This Carrot Baby Food Puree with Nutmeg is a great starter puree for baby! Filled with nutritious steamed carrots and a pinch of nutmeg, this easy, fresh-tasting recipe is a great starter puree for baby, age 4 months and up (stage 1 baby food).
A baby food puree that is sssoooooo fresh, colorful and full of essential nutrients for baby that it’s almost too intense to look at🧡.. seriously #nofilter!
But believe me, this carrot puree is foreal!
This fresh-tasting homemade puree is made with steamed carrots and a pinch of nutmeg to bring out the earthiness of the carrots – a combo just made for each other😋.
If you compared 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.
And then you would be completely hooked on making your little one their own homemade baby food purees – the difference is real.
Only the best 🏆 for our babes!
REASONS TO LOVE THIS Carrot BABY FOOD RECIPE
- creamy and smooth
- nutrient dense – high in fiber, folate and vitamins A, K and B6
- baby food for 4 months and up – stage 1 baby food puree
- fast to make – done in less than 20 minutes
- great for baby’s first bite
- tastes great – baby will love it
- Carrots: This star ingredient is easy to find and usually very inexpensive. I would recommend going for the organic version as the cost per ounce is pennies more than the conventional version.
- Nutmeg: We are going to add a pinch of nutmeg to this puree to ground down some of the carrot’s natural sweetness with an 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. There will be a little more fiber in the baby food, so if it’s baby’s first time eating carrot puree, you may peel the carrots just so you don’t overload baby’s tummy with too much fiber.
HEALTH BENEFITS OF CARROTS FOR INFANTS
- Ability to lower oxidative stress in the brain which helps promote brain health and cognitive function.
- They contain a ton beta-carotene which converts into vitamin A which is necessary for protecting eye health.
- High Source of Antioxidants to help strengthen immunity.
- A good source of calcium to help strengthen bones.
How to Make Carrot Baby Food
- Peel and Chop: peel and roughly chop the carrots into the same size pieces.
- Steam: place the carrots inside a steamer basket and steam for 10-12 minutes or until tender.
- Transfer: transfer cooked carrots into a blender, add in nutmeg if using.
- Blend: puree until smooth, adding water if needed to thin out the baby food puree.
- Serve: serve or freeze for later.
OTHER COOKING METHODS
While I love the crisp flavor you get when you steam the carrots, there are several different ways you can cook carrots for baby food.
Peel and roughly chop 2 pounds of carrots before placing them onto a baking sheet. Drizzle with 1-2 teaspoons of a high-quality olive oil and sprinkle with spice (if using). Roasted in a pre-heated 425 degree F oven for 20 minutes or until tender when pricked with a fork. Puree in a blender as directed below.
Place 2 pounds of peeled and roughly chopped carrots into a medium saucepan, cover with water until the carrots are covered, and bring to a boil. Reduce to a simmer and cook for 15 minutes or when tender with pricked with a fork. Puree in a blender as directed below.
ADDING NUTMEG AND ADDITIONAL SPICES
In this recipe, we are adding in a pinch of nutmeg, but feel free to use the following spices instead – cumin, nutmeg, cinnamon, cloves, garlic, thyme, rosemary, or fresh ginger (see quantity recommendations in the recipe card).
Tip on Spices: I always added in spices to my baby food purees, but you can add or leave out spices in all of your baby food. You do you! Either way, this puree will taste amazing.
HOW TO STORE CARROT BABY PUREE
You can store this puree in the fridge for 3-4 days.
- Let the puree cool.
- Transfer puree to an airtight container and place in the fridge. I like using these smaller 4-oz containers so you can have a single serving at your ready.
- If using larger containers, make sure you use a clean spoon to scoop out the amount of puree needed for a feeding, do not warm up the entire container if you don’t plan on feeding it all to baby.
This puree can be frozen for up to 4 months.
- Spoon puree into a freezer storage container (these are my favorite freezer trays and these are my favorite glass storage containers) – do not overfill.
- Place the lid on the storage container or cover with a piece of saran wrap and label with date and recipe name.
- Place the tray into the freezer and let freeze completely – preferably overnight.
- Pop-out the baby food cubes and place in a zip-lock baggie or stasher bag – don’t forget to re-label the baggie or stager bag with the name and date of the puree for future reference.
Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name and date you made it. Take it from me, you will completely forget when and what is in your freezer by the end of the week;).
GREAT CARROT COMBINATION PUREES
While Carrot Puree is great by itself, it’s also super easy to mix and match with other nutrient-dense baby food purees. Give these fun flavor combos a try!
- Sweet Potato
- Multigrain Baby Cereal
- White Beans
- Soften Tofu
MORE STARTER BABY FOOD
- 7 Organic Starter Baby Purees for Under $20
- 15 Stage One Baby Purees (that actually taste delicious)
- 10 Super Starter Purees for Baby
- Apple Baby Puree
- Roasted Butternut Squash Baby Food Puree
Carrot Puree Recipe for Baby (Stage 1)
- 2 lbs carrots trimmed, peeled and roughly chopped
- 1/4 tsp nutmeg (optional)
- 1/2 – 1 cup water reserved water, breast milk, formula or stock
- 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.
- Place the carrots, nutmeg and 1/2 cup of liquid into a blender or food processor and puree for 1-2 minutes on high, adding 1/4 cup liquid at a time until you achieve desired consistency.
- Serve and enjoy, or freeze some for later.