Carrot Fries (Paleo, Gluten Free, Dairy Free, Whole30, Grain Free)


One of the most requested recipes from my instagram has finally arrived- carrot fries! 🥕 I made these on a whim one night and that’s when they became a constant in our home. I didn’t have a plan for dinner and went on a scavenger hunt. Truly living the paleo lifestyle of hunting and gathering. I found frozen burger patties and a bag of carrots- that’s how they were born.


Peeling carrots is so cathartic to me. It’s like therapy. I’m here for all your carrot peeling needs.

Here’s the secret to these fries: cut em thin. What I do is cut them in half crosswise so they aren’t so long and my knife can get through them lengthwise. Then I cut them in half lengthwise, and then half again. Does that make sense? Be careful cutting them because they are slippery little fellas and you can cut your fingernail easily…. guess how I know. 🙃

I hope you love this recipe as much as I do! They are really super delicious dipped in honey mustard or ketchup… whatever your heart desires!


Carrot Fries

Yield: Serves 2-3
Author: Anna Coon
prep time: 5 Mcook time: 20 Mtotal time: 25 M


  • 1 bunch carrots, peeled and cut in half crosswise, then lengthwise in quarters
  • 1T avocado oil
  • 3/4t sea salt
  • 1/4t garlic powder
  • 1/2t onion powder
  • 1/8t cayenne (or less, if you like less spice)


How to cook Carrot Fries

  1. Preheat oven to 425F. Place chopped carrots in a bowl. Add oil and mix well, so all carrots are oiled. Add spices. Add carrot fries to an oiled baking sheet and bake for 10 minutes then flip. Bake 10 more minutes. Serve with ketchup or honey mustard.
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