Skip to Content

Carrot and cheddar bites

These cheesy little carrot and cheddar bites are the perfect finger food for a vegetarian party buffet – or just a mid-afternoon snack!

Pile of cheesy carrot and cheddar bites on a plate with a pot of ketchup.

Sometimes it’s nice to cook something fancy, to make you feel super grown up and posh. Other times… party food is where it’s at. Eating like a toddler at a birthday party can be so satisfying – a few of these carrot and cheddar bites dipped in ketchup makes the best snack.

Bonus points if you serve them on a cocktail stick with a stripy paper napkin.

Pile of carrot and cheddar bites on a plate with ketchup.

Cheesy carrot bites

These carrot and cheddar bites are brilliant. Little bites that are crispy on the outside, and soft and cheesy in the middle – the perfect combination.

The carrot gives them a slight sweetness, and having a veggie in there makes you feel a little better about eating party food – but they still remain a fun, cheesy treat.

They’re easy to make, utterly delicious, and very toddler-friendly!

Grated carrot, grated cheese and breadcrumbs in a mixing bowl.

Simple recipe

As always, the recipe for these cheesy bites is incredibly straightforward. Just mix some breadcrumbs, grated carrot, and grated cheese in a large bowl.

You can add whatever additional flavourings you fancy. I added a bit of my beloved smoked paprika (I will post a recipe without it one day, I promise), but you could use whatever ground spices you like – a bit of chilli powder if you’d like some heat, some garam masala to add an Indian vibe, dried herbs… whatever you fancy.

Then, just crack in a couple of eggs to help hold everything together.

Grated carrot mixture in a mixing bowl.

Baked carrot bites

Form the cheesy carrot mixture into little balls, and lay them out on a baking tray.

The balls are baked in the oven, so that’s the entirety of the hands-on work done. They really are quick to prepare – grating the cheese and carrot is the job that takes the longest, and even that only takes a couple of minutes!

Just pop the carrot balls in the oven until they’re golden brown and crispy, and you’re all done!

Carrot and cheddar bites on a baking tray before and after baking.

How should I serve these carrot and cheddar bites?

These carrot and cheddar bites would be perfect served up as finger food at a party – either for kids, or grown ups (just like a good outfit, you can dress them up or down!).

Alternatively, if you don’t have any parties coming up, they’re great nibbled on their own as a snack. I think they’re best eaten warm, but they’re totally yummy eaten cold too.

We actually had ours for dinner, served on top of a big salad (and I don’t just mean a pile of lettuce – I’m talking lettuce, cucumber, tomatoes, pickled onions, feta cheese, creamy Caesar dressing… the works). I just plonked a few carrot bites right on top of each bowl – they were just the thing to turn a simple salad into a really irresistible dinner.

Pile of carrot and cheddar bites on a plate with a pot of ketchup.

Other vegetarian party food ideas

One item on a buffet table isn’t much of a party, so here are a few more vegetarian party food ideas to serve alongside your carrot and cheese bites:

Stick all of that on a table next to your cheesy carrot bites, and you’ve got yourself an amazing vegetarian buffet!

A pile of vegetarian party nibbles on a plate with ketchup.

Carrot and cheddar bites

These cheesy little carrot and cheddar bites are the perfect finger food for a vegetarian party buffet – or just a mid-afternoon snack!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Snack
Servings: 15 balls
Calories: 166kcal
Author: Becca Heyes

Ingredients

  • 100 g bread (~ 2 medium slices)
  • 1 large carrot, grated (~ 185g / ~ 6 1/2 oz)
  • 100 g cheddar cheese, grated (~ 1 cup when grated)
  • 1 tsp smoked paprika
  • Salt
  • Black pepper
  • 2 eggs
  • Oil, for greasing the tray

Instructions

  • Use a food processor to blitz the bread into breadcrumbs (or just crumble it finely if you don’t have a food processor).
  • Add the breadcrumbs to a mixing bowl, along with the grated carrot and grated cheese. Mix to combine.
  • Add the remaining ingredients (apart from the oil), and mix thoroughly.
  • Use clean hands to shape the mixture into balls – I ended up with 15 balls in total. Place them on a well oiled baking tray, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until crispy and slightly browned.
Nutrition Facts
Carrot and cheddar bites
Amount Per Serving (3 balls)
Calories 166 Calories from Fat 82
% Daily Value*
Fat 9.1g14%
Saturated Fat 4.9g25%
Cholesterol 86mg29%
Sodium 326mg14%
Potassium 119mg3%
Carbohydrates 12.2g4%
Fiber 1g4%
Sugar 1.9g2%
Protein 8.9g18%
Calcium 189mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 3 carrot balls.

Catering for a party? A vegetarian mezze platter is the perfect solution!

Cheesy lentil and veggie slice
← Previous
Veggie chow mein
Next →
Recipe Rating




Kacey

Wednesday 21st of April 2021

Perfect for my daughter -she’s going through a fussy phase but she loved these :)

More finger food recipes please? 

Becca @ Easy Cheesy Vegetarian

Tuesday 27th of April 2021

Glad she enjoyed them! You could try something like this? :) https://www.easycheesyvegetarian.com/very-veggie-oat-bars/

Shelley Hartland

Thursday 18th of March 2021

This recipe is awesome!!! My go to treat to take to picnics. It is perfect for breakfast, lunch or dinner with a salad. All who taste them ask for the recipe. Yummo.

Becca @ Easy Cheesy Vegetarian

Tuesday 13th of April 2021

Thanks Shelley! Really glad you enjoy it :)

fi Hall

Monday 11th of May 2020

As a HUGE fan of these, I decided to try and freeze them to see what happened. I froze a small bag of 4 (I didnt want to sacrifice more if it didnt work!) I defrosted in the fridge overnight. I cut one in half, looks, smells and feels the same. Tasted the same too, perhaps a LITTLE drier, but with a dip wouldnt be an issue. I reheated in the oven, and again, I would say its like a <10% reduction/dryness, not a huge amount. I would make double batches and freeze some in the future

Becca @ Easy Cheesy Vegetarian

Wednesday 13th of May 2020

Thanks so much for the feedback, that's so useful! Great to know they're still good after being frozen :)

Kanishk

Monday 11th of May 2020

Hi , Thanks for sharing this amazing recipe love how the preparation is quick and easy and it tastes yummy but is there any way i can replace eggs ? like maybe cornstarch or flour

Becca @ Easy Cheesy Vegetarian

Wednesday 13th of May 2020

Hmm I'm not sure to be honest, and I wouldn't like to advise without having the ingredients in front of me. I think you'd need some sort of egg replacer, like a flax egg maybe?

Fi Hall

Tuesday 28th of April 2020

I have just made these, they are AMAZING. These need to come with a warning just how delicious they are! I must have made mine slightly smaller as I got a few more than the recipe states, hardly an issue! i chopped a spring onion and added it to the last little bit of mix, yes it was lovely, but this recipe needs no tweaks or additions, its perfect as it is. These are going to be a firm favourite! I emailed my daughter my pictures, she is already in the kitchen making breadcrumbs! Thank you, i love these already!

Becca @ Easy Cheesy Vegetarian

Tuesday 28th of April 2020

Ahhh what a lovely comment, thank you so much! You've made my day. I'm so glad you enjoyed them :)

shares