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

Ingredients:

  • 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

Method:

  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.


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