Carrot baby food recipe ideas

Best Baby Food Combinations (50 Easy Recipe Ideas + Tips)

Learn this simple approach to making baby food combinations with this master list of ideas. With this post, you’ll always have ideas for easy baby meals that both taste great and are realistic for you to execute…even with a busy schedule!

Baby Food Combinations

Moving from single ingredient baby foods to combinations in stage 2 baby food is such a fun stage of feeding babies because things can get so much more flavorful and interesting! And it means that you can batch cook basic purees and then combine them in so many delicious ways to keep things interesting and nutrition varied.

And while I am not opposed to sometimes buying baby food, each of these ideas is super easy—even if you are very busy. I love to have a stash of these in the freezer to use for quick meals in a pinch. (And to be honest, we still use them in the toddler years as easy ways to offer up veggies!)

TIP: Scroll to the recipe at the end of the post for all of the details, and read through the post for answers to common questions and basics about making baby food combos.

Ingredients in Baby Food Combinations

To make the baby foods in this post, you’ll need basic ingredients (that will obviously vary according to which specific puree you choose). The base purees are made with:

Apples
Bananas
Blueberries
Butternut Squash
Carrots
Mango
Pear
Peas
Spinach
Sweet Potatoes

TIP: Then, to mix things into combinations, you can add in peanut butter, plain whole milk yogurt, Baby Oatmeal, Baby Rice Cereal, and other purees including those made with beans, chicken, pineapple, avocado, peach, and more.

How to Make Stage 2 Baby Food Combinations Step-by-Step

Here’s a look at the simple process involved in making this sort of stage 2 baby food. Scroll down to the bottom of the recipe for the full information.

Make your base purees.
Store or freeze until ready to combine.
Stir together the purees, adding any optional spices or ingredients, until uniform.
Serve with a spoon or in a reusable pouch.

TIP: I like to make the single ingredient purees and freeze them, then mix and match frozen cubes of purees into yummy combinations. This ensures that you have flexibility to adjust if baby doesn’t love one combination and that you can change up the flavors you’re offering regularly.

How do you combine baby food?

With the way I do it, you simply make two purees (or one puree if you plan to combine it with something like yogurt or oatmeal) and mix them together. You can really do any combinations that sound good to you. I have 10 base purees and 5 easy combination ideas for you to get started, but then you can totally run with it!

Best Baby Food Containers

For storing baby food, I like these Wean Green Storage Cubes (they are glass and are insanely durable—I’ve been using the same set for 8 years), these Beaba Clip Containers, and these Wee Sprout Containers. My go-to reusable pouches include this silicone one from Squeasy Gear and these Wee Sprouts BPA-free plastic ones. (I prefer the 3 ounce size for babies in both pouch options.)

Apple Baby Food Ideas

Once you make basic Apple Puree, you can combine it with so many yummy flavors!

+ plain whole milk yogurt = Apple Yogurt
+ Baby Oatmeal = Apple Oatmeal
+ Spinach Puree = Apple Spinach Baby Food
+ Carrot Puree = Apple Carrot Baby Food
+ Butternut Squash Puree = Apple Squash Baby food

Banana Baby Food Ideas

Try these easy combinations that start with Banana Puree.

+ Peanut Butter Puree = Banana Peanut Butter Baby Food
+ plain whole milk yogurt = Banana Yogurt
+ Baby Oatmeal + Banana Oatmeal
+ Bean Puree = Banana Bean Puree
+ Avocado Puree + Banana Avocado Puree

Baby Food Combinations with Blueberries

Start with Blueberry Puree, then transform it into these fun flavors.

+ plain whole milk yogurt = Blueberry yogurt
+ Baby Oatmeal = Blueberry Oatmeal
+ Banana Puree = Blueberry Banana Puree
+ Mango Puree = Blueberry Mango Puree
+ Peach Puree = Blueberry Peach Puree

Baby Food Combinations with Butternut Squash

Smooth Butternut Squash Puree is a great base as it’s rich in nutrients and has a naturally mild flavor. (Any of these would be great with a tiny pinch of cinnamon.)

+ Pear Puree = Squash Pear Puree
+ Bean Puree = Squash Bean Puree
+ Banana Puree = Squash Banana Puree
+ Applesauce = Squash Apple Puree
+ plain whole milk yogurt = Squash Yogurt

Baby Food Combinations with Carrots

Start with Carrot Puree, then add in new flavors!

+ Apple Puree + Sweet Potato Puree = Carrot Apple Sweet Potato Puree
+ Pear Puree + Sweet Potato Puree = Carrot Pear Sweet Potato Puree
+ Banana Puree = Carrot Banana Baby Food
+ Quinoa Baby Food = Carrot Quinoa Baby Food
+ Bean Puree = Carrot Bean Puree

Baby Food Combinations with Mango

Mango Puree is a cinch to make and is so intensely flavorful—which makes it play really well with other purees!

+ plain whole milk yogurt = Mango Yogurt
+ Baby Oatmeal = Mango Oatmeal
+ Banana Puree = Mango Banana Puree
+ Avocado Puree = Mango Avocado Puree
+ Peach Puree = Mango Peach Puree

Pear Baby Food Combinations

Ripe pears make delicious Pear Baby Food that freezes and combines well.

