Carrot cake cookies

Carrot cake cookies
  • Serves icon Makes about 16 cookies
  • Time icon Hands-on time 20 min, plus cooling time. Oven time 15 min.

Fragrant carrot cake meets golden cookies in this delicious mash-up recipe. Spread the carrot, cinnamon and pecan cookies with cream cheese icing and sprinkle with chopped nuts.

Looking for a traditional cake? You can’t go wrong with Paul Hollywood’s ultimate carrot cake.

Nutrition: per serving

Calories
289kcals
Fat
16.4g (7.7g saturated)
Protein
3.8g
Carbohydrates
30.9g (17.1g sugars)
Fibre
1.5g
Salt
0.1g
Calories
289kcals
Fat
16.4g (7.7g saturated)
Protein
3.8g
Carbohydrates
30.9g (17.1g sugars)
Fibre
1.5g
Salt
0.1g

Ingredients

  • 140g softened unsalted butter
  • 200g soft brown sugar
  • 1 medium free-range egg, beaten
  • 1 tsp vanilla extract
  • 250g plain flour
  • ¼ tsp baking powder
  • ½ tsp cinnamon
  • 45g rolled oats, blended to a coarse powder
  • 125g carrot, finely grated
  • 100g pecans, roughly chopped
  • Orange zest to decorate (optional)

For the icing

  • 2 tbsp softened unsalted butter
  • 60g icing sugar
  • 180g cream cheese
  • 1 tsp vanilla bean paste (or vanilla extract)

Method

  1. Heat the oven to 180C fan/gas 6. Line 2 large baking sheets. Use an electric hand mixer to beat the butter and soft brown sugar together until pale in colour. Add the egg, vanilla extract, plain flour, baking powder, cinnamon and ground oats, then mix until combined. Stir in the grated carrot and 50g chopped pecans.
  2. Roll the dough into balls the size of walnuts (about 30g each). Arrange 5cm apart on the prepared baking sheets. Press down lightly with your fingers or a fork, then bake for 12-15 minutes until golden brown. Remove from the oven, use a spatula to lift the cookies to a cooling rack and set aside to cool completely.
  3. For the icing, mix together the icing sugar and butter until smooth. Add the cream cheese and vanilla and mix well until combined. Spread spoonfuls of the icing on the biscuits. Sprinkle over the remaining chopped pecans and some orange zest, if you like, to serve.

delicious. tips

  1. Make the dough 1 day before cooking and keep tightly wrapped in the fridge. The baked cookies will keep (un-iced) for 2-3 days in an airtight container. Add the icing and decorate when ready to serve.

Recipe By

Jules Mercer

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