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Carrot Cake Cookies

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Enjoy the delightful taste of carrot cake in a soft, hand-held cookie. Perfect for a lighter treat any time.

Ingredients

Scale
  • 125 g Butter (softened, unsalted)
  • 200 g Light brown soft sugar
  • 1 Orange (zest only)
  • 1 Egg (large)
  • 1 tsp Vanilla extract
  • 85 g Carrot (grated)
  • 125 g Plain flour
  • 125 g Wholemeal plain flour (or regular plain/all-purpose flour)
  • 1/2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1 tsp Mixed spice
  • 1/4 tsp Nutmeg
  • 150 g Pecans (chopped finely)
  • 75 g White chocolate
  • 12 Fondant carrots

Instructions

  1. Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line baking trays with baking paper.
  2. Mix the butter and light brown soft sugar together until fluffy and paler in color (about 3-5 minutes).
  3. Add the orange zest, egg, and vanilla extract, and mix again.
  4. Add the grated carrot, plain flour, wholemeal plain flour, cinnamon, mixed spice, nutmeg, baking powder, bicarbonate of soda, and salt, mixing until just combined.
  5. Add the pecans and mix briefly to evenly distribute them.
  6. Divide the dough into portions, making each cookie roughly 73g.
  7. Roll the dough portions into balls and place on the lined baking trays, leaving space between them.
  8. Bake for 12-14 minutes, then cool on the trays for at least 10 minutes before transferring to a cooling rack.
  9. Drizzle the cooled cookies with melted white chocolate and add the fondant carrots.
  10. Store in an airtight container and consume within 3 days or freeze for longer storage.

Notes

For a healthier version, reduce butter and sugar or replace with apple sauce. They can be frozen either baked or as unbaked dough balls.

Nutrition

Keywords: carrot cake, cookies, dessert, healthy snacks, baking

Find it online: https://alexandrarecipes.com/carrot-cake-cookies-2/