This recipe was inspired by and adapted from Amy's Healthy Baking.
Here's something to CARROT 'bout!
One of my favourite stories about my childhood is actually about carrots. Apparently, when I was a baby I ate WAAAY too many orange vegetables (especially carrots - what can I say, the dietitian wheels were turning even back then) that my nose turned ORANGE! I was dubbed "Aly, the orange nose baby."
BUT this is actually a phenomenon that can happen (most often) among young children and is known as Carotenemia! Carotenemia is a harmless condition (I no longer sport an orange nose), where the skin temporarily turns a yellowish-orange from eating too many foods that contain beta-carotene.
Beta-carotene is the orangey-red pigment found in many of our favourite vegetables and fruit including squash, sweet potatoes, apricots, cantaloupe, and peaches! It can also be found in some of our leafy green vegetables like spinach. When we consume foods high in beta-carotene our body converts it into vitamin A. Vitamin A is an essential fat-soluble vitamin that is important for our vision, immunity, growth, and fertility.
Who would've thunk that you could turn into the colour of the foods that you eat?! I guess it gives new meaning to "you are what you eat"!
One of my favourite carrot recipes happens to be these vegan carrot cake cookies with "cream cheese" icing.
Hope you enjoy them as much as 8 month old Aly enjoyed carrots. ;)