Vintage Recipe Carrot Cookies (2024)

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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

If you're looking for a carrot cake cookie recipe, you'll still want to try these, but don't expect them to taste like carrot cake. These healthy carrot cookies are more like an oatmeal cookie in texture.

Andrea~

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. Breakfast cookies are totally a thing, especially a carrot breakfast cookie because veggies, right?

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.

How to use fresh ground Spelt flour in carrot cookies

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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Carrot Cookies Recipe

Mix together flour, baking powder, and spices and set aside.
Cream together butter or oil and carrot. Beat in baking soda, honey, and eggs.
Stir in raisins, nuts, and oats.
Add dry ingredients to carrot mixture and mix until combined.
Drop by spoonfuls on greased or lined pans and bake at 350 degrees for 12 – 15 minutes. (The original recipe calls for 15 minutes, but I found mine were done by 12 and over-browned by 15)
Cool on a wire rack.

Print version of healthy carrot cookie recipe

Carrot Cookies Recipe WW2

MelissaKNorris

This carrot cookies recipe is not only healthy (no refined sugar) but is also hales from WW2 making it an old-fashioned delicious dessert or snack every house should have on hand… or in the cookie jar!

4.21 from 39 votes

Print Recipe Pin Recipe

Ingredients

2 cups flour whole wheat pastry, spelt, or gluten-free blend
2 tsp baking powder
1 tsp salt
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp allspice
1 tsp cinnamon
½ cup softened butter or coconut oil
1 cup grated raw carrot
¼ tsp baking soda
¾ cup honey
2 eggs well beaten
1 cup raisins
1 cup chopped walnuts or pecans
2 cups rolled oats

Instructions

Mix together flour, baking powder, and spices and set aside.
Cream together butter or oil and carrot. Beat in baking soda, honey, and eggs.
Stir in raisins, nuts, and oats.
Add dry ingredients to carrot mixture and mix until combined.
Drop by spoonfuls on greased or lined pans and bake at 350 degrees for 12 – 15 minutes.

Notes

Feel free to sub in your favorite flour for these healthy carrot cookies, we love ancient grains but a gluten free blend of equal parts almond flour, coconut flour, and ground golden flax meal is our at home go to.

Keyword carrot cookies recipe healthy carrot cookie carrot cookie recipe WW2

Tried this recipe?Let us know how it was!

The original carrot cookies recipe was published in a victory economy bulletin by the Lakeside Milling Company of Toronto, Canada.

FAQs

Can you cook with old carrots? ›

If your carrots have gone soft, don't throw them away! Soft raw carrots are great for blending into a comforting soup. Keep it classic with carrot and coriander, or turn up the heat with fiery ginger and turmeric.

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What to do with overripe carrots? ›

Heat in a nonreactive pan over medium high heat with mustard seed until at a simmer and add carrots. Simmer carrots in vinegar, honey and mustard seed till cooked but still crisp (1-3 minutes). Store overnight in fridge in liquid. Before serving, remove from brine and toss with chopped fresh herbs of your choosing.

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When should you throw away carrots? ›

If your carrots feel slimy and look discolored, are wilting or soft, or show signs of mold, they should be tossed. The white blush on carrot skin is OK to eat—it just means the carrots are drying out and need water.

Get More Info ›

How do you know when carrots are too old to eat? ›

Carrots that have spoiled or gone bad will usually have an odor, a slimy texture, or dark discoloration. They may also be wilted or soft. If you see mold growing on carrots, throw them out. The white blush that forms on carrots signals that your carrots are drying out.

Keep Reading ›

Why do old carrots turn white? ›

Vegetables Illustrated

Yes, the white blush that forms on some baby carrots—call it carrot dandruff if you like—is safe to eat. The scuzz of which we speak is the result of the carrots' surface drying out.

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What to do with carrot scraps? ›

Carrot tops can be used in a variety of ways. You can stir them into soups, toss them with salad greens, use them in place of herbs, add them to veggie burgers, or blend them into smoothies or green juice.

View Details ›

Can you still eat carrots when they are soft? ›

It's never a good idea to eat or cook with rotted vegetables. Mushy/soft texture: Carrots taste best when they're firm and crunchy, but they're still safe to eat when they have a more rubbery texture. It's soft and mushy carrots that you want to be on the look-out for—these carrots are spoiled and not safe to eat.

Find Out More ›

What to do with expired baby carrots? ›

If they're solid, and not back or mouldy, no problem. Other's have said, correctly, that you can scrape off or cut out bad parts and eat the rest. Baby carrots are pretty small, so I'd be more likely to toss any bad ones.

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What to do with dried up baby carrots? ›

"They are just dehydrated, and you can hydrate your baby carrots by rinsing them or soaking them in some cool water for a minute or two," Schapiro says. "If you're at the grocery store, buying carrots that don't have the white markings will save you the step of rehydrating them," she explains.