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Carrot cake cookies with cream cheese frosting
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by Donna Hay
90g rolled oats
120g ground almonds
110g coconut sugar
75g plain wholemeal flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
115g pecans, roughly chopped
180g peeled and grated carrot
1 British Blacktail Free Range Medium Egg
125ml light-flavoured extra virgin olive oil
Cream cheese frosting
125g cream cheese, softened
1 tsp finely grated unwaxed lemon zest
40g icing sugar, sifted
Preheat the oven to 180°C, gas mark 4. Combine the oats, ground almonds, sugar, flour, baking powder, cinnamon, ginger, pecans and raisins in a bowl. Add the carrot, egg and oil and mix to combine. Drop 12 x 2 heaped tbsp of the cookie dough onto a large baking tray lined with nonstick baking parchment and flatten slightly. Bake for 25 minutes, or until the cookies are golden. Allow to cool on the tray. To make the cream cheese frosting, place the cream cheese, lemon zest and icing sugar into a food processor and process until smooth. Sandwich the cookies together with the frosting before serving.
Donna says These cookies are amazing with or without the frosting – you choose.
Typical values per serving:
This recipe was first published in January 2022.