These easy carrot fries are one of my favorite ways to serve veggies to toddlers and babies. They’re naturally sweet, oven-roasted until soft, and made with just 4 simple ingredients. Whether you’re wanting to offer carrots in a different way to your toddler, doing baby-led weaning, or just need a quick, healthy side for your toddler. These are always a hit — especially with a dip on the side!
Why Your Toddler Will Love These Easy Carrot Fries
- fun fry shape that's easy for little hands to hold
- naturally sweet flavor that picky eaters tend to enjoy (plus they give that "fry" effect)
- perfect for dipping (especially with this avocado lime ranch)
- soft texture that’s gentle on gums (even with few teeth!)
- a veggie that feels like a “fun food” without the fuss
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Ingredients
Here's what you'll need for these easy carrot fries:
- carrots – choose thick, large ones for easy slicing into fry shape (or can totally use baby carrots if that's easier)
- olive oil – helps them roast up soft with healthy fats
- spices: garlic powder + smoked paprika or cinnamon (optional) – choose savory or sweet!
- salt – optional; skip for babies under 12 months
See recipe card for quantities.
Instructions
- Step 1: Set to 400°F (204°C) and line baking sheet with parchment paper.
- Step 2: Peel (optional, but ideal for babies) and cut carrots into sticks about ½ inch thick or thicker for baby hands. I love using my crinkle cutter to make crinkle-cut carrot fries!
- Step 3: Toss with olive oil and spices of choice (garlic powder and paprika or cinnamon).
- Step 4: Spread on a lined baking sheet and roast for 20–30 minutes, flipping halfway and testing for the "easily smoosh" test if serving to babies. Let cool slightly before serving, they’ll soften even more as they rest!
Hint
Cut your carrot sticks as evenly as possible so they cook uniformly and soften properly for little ones. Thinner pieces may crisp too much (and become less baby-friendly), while thicker ones can stay too firm in the center. A consistent size will yield the perfect soft fry for dipping!
Substitutions
These are naturally gluten-free, dairy-free, and egg-free. Here are some substitutions if you want to change it up:
- olive oil → use avocado oil or melted coconut oil for a different flavor and healthy fat
- carrots → try parsnips, sweet potato, or zucchini cut into similar fry shapes (adjust bake time as needed)
- garlic powder → swap with onion powder, smoked paprika, or a pinch of cumin
- cinnamon (sweet version) → sub with pumpkin pie spice or a dash of nutmeg
Variations
Veggie fries are such a fun way for toddlers to enjoy vegetables! Mix and match to discover some of your toddler's new favorites.
- sweet version: sprinkle with cinnamon before roasting and serve with a dip like yogurt-tahini dip or creamy yogurt dip
- cheesy fries: after baking, top with a light sprinkle of shredded parmesan for older toddlers and then dip in this avocado lime ranch dip
- crispy toddler-style: roast a few extra minutes for golden edges
Herby Yogurt Ranch To Pair With Carrot Fries
Just mix ½ cup plain Greek yogurt (or blended cottage cheese or dairy-free alternative), 1–2 tablespoon milk (any milk, dairy-free if needed) to thin, ½ teaspoon dried parsley, ¼ teaspoon dried dill (optional), ¼ teaspoon garlic powder, ¼ teaspoon onion powder, & a pinch of salt (optional) together! Or feel free to use ½ teaspoon of dry ranch seasoning! Adjust depending on taste.
How To Serve These Easy Carrot Fries
- with plain Greek yogurt, mashed avocado, or hummus
- as a veggie side for toddler lunches or baby-led weaning meals
- as a sweet side dish, tossed in cinnamon and paired with a yogurt-tahini dip (school-friendly too!)
- have them make "forts" with the fries to build comfort
Equipment
To make these easy carrot fries, you will need a sheet pan, parchment paper (or silicone sheet), measuring utensils, and your handy dandy crinkle cutter (if you're wanting crinkle fries).
Storing Your Easy Carrot Fries
Let the carrot fries cool completely before storing to avoid steam buildup (which makes them soggy). Store in an airtight container in the fridge for up to 3-5 days. To reheat, use a toaster oven or air fryer at 350°F for 3–5 minutes to bring back a little crispness or just pop in the microwave!
PS - these are perfect to pack into daycare lunches! I love packing yogurt dips in stainless steel containers that way they don't spill over.
Tiff's Tip
Don’t underestimate the power of a dip, even if your toddler just licks it off the veggie. That’s still a win! Every exposure builds familiarity (and confidence!).
FAQ
Peel the skin and cut them into thick sticks about the length and width of two adult fingers together. This shape makes it easy for babies to grasp and gnaw safely. You can even use this starting solid prep kit to make sizing easier. Make sure the carrot is cooked until easily mashable.
Yes! Air fry at 375°F for 10–12 minutes, shaking halfway. Keep an eye on them so they don’t crisp too much!
Try plain yogurt, mashed avocado, hummus, or a yogurt-tahini blend for a sweet version. Dips make veggies more fun (and less stressful) for picky toddlers!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Carrot Fries for Toddlers
Equipment
- crinkle cutter
Ingredients
- 4-5 large carrots
- 1 tablespoon olive oil
- ½ teaspoon garlic powder optional
- ½ teaspoon smoked paprika optional
- pinch of salt optional, skip for babies under 1
Instructions
- Preheat oven to 400°F (204°C) and line baking sheet with parchment paper.
- Peel the carrots (optional but ideal for babies) and cut into ½-inch thick sticks (about finger-length fry shape). Cut thicker for baby, cooking time will vary.
- Toss the carrot sticks in olive oil and spices.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 20–30 minutes, flipping halfway through, until soft and golden on the edges. Check if they're easily mashable for baby.
- Let cool slightly before serving, they’ll continue to soften as they rest.
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