Carrot Cookies

To the point
The recipe
Carrot Cookies
Pin
Print

Carrot Cookies

Recipe by Elena Fenoll
0.0 from 0 votes
Course: DessertCuisine: EnglishDifficulty: Easy
Persons

4

rations
Preparation time

20

minutes
Cooking time

12

minutes
Calories

218

kcal/ration
Resting time

30

minutes
Total time

1

hour 

2

minutes

Imagine the aroma of a fragrant and warm blend of cinnamon, carrot and almond flavors filling your home. Here is our irresistible recipe for Carrot Crackers, a tasty English dessert that you can easily prepare in just 20 minutes. Immerse yourself in this delicious culinary adventure with our accompanying playlist, designed to help you enjoy your time in the kitchen.

The homey familiarity of these cookies will transport you back to your childhood memories. So, without waiting any longer, get ready for a sweet English snack that will transform your evenings at home!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 140 gr grated carrot

  • 100 gr whole wheat flour

  • 90 gr oat flakes

  • 100 gr agave syrup or 80 g sugar

  • 30 gr coconut oil

  • 80 gr of toasted ground marcona almonds

  • 1 c.p. tablespoon baking powder

  • 1 c.p. tablespoon ground cinnamon

  • Half tablespoon ground cloves

  • 1 egg

  • 1 egg yolk

Pasos

  • Traditional procedure:
  • Preheat the oven to 170ºC with heat up and down and fan.
  • In a bowl, combine all ingredients and mix well with a spoon.
  • Form the mixture into small balls, flatten them with your hands to give them a round shape and place them on a baking rack lined with baking paper.
  • Once the oven is preheated, place the cookies in the oven and bake for 12 minutes or until golden brown.
  • Remove the cookies from the oven and let them rest on the rack for 30 minutes.
  • Procedure with Thermomix:
  • Preheat the oven to 170ºC with heat up and down and fan.
  • In the glass of the Thermomix, place all the ingredients and program 1 minute on left turn at speed 1.
  • Transfer the dough to a bowl and form small balls, flatten them with your hands to give them a round shape and place them on a baking rack lined with baking paper.
  • Once the oven is preheated, place the cookies in the oven and bake for 12 minutes or until golden brown.
  • Remove the cookies from the oven and let them rest on the rack for 30 minutes.

Videoreceta

Notas

  • You can accompany these cookies with a cream cheese spread made from 60 g of sugar or 50 g of date syrup mixed with 100 g of cream cheese.
    • >
  • For a crunchier texture, it is recommended to lightly toast the oat flakes before using them in the recipe.
    • >
  • Make sure the carrots are thoroughly dry after grating, as excess moisture can contribute to softened cookies.
    • >
  • Roasted marcona almonds should be unsalted, to avoid an inconsistent flavor in the cookies.
  • A dash of vanilla extract or orange zest can be a nice addition to the recipe to boost the flavors.
    • >
  • During baking, it is advisable to rotate the baking tray halfway through the baking time to ensure even browning.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 30g
  • Calories: 218kcal
If you are looking for 10

Key points of the recipe

  1. Ingredient preparation: Make sure the carrots are well dried after grating to avoid excess moisture in the cookies, and consider lightly toasting the rolled oats for a crunchier texture.
  2. Mixing and forming process: Mix well all ingredients in a bowl until a homogeneous dough is obtained and form the cookies with uniform consistency and size to ensure even baking.
  3. Cooking and cooling: Preheat the oven to 170ºC and bake the cookies for 12 minutes or until golden brown. After removing them from the oven, it is crucial to let them rest on the rack for 30 minutes so that they settle and acquire the desired texture.

Pairing with wine

Pairing desserts with wine can be a challenge due to the sweetness of the food. However, in this case, we have a carrot and almond dessert with a touch of cinnamon and cloves, which gives it a complex and spicy flavor.

Therefore, I would recommend a Moscatel de Valencia, which is a sweet Spanish wine with a fresh entry and balanced acidity that can support the sweetness of the dessert. This wine also brings notes of citrus, honey and dried fruits such as figs and raisins, complementing the carrot and almond of the cookies.

On the other hand, we could also pair these cookies perfectly with a Tawny Port. Ports have nutty and caramel notes that can enhance both the almond element in the cookies and their sweetness.

A wine to avoid for this pairing is any type of dry red wine. These wines are not sweet enough to accompany a dessert and the contrast of flavors could be unpleasant.

Remember, the point of pairing wine with food is to enhance and complement the flavors, making the dining experience more enjoyable. Therefore, if the wine or food makes the other taste worse, it is not a good pairing.

Beer pairing

This type of dessert, with a sweet but not excessive flavor and a spicy touch thanks to the cinnamon, can be paired very well with a Belgian Dubbel type beer. These beers tend to be sweet but with certain rustic nuances and a slightly bitter touch at the end. They are also distinguished by their caramel notes that would complement well the flavor of the agave syrup present in the recipe.

In addition, they usually have notes of nuts and spices, complementing the toasted almonds and cinnamon in the recipe. The medium to high carbonation of Belgian Dubbel can help cleanse the palate and prepare it for the next bite.

We should avoid pairings with beers that are too hoppy or bitter, such as an IPA, as the bitterness could compete with the delicate and sweet flavors of the cookie.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Gluten, Eggs, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

You may be interested in
Other recipes with
  • aceite de coco, almendras marcona tostadas molidas, Canela, canela molida, Clavo de olor, clavo molido, copos de avena, harina integral, Huevo, levadura química en polvo, sirope de ágave o azúcar, yema de huevo, zanahorias
Other recipes that pair with
Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
Share this recipe
Scroll to Top