Dishing Up the Dirt

carrot cake “scokies”

December 21, 2012

IMG_1325What is a scokie you ask? According to Taylor (who came up with the name) it is a breakfast type pastry that is not quite a scone but not really a cookie. A scokie. My husband is brilliant.

IMG_1327These carrot cake scokies are pretty darn tasty. They aren’t too sweet (which makes them a good breakfast option) and they are a really nice texture. Between the carrots, raisins, and bananas, you get some great nutrition as well. We dunked our scokies into big mugs of hot coffee. It was the perfect way to start the day.

Since I am new to this whole baking thing and cannot be trusted with a measuring cup I turned to my support group. These scokies are a marriage between 5 different recipes. You have to trust me on this. They are really good, but kind of A Farmer In The Dell original. Try them and let me know your thoughts.


1 1/2 cups whole wheat flour

1/2 cup of organic sugar

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ground ginger

dash of nutmeg

1/4 cup coconut oil, slightly melted

1 cup shredded carrots

3/4 cups mashed ripe banana

2 tbs ground flax seeds

1/2 cup of warm water

1/2 cup of raisins.

Preheat oven to 350

In a bowl mix warm water with the flax seeds. Set aside. In a large bowl mix together the flour, sugar, salt, spices, baking soda, and baking powder.

Whisk together the flax mixture. Pour into a bowl with carrots, oil, and banana. Mix well. Add mixture to dry ingredients. Stir to combine. Add raisins. Mix well. The mixture will feel dry, but that’s okay! They will turn out!!!

Grease a cookie sheet.  With a spoon form about 1 tbs worth of mixture into balls. Lightly flatten them once they are on the cookie sheet. Bake in the oven for about 15-20 minutes checking regularly. The scokies are done once they are lightly browned on the bottom. Let cool and enjoy!

We loved these! The texture was great, they weren’t too sweet, and we are planning on making another batch soon. Taylor ate about 5 of these in one sitting. Naturally, that gave him enough energy to do this on the mountain.

CIMG2310Fueled by scokies! And who says farmers can’t ski? Look at him fly.

Have a great weekend everyone.

Leave a Reply

7 thoughts on “carrot cake “scokies”

  1. liz says:

    If that guy can farm like he can ski you’ll never starve. Great photo.
    Love the the name. You should patent it. i see all kinds scokies coming your way this winter. The varieties could be endless. Try one with coconut and almonds, two of my favorite combinations.

    Also, i have to thank you for the advice of massaging the kale early in the day and letting a little dressing have some time to penetrate the salad without getting soggy.

    Have a great Christmas!

  2. iris rosrn says:

    I love your recipes especially that peanut lentil pumpkin soup. U guys r gr8.

  3. Yum! Even Santa would love these:) Gorgeous photography, too!

  4. Joanne says:

    I’m not really that into scones but I LOOOVVEE cookies! So perhaps this is really the perfect breakfast treat for me!

  5. oh my gosh- these look incredible!

  6. Liz D says:

    I guess when Taylor said he skis “a little”…..he meant very little… shows 🙂
    Wow that is an amazing shot!

  7. Laura Currey-Taseva says:

    Wondering if I could sub the carrots with zucchini – it is summertime in the South and they are already coming in!

    1. Andrea says:

      sure! The zucchini will retain more water so I would wring out the moisture in the grated zucchini in a dish towel before adding to the batter. Happy baking!

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