Carrot Cookies – a great place to hide fruit, veg and nuts


We were really surprised by these little gems. I had expected the final cookie to come out, well… carroty… but they were very tasty and the carrot had cooked soft. I only wish I had baked more than the 8 tester cookies, because they were gone almost instantly.

As some fruits became unobtainable during WW2, vegetables like carrots and swedes (among others)were used for jams and baking.

Ingredients –

These ingredients make about 8 reasonable sized cookies (tennis ball width) just double the ingredients to double the number of cookies.

1 tablespoon of margarine

2 tablespoons of sugar (white or brown) we used white

a few drops of vanilla/ almond/ orange essence (flavor)

4 tablespoons of grated carrot

6 tablespoons self-raising flour or plain flour and half a teaspoon of baking powder

You can also add dried fruit (e.g. raisins) or nuts (e.g. walnuts) to the mix to mak it a little different… I added both vanilla and orange drops but next time I think I’ll try some orange zest and a few walnuts to the mix just for fun.

Cream margarine and sugar together util its light and fluffy.

Beat in the flavoring (essence) and the carrot then fold in the flour.

Stir  until the mixture is moist… mine was a little dry so I added 2 tablespoons of milk to the mix.

Drop small spoonfuls (I used a teaspoon) of mixture onto a greased baking tray and pat them down, the ‘blobs’ of the mixture may look a little funny but they WILL spread a little during baking.

Sprinkle with sugar ( I forgot this and still loved the cookies) and bake in at gas mark 7 for about 20 minutes.

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5 responses to “Carrot Cookies – a great place to hide fruit, veg and nuts

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