Sunday, September 1, 2013

Carrots ...Carrots and more Carrots

I have neglected my blog  a little lately and I keep being told to get back into it so here is my first post in a long time . I will try to keep these regular once more .

My flat mate decided to help  with my recent weight loss  and get me stronger some logic he has about carrots .They are too him what spinach is to Popeye apparently showed up with a rather large bag and now I am trying to figure out what on earth  to do with these I mean there are only so many carrots a girl can eat  .I was planning on making carrot cake but since I had many mouths to feed on the weekend carrot cookies seemed more crowd friendly and less messy for the host ...time for  the Konstant Kraver to get creative . I came across a cookie recipe ...bizarre as it seems carrots in a cookie which were described as a cinnamon bun in a cookie even I was surprised how popular they were.I personally still love carrot cake with heavenly cream cheese  frosting which you can check  out  a previous post of mine .

 I was given the idea to make carrot fritters  with the left over grated carrots so easy and and delicious  that i had to post it ...thanks Wall-E for the suggestion!

First the cookies

Carrot and White Chocolate Chip Cookies
 About 32 medium-small cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 2 large egg
  • 1/2(1 stick) unsalted butter, softened
  • 1/2 cup mashed bananas
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • pinch salt, optional and to taste
  • 2 cup all-purpose flour
  • 2 cup old-fashioned whole rolled oats (not instant or quick cook)
  • 1 teaspoon baking soda
  • 1.5 heaping cup grated carrots, loosely packed
  • 1 cup  white chocolate chips , optional
  • 1 cup raisins (or nuts), optional]]


  1. In a bowl  combine the egg, butter,  bananas  , sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, ginger, optional salt, and beat momentarily to incorporate. The  cookies are pleasantly spiced and robust, without being over-spiced, but dial down the amounts as written and adjust to taste if you're particularly sensitive.
  3. Add the flour, oats, baking soda, and beat until just combined, less than 1 minute. Add the carrots and beat to incorporate, about 30 seconds. Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
  4.  Scoop out out mounds of dough and place them on a large plate. Flatten mounds just slightly with heel of your hand. Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it's been chilled or cookies will spread dramatically.
  5. Preheat oven to 350F, line 2 baking sheets with parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides 
  6. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. I dipped mine in white chocolate after and sprinkled some crushed roasted peanuts on top

Carrot Fritters
Makes 4 
2 cups grated carrots 
1 egg 
1 chopped onion 
2 tablespoons gram flour or normal flour
1 tablespoon chilli flakes  or 2 fresh  green chillies chopped up 
Chopped coriander 

To serve 
One pot of curd or yoghurt
2 tablespoons chopped coriander 
Juice of half a lime 

Mix all together 
Season with salt and pepper 
Heat oil in pan and when nice and hot scoop  a tablespoon full  of the mixture and drop into oil flatten out a bit 
Shallow fry  a couple of minutes on each side till nice and golden 
drain on   towels 
Squeeze lime juice over the fritters and serve with the coriander yoghurt/curd

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