Description
Delight in these Carrot Cake Cookies, a quick and flavorful twist on classic treats—a perfect bite-size indulgence for any occasion.
Ingredients
Scale
- 1 cup Butter (Softened, unsalted)
- 1 cup Light Brown Sugar (Can be mixed with caster sugar)
- 1 tablespoon Orange Zest (Or lemon zest as an alternative)
- 1 large Egg (Can substitute with 1/4 cup applesauce)
- 1 teaspoon Vanilla Extract (Can be omitted if necessary)
- 2 cups Grated Carrot (Freshly grated recommended)
- 1 cup Plain Flour (Or all-purpose flour)
- 1 cup Wholemeal Plain Flour (Or substitute with all-purpose flour)
- 1 teaspoon Baking Powder
- 1 teaspoon Bicarbonate of Soda
- 1/2 teaspoon Salt (Sea salt for alternative)
- 1 teaspoon Cinnamon (Omitting diminishes spice essence)
- 1 teaspoon Mixed Spice (Substitute with pumpkin pie spice)
- 1/4 teaspoon Nutmeg (Freshly grated preferred)
- 1 cup Pecans (Can substitute with walnuts or omit)
- 1/2 cup White Chocolate (Dairy-free chocolate for an alternative)
- Fondant Carrots (Optional for decoration)
Instructions
- Preheat your oven to 180°C (400°F) and line two baking trays with parchment paper.
- Cream softened butter and light brown sugar in a stand mixer for 3-5 minutes until fluffy.
- Add orange zest, egg, and vanilla extract to the mixture and combine until smooth.
- Gradually add grated carrots, plain flour, wholemeal flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg, and mix gently.
- Fold in the chopped pecans evenly into the dough.
- Divide the dough into 12 portions, shape into balls, and space them on the trays.
- Bake cookies for 12-14 minutes until lightly golden; they should be soft but hold shape.
- Cool for 10 minutes before transferring to a wire rack. Drizzle with melted white chocolate and decorate with fondant carrots.
Notes
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Carrot Cake Cookies