Carrot Cake Cookies
Imagine the flavour of carrot cake but with the texture of a cookie! These carrot cake cookies are crisp on the outside, soft and chewy on the inside and topped with cream cheese frosting.
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Ingredients
For the carrot cake cookies
- 140 g Unsalted butter at room temperature
- 100 g White caster sugar
- 150 g Light brown sugar
- 1 medium Egg at room temperature
- 1 tsp Vanilla extract
- 300 g Self-raising flour
- 2 tsp Mixed spice
- 0.5 tsp Salt
- 1 medium Carrot grated
- 1 medium Orange grated zest only
- 100 g Walnuts Chopped
For the cream cheese frosting
- 100 g Unsalted butter
- 200 g Icing sugar
- 100 g Philidephia Cream Cheese
- Ground cinnamon/mixed spice for dusting
Instructions
Start by making the cookies
- Preheat the oven to 180°C (fan) and line two large, flat baking trays with greaseproof paper.
- Beat the butter and two sugars together until smooth and combined.
- Mix in the egg and vanilla.
- In a separate bowl, stir the flour, mixed spice and salt together to combine. Tip into the butter mixture and fold everything together to form a cookie dough.
- Add the grated carrot, grated orange zest and chopped walnuts. Fold into the cookie dough.
- Drop large tbsps of cookie dough onto the baking trays (you should get 16 in total) leaving 8-10cm between each so they have room to spread out. I normally bake 4-5 cookies on each baking tray at a time.
- Bake the cookies for 10-12 minutes until golden on the outside and pale and soft in the middle. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
- Place the baking tray on a wire rack and immediately run a large round cookie cutter around the cookies to make them perfectly round.
- Leave the cookies on the baking tray to cool completely.
Now make the cream cheese frosting
- Beat the butter until really soft and pale in colour.
- Sift in the icing sugar and beat again until smooth.
- Now take the cream cheese out of the fridge, add it into the bowl and gently fold the mixture together until the frosting is smooth and combined. Be careful not to overdo it, as it can quickly become runny.
- Either spread or pipe the cream cheese frosting on top of the cookies (I used an open star nozzle to get that lovely rose-swirly effect).
- For the finishing touch, dust with a little cinnamon or mixed spice.
- Serve and enjoy! Your carrot cake cookies will last at room temperature for up to 1 day or in the fridge for up to 3-4 days.