Vegan 🌱 Makes 50 biscuits 🍪
These Carrot Cake Biscuits are such an easy and healthy snack that can be made gluten-free by swapping to oat flour, and is suitable from 6 months* (see notes) – the perfect snack to take in lunchboxes or for an on-the-go breakfast.
Carrot Cake Biscuits
Ingredients
- 200 g carrot (steamed, approx 1.5 large carrots)
- 200 g self raising flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 50 g raisins (omit for babies under 18 months)
- 60 ml coconut oil (melted)
Instructions
- In a large bowl mash the carrot with a fork to remove any lumps.
- Add all of the remaining ingredients and mix together to form a dough. It will be sticky, but knead with your hands and it will come together (you may need a tiny bit more flour if your carrot has a higher water content though).
- Place the dough on baking paper and roll the dough to approx 1/2 a cm in thickness.
- Use cookie cutters or a knife and cut out the biscuits. Remove any excess dough, and roll that out, repeating until there is no dough left (this will make around 50 biscuits).
- Preheat the oven to 180c/350f then bake for 10 minutes (+/- a couple minutes depending on your oven).
- Remove from the oven and allow to cool before serving.
Storage
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months. These have coconut oil so will be harder if served cold (you can warm up if serving straight from the fridge).Notes
*For babies under 12 months cut in to two finger width strips so they’re easier to hold/reduces choking hazard. Omit the raisins for babies under 18 months.
Cut the spices in half if your little one is new to them
Nutrition - Per Serving
Serving: 6 biscuits | Calories: 159kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 17mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3714IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.5mg
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5 Comments
Just made these for my two little guys are they are perfect! We called them bunny biscuits and made them ahead of Easter 🙂 thanks for another wonderful recipe!
Loved these! They’re so easy to make and very very tasty. We didn’t have any sultanas, so i used some chopped up dried prunes. I also thought we’d glaze some of them for a bit of a treat, so we mixed some thick coconut milk with icing sugar, which was delicious on them 🙂
This sounds lovely! Thanks for sharing!!
The only way I can get my two year old eating carrots is in biscuits and cakes. These are brilliant but I have to leave out raisins as we have a raison spitter.
Haha a raisin spitter 🤣 glad he likes them otherwise!!x