Carrot Biscuits

I was having a very interesting conversation with the lady at the cashier of a too famous and too large retail store a few evenings ago. She was commenting on my shop, I am cutting out refined sugars (I will blog about that soon), and we were discussing how difficult this was, because sugar is absolutely everywhere, even in savoury products.

She then told me that her and her family once followed a wartime diet, for a couple of weeks. She suggested I look into it for inspiration, for the very simple reason that unfortunately they had no choice but to be a bit creative with the limited produce they had available at the time, and also because they usually are pretty healthy and simple (fresh, organic, seasonal) recipes.

She particularly recommended to make carrot biscuits, I love carrots, I was all over this!

I found this recipe on the website I really like the little anecdote about the surplus of the vegetable back in the days, and the creative ways the Government used to convince people to eat it!

In terms of cooking, I don’t think you can make it any simpler:

Carrot Biscuits

1 tablespoon margarine
2 tablespoons sugar + a little extra
A few drops vanilla flavouring
4 tablespoons grated raw carrot
6 tablespoons Self Raising flour (or plain flour + a half teaspoon of baking powder).

Cream the fat and sugar until light and fluffy.
Beat in the flavouring and carrot.
Fold in the flour.
Form mixture into about 12 or 15 small balls.
Place each ball on a baking tray and flatten.
Sprinkle with sugar and bake in a brisk oven for 20 minutes.

Job done…

Because I’m sugar-free, I replaced the sugar with honey. It works well. Don’t use too much, good carrots should be quite sweet already.

If you want to make it even healthier, use coconut oil instead of margarine (I did), it works well too 🙂

And you can even adapt it to be gluten-free, by using gluten-free flour, or any other alternatives (brown rice flour, buckwheat flour, soy flour, chickpea flour…).

I stuck with normal white self-raising flour, because I had some, and I am not gluten intolerant. So admittedly I do not know how well it works, if you fancy trying it, let us know how you get on in the comments below!

Happy baking,



PS: I would of course recommend using organic carrots, for a better taste, but also less risk of ingesting pesticides, fertilizers and other chemicals… 🙂


4 thoughts on “Carrot Biscuits”

    1. Hey Andrew, they are pretty awesome to eat! I cannot take credit for them however, a lady I was talking to in the supermarket suggested it, never heard of carrot biscuits before! I do know (and like) carrot cake of course. She first came across them when she and her family followed a war time diet. I was very keen to try them so I looked up a recipe. They were popular during the second world war, when food was rationed, but there was in fact a surplus of carrots. The Government created innovative ways to get the population to eat the carrots, because they were a vegetable that was available, so no need to import food. Also they are known to improve your vision in the dark, and apparently all the pilots in the RAF ate lots of carrots, that’s how they allegedly succeeded in their missions to take down enemy planes at night! Therefore it would also help people on the ground, civilians as well, to see better during blackouts 🙂 Great story I think! Makes these biscuits even better.


      1. whoa, that’s an amazing story! I love when food provides you with rich context and history. When you think about it, we’ve always had food in our history and these are cultural things that we still continue to pass down 🙂

        I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out:


  1. Hello, thanks for your comment! Yes exactly, food is such an important part of us, and I think these days when you can eat practically anything at any time of year, in any given form, it gets forgotten… I have just checked out your group, and asked to join, great concept, I love food. I’d love to learn more recipes and techniques! Thank you 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s