Carrot Cake Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 15 minutes
- 1.5 cups plain all purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup grated carrot
- 1/2 cup toasted walnuts, finely chopped
- 1/2 cup sultanas or raisins
- 1/4 cup desiccated coconut
- 1 tablespoon golden syrups
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- Pinch salt
- 90g/3ozs. butter, melted
- 1 tablespoon hot water mixed with 1/2 teaspoon bicarb of soda
Cream cheese frosting
- 60g/2ozs. butter
- 125g/4ozs. cream cheese , softened
- 1 3/4 -2 cups icing or confectioners sugar
- 1 teaspoon vanilla extract
Step 1 - Preheat oven to 175C/350F and line 3 -4 trays with parchment. Mix the flour, oats, brown sugar, carrot, chopped walnuts, sultanas, coconut, cinnamon, vanilla, nutmeg and salt in a bowl until combined. Mix the melted butter and the bicarb water together. Mix with the dry ingredients to form a cookie dough.
Step 2 - Portion out into walnut sized balls (I used a small ice cream scoop) and press down with a spatula to flatten. These spread a bit so put 6 on a tray. Bake for 15 minutes. Match halves for size.
Step 3 - To make the cream cheese frosting, beat the butter and cream cheese together until smooth in texture. On slow speed add in the sifted icing sugar and vanilla and beat until combined. Then increase the speed and beat until fluffy. Spread some of the frosting and sandwich cookies together.