CARROT COOKIES: fragrant and light!

published on 7 January, 2026 at 13:55

INGREDIENTS (makes about 40 cookies)

350g cooked carrot pulp (from about 700 g raw carrots)

400g (3 1/4 cups) all-purpose flour

150ml (2/3 cup) vegetable oil (sunflower oil recommended)

150g (3/4 cup) granulated sugar

1 egg

Zest of 1 orange

1 tsp vanilla extract

1 tsp baking powder

1 tsp ground cinnamon

A pinch of salt

Powdered sugar, as needed

METHOD

1. Peel the carrots, cut them into chunks, and steam for about 30 minutes, or until very soft. Let cool completely.

2. Blend the carrots until smooth to obtain a homogeneous purée. Measure out 350 g.

3. In a large bowl, combine the carrot purée, egg, vegetable oil, and sugar. Mix with a spoon until smooth.

4. Add the orange zest, vanilla extract, and ground cinnamon, and mix again until combined.

5. Finally, add the flour, baking powder, and salt, and mix until a homogeneous dough forms.

6. Place the dough in the freezer for about 30 minutes.

7. Shape the dough into balls of about 20 g (roughly 1 tbsp each), rolling a small portion of dough between your hands.

8. Place some powdered sugar in a bowl, add the dough balls, and coat them completely with powdered sugar.

9. Arrange the balls on a baking tray lined with parchment paper, spacing them apart.

10. Bake at 180°C (350 °F) for 15–20 minutes.

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