+ Avocado Puree = Pear Avocado Puree
+ Baby Oatmeal + Cinnamon = Pear Cinnamon Oatmeal
+ Banana Puree = Pear Banana Puree
+ Pea Puree = Pear Pee Puree
+ Carrot Puree = Pear Carrot Puree

Baby Food Combinations with Peas

Keep a bag of frozen peas in the freezer and homemade Pea Puree is just minutes away. Then try:

+ Apple Puree = Pea Apple Puree
+ Pear Puree = Pea Pear Puree
+ Mango Puree = Pea Mango Puree
+ Banana Puree = Pea Banana Baby Food
+ Pineapple Puree = Pea Pineapple Puree

Baby Food Combinations with Spinach

My Spinach Baby food already has peas in it (to ensure it’s smooth and mellow in flavor). You can also combine it with:

+ Apple Puree = Spinach Apple Puree
+ Pear Puree = Spinach Pear Puree
+ plain whole milk yogurt = Savory Spinach Yogurt
+ Quinoa Baby Food and pinch Parmesan cheese = Spinach Parmesan Quinoa
+ Bean Puree = Spinach Bean Puree

Sweet Potato Baby Food Ideas

Start with a batch of Sweet Potato Baby Food and then try these yummy options:

+ Chicken Puree = Sweet Potato Chicken Baby Food
+ Bean Puree = Sweet Potato Bean Puree
+ Applesauce = Sweet Potato Applesauce
+ Carrot Puree + Cinnamon = Cinnamon Sweet Potato Carrot Puree
+ Bean Puree + Cumin = Mexican Sweet Potato Bean Puree

How to Store Baby Food—and Send it to Daycare

I prefer to freeze batches of baby food in a silicone ice cube tray overnight, transfer it to a zip top freezer bag, then store it until I’m ready to serve or combine it. You can then mix and match from the single ingredient purees you have in the freezer by adding a cube or two of two purees to a container. If you do that the night before you plan to serve the food, it will thaw and be ready to stir together.

This makes it easy to batch cook and have a lot of option to feed baby at home or at daycare.

Tips for Making the Best Baby Food Combinations (Stage 2 & Stage 3)

These Stage 2 baby foods are great to introduce after baby has started solids with single ingredient baby foods.
For a 6 month old baby, 1-2 tablespoons baby food may be plenty for a single serving. For a 9 month old baby, they might want ¼ cup or more.
Adjust the servings based on your child’s hunger, using a roughly one to one ratio of the purees in each combination.
Read more about the differences in Baby Food Stages here.
Find my best tips for Baby Food Storage here.
Add in a little mashed avocado, coconut oil, or Prune Puree to help with baby constipation.
Serve with a spoon or in a reusable pouch.

I’d love to hear your feedback on these ideas, so please comment and rate the recipe ideas below! I appreciate all of your comments so much.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 5kcal

Servings 6

1-2 tablespoons Butternut Squash Puree and with one of the following

▢ 1-2 tablespoons Pear Puree
▢ 1-2 tablespoons Bean Puree
▢ 1-2 tablespoons Banana Puree
▢ 1-2 tablespoons Applesauce
▢ 1-2 tablespoons plain whole milk yogurt

1-2 tablespoons Spinach Puree and one of the following:

▢ 1-2 tablespoons Apple Puree
▢ 1-2 tablespoons Pear Puree
▢ 1-2 tablespoons plain whole milk yogurt
▢ 1-2 tablespoons Quinoa Baby Food and pinch Parmesan cheese
▢ 1-2 tablespoons Bean Puree

1-2 tablespoons Sweet Potato Puree and one of the following:

▢ 1-2 tablespoons Chicken Puree
▢ 1-2 tablespoons Bean Puree
▢ 1-2 tablespoons Applesauce
▢ 1-2 tablespoons Carrot Puree and pinch cinnamon
▢ 1-2 tablespoons Bean Puree and pinch cumin

Prepare each puree. Freeze in a silicone ice cube tray, transferring the cubes to a freezer bag once solid, or store in the refrigerator as needed.
Place roughly equal amounts of the two (or more) purees you plan to combine into a bowl. Stir together. (If the purees are frozen, place a cube or two of each into a bowl or storage container. the night before you plan to serve and let thaw overnight in the fridge before stirring together. Or thaw at room temperature for about 2 hours.)
Serve or store for later.

Mixing Bowl
Reusable Pouch
Silicone Ice Cube Tray

Taste the purees and add more of a sweeter one if needed.
Add small pinches of spices like cinnamon, ground ginger, and cumin to add flavor.
Add small pinches of ground flaxseed to add healthy fats.
Serve with a baby spoon or in a reusable pouch.
Pack for daycare if needed in small airtight containers.
Serve cold or warm just slightly.
If. baby has a dairy intolerance, use a nondairy, unsweetened nondairy yogurt.
If baby has a nut allergy, use a nut-free alternative that's unsweetened such as Sunbutter.

Calories: 5kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 2mg, Potassium: 11mg, Fiber: 1g, Sugar: 1g, Vitamin A: 30IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Carrot Puree Recipe for Baby (Stage One)

Home » Feeding Style » Baby Food Purees » Stage One » Carrot Puree Recipe for Baby

This Carrot Baby Food Puree is a great starter puree for your baby! Filled with nutritious steamed carrots and a pinch of nutmeg, this easy-to-make and fresh-tasting recipe is a great starter puree for your baby. Great for Stage One or 4-6+ months.

Medically reviewed by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

This baby food puree is sssoooooo fresh, colorful, and full of essential nutrients for your baby that it’s almost too intense to look at 🧡 seriously, #nofilter!

But believe me, this mouthwatering carrot puree is for real!

This fresh-tasting homemade puree is made with steamed carrots and a pinch of nutmeg that brings out the earthiness of the carrots. Honestly, they’re a flavorful combo made for each other. 😋

If you compare the color, taste, or texture of this homemade recipe to its store-bought counterpart, you would be shocked at the difference🙅‍♀️… and not in a good way.

The good thing about realizing the difference is that it will get you completely hooked on making your little one their own homemade baby food purees.

After all, we only want the best 🏆 for our babes!

Is it your first time making homemade baby food? Then, I suggest you start this journey by reading my in-depth Guide on how to Make Homemade Baby Food. The detailed guide goes over all the important information such as the best cooking tools to have on hand, safe storage, how to know when baby is ready for solids, how to introduce purees, the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes.

Carrot Baby Food Video

Watch this video to see how easy it really is to make this homemade Carrot Baby Puree!

