Crunchy Carrot Buns - Crunchy on the outside, soft and melt in your mouth on the inside and ready in just 30 minutes. This is one snack you wouldn't trade for anything. Buns with a higher and rich level.
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My kids love these. It's my go-to recipe each time I want to skip the long hours of waiting for yeast dough to proof. We all have those days, right? So, I am very sure you will like to save this recipe in your repertoire with the African drop doughnuts, Nigerian buns, and no-yeast puff puffs, which require no rising time.
Carrot Buns Ingredients
- All-purpose flour
- Fresh Carrots: This gives an irresistible flavour and colour.
- Milk: To add moisture to the batter.
- Sugar: For sweetness. You can as well use brown sugar.
- Melted Butter: For moisture and flavour.
- Eggs: For structure and stability within the batter. Adds the crunch.
- Baking powder: As a leavening agent. NO YEAST. Unfortunately, no substitution for baking powder.
- Vanilla extract for flavour.
- Salt to taste.
Why Choose this recipe?
- No proofing time, fry immediately.
- Quick and easy to make.
- Easy to find ingredients which you probably already have at home.
- Super savoury and delicious, yet flavorful.
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How to make Crunchy Carrot Buns:
Check recipe card at the end of the post for detailed recipe.
- Blend carrots, milk, sugar, melted butter, vanilla, eggs until smooth.
- Transfer into a mixing bowl and add the flour, baking powder and salt. Mix till well combined.
- Mix and deep fry immediately till golden brown.
- Transfer into an absorbent paper, let it cool then serve.
IMPORTANT RECIPE TIPS
- Oil should be at least 2-3 inches deep to achieve round shapes. So make sure you use a deep pot that can hold enough oil.
- Do not overcrowd the oil, leave ample space so that the balls can expand.
- The temperature is supposed to be between 330 - 365 degrees F. Too low temperature will make the balls absorb too much oil making them greasy and soggy while too high temperature will make the outside burn before the inside is cooked.
- As you fry and go, make sure you maintain the temperature for each batch.
- Using your hand or an ice cream scoop is the perfect way to achieve round-shaped balls.
Storage and Preservation Tips:
- Best when served immediately but left overs can be stored in an airtight Ziplock bag or container at room temperature for 2 days and 3 days in the refrigerator.
- Freeze for up to 2 months and thaw overnight in the refrigerator or kitchen counter.
- Reheat in the microwave or bake in the oven 350 degree F for 10 mins.
Crunchy Carrot Buns
Crunchy on the outside, soft and melt in your mouth on the inside ready in just 30 minutes. This is one snack you wouldn't trade for anything.
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Servings: 15 -20 medium balls
Calories: 186kcal
Equipment
Ingredients
- 3½ cups All-purpose flour
- 2 large Eggs at room temperature
- 3 medium (150g) Carrots cut or sliced
- ¼ cup Melted butter Margarine
- ½ cup Sugar
- 1 cup Milk warm
- 2½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- Oil to deep fry
Instructions
- Add the carrot, milk, sugar, butter, eggs, and vanilla, to a blender and blend until smooth.
- Transfer the mixture into a bowl, add the flour, baking powder and salt. Mix until well combined. Fry immediately.
- In a pot of hot oil at 365℉. Use an ice cream scoop to scoop the batter into the hot oil. You can also use your hand. See frying tips in the notes.
- Fry until they are golden brown, make sure you stir from time to time for even colour and if possible flip sides for even cooking.
- Remove balls and place on an absorbent paper.
- Let it cool and serve it right away.
Video
Nutrition
Calories: 186kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 257mg | Potassium: 62mg | Fiber: 1g | Sugar: 8g | Vitamin A: 155IU | Vitamin C: 0.02mg | Calcium: 66mg | Iron: 2mg
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Bilikis
So crunchy out side and soft inside
Bilikis
Thanks for the recipe ma
Victoria
I like your recipes. I tried carrot bun today. It was delicious. I got your page via Facebook. Well done
Thanks so much
Bilikis
Your recipes are always the best
Bilikis
With this recipe am good to go.So easy with this method
Bilikis
So yummy and nice