Carrot Cake Cookies

These Carrot Cake Cookies by Dr. Oetker are a fun twist on a traditional carrot cake!

Brought to you by Dr. Oetker


  • 225g (8oz) plain flour
  • 2 sachets Dr. Oetker Baking Powder (2 tsp)
  • 10ml (2 tsp) ground cinnamon
  • Dr. Oetker Madagascan Vanilla Grinder
  • 75g (3oz) sultanas
  • 1 medium egg, beaten
  • 90ml (6 tbsp) sunflower oil
  • 60ml (4 tbsp) agave syrup
  • 150g (5oz) grated carrot
  • Dr. Oetker Madagascan Vanilla Grinder

To decorate:

  • 100g (3 ½ oz) reduced fat (11.5% fat) soft cheese
  • 2.5ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
  • 5ml (1 tsp) agave syrup, optional


  1. Preheat the oven to 180°C (160°C Fan oven, 350°F, gas 4). Line 2 baking trays with baking parchment.
  2. Sift the flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the sultanas. Make a well in the centre and gradually mix in the egg, oil, syrup and carrot to form a firm cookie dough.
  3. Form the mixture into 20 walnut sized balls and place on the baking trays and press down each slightly. Bake in the oven for 12-15 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
  4. To decorate, mix the soft cheese and Vanilla Extract, and add a little syrup if preferred. Just before serving, spread a little cheese over 10 cookie halves and sandwich together to serve and enjoy!

  TIP These are soft-bake style cookies, and they will become softer once filled, therefore they are best filled just before serving. Agave syrup is a natural fructose sweetener extracted from the Mexican agave plan. It is approx. 1 ½ times sweeter than traditional sugars used in baking. It is available in large supermarkets and health food stores.

Content continues after advertisements

More in Fruity Cookies

More in Cookie Recipes

Click here to sign up to our newsletters!

Click here to sign up to our newsletters!