A carrot cookie recipe from WW2 that only doesn’t use any refined sugar and comes straight from Great-grandma’s recipe box, yes please.
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? I can’t help but love this is a WW2 carrot recipe. Often though a lowly root vegetable, carrots are a great addition to baked goods with providing both moisture and flavor.
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
This recipe for oatmeal carrot raisin cookies is another 1940’s 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.
And to up the health factor, though 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.
Don’t be afraid to make these your own. And if you need to be nut free, feel free to leave them out.
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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Print version of healthy carrot cookie recipe
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/