The aim of this study was to formulate and evaluate the chemical, functional, microbial and sensory attributes of complementary food from blends of sorghum, pumpkin seed and carrot. Sorghum and pumpkin seeds in the ratio of 70:30 (A), 60:40 (B), respectively were co-fermented aerobically for 24, 48, and 72 h at room temperature (30 o C). In the same ratio as samples (A) and (B), control (C) and (D) were unfermented. Carrots (20% W/W) was added to all the samples. The samples were subjected to chemical, anti-nutritional, functional, microbial and organoleptic properties using standard methods. The protein content of the fermented samples was higher than that of the unfermented samples. Tannins and phytates decreased after fermentation. Microbial counts decreased as fermentation progressed to 72 h. Water and oil absorption capacity, solubility index, bulk density and least gelation concentration were within the acceptable ranges for complementary food. Leucine and Lysine contents were high in all the samples. Histidine, isoleucine and methionine were higher in co-fermented samples than unfermented samples. The carotenoid value in co-fermented mixture was comparable to recommended daily allowance (RDA) for complementary food value for 10-20 months infants. Organoleptically, co-fermented samples scored higher in general acceptability, and unfermented samples scored higher than the co-fermented in terms of colour, aroma and taste. It could be concluded that co-fermented sorghum, pumpkin seed fortified with carrot blend diet had a better nutritional quality than the unfermented counterparts based on the overall findings.