate 3-4 large carrots and combine with 1 Tbsp. all-purpose flour and 1 egg. Fry the latkes by tablespoons in heated oil, about 1 minute per side. Serve with sour cream and applesauce. (Hint: Check if your oil is hot enough by dropping a little flour into it as it heats. If the flour sizzles, the oil is ready.)