Cheesy Carrot Bites

4.95 from 54 votes

These cheesy carrot bites and a great way of serving carrots! They are soft and tender, making for a perfect lunch or handheld snack!

Prep Time10

Total Time25

Course: lunch

Cuisine: American

Servings: bites

Preheat the oven to 400 degrees F (204 degrees C).
Shred the carrots using the smallest size hole on a box grater. Use your hands or a towel to squeeze out as much moisture from the carrots as possible. You may also place the carrots over a sieve and use the back of a spoon to press down on it to remove the moisture.
Add the carrots to a bowl along with the other ingredients. Mix well until combined.
Scoop out tablespoon-sized portions and roll them into small balls. Place the balls onto a parchment paper-lined pan.
Bake for 15 minutes, or until the edges start to slightly brown.

It is extremely important to remove as much moisture from the carrots as possible. Excess moisture will result in an overmoist mixture that will cause the bites to be soggy. You can use your hands or a towel, but I find that using a nut milk bag is the easiest to remove the most moisture. Don’t throw out that juice! It has amazing nutrients that can be used in another recipe!
This recipe makes 10 small carrot balls. Feel free to double the recipe for a larger batch!
If you’d like to make these in a mini muffin pan, I recommend using a silicone muffin pan as they pop out easily without any sticking.
I used 4-cheese Mexican blend cheese in this recipe for added flavor. Mozzarella cheese is a good low-sodium alternative.