Crunchy Carrot Buns

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.

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.

What's in my Crunchy Carrot Buns?

Check recipe card at the end of the post for detailed recipe.

• 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.

You may like these other recipes:

• Nigerian Buns
• Cameroonian Gateau
• Drop Doughnuts
• Puff Puff
• No Yeast Puff Puff

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.