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Carrot Cake Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Light brown sugar
  • 1 Orange zest only
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 50 g Carrot grated
  • 200 g Wholemeal plain flour
  • 1 tsp Baking powder
  • 1 tsp Mixed spice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 50 g Pecans chopped finely

For decoration (optional)

  • 75 g White chocolate
  • 16 Fondant carrots

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. Cream the butter and light brown sugar together in a large bowl using a spoon, then mix in the orange zest

  3. Add the egg and vanilla extract, and mix them in

  4. Then mix in the grated carrot

  5. Mix in the plain flour, baking powder and all three spices

  6. Then mix in the pecans

  7. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate over them, then add the fondant carrots. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon

  10. Leave the chocolate to set before tucking in

  11. Store in an airtight container and eat within 3 days. They also be frozen

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

I am not a huge fan of walnuts so I always use pecans for anything carrot cake related, but if you prefer walnuts then you can use them instead.