Carrot cake cookies

Carrot cake cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(6 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g soft light brown sugar
  • 1 egg beaten
    Eggs

    Egg

    egg

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

  • 200g carrot, finely grated
    Carrot

    Carrot

    ka-rot

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

  • zest and juice 1 orange
    Orange

    Orange

    or-ange

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

  • 3 tbsp finely chopped walnuts
    Walnuts

    Walnut

    wall-nut

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

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
winterwitter
27th Oct, 2016
2.55
I rate this recipe 2/3 stars not one that is a bit harsh
winterwitter
27th Oct, 2016
2.55
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 ..
lacocinadiminuta
29th Sep, 2016
Seriously? 24 grams of sugar per cookie? How is that "good food"??
bizc
13th Mar, 2016
5.05
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.
phillmass
28th Feb, 2016
5.05
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.
charlotte_joanne
23rd Jan, 2016
5.05
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!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
healthyhappykate
30th Oct, 2016
5.05
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.