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Sweet dessert made with biscuits and carrot; typically sugary with modest fiber.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Carrot biscuit dessert (140 g) has 347 calories. That works out to 248 calories per 100 g. It contains 54 g of carbs, 5.3 g of protein, 12.5 g of fat and 3.4 g of fiber. Its 588 µg of Vitamin A covers 65% of the Daily Value. Its glycemic index is 61 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 140 g
347
KCAL / 140G
Carbs
54g
· 20% DV
Protein
5.3g
· 11% DV
Fat
12.5g
· 16% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 6% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 347 kcal | |
| Total fat | 12.5 g | 16% |
| Saturated fat | 4.34 g | 22% |
| Trans fat | 0.11 g | |
| Sodium | 231 mg | 10% |
| Total carbohydrate | 54 g | 20% |
| Fiber | 3.4 g | 12% |
| Protein | 5.3 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 140 g | 347 kcal |
| 1 piece (small) | 45 g | 112 kcal |
| 1 piece (medium) | 70 g | 174 kcal |
| ½ cup (half) | 80 g | 198 kcal |
| 1 slice (thick) | 90 g | 223 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (large) | 110 g | 273 kcal |
| 1 cup (medium) | 160 g | 397 kcal |
| 1 serving (large) | 220 g | 546 kcal |
Calculated from 248 calories per 100 g.
Cook grated carrots with sugar in a pan until soft, then stir in crushed plain biscuits and any optional nuts. Press the mixture into a dish or shape it into a log, chill until firm, and slice to serve.
No, carrot biscuit dessert is usually a no-bake sweet. The carrots are softened on the stove, then combined with crushed biscuits; chilling sets the mixture, so there is no need to put it in the oven.
Carrot biscuit dessert can stay soft if the carrots release too much moisture or the mixture has not chilled long enough. Cook off excess liquid, add the crushed biscuits gradually, and let the dessert firm up in the refrigerator before cutting.
Plain, crisp tea biscuits or digestive-style biscuits work well in carrot biscuit dessert because they absorb the carrot mixture without overpowering it. Crush them into small pieces rather than fine crumbs for a more varied texture.
Yes, coconut is an optional coating or mix-in in many carrot biscuit dessert recipes. Leave it out, or use chopped nuts instead; the carrot-and-biscuit mixture will still hold together if it has been cooked and chilled properly.
Keep carrot biscuit dessert covered in the refrigerator so it does not dry out or absorb other food odours. For the best texture, serve it while the biscuits still have some bite, and return uneaten portions to the fridge promptly.
Yes, carrot biscuit dessert is well suited to making ahead because it needs time to chill and firm. Prepare it, cover it, and refrigerate it until serving; add a delicate topping such as coconut shortly before presenting if you want it to stay fresh-looking.
Yes, carrot biscuit dessert can be frozen in an airtight container, although the biscuits may become softer after thawing. Defrost it in the refrigerator and serve it chilled; avoid refreezing once it has thawed.
Carrot biscuit dessert may crumble if the biscuits are crushed too finely, the mixture is too dry, or it is cut before chilling. Keep some biscuit pieces intact, mix thoroughly, and use a sharp knife after the dessert has set.
Carrot biscuit dessert is usually served chilled on its own, with tea or coffee. If you want a less sweet contrast, pair it with plain yogurt or fresh fruit rather than adding another rich or sugary topping.
Vitamins
Vitamin A
588µg · 65% DV
B1
0.11mg · 9% DV
Biotin
2.8µg · 9% DV
B6
0.15mg · 9% DV
Minerals
Phosphorus
101mg · 14% DV
Manganese
0.31mg · 13% DV
Copper
0.11mg · 12% DV
Selenium
6.72µg · 12% DV
Sodium
231mg · 10% DV
Potassium ⭐
235mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 347 calories in 1 serving (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Carrot biscuit dessert is a simple home-style sweet made by softening grated carrots, often with sugar, then combining them with crushed biscuits. Depending on the recipe, the mixture is pressed into a tray, shaped into a roll or layered; coconut or chopped nuts may be added. It is associated with Turkish home cooking, where it is an easy make-ahead treat rather than a formal pastry.
Chilled until firm and cut into slices or squares, it pairs naturally with tea or coffee. The texture is soft and moist from the carrots, with a little biscuit crumble. It is mainly a sweet, carbohydrate-rich dessert, with modest fibre. For a lighter version, use less sugar and serve smaller pieces; plain tea makes a good accompaniment.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.34g
MONOUNSATURATED
3.36g
POLYUNSATURATED
2.24g
Omega 6:3 ratio 50.7:1
Above the ideal 4:1 (50.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.