Everyone loves carrot cake, but what better way to enjoy this treat knowing it’s a little bit healthier than the original recipe, but every bit as delicious. Did you know carrots are packed with a ‘carotenoid’ called Lutein! Our eggs are Lutein rich too – that’s because we feed our hens on a Marigold extract. Research indicates that Lutein may help slow the progress of age-related macular degeneration, so this recipe is doubly great. Original recipe from mylovelylittlelunchbox.
- ¼ cup (55 grams) rapadura sugar (or brown sugar)
- 1½ cups (225 grams) wholemeal flour
- ¼ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- ½ cup (45 grams) rolled oats
- 1½ teaspoon cinnamon
- ½ teaspoon mixed spice
- 1 egg
- 1 teaspoon vanilla bean paste
- ½ cup (150 grams) maple syrup
- ⅓ cup (85 grams) coconut oil, melted and slightly cooled
- 1 large carrot, grated (approx. 1 cup)
- Preheat oven to 160 degrees celsius (325 F).
- Line 2 cookie trays with baking paper and set aside.
- Place the sugar, flour, baking powder, bicarb soda, oats, cinnamon and mixed spice into a large bowl and mix to combine.
- Add the egg, vanilla, maple syrup, coconut oil and carrot and mix to combine.
- Place heaped tablespoons of the mixture onto the prepared trays leaving room for the cookies to spread a little and gently flatten each cookie.
- Bake for 12-14 minutes or until golden.
- Allow to cool for 5 or so minutes before placing the cookies onto a wire rack to cool completely.