Reasons to Love this Carrot Puree

creamy and smooth
nutrient-dense — good source of fiber, vitamin C, and potassium, high in vitamins A and K, and contains folate and vitamin B6
baby food for 4-6 months and up — stage 1 baby food puree
freezer-friendly
fast to make — done in less than 20 minutes
great for baby’s first bite
tastes yummy — your baby will love it

Ingredients

Carrots: This star ingredient is easy to find and usually very inexpensive. If your budget allows, I recommend going for the organic version as the cost per ounce is only pennies more than the conventional version. You can also use frozen carrots, you will just need to add in a few minutes to the cooking time.
Nutmeg: We are going to add a pinch of nutmeg to this puree to tone down some of the carrot’s natural sweetness with earthy spice. You can always skip the nutmeg if you prefer.

Tips on Peeling Carrots: It’s totally up to you if you peel the carrots or not. Since we are pureeing the cooked carrots until smooth, there will not be any difference in the taste or texture. However, there will be a little more fiber in the baby food, so if it’s your baby’s first time eating carrot puree, you may peel the carrots just so you don’t overload your baby’s tummy with too much fiber.

Health Benefits of Carrots

They contain a ton of beta-carotene, the precursor to vitamin A, which is necessary for protecting eye health and immune function.
High source of antioxidants to help strengthen immunity
Good source of fiber, which helps keep the digestive system working properly
High in vitamin K, which is necessary for blood clotting
Contains calcium to help strengthen bones

Step-by-Step Instructions

Peel and Chop: Wash, peel and roughly chop the carrots into pieces the same size.
Steam: Place the carrots inside a steamer basket and steam for 10-12 minutes or until tender.
Transfer: Transfer the cooked carrots into a blender, then add nutmeg.
Blend: Puree until smooth, adding water if needed to thin out the puree.
Serve: Serve or freeze for later.

Tools Needed

These tools will make it a lot easier for you to make this healthy Sweet Potato puree. For more of my favorite kitchen tools make sure to check out my shop.

blender or food processor
saucepans
knives
veggie peeler
spatula
freezer tray
storage containers for fridge
stasher bag
reusable pouches

Other Cooking Methods

While I love the crisp flavor you get when you steam the carrots, there are several ways you can cook carrots for baby food.

Roasting

Peel and roughly chop 2 pounds of carrots before placing them onto a baking sheet. Drizzle with 1-2 teaspoons of high-quality olive oil and sprinkle with spice (if preferred). Roast in a preheated 425-degree F oven for 20 minutes or until tender when pricked with a fork. Puree in a blender as directed below.

Boiling

Place 2 pounds of peeled and roughly chopped carrots into a medium saucepan, fill with water until the carrots are covered, and bring to a boil. Reduce to a simmer and cook for 15 minutes or until tender when pricked with a fork. Puree in a blender as directed below. Note that boiling tends to leave foods less nutritious since much of the nutrients leach into the water while cooking, and then that water is typically discarded. To preserve maximum nutrients, you may want to choose roasting or steaming. If you prefer boiling, save some of the water so you can use it as your liquid for thinning out the puree.

Frequently Asked Questions

Can carrots be baby’s first food?

Carrots can 100% be your baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to your baby once a few other well-tolerated foods have been introduced, but otherwise, foods can be introduced in any order so choose whatever you are most excited for your baby to have.

When can babies have carrots?

Babies can have carrots as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Are carrots a common allergen for baby?

No, carrots are not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

Do carrots cause constipation for babies?

Steamed carrots, though unlikely, may cause constipation in some babies, so avoid giving too much.

Can you add spices/herbs to this puree?

Yes! In this recipe, we are adding a pinch of nutmeg, but feel free to use the following spices instead: cumin, cinnamon, cloves, garlic, thyme, rosemary, or fresh ginger (see quantity recommendations in the recipe card).
Tip on Spices: I always add spices or herbs to my baby food purees, but you can choose to leave them out in all of your baby food. You do you! Either way, this puree will surely taste amazing.

How to Store Carrot Baby Puree

Refrigerator

You can store this puree in an airtight container in the fridge for up to 4 days.

Freezer

This puree can be frozen for up to 4 months.

Spoon puree into a freezer storage container – do not overfill.
Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name.
Place the tray into the freezer and let it freeze completely — preferably overnight.
Pop-out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stasher bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there. 😉

Great Carrot Combination Purees

While Carrot Puree is great and satisfying by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. So give these fun flavor combos a try!

Apples
Sweet Potato
Pears
Parsnips
Peach
Multigrain Baby Cereal
Chicken
White Beans
Soft Tofu
Pumpkin
Mango
Cauliflower
Yogurt
Beef

Carrots for Baby-Led Weaning: Carrots are also a great food to serve to your baby whole for baby-led weaning (6+ months) or as a finger food (9+ months). You can always serve baby a combination of purees and finger foods right from the start.

Puree Feeding Tips

Place a small amount of puree on the tray during spoon feeding, so that your baby can dip their fingers or hands in the puree. Allowing baby to explore foods in this way helps them learn to self-feed and can help them be more willing to try new textures and foods in the future.
Have a spare spoon (or three!) – even very young babies often want to be involved in feeding themselves as much as possible. Giving baby an extra spoon to hold can be helpful in giving her a sense of control and also promotes hand-eye coordination.Allow baby to use spoons as a teether during the meal. There are many great options out there but a few we particularly love include the Olababy 3 Piece Set, the NumNum Pre-Spoon GOOtensils, and the ChooMee FlexiDip Baby Starter Spoons.
Try adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!

Or watch a shortened version of this video here.

1 lb carrots, trimmed, peeled and roughly chopped
pinch nutmeg (optional)
1/2-1 cup reserved water, fresh breast milk, formula or fresh water

Steam: In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the carrots into a steamer basket, cover and cook for 9-11 minutes or until tender. Reserve steamer water. Let cool slightly.
Transfer: Place the cooked carrots into a blender or food processor and add a pinch of nutmeg, or any spice/herb you are using. Add in 1/2 cup of liquid
Puree: turn on the blender or food processor and puree for 1-2 minutes on medium. If puree is too thick, add in 1/4 cup liquid at a time, until you achieve desired consistency. I had to add in 1 1/4 cup water.
Eat: Serve and enjoy, or freeze some for later.

