Ingredients
- 1 cup fresh carrots, shredded
- 1 cup pumpkin puree
- 1 cup all-purpose flour (or whole wheat)
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup butter, melted (or coconut oil)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Wash and peel the fresh carrots. Shred them finely using a box grater or food processor.
- Combine the pumpkin puree, shredded carrots, brown sugar, and melted butter in a large bowl. Stir until well mixed.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and a pinch of salt in another bowl.
- Add the dry ingredients to your wet ingredients, stirring gently to avoid overmixing.
- Beat the eggs in a separate bowl and fold them into the mixture.
- Scoop generous portions of the mixture onto the prepared baking sheet, leaving space between them.
- Bake for about 15 to 20 minutes, or until lightly browned around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm.
Notes
Feel free to substitute ingredients as needed, such as using flaxseed for eggs for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian