Ingredients
- 2 cups fresh carrots, grated
- 1 cup pumpkin puree (canned or homemade)
- 1 ½ cups all-purpose flour (or whole wheat/gluten-free)
- 2 eggs (or flax eggs for vegan)
- ¼ cup olive oil (or melted coconut oil/butter)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the carrots and measure out the pumpkin puree in a large bowl.
- Combine the dry ingredients (flour, baking powder, spices) in a separate bowl.
- Whisk the wet ingredients (eggs, olive oil) in another bowl before adding to the carrot and pumpkin mixture.
- Fold the dry ingredients into the wet and veggie mix until just combined.
- Shape the mixture into sticks about 1 inch wide and 4 inches long on the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown and toothpick comes out clean.
- Cool on a wire rack before serving.
Notes
To maintain crispiness, avoid stacking the sticks while hot. Brush with melted butter or oil after baking for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian