This carrot puree has been a staple in my kitchen since my children first started solids. Naturally sweet, silky smooth, and vivid orange, it pleases babies and adults alike. It’s creamy enough for first tastes, yet flavorful enough to serve as a family side dish. The recipe is simple, reliable, and fast. If you enjoy vegetable purees, consider trying my sweet potato puree next for another colorful, easy option.
TL;DR – Carrot Puree Quick Look
- 🥕 Why you’ll love it: Just one main ingredient plus an optional splash of oil or liquid — naturally sweet and versatile for baby food or a family side.
- 🔥 Cooking method: Steaming produces the most consistent, quick results for a smooth puree.
- 🥄 Texture tips: Add steaming liquid or water a tablespoon at a time for thinner, baby-smooth puree; add butter or olive oil for a richer side dish.
- 🧊 Storage: Refrigerate up to 4–5 days or freeze portions for up to 3 months.
- 🍽️ Use it up: If you have extra carrots, try them roasted or crisped into carrot “bacon” for a different texture.
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Key Ingredients
- Carrots: Regular orange carrots are my go-to. A two- to three-pound bag is economical and keeps well in the fridge. They puree to a naturally sweet, smooth consistency.
Adding flavor
Although perfect for babies, this puree also shines as an adult side. Keep it savory or use it in breakfast mixes like carrot cake overnight oats. Here are simple flavor variations to try:
- Ginger: Steam a small knob of ginger with the carrots and add a teaspoon of grated ginger when blending for a bright, warm note. Candied ginger makes a fun garnish for adults.
- Rosemary: Steam with a few rosemary sprigs, then chop fresh rosemary into the puree before serving. Finish with coarse salt and a drizzle of olive oil for a savory side.
- Lemon: Add lemon slices to the steaming water, then puree with a little sea salt and fresh lemon juice for brightness. Stir in a touch of butter for richness if desired.
- Garlic: Roast a head of garlic until soft and blend a few cloves into the carrots with olive oil and a bit of Parmesan for a savory, almost pesto-like puree.
How to make a creamy carrot puree
Step 1: Wash or peel the carrots, trim the tops and bottoms, then cut into uniform chunks about 2 inches long.
Step 2: Steam the carrot pieces until fork-tender.
Step 3: Transfer cooked carrots to a high-speed blender with a few tablespoons of the reserved steaming liquid.
Step 4: Blend until you reach the desired consistency. For a richer side, add a little olive oil or butter and salt to taste. For baby servings, use breast milk or water to thin as needed.
Recipe FAQs
Peeling is optional. Scrubbing well will remove dirt, but peeling gives an even smoother puree.
Yes. Cook them from frozen and blend a bit longer until smooth.
For adults, add butter, cream, or olive oil. For babies, thin with breast milk or water, adding liquid one tablespoon at a time.
🧑🍳 Pro Tips for Perfect Carrot Puree
- Freeze smart. Portion cooled puree into ice cube trays, freeze, then transfer cubes to freezer bags to thaw only what you need.
- Cut evenly. Uniform pieces cook at the same rate; smaller chunks soften faster for easier blending.
- Blend while warm. Warm carrots puree more smoothly. Vent the blender slightly to let steam escape before closing the lid fully.
- Control texture. Add liquid slowly, one tablespoon at a time, until you reach the right consistency for baby food or a dippable side.
Pairings for babies
Carrot puree pairs well with other purees, grains, and soft proteins. Try these combinations as your baby grows:
- Fruits: Peach puree, pear puree.
- Vegetables: Pea puree, sweet potato puree, potato puree.
- Grains: Rice cereal, oatmeal.
- Proteins: Greek yogurt, silken tofu.
- Spice options: Rosemary, mint, lemon, cumin, cinnamon (use spices sparingly for babies).
- Delicious combinations:
- Spinach & carrot puree with rice cereal.
- Chickpea & carrot puree with soft crackers for dipping.
- Carrot, black bean, and mango purees combined for a balanced meal.
Storing and Freezing Carrot Puree
Refrigerate the puree in an airtight container for up to 4–5 days. For on-the-go portions, small 4 oz containers work well. To freeze, pour cooled puree into silicone ice cube trays, freeze solid, then transfer cubes to freezer bags. Defrost overnight in the fridge or gently in short microwave intervals.
More easy carrot recipes
- 4-Ingredient Rosemary Roasted Carrots
- Simple One Bowl Zucchini Carrot Muffins
- Easy Carrot Cake Overnight Oats
- Simple Carrot Bacon Recipe
Tried this recipe and loved it? 😍 Leave a comment or a 5-star rating to let me know!
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📖 Recipe
20-Minute Carrot Puree
Marni Katz
Equipment
-
steamer basket
-
blender (high-speed recommended)
Ingredients
- 1 lb carrots
Instructions
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Wash and peel (or scrub) the carrots, trim the tops, and cut into 2″ chunks.
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Place a steamer basket in a pot with about 2 inches of water, add the carrots, and bring to a simmer.
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Steam over medium-high heat about 20 minutes, or until the carrots are very tender. Reserve a little steaming liquid before removing the carrots.
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Transfer carrots to a blender, add salt and olive oil if desired, and puree until smooth. Add reserved steaming liquid one tablespoon at a time to reach the desired consistency.
Notes
- Cut evenly: Even pieces cook uniformly and blend more smoothly.
- Steam until very tender: A fork should slide through the carrot easily before blending.
- Add liquid slowly: Start with one tablespoon at a time to avoid over-thinning.
- Storage: Refrigerate up to 4 days or freeze portions for up to 3 months; thaw overnight before serving.
Nutrition
Carbohydrates: 3 g
Protein: 1 g
Fat: 1 g
Sodium: 176 mg
Vitamin A: 5052 IU
Tried this recipe?Let me know what you think!