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Carrot taco shells are low-carb healthy baked taco shells made of 5 ingredients and only 6g of net carbs per shell!  Plus, they are gluten free and grain free too.

HEALTHY CARROT TACO SHELLS 5 INGREDIENTS #homemadetacoshells #healthytacoshells #tacoshells #5ingredients #healthymeals #glutenfreetacoshells #carrot #carrottacoshells #lowcarb #glutenfree

Are carrots low carb ?

Carrots often have a bad reputation because they are seen as very high in carbs an sugar.  However, 100 grams of carrots only contains 6.8 g net carbs per 100g and 4.7 grams of sugar. Let’s compare this to a keto approved fruit like blueberry. Blueberry contains 10 g sugar and 11.6 gram net carbs. Do you see what I mean now? It means that even if most keto vegetable list says that carrots are NOT keto approved, they are still lower in carbs than blueberries! So yes carrots will probably keep you out of ketosis if you eat too much of it! However, one of those shells contains only 6 g net carbs and if you manage to fit them into your daily 25g net carbs daily macro  you will be all fine !  For example, serve 1 of those shells with ground beef or chicken, lettuce and aioli and you will get around 7g net carbs for a fulfilling dinner. Also, keep in mind that as an equivalent 100 grams of sweet potatoes has 17 g net carbs ! So yes, carrots are not keto but they are great on low carb diet.

HEALTHY CARROT TACO SHELLS 5 INGREDIENTS #homemadetacoshells #healthytacoshells #tacoshells #5ingredients #healthymeals #glutenfreetacoshells #carrot #carrottacoshells #lowcarb #glutenfree

Carrot taco shells – easy 5 ingredients recipe

Carrot taco shells are cheesy taco shells made of 5 wholesome ingredients. All you need to make those are:

  • Grated carrots – make sure you pre-cook the carrots and pat dry to squeeze out all water
  • Hard grated cheese – cheddar or mozzarella or emmental
  • Almond flour – the recipe will work well with oat flour too but it increase carbs
  • Eggs
  • Garlic salt

How to make baked carrot taco shells ?

It is a very easy 5 ingredients taco shell recipe. First, you have to precook your vegetable. Many options can be used, microwave, steamer or boiling. Then, pat dry the grated carrots to remove any liquid. Finally combine with eggs, cheese and flour of your choice. I recommend using almond flour as a low carb flour. However, oat flour is a very healthy option too.

HEALTHY CARROT TACO SHELLS 5 INGREDIENTS #homemadetacoshells #healthytacoshells #tacoshells #5ingredients #healthymeals #glutenfreetacoshells #carrot #carrottacoshells #lowcarb #glutenfree

How many carbs per taco shells?

One carrot taco shell contains 7.6 grams net carbs. The best low carb fillings to keep your meal low in carbs are:

  • Meat – roasted chicken, ground beef cooked in olive oil and taco spices 
  • Greens – lettuce, baby spinach leaves, arugula, avocado
  • Sauce – olive oil mayonnaise, mustard, aioli, sugar free ketchup 
  • Cheese – cheddar, gouda, emmental

More healthy baked taco shells

If you love taco shells made of vegetables and you are looking for a lower carb recipe, I recommend you also try my keto baked taco shells recipe below:

It is simple, low carb and full of good complex carbs! I made 4 medium size taco shell of about 15 cm (6 inch) diameter.

Made those carrot taco shells yet? Share a picture with me on Instagram. 

XOXO Carine
HEALTHY CARROT TACO SHELLS 5 INGREDIENTS #homemadetacoshells #healthytacoshells #tacoshells #5ingredients #healthymeals #glutenfreetacoshells #carrot #carrottacoshells #lowcarb #glutenfree

Carrot Taco Shells Healthy Baked Taco Shells

Carrot taco shells are low carb healthy baked taco shells made of 5 ingredients.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Author: Carine
5 baked taco shells
Leave A Review Print The Recipe

Ingredients

  • 1 1/2 cup grated carrot , packed (about 200 g) + 1/2 cup tap water to cook
  • 1/2 cup grated cheese I used cheddar (75g)
  • 2 eggs
  • 3 tablespoon almond flour or oat flour (not keto/lowcarb)
  • 1/4 teaspoon salt if desired, optional

Instructions

  • Preheat oven to 200C (400F)
  • Wash, peel, grate and measure the grated carrots.
  • Place them into a bowl cover with 1/2 cup tap water. Microwave 2-3 minutes. 
  • Drain and place the cooked grated carrots onto a clean absorbent paper or towel.
  • Firmly squeeze out the extra water until the grated carrot don't contain any water. You can also pat dry the cooked grated carrots between two sheets of absorbent paper to prevent too much moisture. This is a very important step. If the carrots are too moist the tacos won't hold.
  • Place the carrots into a bowl with grated cheese, eggs, almond flour, salt and pepper. Combine until it forms a batter.
  • Prepare a baking tray covered with baking paper. If your paper tend to stick to food you can spray a little oil on it to avoid the shells to stick to the paper. Set aside.
  • Divide the whole batter into 5 even portions (1 portion makes 1 shell and I am using a mechanical ice cream scoop tool to divide the batter evenly. Pllace each portion of carrot batter onto the tray leaving about 3 thumb space between each.
  • Press each portions of batter with your finger to compact the carrot onto the tray as a flat circle. The thinner the crispier they will be !
  • Bake at 400 F (200 C) for 15 minutes or until crispy on the sides.
  • Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
  • Eat warm filled with filling of your choice.
  • If you want to create a taco like shape, cool down the shells onto a small bottle or any cylinder shape.
Cheese options: you can use any hard grated cheese in this recipe, low fat or full fat cheese. My favorite option are grated Edam, mozzarella or cheddar 
Cooking carrots without microwave: simply bring 1/2 cup water to boil, add the grated carrots and cook for 3 minutes. Drain and pat dry on absorbent paper before adding to the batter.
Storage: store the carrot taco shells on a plate covered with plastic wrap to avoid them to dry out. They will soften when cold. 
Freeze: freeze the baked taco shells in a airtight plastic bag or container. You can add a layer of parchment paper between each taco shells to avoid them to stick together. Defrost in a warm oven within 3 minutes.
Net carb per shells: 6.1 g
Nutrition Facts
Carrot Taco Shells Healthy Baked Taco Shells
Amount Per Serving (1 shell)
Calories 130 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Carbohydrates 7.6g3%
Fiber 1.5g6%
Sugar 2.9g3%
Protein 7.4g15%
Net Carbs 6.1g
* Percent Daily Values are based on a 2000 calorie diet.

LOW CARB CARROT TACO SHELLS 5 INGREDIENTS 6g net carbs #homemadetacoshells #healthytacoshells #tacoshells #5ingredients #healthymeals #glutenfreetacoshells #carrot #carrottacoshells #lowcarb #glutenfree

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    120 comments
    • I am sorry you don’t appreciate my English! I am French and English is not my third language. This space is not a professional website, it is a personnal blog where I am shharing my favorite recipes using my own words. I may have some grammatical error in my writting but none of my words can offend kids or anyone. I am always kind, polite and me! I do my best to write on this blog in English and many appreciate it. I hope you will still try some recipes. XOXO Carine.

  1. 5 stars
    This recipe was wonderful! I was worried it would be too sweet, but it was very savory and delish. I subbed almond flour instead of oat because I already had it and it came out great. Thanks for this! Excited to have more frequent taco nights!

    • Thanks for the lovely feedback! I am excited to have you on the blog. Enjoy the recipes around here. XOXO Carine

  2. 5 stars
    Love this recipe, My husband juices carrots, and I was always looking for ways to use the left over pulp, this works Perfectly in place of the cooked shredded carrots, and no squeezing out the excess liquid, it is already done for you! I also have added beet pulp to this and it works great!

    • I am so happy to read your comment as there is many reader asked if the recipe works well with carrot pulp! You did it. Thanks for sharing. Enjoy the recipes on the blog. XOXO Carine.

