This simple Carrot Puree can be added to an array of recipes, such as our Hidden Veggie Mac and Cheese, to boost nutritional value without significantly altering the flavor or texture of the meal. It also makes a wonderful stage 1 puree for your baby to eat and enjoy.

Pureeing vegetables isn’t difficult and can easily be done while multitasking around the house. There are really only three steps to this recipe: steam, puree and freeze.

The benefits of carrots

Naturally sweet and chock-full of vitamins and essential nutrients, carrots are an excellent addition to your family’s diet.

• Packed with vitamin A (helps your body’s natural defense against illness and infection)
• Contain calcium and vitamin K (important for bone health)
• Excellent source of beta-carotene (great for eyes and skin)
• Rich in fiber (helps keep blood sugar levels under control)
• Contain iron (needed for growth and development)
• Easy to digest

Why this carrot puree rocks

• Budget-friendly
• Simple and easy
• Healthier than most store-bought commercial baby foods
• Can be added to an array of recipes as an incognito way to get picky eaters (both kids and adults) to eat their veggies
• Boosts the nutritional benefits of a meal, even if you don’t have picky eaters
• Unlikely to cause allergies
• No fancy equipment needed

What type of carrots should I use?

Honestly, you can use any type of carrot–large carrots, purple carrots, white carrots, baby carrots–it’s up to you. We prefer to use baby carrots because they’re peeled, chopped and ready to go directly into the steamer. If using large carrots, be sure to peel them and chop them into small pieces before steaming to reduce bitterness and overall cook time.

We recommend purchasing organic carrots whenever possible to reduce your family’s exposure to harmful pesticides.

How can I make this puree smooth?

The key to making any puree smooth is to be sure to cook the veggies long enough so they’re soft in texture and easily mashed or pierced with a fork.

When you add your steamed veggies into the food processor or blender, make sure to puree them until you get a completely smooth, velvety texture. If your puree still seems too thick or chunky, especially if you’re using it as a stage 1 baby food, add water a little at a time and blend until you reach your desired consistency.

How to store your carrot puree

What to store it in: Once you have the puree blended to the consistency you want, let it cool completely and then transfer the puree into airtight containers. We typically use glass mason jars to store our purees (better for larger quantities), but when Isla was a baby we used 4 oz. glass containers to store her purees, as she was only eating a tablespoon or two of solids at each meal.

Label each container with the type of food, amount (in cups or ounces) and the date so you can keep track of which purees to use first.

In the fridge: If you plan to use the puree within a few days, transfer it into an airtight container and store it in the fridge for up to 4 days.

In the freezer: This carrot puree is extremely freezer-friendly. In fact, we almost always make a double batch so we have some on hand for future meals. To freeze it, place the puree in mason jars or airtight containers. This fresh carrot puree will keep in the freezer for up to 3 months.

If you’re freezing the puree as baby food, another option is to spoon the puree into an ice cube tray, wrap the top with plastic wrap so the puree isn’t exposed to the elements and freeze overnight. Once frozen, pop the puree ice cubes out of the tray and transfer them into a Ziploc bag. Remove excess air from the bag, seal and store in the freezer.

To defrost the puree in the refrigerator: Place frozen puree cubes into a jar or serving dish, cover and place in the refrigerator to thaw overnight. If you stored the puree in a jar or storage container, simply place it in the fridge to thaw.

To defrost in a water bath: If you’re crunched for time, set the jar or container in another bowl that’s filled with lukewarm water. Replace water as needed. Once defrosted (30-60 minutes depending on volume and temperature), portion out what you’ll be using and refrigerate the remaining puree.

Baby food

Typically, solids are introduced to babies around 6 months of age. Pureed carrots are an excellent stage 1 food to give to your baby. They’re rich in essential vitamins and nutrients, have a mild, slightly sweet and pleasing flavor and there’s little risk for allergies.

When initially introducing your baby to solids, the puree should be soft so it’s not a choking hazard. Especially if making this puree as a stage 1 baby food, puree the carrots with fresh filtered water so it takes on a smooth consistency. Start with a few tablespoons; you can add more water if needed, a little at a time. As your baby becomes more accustomed to solids, you can reduce or omit the water completely.

