Carrot cake cookies

Carrot cake cookies

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(12 ratings)

Prep: 30 mins Cook: 20 mins plus chilling

More effort

Makes 14

A universal favourite, in cookie form! Give your standard carrot cake an upgrade with these bite-sized, biscuity treats 

Nutrition and extra info

Nutrition: per cookie

  • kcal336
  • fat16g
  • saturates9g
  • carbs43g
  • sugars24g
  • fibre2g
  • protein4g
  • salt0.4g
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  • 140g cream cheese
  • 140g icing sugar, plus 3 tbsp
  • ½ tsp vanilla extract
  • 350g plain flour, plus extra for dusting your hands
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g soft light brown sugar
  • 1 egg beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g carrot, finely grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp finely chopped walnuts



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.

  2. Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.

  3. Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.

  4. When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.

  5. Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.

  6. Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

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Comments, questions and tips

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27th Oct, 2016
I rate this recipe 2/3 stars not one that is a bit harsh
27th Oct, 2016
I found these a little disappointing, the cake was quite dense and the comments from work were this was more like a scone in consistency, they taste nice, I just don't think mine looked that appetising. As one other commenter has said watch the icing sugar quantities, cream cheese is 3 tbsp and Orange juice is 150g. In hindsight I think I'll make a cake or a biscuit ..
29th Sep, 2016
Seriously? 24 grams of sugar per cookie? How is that "good food"??
13th Mar, 2016
Really delicious and different! My dough was very wet and sticky which made rolling and flatting the balls and folding it around the cream cheese filling a bit of a challenge but they turned out all right none-the-less. Will add a bit more flour to make a more manageable dough next time.
28th Feb, 2016
I had to add more icing sugar after using a bit too much orange juice at the end, so it wouldn't set - so keep an eye on that. A bit heavier than I expected as well, more like small cakes than cookies - but taste amazing! Will be making again.
23rd Jan, 2016
These cookies were a big hit at poker night and disappeared so quickly. Watch out - the 140g of icing sugar are to be used right at the end of the recipe. I found it a bit confusing which sugars they were talking about in the steps until I read through the whole thing!
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30th Oct, 2016
Great recipe. I found the dough to be very wet but the cookies turned out fab. I would increase the cinnamon and mixed spice when I bake these again.
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