  3. 5 stars
    Hi I just wanted to tell you how much I LOVED this recipe! I was casually browsing the internet yesterday afternoon when I came across your recipe. I just so happened to have carrots I’ve had forever and was looking to get rid of- perfect timing! I was shocked how tasty these were. My boyfriend loved them too! Such a great alternative when trying to stay healthier- thank you!

    • I am SO glad you find my blog by browsing the web! I am happy you and your boyfriend enjoy my taco shells. Enjoy the blog recipes. XOXO Carine.

  4. 5 stars
    I loved this recipe! I made this recipe for the first time tonight and they we’re amazing + very tasty. I used almond flour + left the cheese out when I made mine, as I eat Paleo diet. I topped with shredded seasoned chicken, pickled jalepenos, red onion, lettuce + hot sauce-mouth watering!! Will be making these again.
    PS. Even my 3 yes old ate the carrot shells!!

    • What a lovely story! I love when the kids gets on board with healthy food too. My kids love those carrot taco shells, much easier to make them eat carrot this way than giving them a raw carrot stick 🙂 Thanks so much for trying my recipes and taking a minute to leave such a beautiful comment. Enjoy the recipe around. XOXO Carine.

  5. 5 stars
    So I’m thinking this is a perfect solution to the carrot pulp from juicing. It alreading has the moisture out from juicing. I’m going to try it. thank you for being so creative.

    • I am sure it will be ! I don’t have a juicer unfortunately so I can’t tell but many people reported success with it! Some still cook the pulp in the microwave to dry it out a it more they said it makes a crunchier taco. Enjoy the recipe. XOXO Carine.

  6. 5 stars
    Delicious! They really are quick & easy. I used store bought matchstick carrots to make prep even easier. I had to bake for a few extra minutes, next time will try broiling them for a few minutes as I like a crispier shell. Nice healthy recipe!

    • Thanks for sharing your lovely comment! I always like to precook the grated carrot, pat dry and than shape the shell. The shell get super crisp if you follow those extra steps. Enjoy the recipes on the blog and thanks for trying them! XOXO Carine.

  7. 5 stars
    Love these! Colorful and delicious. I roasted my carrots in the oven then mashed. I still used a paper towel to blot moisture before adding other ingredients. Fabulous! Going to try with roasted sweet potatoes next. Thanks!

  8. 5 stars
    These are delish!! Coming from someone who really doesn’t care for vegetables a whole lot and who was skeptical of the recipe.. it turned out PERFECTLY and my hubby and I absolutely LOVED them! They actually tasted like cheese bread to us and it didn’t feel like we were eating carrots whatsoever! We actually prefer them to regular taco shells.. who would have thought! Thanks so much – will be making these again and again!

    • Hello! Thanks for the lovely comment! I am so glad you loved them. Thanks for trying my recipes. XOXO Carine.

  9. 5 stars
    OMG!!! These Taco Shells are divine. I watched your video and read the instructions to a ‘T’ and they turned out perfect. It’s hard not to eat the whole batch haha

    • You are so nice ! Thanks for this lovely feedback, I agree, I could totally eat the whole batch alone 🙂 It might be why I did a small batch recipe LOL to limit myself ! Enjoy the recipe and the blog ! XOXO Carine.

  10. This recipe looks amazing. I don’t have a microwave to heat up the carrots and water. What do you suggest I do instead? Also, how important is the cheese? (if I want to make it non-dairy)

    • Hi, You can simply cook the grated carrot in boiling water for few minutes, then drain, pat dry with absorbent paper as you will do if it was cooked in the microwave. The cheese really helps the taco to hold and add some crip as well. I will rather try my Zucchini Taco Shell recipe if you want a dairy free vegetable taco shell. Enjoy ! Thanks for trying my recipes, Carine.

  11. 5 stars
    This looks amazing! As a recent low carb convert and taco lover I am in HEAVEN! I wonder if these would be ok with regular AP flour or perhaps blended up coarse cooked quinoa? Not as low carb but its what I usually have on hand. Thanks so much for this delicious and creative taco shell!

      • 5 stars
        Ive been looking for a recipe like this for long time, I’ve been looking for A substitute for bread , I love this , I added crushed garlic, dried tomatoes ,onion powder ,and garlic powder. I will be using these as my pizza crust will be perfect thank you so much for the recipe Janice

        • I am so happy to read comment like yours ! Plus, your recipe option looks fabulous. Thanks for sharing. Enjoy the blog and healthy recipe around. XOXO Carine.

    • Haha yes so sorry for the mistake. I am French and I do my best to write my blog in English but sometimes I write phonetically 🙂 So sorry ! Thanks for proof reading me ! xoxo Carine.

    • Hi, I did try the recipe with psyllium husk but I am pretty sure it will work as a charm! Let me know if you give it a go and how it taste. It is always great to have alternatives. Thanks for reading the blog and testing my recipes. See you soon on the blog my friend. xoxo Carine.

  12. I just made these using shredded carrots and shredded beets together, also added 1/4 cup of chia seeds, the chia helps to bind everything together (when they get wet they puff up and become sticky). The beets added a great color and flavor.

    • That is a great alternative recipe ! I never had any issue to bind the batter without chia seeds but I love the idea to add more super food and fibre in this recipe. I will definitely try that option! thanks for sharing and reading my blog 🙂 See you soon around ! xoxo Carine.

  13. 5 stars
    I just made these using shredded carrots and shredded beets together, also added 1/4 cup of chia seeds, the chia helps to bind everything together (when they get wet they puff up and become sticky). The beets added a great color and flavor.

    • That is a great alternative recipe ! I never had any issue to bind the batter without chia seeds but I love the idea to add more super food and fibre in this recipe. I will definitely try that option! thanks for sharing and reading my blog 🙂 See you soon around ! xoxo Carine.

  14. 5 stars
    We have made these several times now and they are so excellent! We make a 2/3 recipe (using one small egg) and make 8 mini-taco shells which works perfectly. I cook the smaller ones for 9.5 minutes. I fold into a taco shape and brace the shells between two bottles (or cans, anything in the pantry really) until they cool. This is the best recipe!

    • Hi Staci! Thank you SO much for your lovely comment! I am so happy when my recipes works so well for others family. Thanks for reading my blog, testing my recipes and I hope you will find even more delicious recipes on my blog to try. Talk to you soon! Carine.

  15. 5 stars
    I never leave comments for recipes that I try and like but these are out of this world amazing. I am obsessed with them. I made tacos one night, and the next day I made them into big wraps to make a sandwich. Thank you so much!!

    • H Stephanie, Your comment is s beautiful you really made my day 🙂 I love this carrot taco shell recipe too and I am so happy that you enjoy it as well. Love the idea of making big wraps from it. I hav to try this next time ! Today I did the zuchini tortillas you should try them they are delicious too and no cheese for a change 🙂 Recipe is on the blog as well here. Have a lovely day and thanks for following my blog and recipes. Carine.

  16. 5 stars
    This recipe was excellent. I stuffed mine with smoked salmon, avocado and a garlic yogurt and smoked paprika sauce. It was a hit with my daughter as well. Thank you. I’ll be making this again..

    • Hi Annie, I am so happy to read your comment! Those carrot taco shells are one of my favorite recipe on the blog too. I love your filling ideas! Sounds delicious. Thanks for sharing with me ! I hope you discover more yummy recipes on the blog! Carine.

    • Hello! I am not sure which cheese is ‘it easy cheese’? This recipe works with any grated hard cheese like edam, cheeddar, mozarella, colby – plain or low fat. I hope it helps. Carine.

    • Hi Danielle, I do make them ahead very often. I recommend you to bake the shells and store them in an airtight plastic container in the fridge. Wait until they are at room temperature and arrange them flat as a stack in your box. It stores up to 4 days. The day you want to eat one shell, you can simply rewarm it once at a time in a hot pan (no oil) 30 sec/1 min on each sides or until hot. I also rewarm them in the microwave sometimes – one at a time on a plate by 15 sec burst- but they tend to be softer and don’t hold as well in your hands. But still delicious to eat in your plate with knife and fork. And, if you like them cold as my little girl you can directly wrap things in them ! Enjoy Danielle. Carine.

    • Hi Ryan, On this picture I added grilled beef and fried red onion on a blend mix of green salad. I drizzle some aoili on top. But I also love turkey and avocado or grilled cajun chicken with hummus and microgreens! It is really up to you to fill them as you like. They will always be delicious 🙂 Enjoy the recipe, Carine.

      • 5 stars
        Ok, thank you so much. By any chance did you upload the filling on your blog? Love your recipe and your blog 🙂 Thanks for your time to replay.

        • Hi Ryan, I did not upload the exact quantity of filling I used unfortunately. I will measure things next time I make those carrot taco shells. But basically 1/3 cup of filling per tacos is the max you can handle for small tacos. Enjoy the recipe ! Carine.

    • Hi Tatiana, Sure you can! After you bake them store them in the pantry up to 2 days. I like to place them on a plate covered with plastic wrap to avoid them to crack or dry. I rewarm them by 30 second burst in the microwave before filling them. If you prepare too much simply freeze them placing a piece of baking paper between each baked taco – easier to defrost one by one when you crave for a taco :). It defrost very quickly less than 1 hour. Enjoy! Carine.

    • Hi Diana, eggs are a very important part of this recipe and I never tried any egg free option. I don’t think cashew butter will work well. I am sorry for not having egg free alternative to provide but if you try something I am curious to know and try myself 🙂 I am always keen to try egg free alternatives to my recipes. I hope you find more egg free recipes on my blog that suit you! XOXO Carine.

  17. Hi,
    I have been looking for a taco recipe for a while and saw your recipe. I’m allergic to eggs and milk. Is there a way I can make the tacos subbing those ingredients with something else? Would avocado be a good substitute for eggs? I’m on the SCD diet, so I can’t use chia/ flax seeds. Thank you in advance

    • Hi Penina, I never tested this recipe egg free and as I said to another reader eggs are a very important binding ingredient in this recipe. I am not sure avocado would work – it will add to more moisture and will not bind flour. May be a chia egg is a great option and add a bit more flour to balance the texture!? Let me know if you try something that work. I am sorry that I don’t have a better options to provide for this recipe and I hope you will find more healthy recipes on my blog that suit your SCD diet! xoxo Carine.

  18. Hi Carine,

    Great recipe and I can’t wait to try it! I dont have a microwave (I dont have enough space for one and I hate the way it makes food taste) is there an alternative to the microwave step?

    Thanks in advance!

    • Yes you can Nicole 🙂 and as you sid I already explained this in another comment BUT son’t feel embarrassed ! I am here to help and I love talking to all my readers 🙂 Enjoy those lovely tacos it is delicious! See you soon on the blog, Carine.

    • Hello! I would boil some water in a saucepan and add the grated carrots until tender for 3-5 minutes max. Drain very very well as for the microwave technique, don’t hesitate to pat dry the carrots between sheets of absorbent paper until fully dry. Enjoy those lovely tacos Mette! See you soon on the blog. xoxo. Carine.

  19. I can’t wait to try these out they look delicious. I was wondering if I could use carrot pulp from the juicer, I’m always looking for ways of using juicer pulp.

    • Hi Dawn, That is a great question! I don’t have a juicer so I am not sure how the pulp looks like but I am pretty sure it would work well if you follow the same instructions as for fresh grated carrots. Let me know if you try with the pulp. I am sure that others people here will love to know they could reuse the carrot pulp from their juicer in this recipe 🙂 Have fun & enjoy the recipe. Carine.

  20. Carine,

    You are a remarkable woman. I just made these but had to alter it by using what I had: coconut flour and almond meal. My nutritionist is going to be surprised that I could stay on my eating plan. I thought low card eating would be awful, but you have changed my mind. Thank you sooo much. Arye

    • Hi Arye, thank you so much for this lovely comment! I love to make low carbs recipe fun and I am glad you enjoyed those tacos! I also have a zucchini tortilla recipe and spinach taco recipe on the blog if you like healthy and low carb finger food 🙂 Thanks for your kind words again and I hope to see you again on the blog soon. Carine.

    • *sorry, hit post too soon

      but yeah, heh, but i’m curious as to what you actually meant other than beer bottle

      • Hello! No problem, that is a good question and I should have mentioned that in the recipe instructions. So I used small bottle of water (750ml) but a bottle of beer will work well. The larger the bottle is the wider will be the taco shell. I hope you try those, the recipe is so tasty and healthy! Carine.

    • Hi Kitty, NO! I have got a soft vegetable taco recipe without cheese! You can try my zucchini tortilla recipe here. It is very popular on the blog and it works very well without cheese. Let me know if you try! Carine.

  21. Hi Carine! Thank you so much for the recipe. I haven’t made it yet and was wondering how many tacos does it make? We have Taco Tuesdays and there are 7 of us. I just delight in the thought of no more wheat or corn in my house!
    Thanks,
    Z

    • Hi Zara, Those would make a great addition to your taco night! Your guest will be surprised and amazed. I made 4 tacos with this carrot taco recipe. If you really enjoy wheat free and corn free tacos I have got two others easy & healthy tacos recipe on the blog.
      A zucchini taco shell and a spinach taco recipe.
      Enjoy!

  22. I made these tonight. Positively delicious!! We had them for dinner with veggies and tahini/lemon dressing. Yum! thanks

    • Hi Kathie, Thank you so much for taking some time to share your positive experience with this recipe! I am glad you love them! I hope you will make them again soon or find other lovely recipes on the blog that you will try. Carine.

  23. These look great! I can’t wait to try them. Have you ever made them ahead of time and froze them for later use? Just wondering how well they freeze. I have a big family and hectic schedule so anything I can do in advance helps. Thanks!

    • Hi Jasmine, I completely understand but as I never tried to froze them I would not recommend anything. We are a small family and I do a small batch that we always eat straight away. I also think that freezing the tacos after baking could make them softer when defrost looking more like tortillas which taste good I am sure! But I love their crispiness 🙂 Let me know if you try! Thanks. Carine.

  24. This looks great but I won’t eat anything unless I know the nutritional breakdown, calories, etc. Can you shed some light on this?

    • Seriously, Fran?? It is *your* responsibility to figure out nutritional content. Not a blogger. You are not paying her. She does this on her own time. Take responsibility for your own health if you require such info and type the ingredients into a nutrition site.

    • If you want to know the nutritional breakdown for a recipe all you have to do is add up the nutrition information for the ingredients you use then divide it by the number of servings. It’s very simple; and it’s more accurate than just copying the number from the website because your ingredients may have different nutritional values than what was used here.

      • Hi Katherine, That’s so true ! that is why I usually don’t really like to provide nutrition information on my blog. It depends on which ingredient you really use ! Thanks for clarifying this ! Carine.

    • Hi Fran,
      As I received lots of request like yours I finally updated the recipe with nutritional information regarding the carrot taco shells. I usually do not provide those information as my food philosophy is not based on counting calories, carbs or fat. I simply believe that using unrefined and natural ingredients to make my own food is way healthier than buying processed food from the store often boosted with preservative, salt and refined flours poor in nutrient and fibre. Please also note that I am not a health professional and I providing those information only as an extra information to guide my reader and decide if the reciep is suitable or not for their diet. I really hope you will be able to make those. I love them and even if I am not watching the panel and simply makes everything from scratch I did reversed my diabetes last year eating the recipes on those blog. So I will keep sharing them and I hope you will come back to read me 🙂 see you soon. Carine.

  25. I just want to clarify the recipe before I try this. Does it call for 1 1/2c. grated carrot or 1 c. of half grated carrots?

    • Hi Mel, you need 1 1/2 cup of grated carrot that I written 1 cup 1/2 (that is how we write it in France but I correct this to make it clearer !. So 1 1/2 cup of grated carrot. Enjoy those lovely tacos ! Carine.

