a journey through my creativity

Carrot Cookies


Carrot cookies like these were made during World War II. Here is my tasty recipe based on the recipe that I received as my homework during the school holidays.

Difficulty: Low
Preparation Time: 10 minutes
Baking time: 12 minutes, 200C with fan


  • 1 tablespoon of unsalted butter1
  • 2 tablespoons of soft brown suggar2
  • 1 teaspoon of vanilla extract
  • 6 tablespoons of self-raising flour3
  • 4 tablespoons of freshly grated carrot
  • 2-4 tablespoons of water4


Preheat the oven to 200C and in meantime prepare all ingredients that you will need.

Wash and peel 1-2 medium carrots. Grate carrot on medium grater.

Put butter, sugar and vanilla extract into the bowl and mix them well until they form one solid creamy mass. For mixing use a spatula or wooden spoon.

Add grated carrot and mix well.

Add flour and mix swiftly all together. When the dough is too dry, add water.

Mix well until all will form a slightly sticky dough.

Prepare a baking tray with baking parchment.

Make 12 equal balls from your dough and put them on your baking tray. Leave a space between the balls.

Using a tablespoon squash the balls down and even them. So that tablespoon will not stick to the dough, put the spoon into a mug with cold water before pressing down each ball.

Put into the preheated oven and bake for roughly 12 minutes until they are golden. If cooking without a fan you may need to bake a little bit longer.

Once baked, transfer cookies into the cooling rack. Cookies shall be crispy outside and soft and chewy inside.

Bon appetit!

  1. You can use salted butter or margarine. ↩︎

  2. You can use caster sugar or demerara sugar ↩︎

  3. To make self-raising flour, to plain flour add ½-1 teaspoon of baking powder ↩︎

  4. The amount of water depends on how dry is the dough ↩︎