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.

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Carrot Cake Biscuits

Prep Time 10

Cook Time 10

Servings 50 biscuits

Ingredients

200 g of steamed carrot (approx 1.5 large carrots)
1.25 cups/ 200g of self raising flour
1 tsp of cinnamon
1 tsp of ground ginger
1/2 tsp of nutmeg
1/3 cup/ 50g of sultanas*
1/4 cup/ 60ml of coconut oil (melted; can sub with olive, avocado, or grasped oil or melted vegan butter)

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.

Notes

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).

*For babies under 12 months cut in to two finger width strips so they’re easier to hold/reduces choking hazard. You can also omit the sultanas to make these sugar free for babies under 12 months and chop the sultanas to reduce choking hazards for under 18 months.

Cut the spices in half if your little one is new to them

You can sub the self raising flour with plain flour and 1.5 tsps of baking powder.