Carrot Cake Cookies

If you are a carrot cake lover – you will ADORE this blissful marriage of carrot cake and cookies!!  Almost crisp cookies – with all the carrot cake elements baked into them – topped with cream cheese frosting!  The most important perk is….you can have more than one and not feel too guilty!

Makes about 24 large cookies

250 g           butter

250 ml         soft brown sugar

200 ml         castor sugar

2                   eggs

                     Vanilla

500 ml         flour

200 ml         oats

100 ml          desiccated coconut

2,5ml            bicarbonate of soda

2,5 ml           baking powder

5 ml              ground cinnamon

2,5 ml           salt

250 ml          grated finely carrots

100 ml          sultanas/soaked in orange juice for 30 minutes

                      Zest of 1 orange

 

FROSTING

200 g            full fat cream cheese

100 g            butter

250 ml         icing sugar

                     Vanilla seeds OR orange zest

 

  • Preheat the oven to 180°
  • Line 2 baking trays with baking paper and set aside.
  • Use a stand mixer and cream the butter, brown sugar, and castor sugar until light and fluffy.
  • Add the eggs and vanilla.
  • Add the flour, oats, bicarbonate of soda, baking powder, cinnamon and salt and mix until combined.
  • Stir in the carrots, coconut and drained sultanas
  • Drop large tablespoons of the cookie dough (or use a cookie scoop) about 5 cm apart on the lined baking tray
  • The dough will be sticky. (OPTIONAL to smooth dough with damp hands)
  • Bake for ±10 minutes, until the edges are starting to brown and the tops not shiny. Cool before removing from the baking tray.
  • TO MAKE THE FROSTING: Beat the cream cheese, butter, and vanilla, until smooth and whipped then add the icing sugar