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    Carrot cake cookies with cream cheese frosting

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    Carrot cake cookies with cream cheese frosting

    by Donna Hay

    Serves: 6


    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
    40g raisins
    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.


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    Donna says These cookies are amazing with or without the frosting – you choose.


    Average user rating

    3 stars