Carrot cookies

When ingredients were scarce during wartime, cooks had to be inventive with what they used. Carrots became an invaluable ingredient and were promoted to the public as a kind of superfood! They replaced the sugar in some recipes and in this recipe they act as a egg-replacer.

Cakes and bakes
Carrot cookies on a tray
  • Preparation time 10 minutes (prep. time)
  • Cooking time 10 - 15 minutes (cooking time)
  • Serves Makes 8 - 10 cookies


  • 1 tablespoon butter or spread
  • 2 tablespoons of sugar
  • 1 teaspoon vanilla essence
  • 6 tablespoons of self-raising flour (or add 1/2 teaspoon of baking powder to plain flour)
  • 1 medium carrot, grated
  • 1 tablespoon water
  • Optional additions - spices eg. cinnamon and nutmeg, nuts or raisins


1. Pre-heat the oven to 200°C

2. Cream together the butter and sugar in a medium bowl and stir through the vanilla essence

3. Mix in the grated carrot and any additions (nuts, raisins)

4. Fold in the flour and baking powder and spices if using, adding water as it gets dry. The mixture will be quite wet.

5. Drop small spoonfuls onto a greased tray and press down a little to form rounded cookie shapes. Depending in the size, this recipe will make 8 to 10 small cookies.

6. Sprinkle the tops with a little extra sugar and bake in the oven for 10 - 15 minutes until they're golden brown.

Note: these cookies have a breadier texture than we're used to, but you'll be getting one of your five a day!