Safe from 6 months. Carrots are rich in beta-carotene (vitamin A), which supports vision, immune function, and skin health. They also provide fiber, vitamin K, and potassium.
Raw carrots are crunchy and mildly sweet with a faint bitterness that varies by variety. Roasting concentrates their natural sugars into a rich, caramelized sweetness, while steaming keeps the flavor clean and bright. They pair naturally with butter, ginger, cumin, cinnamon, apple, orange, lentils, and mild soft cheeses.
Choking risk: medium
Raw carrots are a top choking hazard for babies. Always cook carrots until very soft before serving. A well-cooked carrot should squish easily between your fingers.
Steam or roast whole until very soft (must be fork-tender all the way through - raw or undercooked carrot is a choking hazard). Serve as whole sticks or halved lengthwise.
Dice into small coins or pieces, well-cooked. Can mix into grains or serve as standalone finger food.
Roasted, steamed, raw grated (in salads), soups, dips. Raw baby carrots are safe now.
Ingredients
Steps
Freeze in ice cube trays for up to 3 months. Stir into rice, pasta sauce, or lentil soup.
Garden notes
Raw carrot is a choking hazard under 12 months. Always cook thoroughly for younger babies.
Direct sow 10-12 weeks before your baby starts solids for a perfect harvest window.
Harvest for baby
Pull when the top is about the diameter of a finger - easiest size to steam soft enough for BLW.
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