Carrot Cake Cookies

Cake in cookie form.

The carrot cake that I made a few weeks ago was pretty popular with you all out there :-), so when I saw these cookies in the November issue of Recipes+ magazine I thought I would try my own version.

These are sweet and soft, but with a delicious crunchy edge. They make a really nice change from cupcakes or standard cookies. Of course there is the added benefit that they contain a vegetable!

You could sandwich these together using cream cheese icing but I don’t think that they need it. 

Ingredients – makes about 15:

  • 125g/4 oz unsalted butter, softened
  • 1/2 cup (firmly packed) brown sugar
  • 1 egg
  • 1 cup self raising flour
  • 1 cup traditional rolled oats (not the quick cook type)
  • 1 heaped cup grated carrots (approx 2 carrots)
  • 1/2 teaspoon mixed spice

Method:

  • Heat your oven to 180C/160C fan forced/350F. Line 2 baking trays with baking paper.
  • Beat together the butter and sugar in a large bowl until pale and fluffy.
  • Add the egg and beat to combine.
  • Fold in the flour, oats, grated carrot and mixed spice until combined.
  • Put heaped dessertspoon-sized balls of the cookie batter onto the prepared trays, leaving room for spreading.
  • Bake for 20 minutes or until lightly golden.
  • Remove from the oven and leave to cool on the trays.
  • Serve and enjoy!

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One Response to Carrot Cake Cookies

  1. Arielle Tan says:

    They look so good 🙂

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