Carrot Oatmeal Cookies (Vegan!)

As I mentioned in my previous post, I recently discovered the blog 101 Cookbooks.  After yesterday’s great success, I decided to try the carrot oatmeal cookie recipe this morning.  It has many ingredients that I love (carrots, oats, and maple syrup) so I felt I couldn’t go wrong.  I don’t want to over exaggerate, but this recipe is truly amazing! I could eat a million of these – okay a little bit of hyperbole – but they are just so flavourful with a perfect cookie texture.  It is definitely one of my new top five favourite cookies.

I feel like these could also be considered a breakfast cookie because they have the light sugary flavour from the maple syrup, relaxing oats, and always delicious carrots.  Perhaps they could be considered healthy-ish.  Adding carrots makes everything healthier right?  Also – no eggs – which makes them vegan!  The cookies went perfectly with a cup of tea and I have eaten four already.

The recipe makes the perfect amount of small cookies (about two dozen) and not that much mess.  One bowl to clean up, which is not bad, considering the major messes I have made in the kitchen in the past.  Jonathan and my Mom will attest to some of my huge kitchen chaos moments.


1 cup all purpose flour (you could use whole wheat pastry flour)
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats (I was bad and used quick oats, but they seemed to work out)
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup canola oil (the original recipe calls for coconut oil)
½ teaspoon of ground ginger and ground cinnamon

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, ground ginger, ground cinnamon and oats. Add the shredded carrots.  Measure out the maple syrup and canola oil and then add to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

Carrot Cake Pancakes

Pancakes are a classic breakfast food for Saturday mornings with family.  They are easy to make and are always satisfying with some delicious maple syrup on top.  I saw this recipe originally on the blog Smitten Kitchen and I made a few changes.  I didn’t add any nutmeg, walnuts or raisins, and I reduced the amount of grated carrot.  There is a recipe for a cream cheese topping for the pancakes, but I felt that would be far to decadent for breakfast.  If you are feeling like the pancakes need a little extras something, give the cream cheese topping a whirl.  The base recipe was fantastic; the brown sugar, cinnamon and ground ginger gave such a soothing warm flavour.  I love cinnamon – I feel like it makes things taste like a warm hug.

Carrot cake is such a classic and so I was truly delighted to find a pancake version.  My sister Laura has made a similar version to these pancakes, but with pumpkin purée.  I would really like to try that next because it sounds amazing.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk or regular milk
1 teaspoon pure vanilla extract
1 cups finely grated carrots (a larger carrot is best)

Cream cheese topping (optional)
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon


1.  In a large bowl mix together the flour, baking powder, baking soda, salt, cinnamon, ginger and sugar.

2.  Wash and peel one large carrot.  Then grate the carrot finely (approximately 1 cup or more if desired).

3.  In a separate bowl beat the egg and then add into the dry ingredients.  Add in milk and vanilla extract and stir thoroughly.

4.  Mix in grated carrot.

5.  Use a bit of canola oil for the pan and make your pancakes.

6. Enjoy with maple syrup at brunch.

Cream cheese topping instructions

In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk.

Carrot Soup

Carrot soup is one of my favourite types of soup to make at home.  The number one selling point is that carrots are much easier to peel and chop than butternut squash.  Secondly, carrots are full of vitamin A, which is awesome for your skin.  My Mom’s recipe for carrot soup does not contain milk, despite its even texture and warm flavour.  Every year on Halloween my mom would make this soup before we went out trick or treating.  It was a nice warm soup perfect for an October night, and it’s orange for Halloween.  However, I enjoy this soup in any month of the year.

The family dog Beau also enjoyed this cooking endeavor because he got to eat some carrot too!

Carrot soup is versatile and delicious and was made with Ontario carrots.  The organic carrots at the grocery store looked a bit dry.  So when organic isn’t looking so great the next best thing is local.  Jonathan doesn’t know this yet, but I envision us growing carrots in the backyard of our future home.  Carrots are really easy to grow and are my favourite root vegetable.

*Important tip.  Make sure you double check the liquid maximum your food processor will hold.  I had to make this recipe twice because of a food processor spill.  This spill was fully cleaned up, for all my family reading this blog post.


1 Onion Diced

3 Cups chopped raw carrots

5 cups chicken broth

2 TBSP Rice

Salt and pepper to taste


1.  Chop three cups of raw carrots.

2.  Sauté Onion.  Simmer carrots and rice in chicken broth for ½ hour.

3.  Pour mixture into food processor and blend until creamy.

4.  Season with salt and pepper to taste.