Carrot Puff Puff Recipe

As part of my Puff Puff Series, I decided to create this Carrot Puff Puff Recipe to see how fresh carrots would change the texture and flavor. I wasn't sure how it would turn out, but I was pleasantly surprised. The puff puff came out soft, fluffy, beautifully golden, and my family really enjoyed it.

One thing I noticed while making this recipe was that the carrot batter wasn't as stretchy as my regular puff puff batter. Since carrots already contain moisture, I used only a little water to blend them and gradually added the milk until I reached the desired consistency. If you're making this recipe for the first time, I recommend adding the liquid a little at a time instead of pouring it in all at once.

If you enjoy traditional puff puff and would like to try something a little different, I hope you'll give this recipe a try.

Why You'll Love This Recipe

Soft and fluffy with a beautiful golden color.

A fun way to enjoy traditional puff puff with a twist.

Made with simple ingredients you may already have at home.

Perfect for breakfast, a quick snack, or sharing with family and friends.

Easy to follow, even if it's your first time making puff puff.

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Prep Time 15

Cook Time 15

Rise Time 1

Total Time 1 30

Servings: 20 Pieces

Course: Breakfast, Dessert, Snack

Cuisine: African, Cameroonian

Calories: 57

Ingredients Equipment Method Nutrition Video Notes

Ingredients

All-Purpose Flour

2 cups all-purpose flour Make sure to sift it first to remove any lumps and create a smooth batter.

Instant Yeast

1 teaspoon instant yeast I used instant yeast because it can be added directly to the flour. If you're using active dry yeast, make sure to proof it first before adding it to the mixture.

Sugar

¼ cup sugar adjust to taste

Salt

¼ teaspoon salt A small amount of salt helps balance the sweetness and enhances the overall flavor.

Warm Milk or Water

1 cup warm milk or water Since the carrots already contain moisture, add the liquid gradually until you get the right batter consistency.

Vanilla Extract or Lemon Zest

¼ teaspoon vanilla extract or lemon zest You can also use lemon zest if you prefer.

Carrot

1 large carrot or 2 small carrots. The carrot gives the puff puff a beautiful golden color and a subtle sweetness.

Vegetable Oil

Vegetable oil Use enough vegetable oil for deep frying. Before frying, test the oil with a skewer. If bubbles form around it, the oil is ready.

Equipment

1 Mixing Bowl You'll need a mixing bowl to combine all the ingredients.
1 Blender or Grater I used a blender to blend the carrot, but if you don't have one, you can grate the carrot instead.
1 Measuring Cups and Spoons Use measuring cups and spoons to measure your ingredients accurately.
1 Deep frying pan or pot I recommend using a deep frying pan or pot. It helps the puff puff cook evenly and gives it a nice round shape.
1 Slotted Spoon Use a slotted spoon to remove the puff puff from the oil and let the excess oil drain.
1 Paper Towel Line a plate or drain pan with paper towels to absorb any excess oil after frying the puff puff.

Method

How To Make Carrot Puff Puff

Step 1: Prepare the Carrot

Wash and peel one large carrot. If you don't have a large carrot, you can use two small carrots.
Cut the carrot into small chunks, then blend it with about 100 ml of water until smooth.
If you don't have a blender, simply grate the carrot and pass it through a sieve.

Step 2: Mix the Dry Ingredients

Sift the all-purpose flour into a large mixing bowl to remove any lumps.
Add the instant yeast, sugar, and salt, then mix everything together until well combined.

Step 3: Add the Wet Ingredients

Add the blended carrot and vanilla extract or lemon zest to the flour mixture.
Gradually pour in the warm milk or water while mixing.
Continue mixing until the batter is smooth. You may notice that the batter isn't as stretchy as regular puff puff batter, and that's completely normal.

Tip: Since the carrots already contain moisture, add the liquid gradually. You may not need to use all of it.

Step 4: Let the Batter Rise

Cover the bowl and place it in a warm spot. I like to leave mine in the oven to help it rise.
Let the batter rise for about 1 hour, or until it has doubled in size.
If you're not sure whether it has risen enough, look for bubbles on the surface. That's usually a good sign that it's ready for frying.

Step 5: Heat the Oil

Pour enough oil into a deep frying pan or pot and heat it over medium heat.
To test if the oil is ready, dip a skewer into the oil. If bubbles form around the skewer, the oil is ready for frying.

Step 6: Fry the Puff Puff

To shape the puff puff, place a little batter in your palm, gently move it back and forth, then drop it into the hot oil. If you prefer, you can also use a spoon.
Fry until golden brown, turning occasionally so they cook evenly on all sides.
Transfer the puff puff to a plate lined with paper towels to drain any excess oil before serving.

Sonita'sTips

Add the liquid gradually since the carrots already contain moisture. This helps you achieve the right batter consistency.
Let the batter rise until it has doubled in size. If you're not sure, look for bubbles on the surface.
Fry over medium heat so the puff puff cooks evenly inside and out.
Avoid overcrowding the pan. Fry in batches if needed to maintain the oil temperature.
Turn the puff puff occasionally while frying so they brown evenly on all sides.

Nutrition

Calories: 57kcalCarbohydrates: 12gProtein: 2gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gPotassium: 19mgFiber: 0.5gSugar: 3gVitamin C: 0.002mgCalcium: 2mgIron: 1mg

Video

Notes

Common Mistakes To Avoid

Adding Too Much Liquid

Since the carrots already contain moisture, add the milk or water gradually. Too much liquid can make the batter too runny.

Using Oil That's Too Hot

If the oil is too hot, the outside will brown quickly while the inside may remain uncooked. Fry over medium heat for the best results.

Not Letting the Batter Rise

Give the batter enough time to rise until it has doubled in size. If you're not sure, look for bubbles on the surface before frying.

More Puff Puff Recipes to Try

If you enjoyed this Carrot Puff Puff Recipe, be sure to check out some of my other puff puff recipes. Each one has its own unique twist while keeping that soft, fluffy texture we all love.

Butter Puff Puff – A rich, buttery version that's soft, fluffy, and perfect for breakfast, snacks, or sharing with family and friends.

Yogurt Puff Puff (No Yeast) – Made with yogurt and self-rising flour, this quick and easy recipe requires no yeast and no waiting time. It's one of my favorite ways to make soft, fluffy puff puff in less time.

What To Serve With Carrot Puff Puff

Carrot puff puff is delicious on its own, but it also pairs well with:

Tea
Coffee
Hot chocolate
Fresh fruit
Yogurt

Storage Instructions

Allow the puff puff to cool completely before storing.

Place any leftovers in an airtight container and keep them at room temperature for up to 2 days.

To reheat, warm them in the microwave for a few seconds or in the oven until heated through.

Frequently Asked Questions

Can I use active dry yeast?

Yes. Just proof the yeast before adding it to the flour.

Can I use water instead of milk?

Yes. Warm water works just as well if you don't have milk.

Can I grate the carrot instead of blending it?

Yes. If you don't have a blender, simply grate the carrot and pass it through a sieve.

Why isn't my batter as stretchy as regular puff puff batter?

I noticed the same thing when I made this recipe. Because of the carrots, the batter isn't as stretchy as regular puff puff batter, and that's completely normal.

Final Thoughts

I really enjoyed making this carrot puff puff recipe, and I was happy with how it turned out. The puff puff was soft, fluffy, beautifully golden, and my family really enjoyed it.

If you try this recipe, I'd love to hear how it turned out. Leave a comment below and let me know what you think.

Happy Cooking!

CookWithSonita

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