Age: 4-6 months and up

Yield: roughly 24 ounces

Notes on Nutmeg: adding spices to your baby’s first purees is completely optional but totally safe. Nutmeg rounds out the acidic taste carrots sometimes have and make this puree taste grounded and full-bodied.

Additional Spices: Feel free to substitute in a pinch or two of ginger powder, freshly minced ginger, curry powder, cloves, finely minced fresh chives, or 1/4 minced garlic clove.

Freezer Tray

Blender

Tripp Trapp High Chair

Saucepan

Bumkins Baby Bowl

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

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Carrots in baby food

Feature: promotes growth, contains carotene.

Carrots are widely distributed, including in the Mediterranean countries, Africa, Australia, New Zealand and America (up to 60 species).

The best known is the common carrot, a biennial plant with a rough, woody, whitish or orange root. Cultivated carrots are divided into table and fodder.

Hippocrates recommended carrots as an antitussive, analgesic and anti-inflammatory agent.

Its main value is at the root. It contains sugar, fatty and essential oils, mineral salts, folic and pantothenic acids, carotene and vitamins A, B1, B2, C.

100 grams of carrots contain 35 kcal

Vitamins

Macronutrients

Microelements

Vitamin PP - 1 mg

Beta-carotene - 12 mg

Vitamin A (RE) - 2000 mcg

Vitamin B1 (thiamine) - 0.06 mg

Vitamin B2 (riboflavin) - 0.07mg

Vitamin B5 (pantothenic) - 0.3 mg

Vitamin B6 (pyridoxine) - 0.1 mg

Vitamin B9 (folic) - 9 mcg

Vitamin C - 5mg

Vitamin E (TE) - 0.4 mg

Vitamin H (biotin) - 0.06 mcg

Vitamin K (phylloquinone) - 13.2 mcg

Vitamin PP (niacin equivalent) - 1.1mg

Calcium - 27 mg

Magnesium - 38 mg

Sodium - 21 mg

Potassium - 200 mg

Phosphorus - 55 mg

Chlorine - 63 mg

Sulfur - 6 mg

Iron - 0. 7 mg

Zinc - 0.4 mg

Iodine - 5 mcg

Copper - 80 mcg

Manganese - 0.2 mg

Selenium - 0.1 mcg

Chromium - 3 mcg

Fluorine - 55 mcg

Molybdenum - 20 mcg

Boron - 200 mcg

Vanadium - 99 mcg

Cobalt - 2 mcg

Lithium - 6 mcg

Aluminum - 323 mcg

Nickel - 6 mcg

Composition and nutritional properties of carrots

100 g of carrots contain:

Protein - 1.3 g
Fats - 0.1 g
Carbohydrates - 6.9 g
Dietary fiber - 2.4 g
Organic acids - 0.3 g
Water - 88 g
Mono- and disaccharides - 6.7 g
Starch - 0.2 g
Ash - 1 g

Useful properties of carrots

Carrots have very beneficial properties for the body. It is useful both raw and cooked. It helps prevent breast, colon and lung cancers thanks to falcarinol, a natural pesticide that protects carrot roots from fungal diseases.

Carrots also help reduce the risk of developing heart disease, lower blood cholesterol levels. Carrots help cleanse the liver and remove toxins. In addition, with the help of carrot juice, you can cleanse the skin of age spots. You can get the most vitamins from carrots if you eat them raw.

Read also: Useful product! Carrot!

Contraindications for use

Experts do not recommend chronic smokers to abuse carrots. Eating carrots in large quantities can lead to hypervitaminosis A. Raw carrots can cause allergies.

Carrots in children's diet

In the absence of allergies, carrots can be given to children from 6-7 months. It is necessary to introduce only boiled carrots into the children's diet. After a year, you can offer your child raw grated carrots.

Preparation and consistency

Children under one year old are given boiled carrot puree or added to soup (strongly crushed). After a year, you can rub raw carrots for an afternoon snack. A baby will be able to gnaw a carrot without the risk of choking after three to four years.

Carrot Recipes for Children

Children's salad "Carrot"

Ingredients:

Apple (green) - 1 pc.
Carrot - 1 pc.

Preparation:

First you need to carefully cut the peel from the apple, grate it on a fine grater and put it on a plate in the form of a carrot. Lay out the tail of the carrot from the peel of the apples. Then you need to grate the carrot on a fine grater and put it on top of the apple. Top with vegetable oil.

Fish puree with carrots

Ingredients:

Fish fillet - 100 g
Carrots - 2 pcs.
Vegetable oil

Preparation:

First you need to boil or cook fish fillets and carrots in a double boiler. Mash the fillet with a fork, and grate the carrots on a fine grater. Then you need to mix the fillet and carrots, pour vegetable oil and mix.

Carrot walnut salad

Ingredients:

Carrot - 200g
Walnut (peeled) - 50 g
Garlic - 2 cloves
Sour cream - 50 g

Preparation:

Raw carrots need to be peeled and grated on a fine grater. Finely chop walnuts and garlic and mix with carrots. Dress the salad with sour cream, mix. Top with a few walnut kernels.

Bon appetit!

Read more recipes in the Baby food section

About when to introduce new foods into the baby's diet, about the beneficial properties of these products and how to diversify the crumbs menu with new dishes, read the Encyclopedia of Baby Food

The best recipes for carrot-curd casserole like in kindergarten.

Carrot casserole like in kindergarten

Kindergarten-style carrot casserole is a dish that is both tasty, healthy, easy to make and familiar. Such a delicacy can be attributed to all-season dishes, since carrots are available to us at any time of the year.

Carrots are a storehouse of vitamins and minerals. If you do not add sugar to the casserole, it will turn out to be very healthy, which is why it is very popular among supporters of proper nutrition. Carrot casserole will not go unnoticed on your table, not only due to its bright color, but also due to its amazing taste. Carrot casserole is perfect for a hearty breakfast, snack, or even replace a full dinner. Having prepared such a delicious treat, be sure that your loved ones will be delighted.

