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Healthy Carrot Cake Biscuits - Dairy Free



24 portion(s)

Carrot Cake Biscuits

  • 130 grams carrot
  • 1 egg
  • 60 grams coconut oil, Melted and cooled
  • 70 grams Rapadura Sugar
  • 1 level tsp vanilla extract
  • 110 grams flour, wholemeal
  • 1/2 level tbsp baking powder
  • 1 pinches salt
  • 1 level teaspoons ground cinnamon
  • 1/4 level teaspoons ground nutmeg
  • 120 grams oat, rolled
  • 30 grams Shredded coconut
  • 80 grams raisins
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Set oven to 160 degrees (fan forced).
    Add carrots to Closed lid and chop 3 secs, speed 7. Tip in to a bowl and set aside.
    Wash and dry Closed lid.
    Add egg, sugar, vanilla and melted coconut oil toClosed lid. Set 10 sec, speed 4.
    Add all other ingredients including the carrot and set 30 sec, speed 4 Counter-clockwise operation.
    Roll mixture in to approx. 24 balls and place on lined baking tray.
    Cook for 20mins.


This recipe was adapted from Ambitious Kitchen's Healthy Carrot Cake Cookies

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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