    • Hi Judy, I recieved lots of request like yours so I just did a new attempt (with grated zucchini) and arrowroot powder, egg and coconut flour (no dairy). I will share the recipe next week on the blog. The result was softer more like soft taco shell but super delicious ! Keep an eye on the blog it is coming out soon:) Thanks for following! Carine.

    • Welcome on my small cooking world. I love everything healthy, wholesome and mainly low carb so my recipes are a bit more fancy than we are used to see around but they keep my body energised. Enjoy ! Carine.

  26. these sound so fun to add to the arsenal of alternative-food-vehicles! would you suggest, to make these more Whole 30 compliant, to substitute the cheese with arrowroot powder, and of course the almond meal (maybe a bit of coconut flour, also) for the oat bran? have you tried these with arrowroot powder? Thank you for your thoughts, Andrea.

    • Hi Andrea, Your suggestion looks wonderful! I love cheese and because I eat low carb (high fibre) I love the mix of oat and cheese. Coconut flour and almond meal sounds super healthy though! I would love to know how it goes with your alternative recipe as I did not try arrowroot powder in cooking yet. Leave me a comment with your recipe if you try something different! I am sure that lots of others foodies around will try your recipe version too (me too actually ahah :). Carine. xx

        • Hi Sara, you can freeze the cooked taco in zip plastic bag – I like to add a piece of parchment paper between each tacos to avoid them to stick together. Defrost 2-4 hours before eating. Rewarm in the microwave if you like by 20-30 seconds burst. You can keep them 2 months in the freezer, as soon as it is stored in a airtight container it freeze very well. Enjoy ! Carine.

      • Ernestine

        I used the alternative of almond meal and it was scrumptious, I’m looking forward to trying it again with double the recipe – fingers crossed.

        • Hi Ernestine, I am so glad you enjoyed this recipe! Those carrot tacos are such a big hit in my house too! Thanks for your lovely comment. Carine.

      • These were NOT QUICK OR EASY to make. I followed the instructions perfectly and the carrots are just too moist. Once you add the eggs it makes everything wet and impossible to work with. Very disappointed. What can I do differently next time?

        • 5 stars
          Hey all,

          If you feel so adventurous as to try this recipe again, use a cheese cloth (or an old clean t-shirt, dishrag…etc) to squeeze the excess moisture out. I usually buy mine at my local dollar store but you can also buy them at the grocery store. I hope it help guys.
          Cheers

          • Hi, I recommend to use absorbent paper in my recipe which works very well and avoid the coloration of a cheese cloth. Carrots stain fabrics easily that is why I recommend to use absorbent paper – see recipe video on how to use it. It won’t ruin a cheese cloth 🙂 Enjoy the recipes. XOXO Carine.

          • That’s awesome ! thanks for sharing your positive feedback and for testing my blog recipes! Carine.

        • Hi Kate, it is the first negative feedback I received on my carrot taco shell recipe! I am very sorry about your bad experience. The trick is to pat dry the cooked carrots into absorbent paper, as I explained in the post. The carrots must be dry to avoid any liquid to be released in the egg mixture. Did you use oat bran or almond meal? Thanks! Carine.

          • 5 stars
            I wonder if coconut flour would work. It is more absorbent then almond flour. I don’t know how that might work compared to oat flour. Hmmmm, I currently make tortillas using pork skins and my blender to make the pork skin flour. I wonder if quick oatmeal could be used to make oat flour. I’ve used that for cookies. May I know your thoughts?

            Cindy

          • Yes it is more absorbent and it may not work well in this recipe that is why I prefer almond flour. Concerning oat, I did oat flour from oatmeal many times in my food processor, that is a great idea to make quick oat flour without going to the store! Simply process 4 cups of oatmeal for 1 minutes on high speed and you will get a lovely flour that stoe perfectly well in a airtight box in your pantry. Enjoy the lovely tacos ! Thanks for reading the blog and testing my recipes. XOXO Carine.

  27. Thanks for the ideas on using different roasted vegetable in this recipe. So clever! Enjoy the recipes around here. XOXO Carine