Ingredients:

carrots - 0.5 kg;
eggs - 2 pcs.;
sugar - 2 tbsp. l.;
semolina - 3 tbsp. l.;
slaked soda - at the tip of tsp.

Kindergarten-style carrot casserole recipe

Let's prepare all the necessary ingredients. Wash carrots well under running water and peel. Pour purified water into a saucepan, put carrots in it and send it to the stove. After boiling water, cook the vegetable over medium heat for 30 minutes. We take out the carrots and let it cool completely.

Drive eggs into a deep bowl, add sugar, semolina and slaked soda. Beat all ingredients well with a mixer until foam appears.

Grate cooled carrots on a fine grater, as in the photo.

In a deep bowl, combine the grated boiled carrots with the egg mixture. Mix all ingredients well until smooth.

Take an ovenproof dish and grease it with butter so that the casserole does not burn. We spread the resulting mass into a mold and send it to a preheated oven to 180 degrees for 40 minutes.

What delicious food can be prepared quickly? See ideas on our Instagram:

Carrot casserole is ready. We wait until the dish cools down a little, transfer it to a plate and serve it to the table. If desired, you can pour carrot casserole with sour cream or jam.

Bon appetit!

Carrot is a very popular root crop in our country. It is unpretentious, well adapted to the local climate, therefore it is often used in cooking. Its juicy, pleasant and not too pronounced taste is able to "adjust" to any dish. Salads, soups, stews, meatballs, pies - what only dishes do not exist with the use of carrots. And, of course, carrot casseroles are very tasty.

Carrot casserole - general principles and methods of preparation

If you have never made a carrot casserole, then it's time to fill this gap. The dish is good because it is prepared quickly enough and can help out in any situation. Another indisputable advantage of carrot casserole is its versatility. Whether you want to bake a light dessert for tea or cook a full hearty lunch - please, carrots will always come to the rescue. Its pleasant, slightly sweet shade is suitable for both sweet and savory casseroles.

Carrot casserole - food preparation

Carrots do not require special preparation. If the root crop is “young”, literally from the garden, it is enough to thoroughly rinse it in running water and grate it on a coarse grater. In some cases, carrot puree is used for casseroles. In such a situation, a meat grinder or blender saves. If the carrot is covered with a rough skin, it must be cut with a knife or vegetable peeler and follow the recipe. However, less words, more action. Let's move on to the most pleasant - recipes.

Carrot casserole - the best recipes

Recipe 1: Carrot Casserole with Vegetables and Cheese

Carrot Casserole sounds unusual and tastes amazing. Try to cook carrot casserole with vegetables, poured with sour cream sauce and sprinkled with fragrant cheese on top. Fast, tasty and very useful!

Ingredients :

- 300 gr. cauliflower florets
- one onion
- two carrots
- two bell peppers
- one egg
- half a glass of milk
- a glass of sour cream
- one large tomato
- herbs, spices to taste
- two curds (200 gr. )
- butter for lubrication

Method of preparation :

1. Gut the cabbage into inflorescences. We clean the pepper, remove the seeds, cut into strips. We chop the onion, three carrots on a coarse grater.

2. Fry the onion in oil, omit the carrots, peppers and cabbage. Add spices and simmer for about ten, fifteen minutes (no more, otherwise the inflorescences will begin to disintegrate).

3. Lubricate the form with butter, spread the browned vegetables in an even layer. Beat the egg, add sour cream and milk. Whisk a little again. Mix the sauce with chopped herbs and spices for the casserole.

4. Pour over the vegetables, and top with sliced tomatoes and chopped curds. We send it to the hot oven for fifteen minutes. We get and eat.

Recipe 2: Carrot and cottage cheese casserole

Dessert carrot and cottage cheese casserole with raisins and poppy seeds will appeal to both young children and adults. So tender and tasty - it is very similar to a biscuit. It can be served both warm and hot. Great option for a quick and hearty lunch!

Ingredients :

- 400 gr. cottage cheese
- three eggs
- 100 gr. sugar
- four tablespoons of sour cream
- on the tip of a spoon soda
- one carrot
- five table. spoons of semolina
- a teaspoon of poppy seeds
- a handful of raisins
- vanillin to taste

Method of preparation :

1. Rub the cottage cheese through a sieve. Mix it with fine sugar, vanilla and eggs. We grind everything into a homogeneous mass.

2. In a container, mix 1 tablespoon of sour cream with soda, add this mixture to the curd mass. Beat the base with a mixer and leave it to “rest” for five minutes.

3. Three carrots on a fine grater, add it to the dough. We also put semolina, raisins, poppy seeds and mix everything thoroughly.

4. Lubricate the mold with oil, sprinkle the bottom with semolina and lay out the curd-carrot base. Top with the remaining sour cream and send the casserole to the oven. Bake for half an hour at 200 C. Serve hot with sour cream.

Recipe 3: Carrot and Apple Casserole

Another dessert casserole with carrots and apples. It takes a minimum of time to prepare, and the dish turns out delicious.

Ingredients :

- 300 gr. carrots
- 200 gr. apples (peeled)
- two eggs
- three tablespoons of flour
- five table. lies. sugar
- half a teaspoon baking powder
- half a teaspoon. Cinnamon
- a handful of raisins

Method of preparation :

Beat the eggs and sugar in a separate bowl until foamy. In a meat grinder, scroll carrots and apples, squeeze out excess juice. Mix mashed potatoes with egg mass, raisins, cinnamon and flour. Mix gently, trying not to damage the airy structure of the beaten eggs. Lubricate the form with any oil and lay out the resulting mass. We heat the oven to 180-200 C, send the casserole into it and bake for about 35 minutes.

Recipe 4: Carrot casserole with minced meat and cheese

We will use carrots in this dish as a filling along with cheese. The result is a very bright, appetizing casserole. The perfect solution for a hearty dinner.

