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Ginger Carrot Tartlets

Easy and so totally delicious, these little 7-ingredient Ginger Carrot Tartlets are a healthyish treat. They can easily be made vegan and are sure to be a hit with your friends and family ~ especially around the holiday season.

Photo of Delicious Ginger Carrot Tartlets

Today is a special Friday, even though most Fridays are special because they are followed by Saturdays…

But, I digress…

Today is special because it is the day I am attending a virtual baby shower for my sweet friend, Erin, of The Speckled Plate, along with several other fellow bloggers!

Photo of Ingredients To Make Ginger Carrot Tartlets

I was lucky to finally meet Erin in person at the Sprouts blogger shindig last year as well as at The Everything Food Conference this year. Erin, her hubs, and daughter, will be welcoming a new little baby girl (aka Baby Speckle) any day now! So, when Madison of Joyfully Mad Kitchen invited me to this virtual baby shower, I figured I would whip up these healthy-ish Ginger Carrot Tartlets to bring!

Collage of Making Carrot Filling

These Ginger Carrot Tartlets are so darn easy to whip up. I am thinking that the hardest part of making these little tartlets for me was bending down and contorting myself to reach into the cabinet under my sink to pull out my immersion blender.

All that’s involved in making these Ginger Carrot Tartlets is:

Peel and boil the carrots.

• Let carrots cool (I mashed them up to speed up the cooling process).

• Add carrots to a deep bowl along with some cinnamon, cardamom, ginger, nutmeg, salt and maple syrup.

• Use an immersion blender (or handheld mixer) to blend up the carrots and spices.

• Using a spatula, fold some whipped cream (or, coconut whipped topping if you are following a vegan diet) into the spiced carrot mixture.

• Spoon carrot mixture into a plastic bag with a nozzle attached and pipe it into mini ready made phyllo dough tarts (which are already vegan).

• Sprinkle some chopped up candied ginger onto the tarts and enjoy.

Photo of plate of Ginger Carrot Tarts

These tarts can be made the night before and stored in an airtight container until ready to eat the next day, and, these tarts are best served chilled. Also, y’all gotta check out what else is being served up at this virtual baby shower!

Moscato Cupcakes from A Joyfully Mad Kitchen

Lemon Lime Cake from I Dig Pinterest

Chocolate Peanut Butter Dip from A Savory Feast

Chocolate Chunk Strawberry Ice Cream Sandwiches from Ciao Chow Bambina

Mini Six-Inch Strawberry Cake from The Emotional Baker

Blackberry Peach Bourbon Smash from The Crumby Kitchen

Butter Mints from Pastry Chef Online

Blackberry Coffee Cake from Love & Flour

Chocolate Zucchini Cupcakes with Coconut Whip from Crumb Top Baking

S’mores Rice Krispy Treats from Feast + West

After drooling over all those cakes, cupcakes, dips, and goodies, I am kinda wishing this wasn’t a virtual baby shower but an in-person one as I’d LOVE to pile my plate sky high with all those treats!

Happy Friday y’all! Hoping this long weekend is wonderful for y’all!

Photo of Easy Ginger Carrot Tartlets

Check out the super easy recipe below and if y’all do try this, please do tag @savoryspin and #savoryspin on INSTAGRAM and let me know what you think! For more recipes and ramblings, like us on FACEBOOK and follow along on PINTEREST too! Thanks Y’all!

Photo of Delicious Ginger Carrot Tartlets

Ginger Carrot Tartlets

4.91 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 15
Author: Shashi
Easy and so totally delicious, these little 7-ingredient Ginger Carrot Tartlets are a healthyish treat. They can easily be made vegan and are sure to be a hit with your friends and family ~ especially around the holiday season.

Ingredients

  • 5 carrots
  • 1/2 tsp cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg
  • 1/8 tso ginger
  • 1/4 tsp salt
  • 3 tbsp maple syrup
  • 1/2 cup whipped cream or coconut whipped topping
  • 15 mini phyllo shells
  • 4 pieces candied ginger optional

Instructions

  • Remove mini phyllo shells from freezer and let thaw on kitchen counter. If you'd like them extra crispy, you can bake them for 10 minutes or so - making sure they cool before you add in the filling.
  • Peel carrots and cut them into thirds and place them in a pan. Fill pan with water so carrots are submerged. Then place pan on stove top over high heat. Bring water to a boil, then cover and let carrots cook about 15 minutes or until carrots are soft when prodded with a fork.
  • Take cooked carrots off the stove and let cool. I mashed mine roughly to speed up the cooling. If the carrots are warm, then the whipped cream will just turn to liquid and the result will not be a fluffy carrot whipped filling.
  • When carrots are cool, add them into a deep bowl along with the cinnamon, cardamom, nutmeg, ginger, salt and maple syrup. Using an immersion blender (or handheld blender or even adding mix into a high speed blender) blend spiced carrots up well. 
  • Then, using a spatula, fold the whipped cream or coconut whipped topping into the spiced carrots.
  • Place this carrot filling into a plastic bag with a nozzle and pipe it into the mini phyllo dough shells.
  • Cut up candied ginger and sprinkle onto the filled Ginger Carrot Tartlets and enjoy.

Notes

*You can make these tartlets the night before and store them in an airtight container until they are needed the next morning.
**Nutrition info is per Very Well Fit, please make sure to use your own methods for calculating for accuracy.

Nutrition

Calories: 72kcal | Carbohydrates: 12.1g | Protein: 1.3g | Saturated Fat: 1.2g | Cholesterol: 4mg | Sodium: 90mg | Fiber: 0.6g | Sugar: 3.6g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.
Pin of Easy Delicious Ginger Carrot Tartlets

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  3. annie@ciaochowbambina says:

    This is so original! And super flavorful! Loving the ginger, my friend!!

  4. Erin @ The Speckled Palate says:

    Shashi! These tartlets look incredible and like everything I want in a little bite… and they’re such a fun and unique thing to bring to a baby shower! Thank you for your sweet words and for participating in this sweet surprise baby shower!

    Baby Speckle and I feel so loved and supported! Now if there was a way for us to share all this food via the Internet so I could have a bite of everything, that would be amazing…

  5. Jenni says:

    These tartlets sound so good, and it’s hard to beat those ready-made phyllo shells!

  6. Ron says:

    Such a fallish treat, one I will serve at our American style Halloween party. I’m thinking it might be a good dip as well, could serve it with pumpkin pita chips. I’ve never made pumpkin pita chips but made pumpkin pita bread.
    I love the candied ginger addition. Must admit, I had to go to googleman to learn what a virtual baby shower entailed. Interesting concept.

  7. […] Dip from A Savory Feast Chocolate Chunk Strawberry Ice Cream Sandwiches from Ciao Chow Bambina Ginger Carrot Tartlets from Savory Spin Mini Six-Inch Strawberry Cake from The Emotional Baker Blackberry Peach Bourbon […]

  8. Erin @ The Speckled Palate says:

    Shashi! These tartlets look incredible and like everything I want in a little bite… and they’re such a fun and unique thing to bring to a baby shower! Thank you for your sweet words and for participating in this sweet surprise baby shower!

    Baby Speckle and I feel so loved and supported! Now if there was a way for us to share all this food via the Internet so I could have a bite of everything, that would be amazing…

  9. Congrats to Erin on the new baby! Awesome! Another awesome? These tartlets. I may or may not have about 4 pounds of carrots in the fridge right now. (I might have forgotten about the big bag in the back of fridge when I decided to buy another big bag this weekend. Oops.) Now I know how I’m going to use some of those carrots! These tartlets sound delicious, Shashi!!

  10. Jenni says:

    These tartlets sound so good, and it’s hard to beat those ready-made phyllo shells!

  11. Ron says:

    Such a fallish treat, one I will serve at our American style Halloween party. I’m thinking it might be a good dip as well, could serve it with pumpkin pita chips. I’ve never made pumpkin pita chips but made pumpkin pita bread.
    I love the candied ginger addition. Must admit, I had to go to googleman to learn what a virtual baby shower entailed. Interesting concept.

  12. This is so original! And super flavorful! Loving the ginger, my friend!!

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  16. Creamy carrot filling and the flaky filo pastry … a perfect combo!