Carrot Cake Cookies

Makes 16

Hands-on Time 25 minutes plus chilling (overnight)

Baking Time 18 minutes

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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!