Ingredients :

- 300 gr. minced pork and beef
- two onions
- a piece of white loaf
- one egg
- half a glass of milk
- two carrots
- 150 gr. cheese
- spices for meat to taste
- greens for decoration

Method of preparation :

1. Soak a piece of loaf in milk for 15 minutes, wring out, put in a bowl. Add finely chopped onion, raw eggs and beat everything in a blender. Mix the resulting mixture with minced meat, add spices, seasonings, salt, pepper to taste.

2. Peel the carrots. Three and overcook with the addition of a small amount of oil. Grate the cheese and mix it with carrots.

3. Grease the mold with oil. Lay the first half of the stuffing on the bottom layer. Next, distribute the carrot-cheese filling in an even layer. Close the casserole with the remaining half of the minced meat.

4. Preheat the oven to 180 C. Grease the top of the casserole with egg and send it to bake for 40 minutes. Then cut and serve. Original and delicious! Bon appetit everyone!

Carrot casserole - useful tips from experienced chefs

- To make carrot casserole as juicy, tasty, healthy and rich as possible, use raw root vegetables for its preparation. Such carrots, unlike boiled ones, will “give” the maximum taste to the dish;

- When making a carrot casserole, don't be afraid to experiment with the ingredients, because carrots are versatile and go well with almost all existing products.

Other casserole recipes

Carrot casserole
Rice casserole
Curd casserole
Fish casserole
Potato casserole
Meat casserole
Pasta casserole
Multicooker casserole
Chicken Casserole
Eggplant casserole
Pumpkin casserole
Mushroom Casserole
Zucchini casserole
Cauliflower casserole
Baby casseroles
Kindergarten-style cottage cheese casserole

You can find even more interesting recipes on the main page of the Culinary section

Curd-carrot casserole is a dish for those who want to enjoy a tasty dessert for a healthy diet. Cooking will not cause much trouble, and the result will surely please. Carrots and cottage cheese perfectly complement each other's taste, in such a duet all the useful substances of these products are absorbed to the maximum.

Cottage cheese and carrot casserole in the oven

One of the easiest recipes. The dish can be prepared without nuts, but with them the casserole acquires a special flavor.

Required:

carrot -0.5 kg;
cottage cheese - 150 g;
eggs - 2 pcs.;
nuts - a quarter of a glass;
butter for greasing the pan;
salt and sugar to your taste.

Cooking.

Lightly roast the nuts first, then grind in a meat grinder.
Grate the carrots (use a very fine grater).
Cottage cheese combine with egg yolks and sugar, grind in a blender.
Combine curd and carrot masses, salt a little, add nuts and knead.
Beat egg whites until stiff and add them to the mixture.
Prepare a homogeneous mass, place it in a greased baking sheet.
Cook in the oven at 170-190 degrees for 40-50 minutes.

Cooking a casserole in a slow cooker

A fragrant dish turns out juicy and tender when we cook it in a slow cooker. Dessert with an orange flavor can be served with sour cream or yogurt.

Required:

cottage cheese -200g;
carrots - 2 or 3 pieces;
eggs - 2 or 3 pieces;
semolina -70 g;
milk -75 ml;
orange peel -1 large spoon;
sugar -110 g;
raisins -40 g;
a little bit of salt;
butter - 2 large spoons.

Cooking.

Wash and grate the peeled carrots on the finest grater (chopped vegetables should completely fill a 250 ml glass).
In a multicooker bowl, combine carrots with 2 tablespoons of butter, washed raisins and 20 g of sugar.
Cook the mixture in the "Baking" mode for about 8 minutes. Stir several times during cooking, cool after cooking.
Pour semolina with milk, let it swell for 20 minutes.
Cottage cheese combine with egg yolks and orange zest.
Grind curd mass with semolina and milk in a blender. Add carrot stock, stir.
Beat egg whites with sugar (100 g). Gradually add the resulting foam to the rest of the mixture.
Lubricate the multicooker bowl with oil or place parchment paper on the bottom.
Lay out the dough and cook the casserole in the "Baking" mode for about an hour (or a little more). Remove the finished product from the multicooker in about half an hour.

If a person wants to taste something not only tasty, but also healthy, he should replenish his diet with vegetable casseroles. This dish is especially tasty if the main ingredient is carrots. You will be able to see some of the best recipes for its preparation very soon.

How to cook carrot casserole

This dish is familiar to many since kindergarten. Before you cook a carrot casserole in the oven or slow cooker, grate the vegetable. It is used both raw and pre-boiled in a water bath either in the usual way, or stewed with milk. In addition to carrots, flour or semolina, eggs, soda, sugar, salt are put in the dough. For a better taste, add cottage cheese, nuts, dry and fresh fruits, seasonings. Carrot cake comes out very tasty and bright, looks great in the photo. Take note of a few recommendations regarding the cooking process:

If you add semolina to the carrot casserole, leave it in the baking dish for a short time. She needs to blow up.
It is preferable to boil carrots in their uniforms, and only then peel them. It will be sweeter and juicier.
If you want to make a hearty carrot dish, add mashed potatoes or chicken fillet.
For oven cooking, use a silicone or heat resistant mold.

Carrot casserole in the oven

Using a conventional oven is the most common cooking method. As a rule, it does not present any difficulties for any hostess. Carrot casserole in the oven is prepared in a form sprinkled with semolina or oiled. The optimum temperature is 180-190 degrees. The duration of baking depends on the size of the dish. As a rule, it is from 35 minutes to one hour.

Carrot casserole in a slow cooker

This modern kitchen appliance, which most housewives are lucky to have today, is an excellent tool for cooking. Carrot casserole in a slow cooker turns out to be no less appetizing and beautiful than in the oven, it bakes evenly. There are many factors that influence cooking rules. As a rule, multicookers of any manufacturer, be it Redmond, Polaris or Philips, have the "Baking" mode. Just on it, you will need to cook a dish from 45 minutes to an hour.

Carrot casserole - recipe

The purpose of this dish is determined by the additional ingredients that you put in the dough. You can choose a recipe for a sweet carrot casserole that will be presented for dessert, or hearty, which will become a full-fledged main course. The first option is much more common. Memorize several recipes and you can easily decide which one to choose.

