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Carrot Snack Stick are a homemade treat that gets a vegetable in every bite and will replace the store bought stacks you rely on.
I never leave my kitchen. I’m constantly in there testing new recipes and trying to come up with fun and delicious ideas I think kids AND parents will both love. The kitchen is also where our family congregates, so the only time I’m not in that room is when I’m sleeping! I don’t mind though. I like to think I spend all my time in the kitchen so you don’t have to!
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Coming up with recipes that will appeal to the whole family is not always easy — especially when it comes to adding vegetables, because kids can be very particular about which vegetables they’ll eat (so can adults, for that matter). You can’t please all the people all the time, but carrots are one vegetable I find most people enjoy. That’s good news since carrots are not only delicious, but they’re also a powerhouse of nutrition, containing a high concentration of beta carotene (a substance that converts to Vitamin A in the body) and are a good source of dietary fiber, Vitamins C and K.
I’ve made these Carrot Snack Sticks for our family and friends several times and they tend to go missing as soon as they come out of the oven. They’re crunchy like a cracker and have a rich, sweet flavor. Even people who turn their noses up at veggies will ask for seconds of this yummy snack treat — and you’ll barely spend any time in the kitchen making them!
The real trick to these Carrot Snack Sticks is your patience. It’s the perfect recipe for getting kids involved cooking and having fun together at the same time. Measure out the ingredients and have little hands mix everything up over and over with their little hands in a big bowl. It’s like a culinary art project. By mixing everything up over and over it helps the small amount of oil to be absorbed into the carrots and flour mixture creating the perfect crumb once baked.
What are some of your families favorite snack recipes? Tell me in the comments below.
Carrot Snack Sticks
Ingredients
- 1 cup all purpose flour
- 2 tablespoons parmesan cheese, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup carrot, finely shredded
- 2 tablespoons vegetable or canola oil (3-4 tbsp if using regular shredded carrots)
Instructions
- Preheat oven to 400 degrees.
- Combine the first four ingredients and stir to combine.
- Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
- Add the oil and work with your hands to bring the dough together.
- (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands forming a ball until it comes together.)
- Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.
- Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
- Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
Notes
- To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7, adding an additional 2-3 minutes baking time.
First, thanks so much for all the work you do to help us moms who really care about what goes into our little ones offer delicious, healthy meals and snacks to our kids.
Second, I made these today and they were awesome!
Third, could I use beets for this recipe? Would I just use the plain beet uncooked, shredded?
Thanks!
No, they need to be smaller and thinner. Do you have a microplane at home?
Would the shredded carrots they sell at the grocery store work? or do they need to be smaller/thinner than that?
HHB,If you happen to go to Scots Isetan, you may wanna just go down to their banesemt for their wonderful french bread. YOu will fall inlove too! YOu one fantastic good baker and cook! Please don’t say that!
added a couple TB of pesto to this today and it was FANTASTIC! i’m addicted to your blog! these are also wonderful dipped in edamame hummus . . which is what i started out making today . . and then needed something to go with . . . 🙂
Just wanted to let you know that this is a great recipe for what’s left over in the machine after juicing carrots. Always looking for recipes to use with all the healthy leftover, shredded stuff. Now I have it!! Thanks.
Your recipes are fantastic.
They stay fresh for a good week and half if there is any left 🙂
How long do they stay fresh for after cooking?
this recipe is amazing.. we’ve gone through 7 batches in the past week! and today i’m going to give it a try with squash.
mine came out a little more like breadsticks.. not as crunchy as some have said that they are.
i’m thinking of using it as a pizza dough the next time we make pizza. i also want to try to make little pizza pockets .. i added a leftover packet of papa john’s special seasoning to one of the batches. (which may have started the pizza craving)
i took these to my daughter’s school on our last snack day and they were a hit with kids and parents.
love your blog.
Not sure if somebody already mentioned it, but I’m a lazy mom and did everything in a food processor. Very quick and still turned out very yummy! Thanks for the recipe!
These are great! My 2yr old son is munching on them. These are a great New Year’s eve party snack! Thanks! Happy New Year!!
[…] tests or homework in school. I feel into that trap today while trying to rush and make these Carrot Sticks (from a great new website I found, Weelicious). The recipe calls for 2 TABLESPOONS of oil, I put in […]
I screwed this up on the first try, but my 3-year-old still LOVED them! He loved them even more because he could build train tracks with them after they were made…like in your picture. He also had a blast making them with me. He pretended like the carrots were worms and the flour was dirt. What a fun memory we made today!
I made them with ww flour too and they came out great. I added probably 1/4 cup of cold water to make the dough hold together enough. Yum yum.
These are delicious! My daughter and I both enjoyed them. We placed everything in a food processor like Sarah recommended! 🙂 Yummy! Thank-you.
My daughter (13.5 months) enjoys the carrot version, but I tried them with grated apple and aged cheddar cheese today underbaked to achieve a scone-like texture and she loved them (especially with a cream cheese/fruit dip).