09 May 2014

Carrot Cake Cookies

No Comments Baking and Cookies

I love carrot cake and am proof that it is possible to survive entirely from it (long story). This makes 12 cookies.

Carrot Cake Cookies
Prep time
Cook time
Total time
Serves: 24
  • 280g (2c) plain flour
  • 1 tsp baking powder
  • Dash salt
  • Dash grated nutmeg
  • 1 tsp ground ginger
  • 170g (3/4c) unsalted butter
  • 130g (2/3c caster sugar
  • 75g (1/3c light brown sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 130g (1c) grated carrots
  • 85g (1c) sweetened shredded coconut
  • 160g (1c) raisins
  • 85g (1/2c) coarsely chopped walnuts/pecans
  1. Preheat the oven to 180C/375F, line a baking sheets with greaseproof paper.
  2. In a small bowl mix the flour, baking powder, salt, ginger and nutmeg.
  3. Cream the butter and sugars until light and fluffy (~2 mins).
  4. Add the vanilla and egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
  5. Gradually add the flour mixture on low speed and mix until just combined. Don't overmix. The batter will be fairly thick.
  6. Stir in the carrots, coconut, raisins and nuts with a spatula.
  7. Spoon onto the baking sheet about 1" apart and bake for 16-18 mins until light brown and just firm on top.

Carrot cake cookies label

Label for carrot cake cookies

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