Spiced Carrot Cookies


Spiced Carrot Cookies

  • Servings: About 20 cookies
  • Difficulty: Easy
  • Print

Spiced carrot cookies


  • 150g coconut oil or butter
  • 1T honey
  • 1½c grated carrots
  • 1c nuts e.g. cashews or walnuts
  • 1c oats
  • 1c wholewheat flour
  • 1t baking powder
  • 2t ground ginger
  • 2t ground cinnamon
  • 1t ground cloves
  • ¼t ground or grated nutmeg
  • Pinch salt
  • 2 eggs
  • 1t vanilla essence
  • ½c raisins or sultanas


Preheat the oven to 180°C and line a baking sheet with baking paper.

Measure out the honey and coconut oil or butter into a small saucepan. Put on the stove to just melt then remove from heat.

In the meantime, grate the carrots. Chop the nuts roughly by hand or put them briefly in a grinder. Ideally you want them in biggish chunks though, not ground up too much. Whisk the eggs with a fork.

Place the oats, flour, baking powder, salt and all the spices in a bowl and mix them together. Add the vanilla, beaten egg and melted coconut oil/butter and mix again. Now add the carrots, nuts and raisins. Stir well to form a chunky mixture. This is the point at which you could taste and add more spices and/or honey if you wish.

Using your hands, roll the mixture into balls 3 – 4cm in diameter. You may need to gather up the raisins and bits of carrot and squash them in as it doesn’t stick together very well at this stage. Place the balls on the baking sheet slightly apart and use a fork to squash them down a bit.

Bake for 15 to 20 minutes until the cookies are light brown.

Cool on a baking rack before serving either slightly warm or completely cold. They are best eaten fresh or within a day or two of making them.


© Alexandra Lawrence and Inspired Nourishment, 2014



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