When introducing any new foods to your baby, we recommend waiting 2-3 days before introducing another. This allows you to watch for any allergic reactions or digestive setbacks before another food is added.

Also, when introducing your baby to solids we highly recommend beginning with pureed veggies rather than sweet foods such as fruit. For a complete article READ HERE.

Add herbs or spices

If your baby isn’t initially a fan of pureed veggies, don’t give up. It may take a few times before they begin to acquire a taste for the veggie. You can add herbs or spices into the food processor or blender to make the puree more appealing for your baby.

Herbs that pair well with pureed carrots are rosemary and thyme. Spices such as cinnamon, nutmeg, cumin and a mild curry also complement the flavor of the puree. Keep in mind that a little goes a long way, so don’t overdo it!

Combine the puree with other purees

Once your baby is ready for stage 2 solids, you can blend different foods into the carrot puree.

• Other veggies: peas, broccoli, green beans, zucchini, spinach, butternut squash, sweet potatoes (because carrots have a naturally mild, yet sweet flavor, they can tone down the strong flavors of other veggies your baby may not be fond of)
• Protein: beef, chicken
• Carbs: cooked quinoa, brown rice, lentils
• Fruit: apples, peaches, pears
• Healthy fats: avocados (support digestion and brain development). Feel free to add some into your puree immediately before serving. Thin with milk or water if necessary.

Add milk

You can add breast milk or formula to help thin the puree, if necessary. Breast milk and formula don’t necessarily have the same shelf life as the puree, so add them immediately before serving rather than during the pureeing process.

Add yogurt

If your baby has been given the okay to consume dairy, mix the puree with a few spoonfuls of whole milk yogurt or Greek yogurt. This will add a creamy flavor while providing a boost in protein and healthy fat.

Equipment needed for this recipe

• Steamer basket or a large pot
• Food processor or high-speed blender to puree
• Mason jars, airtight containers or an ice cube tray and Ziploc bag for storing

A few tips

• Organic: Harmful chemicals, pesticides and preservatives are heavily used these days, so we recommend organic produce whenever feasible. This is especially important if you’re making your puree for babies and small children as their bodies are still developing and are much more sensitive to exposure.
• Steamer basket: If you plan on pureeing on the regular (purees can be added to many meals, not just used as baby food), invest in a steamer basket. Measure the size of your stockpot and purchase a steamer basket that fits. Steamer baskets not only simplify the steaming process, but the veggie also tends to taste better, is cooked faster and retains more nutrients because it never comes in direct contact with boiling water.
• Bulk prepping: If you’ve followed our journey, you know how much we absolutely LOVE (and live by) cooking meals in bulk. The leftovers simplify future meals and save SO MUCH TIME! We take a similar approach when pureeing. While everything is out, we make extra for the rest of the week and some to freeze for future meals.
• Easy storage: We love using these mason jars when storing ½ – 1 cup of puree at a time in the freezer. When storing the puree as baby food, we prefer these 4-oz. mason jars.   
• Making other purees: Making other purees: Use this same method to make other vegetable purees such as broccoli, green beans and peas.

Some amazing ways to use your carrot puree

• Mixed in with scrambled eggs
• Carrot Cake Pancakes
• Hidden Veggie Macaroni and Cheese
• Secret Ingredient Hidden Veggie Breakfast Quesadillas (This calls for butternut squash puree but we’ve also used carrot puree.)
• Hidden Veggie Sloppy Joe Sandwiches
• Sneaky Hidden Veggie Enchiladas

Other articles and resources you may be interested in

• Babies’ First Foods (What to Choose & How to Puree Your Own Baby Food)
• Chicken and Spinach Puree for Baby (6+ Months) or Picky Eaters
• Teaching Your Toddler to Eat Healthy
• How to Cook with Your Kids (by Age and Stage)
• Simple Secrets to Getting Your Family to Eat Healthy Foods

If you’ve tried this carrot puree recipe or any other FULLforLife recipe, please rate it and let us know how it turned out in the comments below. Then follow us on FACEBOOK, INSTAGRAM, and PINTEREST for more delicious, healthy, family-friendly food, tips and advice.