Baked Carrot Fries with yogurt sunflower seed butter photo

Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Family Child Care Centers

Age Group: Ages 3-5
Serving Size: 6
Give your baby carrots a makeover. Serve these baked carrots with a tasty dip.
½ cup vegetable
½ oz eq meat alternate
Team Nutrition CACFP Easy Recipe Project
3 from 3 votes

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • In a small bowl, combine yogurt and sunflower seed butter. Use a fork or rubber spatula to mix until smooth. Set aside. Keep cold at 40 °F or lower.
  • In a small bowl, combine carrots, salt, and oil. Toss.
  • Place carrots on a baking sheet in a single layer. Bake for 20 minutes or until lightly brown on the bottom. Heat to 140 °F or higher for at least 15 seconds.
  • Serve ½ cup carrot fries (about 6–10) and 2 Tbsp dip. Serve immediately, or keep dip cold at 40 °F or lower and keep carrot fries warm at 140 °F or higher.


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Nutrition Facts
Baked Carrot Fries With Yogurt-Sunflower Seed Butter Dip USDA Recipe for Family Child Care Centers
Amount Per Serving 0 ½ cup baked carrot fries and 2 Tbsp dip
Calories 105 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 132mg6%
Total Carbohydrate 9g3%
Dietary Fiber 3g13%
Total Sugars 4g4%
Protein 6g12%
Calcium 64mg6%
Iron 1mg6%
*Marketing Guide
  • Contains milk (yogurt) and may contain tree nuts or peanuts. Some sunflower seed butter and soy nut butters are produced on equipment shared with tree nuts and, in some cases, peanuts.
  • Choking Prevention: Nut butters can be a choking risk for children under the age of 4.
  • Yogurt must not contain more than 23 grams of total sugars per 6 ounces.
Yield / Volume