Carrot Cookies from WW2: A Sweet Treat with a History

Carrot cookies are a charming reminder of resourcefulness during tough times. These cookies, born during WW2 rationing, are soft, sweet, and delightfully spiced. They’re a perfect snack for anyone who loves vintage recipes.

History

During WW2, sugar and other baking staples were rationed, leading to creative recipes using alternative sweeteners. Carrots, naturally sweet and readily available, became a popular substitute. These cookies offered a way to enjoy a sweet treat without breaking rationing rules. They’re a testament to ingenuity and perseverance.

Equipment

• Mixing bowls (I love this mixing bowl set) (large and medium)
• Hand or stand mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Measuring cups and spoons
• Grater (for the carrots)
• Cooling rack

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup honey (or 1/2 cup sugar if not adhering to WW2 accuracy)
• 1 large egg
• 1 cup finely grated carrots
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup raisins (optional)

Instructions

Step 1: Prepare the Ingredients

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. Grate the carrots finely and set them aside.

Step 2: Cream Butter and Sweetener

In a large mixing bowl (I love this mixing bowl set), beat the softened butter and honey (or sugar) until light and fluffy. This will take about 2-3 minutes. Add the egg and vanilla extract, mixing until combined.

Step 3: Incorporate the Carrots

Fold in the grated carrots until evenly distributed in the mixture. This adds sweetness and moisture to the dough.

Step 4: Mix Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. If using raisins, toss them with a tablespoon of the dry mix to coat.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Shape the Cookies

Drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.

Step 7: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack.

Special Notes

• For a more authentic WW2 experience, use honey instead of sugar.
• If you prefer a crunchier texture, bake for an additional 1-2 minutes.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

• Calories: 70
• Protein: 1g
• Carbohydrates: 10g
• Fat: 3g
• Fiber: 1g
• Sugar: 6g