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Carrot Cheddar and Poppy Seed Crackers

Carrot Cheddar & Poppy Seed Crackers

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 125 crackers 1x
  • Category: Baking


These Carrot Cheddar and Poppy Seed Crackers are crisp and delicious. A perfect kid-friendly way to get some extra nutrients in little tummies.


  • 1 cup plain flour
  • 1 cup wholemeal flour
  • 1/2 cup of rolled oats
  • 1 grated carrot
  • 1 cup grated tasty cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • 1 tsp salt
  • 100g butter


  1. In a food processor with the S blade attachment, add all of the ingredients and process until mixture becomes a breadcrumb consistency
  2. Slowly add up to 3 tablespoons of water while the processor is running so the mixture balls around the blade
  3. When the dough is ready, turn onto a floured board or bench (or directly on to baking paper which is a lot easier) and roll out in a rectangle to around .25cm thick.
  4. Carefully lay on baking paper and lay flat in the fridge for at least 30 minutes and pre-heat your oven to 180c
  5. When the dough has chilled use cookie cutters to cut out your desired shapes or a pizza cutter to easily cut your crackers into squares.
  6. Bake the shapes in the oven for around 10-12 minutes until golden brown. The time indicated is entirely dependent on the shape sizes and how thin your dough is rolled so keep a close eye on your shapes. I like these to be a bit darker so they are crisper.
  7. Turn on to a wire rack to cool


These crackers store well in the freezer for two to three months. After baking, cool on a wire baking rack then pop into a ziplock bag to freeze.