Carrot Cake Cookies
I wanted to make cookies with a twist, so I thought, “Why not carrot cake?” The first batch was more cake-like because I used my standard cookie base. The secret to cookies is the sugar ratio: more light brown sugar for thinner, softer cookies; more caster sugar for sturdier ones, which is essential for carrot cake cookies.


Makes 16
Hands-on Time 25 minutes plus chilling (overnight)
Baking Time 18 minutes
Ingredients
2–3 carrots
325g unsalted butter (softened)
190g light brown sugar
190g caster sugar
2 tsp vanilla extract
2 large eggs
400g plain flour
1 tsp bicarbonate of soda
1 tsp fine salt
1 tsp ground cardamom
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1 orange
200g pecans
150g cream cheese (room temperature)
300g icing sugar
Equipment
Vegetable peeler
Coarse grater
Kitchen paper
Freestanding mixer with paddle and whisk attachments
Spatula
Fine grater
Knife
Baking parchment
Baking sheet (ideally aluminium)
Wire rack
Method
1. Prepare the Carrots
Peel and grate the carrots to yield 200g. Squeeze out the juice using kitchen paper and set aside.
2. Make the Dough
In a freestanding mixer, beat 250g butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add vanilla extract and eggs, mixing briefly to combine.
Add flour, bicarbonate of soda, salt, cardamom, cinnamon, and ginger. Mix until just combined, scraping down the sides with a spatula.
Grate the zest of the orange over the dough. Add chopped pecans and grated carrot, then mix for 10 seconds until evenly distributed.
3. Shape and Chill the Dough
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.
4. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 18 minutes.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
5. Make the Cream Cheese Frosting
In a clean bowl, beat cream cheese and 75g butter with the whisk attachment on low speed.
Add icing sugar and mix until smooth.
Spread the frosting on top of the cookies. Optionally, tint some frosting with orange and green food colouring to decorate with carrot shapes.
Enjoy!























