England / Desserts

Carrot cake macaroons

Name: Carrot cake macaroons
Prep time: 15 min
Cook time: 20 min
Yield: 20 portions
Cuisine: England
Ingredients: 200 g unsweetened desiccated coconut; 1.5 tsp cinnamon; 1 tsp ground ginger; 0.5 tsp grated nutmeg; 50 g chopped walnuts; 1 large carrot, grated; 75 g golden caster sugar; 4 egg whites; As needed: salt, a pinch

A Private Kitchen home adaptation of Gordon Ramsay’s published recipe.

Prep15 min

Cook20 min

Yield20 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Gordon Ramsay

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: Restaurant Gordon Ramsay, London · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

20 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Set oven to 170°C and line a baking sheet.
Combine coconut and spices in a bowl to distribute the seasoning.
Stir in walnuts, carrot, sugar, egg whites and salt. Form 20 rounded spoonfuls on the sheet, separated by at least one centimetre.
Bake for 15–20 minutes until golden and firm externally; cool on a rack.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Times are editorial estimates. Source yields 18–20; this version divides the batch into 20 macaroons. A serving means one macaroon.

Allergen notes

Egg, walnuts. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/20 of the recipe)

Energy: 101 kcal
Protein: 1.9 g
Carbs: 7.2 g
Fat: 7.9 g
Fibre: 2.0 g
Total sugar: 4.8 g
Sodium: 16 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: salt, a pinch. Actual calories, fat and sodium may be higher.

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