Budget friendly sweet carrot biscuits infused with orange oil and cinnamon and inspired by a old fashioned war time recipe. Healthy biscuit snack made with gluten free flour and plant based ingredients – perfect for gluten-free, vegan diets and Low FODMAP too.
This is a very simple biscuit recipe to make, originally based on an old-fashioned recipe from the second world war, when vegetables featured often in cake and biscuit recipes. It’s also a perfect budget recipe and you can always swap around the ingredients to suit you.
This Carrot & Cinnamon Biscuits recipe also taste great with a handful of raisins or currants (or any of the dried currants substitutes).
MORE BISCUIT RECIPES
- Chocolate, Oat & Mint Cookies >>
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- Carob & Oatmeal Cookies >>
Why make this recipe?
- Frugal recipe to make
- Dairy & Gluten free
- Great biscuits to take for a walk or work
- Healthy snack
- Great to pack as a gift for our foodie friends
Ingredients
Carrot
I’ve tried both coarse and finely grated carrots with this recipe and they both work fine. Using finely grated carrots will give you more mellow/fine crumb on your biscuit and you might need to bake the biscuit for a little longer as it will be slightly more moist.
Oil
I’ve used coconut oil, but the original recipe has margarine. Any kind of butter, oil or margarine will be fine with this recipe.
Sugar
I’ve used basic white caster sugar, but brown or dark sugar would work well too.
Flour
The original recipe has of course regular flour, but I’ve used gluten-free flour and added the baking powder and xantham gum. You are welcome to use regular plain or self-raising flour and just leave out the other ingredients.
Baking powder
Only use it if you are using gluten-free flour or plain flour.
Cinnamon
I thought any kind of sweet mixed spice will go well with this recipe and a simple cinnamon complements the flavours beautifully.
Orange flavouring
This is optional, but I think it’s so worth adding in! A hint of orange to go with the carrots and cinnamon!
Xantham gum
Use it if your flour blend doesn’t already includes it.
Salt
Always use a tiny pinch of salt to balance out all the flavours.
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- Traditional Soft Gingerbread Cookies – Lebkuchen >>
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How to make carrot biscuits
- Cream the coconut oil and sugar together until it’s well combined
- Mix in the orange flavouring and grated carrot.
- Mix the flour with baking powder, salt and xantham gum
- Add the flour mixture to the rest of the ingredients
- Divide into small pieces. I weigh mine at 15 grams each.
- Roll into small balls, gently flatten in your palm and place on the baking tray lined with baking parchment
- Bake for 10 minutes in preheated oven 180 C, 350 F until golden brown.
Allergies & dietary requirements
- Dairy Free
- Gluten – Free
- Nut-Free
- Egg-Free
- Vegan & vegetarian friendly
Batch size
You’ll get approximately 15 biscuits, but it depends on how big/small you make them.
Scaling up or down this recipe
Yes, this is easily done and you can either scale down or scale up the recipe. Baking time will remain the same.
How to store carrot biscuits
Any air tight container will be fine and your carrot biscuits should be O.K for about 7 days. I’ve not tried to freeze them, but I think it would be possible.
MORE BISCUIT RECIPES
- Peanut Butter & Chocolate Biscuits (GF) >>
- Lemon Biscotti >>
- Banana & Walnut Cookies >>
- Iced Coffee Butter Cookies >>
This recipe and me
I love history and travelling and often pick up books from local antique bookshop or charity shop. I’ve originally bought this cookbook for the photos and old-fashioned advertisements, and never actually intended on making any of the recipes. Then last year, I’ve been going through all my cookery books and decided to make the Carrot Biscuits recipe.
Carrots are one of the vegetables I can eat lots of and I’ve adapted the recipe to suit my dairy free & gluten free diet (which is also Low FODMAP diet).
Since then I’ve made quite a few recipes from this book and they all turned out really well. One thing I would say, if you are thinking of buying this cookery book, is because sugar wasn’t rationed during the war, most baking recipes have rather large amounts of sugar in comparison to the rest of the ingredients.
I’ve adjusted the sugar in my version of this recipe, but you might want to be careful when you are trying the recipes for yourself.
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VICTORY COOKBOK
Nostalgic food and facts from 1940 – 1954 by Marquerite Patten OBE
This book is a fabulous collection of nostalgic photos, old advertisements and recipes from the Second World War in Britain. The recipes are made with frugal ingredients, but they still taste great and often are healthier than their modern versions.
Carrot & Cinnamon Biscuits
Ingredients
- 70 grams grated carrot
- 30 grams coconut oil
- 50 grams caster sugar
- 100 grams gluten-free plain flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of cinnamon or to taste
- 1/2 teaspoon or 1 teaspoon of orange flavouring depends on the strength
- 1/4 teaspoon of xantham gum plus some more if the dough is crumbling too much
- tiny pinch salt
Instructions
- Cream the coconut oil and sugar together until it’s well combined
- Mix in the orange flavouring and grated carrot.
- Mix the flour with baking powder, salt and xantham gum
- Add the flour mixture to the rest of the ingredients
- Divide into small pieces. I weighted mine at 15 grams each.
- Roll into small balls, gently flatten in your palm and place on the baking tray lined with baking parchment
- Bake for 10 minutes in preheated oven 180 C, 350 F until golden brown.
Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and 
They look really tasty! I haven’t tried using carrot in biscuits before but would love to try it.