Raspberry and Carrot Fruit Snacks

Raspberry and Carrot Fruit Snacks

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Nutrition Facts (per serving)
499 Calories
3g Fat
93g Carbs
36g Protein
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Nutrition Facts
Amount per serving
Calories 499
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 198mg 9%
Total Carbohydrate 93g 34%
Dietary Fiber 31g 110%
Total Sugars 48g
Protein 36g
Vitamin C 125mg 626%
Calcium 217mg 17%
Iron 4mg 21%
Potassium 1178mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

​Fruit snacks don't have to be full of sugar, thickeners, preservatives, and artificial flavor. These delicious raspberry fruit snacks are full of fresh raspberries, lemon juice, a little maple syrup and...carrots! The carrot flavor goes nicely with the raspberry, and your kids won't even know if you don't want them to. They are a great alternative to fruit and vegetable squeeze pouches. 

Gelatin is used to create the gummy texture. A great option is to use a grass fed, free range gelatin. It contains more nutrients due to the cows eating grass, but regular unflavored gelatin packets is also fine. Fresh, organic raspberries are perfect, especially when they're in season. You can also use frozen raspberries if you can't find any fresh. 

This recipe is a great base for any fruit snacks. Change up the fruit by using strawberries, blueberries, mangoes, or even pineapple. You can also try out different vegetables like spinach or beets. Beets provide a wonderful color and go very well with berries.

Maple syrup is used as a sweetener, but you can also use regular sugar, agave syrup or any other sweetener. For a very tangy fruit snack, you can skip the sweetener all together.


  • 2 cups fresh or frozen raspberries

  • 1 cup carrots , orange or purple

  • 1 tablespoon water

  • 1/2 cup lemon juice

  • 2 tablespoons maple syrup , or other sweetener

  • 5 tablespoons unflavored gelatin

Steps to Make It

  1. Gather the ingredients.

    Raspberry and Carrot Fruit Snacks ingredients

    The Spruce / Diana Chistruga

  2. Heat frozen or fresh raspberries in a small saucepan on medium heat until berries have been broken down into a liquid.

    raspberry mixture in a small saucepan

    The Spruce / Diana Chistruga

  3. Strain raspberries through a fine sieve to remove seeds. Press raspberries with a spoon to get all of the juice through the strainer. If you don't mind seeds, simply skip straining step! Add raspberries back to sauce pan.

    raspberry mixture pressed through a strainer

    The Spruce / Diana Chistruga

  4. Chop carrots into a small dice. Microwave in a small bowl with one tablespoon of water until carrots are slightly softened, about 2 minutes.

    diced carrots in a bowl

    The Spruce / Diana Chistruga

  5. Add carrots to sauce pan with raspberries, lemon juice, maple syrup, and gelatin and cook over medium low heat. Stir until gelatin is completely dissolved.

    carrots added to the saucepan with raspberries, lemon juice, maple syrup, and gelatin

    The Spruce / Diana Chistruga

  6. Remove from heat and add to a blender or food processor. Blend until mixture is smooth.

    raspberry and carrot mixture in a blender

    The Spruce / Diana Chistruga

  7. Pour mixture into silicone molds or a 9x9 pan. No greasing of mold is necessary. Place in refrigerator and chill for 4 hours.

    Pour mixture into silicone molds

    The Spruce / Diana Chistruga

  8. Remove from molds and place in an airtight container. If using a 9x9 inch pan, cut into small cubes, separate, and then place in an airtight container. Store in the refrigerator. 

    Raspberry and Carrot Fruit Snacks in a jar

    The Spruce / Diana Chistruga

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.