Carrot Curd Casserole

Servings: 8 pers.
Calorie content of the dish: 2645 kcal.
Purpose: breakfast, dessert.
Cuisine: European.

Even if you are not a fan of vegetables, you will definitely like the cottage cheese and carrot casserole. It is very nutritious and satisfying. If you want to make a carrot dish healthy, then buy cottage cheese with the lowest fat content in the store. The delicacy should be enjoyed not only by adult family members, but also by children. It is best for them to serve carrot dessert with jam or condensed milk, and for adults - with sour cream.

Ingredients:

cottage cheese - 670 g;
sugar - 135 g;
milk - 0.2 l;
eggs - 4 pcs.;
butter - 40 g;
starch - 4 tsp;
semolina - 4 tbsp. l.;
cinnamon - 0. 5 tsp;
vanillin - sachet;
orange peel;
carrots - 4 medium;
honey - 4 tbsp. l.

Preparation:

Coarsely grate the carrot. Pour milk over it, put honey and butter, simmer for 10 minutes until it becomes soft.
Enter semolina. Stir. Cook for a couple more minutes. Remove from stove, add vanilla. The mass must be mixed and cooled.
Grind curd.
Eggs and sugar must be thoroughly beaten to form foam. Mix with zest removed from one orange, cinnamon, cottage cheese, starch.
Mix the resulting mass with carrots.
Put the curd dough into a greased pan. Preheat the oven to 185 degrees and bake the cake there for 35 minutes.

Carrot Semolina Casserole - Easy Recipe

Cooking time: 1 hour 20 minutes.
Servings: 10 pers.
Calorie content of the dish: 2175 kcal.
Purpose: lunch, dinner.
Cuisine: German.

Beginners in the culinary arts should definitely like the simple recipe for carrot and semolina casserole. Millet is added to this dish, giving it the right structure. The taste acquires bright notes due to an interesting combination of ingredients: fried tomatoes in their own juice and coconut flakes. It's incredible, but the carrot casserole tastes incredible.

Ingredients:

millet - 200 g;
semolina - 200 g;
carrots - 0.5 kg;
tomatoes (in their own juice) - 565 g;
coconut - 130 g;
sweet paprika - level teaspoon;
ginger - 65 g;
sugar - 4 tsp;
salt - a teaspoon with a slide.

Preparation:

Boil millet porridge in 0.5 l of water.
Peel carrots and ginger, finely grate.
Mix porridge, semolina, tomatoes, coconut flakes. Add carrots with ginger, paprika, salt and sugar.
Brush a mold with oil and sprinkle with a little semolina. Distribute the mass over it. It is better to level the surface immediately. Cover with foil.
In the oven, preheated to 175 degrees, cook the dish for 55 minutes.

Carrot-apple casserole

Cooking time: 70 min.
Servings: 3 persons.
Calorie content of the dish: 1935 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

Carrot and apple casserole is not just a delicious dish, but a real storehouse of vitamins and other useful substances. Most likely, the kids will not only enjoy this delicacy for breakfast, but will also take a portion with them to have a bite to eat between classes. It is desirable to add sweet and sour apples, with dense pulp. With them, the carrot dessert will have the correct structure, it will not spread.

Ingredients:

apples - 220 g;
boiled carrots - 115 g;
semolina - 30 g;
sesame - half a teaspoon;
sugar - 35 g;
hot water - 45 ml;
eggs - 1 whole and 1 yolk;
lemon juice - 30 ml;
vegetable oil - 2 tbsp. l.;
salt - two pinches;
vanillin - half a sachet.

Preparation:

Coarsely grate boiled carrots and apples. Mix with half semolina, lemon juice, vegetable oil. Leave the mass for a quarter of an hour.
Beat one egg with sugar, vanilla and salt.
Pour hot water over remaining semolina.
Add the egg mixture with sugar and steamed porridge into the dough.
Pour the mass into the mould. Bake at 200 degrees in the oven for 50 minutes.

Carrot and cottage cheese casserole

Preparation time: 1 hour.
Servings: 8 pers.
Calorie content of the dish: 2675 kcal.
Purpose: dessert.
Cuisine: European.
Difficulty of preparation: medium.

If you consider yourself a sweet tooth, then carrot casserole with cottage cheese is the perfect option for you. It is very tasty and nutritious. Oven-cooked cottage cheese and carrot casserole is cooked with banana, which makes it even sweeter. Every child will love this dish. The fact that the composition includes any vegetables, no one will even guess. Remember how carrot-curd casserole is made.

Ingredients:

cottage cheese - 375 g;
sesame - 1.5 tbsp. l.;
carrot - 300 g;
bananas - 1 large or 2 small;
butter - 25 g;
starch - 1.5 tsp;
water - 135 ml;
sugar - 90 g;
eggs - 3 pcs.

Method of preparation:

Coarsely grate the carrots, place in a saucepan. Add butter, water and simmer until all liquid has evaporated.
Using a blender, beat the cottage cheese with sugar and eggs.
Add cooked carrots. Whisk again.
Stir the mixture with starch and medium-sized banana.
Pour the dough into a mold, sprinkle with sesame seeds.
Bake in an oven preheated to 185 degrees for 25-30 minutes.

Kindergarten Carrot Casserole

Preparation time: 1. 5 hours.
Servings: 10 pers.
Calorie content of the dish: 2357 kcal.
Purpose: children.
Cuisine: Russian.
Difficulty of preparation: easy.

Kindergarten-style healthy carrot casserole can be given to babies who have reached the age of one. If you have attended such a preschool, you must remember its unique sweet taste. This carrot delicacy is suitable not only for children, but also for adults who have problems with the organs of the gastrointestinal tract, because it contains products that improve digestion.

Ingredients:

carrot - 0.75 kg;
sugar - 6 tbsp. l.;
cottage cheese - 375 g;
milk - 1.5 cups;
semolina - 4.5 tbsp. l.;
sour cream - 4.5 tbsp. l.;
eggs - 3 pcs.;
butter - 120 g;
salt.

