Carrot Cake Cookie Tart
This Giant Carrot Cake Cookie brings together my two all-time favourite bakes into one easy, crowd-pleasing dessert! It captures all the sweet, spiced flavours of classic carrot cake baked into a soft and chewy cookie with crisp edges and a gooey centre. This one-bowl recipe is perfect to whip-up for Easter, springtime gatherings, garden parties, or bake sales. Top with swirls of tangy cream cheese frosting and mini chocolate orange eggs for an Easter finish!
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Equipment
Ingredients
For the giant carrot cake cookie:
- 120 grams Unsalted butter
- 75 grams White caster sugar
- 120 grams Light brown sugar
- 2 medium Eggs room temperature
- 1 teaspoon Vanilla extract
- 220 grams Self-raising flour
- 1 teaspoon Cinnamon
- ½ teaspoon Mixed Spice
- ½ teaspoon Salt
- 75 grams Carrot
- 1 medium Orange
- 50 grams Walnuts
For the chocolate egg carrot decoration:
- 50 grams Mini chocolate orange eggs (I used Terry's) you'll need 6 in total
- 1 tube White writing icing
- 20 grams Mini green Smarties or M&M's you'll need 18 in total
For the cream cheese frosting:
- 100 grams Unsalted butter room temperature
- 200 grams Icing sugar sifted
- 100 grams Full-fat cream cheese keep cold in the fridge
Instructions
For the giant carrot cake cookie:
- Lightly grease and line the base of a 9-inch tart tin.
- Start by prepping the carrot cake mix ins. First grate the carrot, then bunch it up in a few layered sheets of kitchen roll and squeeze out the excess water. After the water is squeezed out, the grated carrot should weigh ~50g. Now finely chop the walnuts and zest the orange.75 grams Carrot, 50 grams Walnuts, 1 medium Orange
- Measure the butter into a bowl and microwave for 1 minute or until melted. Mix in both sugars. Mix in one whole egg, one egg yolk only, and the vanilla.120 grams Unsalted butter, 75 grams White caster sugar, 120 grams Light brown sugar, 2 medium Eggs, 1 teaspoon Vanilla extract
- Whisk the flour, spices and salt in a separate bowl until combined. Then add to the wet mixture and fold to make a cookie dough.220 grams Self-raising flour, 1 teaspoon Cinnamon, ½ teaspoon Mixed Spice, ½ teaspoon Salt
- Fold in the grated carrot, orange zest and chopped walnuts.
- Press the mixture out into the tart tin. Chill in the fridge for 30 minutes whilst you preheat the oven to 180°C fan / 200°C conventional.
- Bake for 20 minutes until the cookie cake is risen and is golden, but still jiggly in the middle. Immediately press six mini chocolate orange eggs into the top of the cookie cake for the little carrots, then leave to cool completely in the tin.
- Remove from tin and transfer to a plate. To add the carrot ‘leaves’, pipe a small dot of icing just above each chocolate egg, then stick three green mini Smarties on their side.
For the cream cheese frosting:
- Using an electric mixer, beat the butter and icing sugar together until light and fluffy.100 grams Unsalted butter, 200 grams Icing sugar
- Take the cream cheese out of the fridge and add it to the bowl. Mix until the frosting is smooth, thick and combined. Take care not to over-mix, as the frosting can quickly become soupy. Spoon the frosting into a large piping bag fitted with a star nozzle.100 grams Full-fat cream cheese
- Pipe swirls of frosting around the edge of the cookie cake.
- Serve and enjoy! Your carrot cake cookie tart will last at room temperature for up to 1 day or in the fridge for up to 5 days.
