Carrot Cake Cookies

There is nothing better than cosy weekends at home with friends drinking tea, watching films and eating some lovely home baked goods and these are probably some of the cosiest, most comforting biscuits I’ve ever made. They have a very soft, cake texture which combined with all the warming spices just makes them taste like a big friendly hug. It’s beautifully autumnal.

For some reason it also just seems so much more socially acceptable to eat a plate of biscuits than it does to eat a whole cake to yourself so that’s a good thing too (or not, depending on your point of view.)

Oh and did I mention they contain fruit and vegetables? In my eyes that basically makes them a health food. Which is another good way to justify eating even more of them. You’re welcome.

I wanted these to be quite soft and cake like so I only baked them for about 15 minutes but if you want them to be a little harder and more biscuity then just add a few extra minutes in the oven, remembering that they’ll harden up a bit more when they cool anyway.

Carrot Cake Cookies Recipe 

Ingredients (makes approx 12 Carrot Cake Cookies)

  • 2 carrots (grated)
  • 250g plain flour
  • 1/2 tsp baking powder
  • 170g butter
  • 1 egg
  • 1 egg yolk
  • 300g soft light brown sugar
  • 50g walnuts (roughly chopped)
  • 4 tbsp sultanas
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger

Cream the butter and sugar then whisk in the egg and egg yolk. Gradually stir in the flour, baking powder and dried spices until well combined (it should be a very sticky dough) and then add the walnuts and sultanas.

On a greased baking tray add about a teaspoon of dough and shape into rough circles, leaving at least 1.5cm between each one. Bake at 200c for around 15 minutes or until lightly browned around the edges.

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