Carrot

Raw carrot is a common choking hazard, especially in the form of baby carrots and carrot sticks. Keep reading to learn more about safely introducing carrot to babies.

Carrots may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Carrots are often orange and sweet, but they weren’t always that way. The root vegetable originated in Southwest Asia, where humans first harvested the carrot’s aromatic foliage and seeds as food and medicine. Eventually, people learned to eat the plant’s root as well, which was not orange, but yellow or purple, spindly in shape, and more bitter than the modern carrot.

• Try roasting for a sweeter flavor. Roasting carrots at high heat brings out the natural sweetness in carrots. Toss peeled carrot halves or thick sticks in a small amount of oil and roast at 400°F (200°C) until completely soft, roughly 25–30 minutes depending on thickness.

• To help get rid of carrot stains, rinse in cold water promptly. Letting the clothing sit in direct sunlight also helps break down beta-carotene stains on fabric.

• Store whole, unpeeled carrots in the refrigerator. Whole carrots keep in the crisper drawer for up to three weeks. Remove the green tops before storing, as they draw moisture from the root and cause the carrot to go limp faster.

Yes. Raw carrots are firm, dense, and very challenging to chew, qualities that increase the risk of choking, particularly in the form of baby carrots and carrot sticks. To reduce the risk, prepare and serve carrots in an age-appropriate way as described in How to Serve. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to carrot are rare, but they have been reported.^[1] People who are allergic to birch pollen may be allergic to raw carrots or experience Oral Allergy Syndrome (also known as pollen food allergy syndrome).^[2] Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking the carrot can minimize the reaction.

Yes. Carrots of all colors offer carbohydrates, fluid, fiber, folate, magnesium, potassium, as well as vitamins A, B6, and K. Together, these nutrients support baby’s energy for play and exploration, hydration, digestive health, brain development, electrolyte balance, vision, and more. Carrots also offer antioxidants and carotenoids like lutein and zeaxanthin that support bodily repair and vision.

It depends, but it is generally safest to wait until closer to age two. Raw baby carrots pose a high choking risk because of their shape and firm texture. Like regular carrots, cooking baby carrots until soft minimizes the risk for babies and young toddlers. To reduce the risk further, slice lengthwise in halves or quarters. Never offer whole raw baby carrots to a baby and only offer raw baby carrots to toddlers when you are confident in the toddler’s chewing abilities, likely around age two, or when the child has had practice breaking down food with their molars.

No. Feel free to offer vegetables that contain nitrates (arugula, beets, carrots, lettuce, spinach, and squash to name a few) as part of a variety of foods in the diet. Nitrates are naturally-occurring compounds which, if consumed in excess, may negatively affect oxygen levels in the blood.^{[3] [4]} That said, babies who are allowed to self-feed typically do not consume excessive amounts of solid food because they need lots of practice to learn how to eat it. Nitrates in vegetables are generally not a cause for concern, and the benefits of introducing vegetables with nitrates as part of a balanced diet typically outweigh the unlikely risk of excessive consumption.^{[5] [6]}

To reduce nitrate exposure, avoid consumption of untested well water and take care with purees.^{[7] [8]} When possible, avoid homemade purees made with higher nitrate vegetables that are stored for more than 24 hours and commercial purees not consumed within 24 hours of opening.^[9] Higher nitrate vegetables include arugula, beets, carrots, lettuce, spinach, and squash, among others.^[10]