Home > Recipes > Carrot cake oat biscuits
  • 0.25 serves of vegetables per 
  • 2 biscuits
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1 cup instant oats
¾ cup wholemeal plain flour
1½ tsp baking powder
1½ tsp ground cinnamon
½ tsp nutmeg
Pinch of salt
2 tbsp margarine*, melted
1 large egg
1 tsp vanilla extract
½ cup honey, warmed
¾ cup grated carrot

* Dairy free if using a milk-free margarine

Savvy swaps

You can swap:

More cinnamon
Instant oats
Regular oats



Step 1
In a bowl, mix together the oats, flour, baking powder, cinnamon, nutmeg and pinch of salt.

Step 2
In a separate large bowl, whisk the margarine, egg and vanilla together.

Step 3
Stir through the warmed honey.

Step 4
Add the flour mixture and stir until just mixed.

Step 5
Fold through the carrot.

Step 6
Cover in plastic wrap and refrigerate for at least 30 minutes.

Step 7
Pre-heat the oven to 170oC. Line a baking tray with baking paper.

Step 8
Form the dough into 16 rounds and place on the tray. If refrigerated longer than 30 minutes, flatten them a little.

Step 9
Bake for 12-15 minutes until golden.

Step 10
Cool on the tray for at least 15 minutes before placing on a cooling rack.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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