Vintage Recipe: Carrot Cookies

By Andrea Sabean | Pioneering Today

Jun 25

Most vintage recipes use frugal and real food ingredients, making them healthier for us and lighter on the pocket book. One of my favorite things about vintage recipes is the stories behind them. Andrea has been taking us through her great-grandmother’s recipe collection from the 1930’s and 1940’s. Anyone else have a love affair with this time period and all things vintage?Need a vintage recipe for healthy and frugal carrot cookies that can double as breakfast? Try this yummy recipe from the 1940's economy bulletins.

Many of us have vegetables coming along in the garden so this a fabulous recipe to put to work with what you have. It calls for carrots, but I might try playing around with some zucchini or even pumpkin. If you missed the other parts in this fabulous series (Andrea, huge thank you for sharing your families treasures with the rest of us) check out Frugal Kitchen Tips from 1913 and Historical Recipe: Honey Date Squares

Andrea~

This recipe for Carrot Cookies is another 1940s find from my great-grandmother’s collection.  Sweetened with honey, and full of raisins, nuts, carrots, and oats, I sometimes even eat these for breakfast.

Traditionally made with pastry flour,  they turn out equally as well with whole wheat pastry four, spelt flour, or a gluten-free blend.  Walnuts and pecans are both good choices for the nuts.

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Note from Melissa:
I love using spelt flour in my baking because spelt is an ancient grain that has a higher protein count but less gluten,who doesn’t love all that, right? However, I’ve always have to increase the amount of spelt flour by an extra quarter cup to 1 cup of regular flour, so if you make this recipe with spelt flour, you may need to add an extra 1/2 cup of flour, using 2 and 1/2 cups total. I usually start with the regular amount, but if it feels to wet or doughy, I add a 1/4 to 1/2 cup until if feels correct.

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Vintage Recipe Carrot Cookies

  • 2 cups flour (whole wheat pastry, spelt, or gluten-free blend)
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • 1 tsp cinnamon
  • ½ cup softened butter or coconut oil
  • 1 cup grated raw carrot
  • ¼ tsp baking soda
  • ¾ cup honey
  • 2 eggs, well beaten
  • 1 cup raisins
  • 1 cup chopped walnuts or pecans
  • 2 cups rolled oats

Mix together flour, baking powder, and spices and set aside.

Cream together butter or oil and carrot.  Beat in baking soda, honey, and eggs.

Stir in raisins, nuts, and oats.

Add dry ingredients to carrot mixture and mix until combined.

Drop by spoonfuls on greased or lined pans and bake at 350 degrees for 12 – 15 minutes.  (The original recipe calls for 15 minutes, but I found mine were done by 12 and over-browned by 15)

Cool on a wire rack.

The original recipe was published in a victory economy bulletin by the Lakeside Milling Company of Toronto, Canada.
Bio Photo Andrea Sabean

Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in
Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design, at www.artisaninthewoods.com.

About the Author

Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/

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