Preparation:

Finely grate the carrots. Fill it with milk, add two tablespoons of sugar, butter, salt. Simmer for a quarter of an hour under the lid.
Make carrot puree from a boiled vegetable. Enter semolina into the resulting mass. Cook over low heat for at least five minutes.
Separate the egg yolks, beat and fold into the carrot puree. Let it cool down.
Grind cottage cheese and sour cream until smooth.
Beat egg whites with sugar until firm.
Combine curd mass with carrot mass. Gently fold in the whites.
Pour the mixture into a buttered mold. Cook in the oven at 190 degrees 25 minutes.

Carrot and Apple Casserole

Cooking time: 1.5 hours.
Servings: 8 pers.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

An excellent dish for adherents of a healthy diet – carrot and apple casserole. It tastes just amazing. Cottage cheese casserole with carrots and elastic sweet and sour apples will appeal to both adults and children. The products included in its composition are rich in vitamins and useful substances. This delicious carrot dessert is best served chilled with thick homemade sour cream.

Ingredients:

cottage cheese - 0.9 kg;
soda - incomplete teaspoon;
eggs - 6 pcs.;
sugar - 6 tbsp. l.;
semolina - 6 tbsp. l.;
milk - 6 tbsp. l.;
apples - 2 medium;
carrots - 2 medium.

Preparation:

Pour semolina with milk and leave to swell.
Clean the carrot. Rub finely. Stew with sugar and a little water.
Grind cottage cheese with eggs.
Peel and grate the apples on a medium grater.
Mix fruits with carrots, semolina, cottage cheese. Add vinegar-slaked soda.
Pour the mixture into a baking dish. Top with sour cream.
In the oven heated to 200 degrees, cook the dish for 40-50 minutes.

Carrot and pumpkin casserole

Cooking time: 1. 5 hours.
Servings: 8 pers.
Calorie content of the dish: 2986 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty of preparation: medium.

If you want to cook something sunny and bright, then be sure to remember the recipe for carrot-pumpkin casserole. It is amazing not only in taste, but also in appearance. Making carrot dessert is very easy. Thanks to the heat treatment, which is carried out in several stages, both types of vegetables become soft, giving the baked goods a delicate and pleasant texture.

Ingredients:

pumpkin - 255 g;
baking powder - 1.5 tsp;
carrots - 255 g;
honey - 3 tbsp. l.;
kefir - 300 ml;
semolina - 10.5 tbsp. l.

Preparation:

Peel vegetables, cut into cubes. Put them in a saucepan and simmer for a quarter of an hour over low heat. Remove from heat, but do not open the lid yet.
Fill semolina with kefir.
Puree stewed vegetables in a blender. Mix them with semolina, honey, baking powder.
Pour the mass into the mould. Cook in the oven at 160 degrees for 20-25 minutes.

Beet and Carrot Casserole

Cooking time: 1 hour 10 minutes.
Servings: 3 persons.
Calorie content of the dish: 1365 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.

The recipe for beetroot and carrot casserole should be remembered by all people who monitor their health and try to eat right. The dish is very simple in execution, each step is intuitively clear. It does not contain sweeteners, for example, sugar or honey, but this does not spoil the taste at all. Be sure to take note of the recipe for this wonderful and very healthy dish.

Ingredients:

cottage cheese - 0.3 kg;
bran - 3 tbsp. l.;
beets - 400 g;
eggs - 3 pcs. ;
carrots - 200 g.

Preparation:

Vegetables must be washed before use. Clean them and grate coarsely.
Grind the eggs with the curd with a fork until the mixture is even.
Introduce vegetables in portions. Add bran, mix thoroughly.
Pour the mass into the mould, smooth it out.
In the oven, pre-heated to 185 degrees, cook the dish for 45 minutes.

Diet carrot casserole - recipe

Preparation time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 1298 kcal.
Purpose: dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Finally, remember the diet recipe for carrot casserole, which contains a minimum amount of calories. It includes dried apricots (you can replace with raisins), nuts, so we can safely say that the dish contains a huge amount of vitamins. This carrot cake is amazingly easy to make and takes less than an hour to make. You will remember the taste of this dietary dish for a long time.

Ingredients:

oatmeal - 0.3 kg;
honey - 3-4 tbsp. l.;
carrot - 3 pcs.;
walnuts - 10 pieces;
milk - 750 ml;
dried apricots - 10 pieces;
ground ginger - 1.5 tsp;
cinnamon - an incomplete teaspoon.

Preparation:

Mix cinnamon and ginger flakes.
Grate carrots. Pour in milk, stir.
Add cereal to vegetable. Stir again.
Peel the nuts, crush them. Finely chop the dried apricots. Add them to the oatmeal-carrot mass.
Pour the dough into the mold. Cook in the oven at 180 degrees carrot casserole for 40 minutes. Don't take it out right away. Let it rest in the oven for another 10 minutes. Serve cut into pieces and drizzle with runny honey.

Video: Carrot casserole

carrots - five hundred grams;

chicken eggs - three pieces;

sugar - two or three tablespoons;

semolina (cornmeal) - three tablespoons;

soda on the tip of a teaspoon;

sour cream to taste.

Cooking process:

1. For this dish you will need boiled or stewed carrots. If you decide to stew it, then first remove the peel from the vegetable, and then grate it. If you boiled carrots, then you also need to remove the peel from it and rub it on a medium grater. In any case, for the casserole, this vegetable should already be ready.

2. While the carrots are cooking, take a deep bowl and beat the eggs into it, add sugar and semolina, add soda. Mix all of the above ingredients.

3. Next, mix the grated carrots and the prepared mixture. You should get a homogeneous mass.

4.Now take an ovenproof dish and put the future casserole into it. If there are small molds, then you can make a small casserole for each child or family member.

5.Preheat the oven and then place a large dish or several small ones in it. Cook the casserole until its surface acquires a golden crust (20-30 minutes). Take the mold out of the oven and cool.

A delicious casserole is ready.