Carrot Cake Cookies

Recipe by Christine Capendale

  • CUPCAKES

  • FROSTING

Makes +-24 cookies.

  • Preheat the oven to 170°C.
  • Line 2 baking trays with baking paper and set aside.
  • In a large bowl, cream the butter, Demerara sugar and castor sugar until light and fluffy.
  • Add the eggs and vanilla and mix until well combined.
  • Add the flour, oats, bicarbonate of soda, baking powder, cinnamon and salt and mix until combined.
  • Stir in the carrots, coconut, and sultanas.
  • Drop the dough by the tablespoonful, 6 cm apart, onto the prepared baking trays. Use a cookie scoop or 2 tablespoons. If you want the cookies to be smoother and more uniform, you can smooth the edges of the cookie dough balls with damp hands.
  • Bake the cookies for ±12 minutes until the edges are starting to brown and the tops don’t look shiny anymore.
  • Let the cookies cool on the baking tray for a few minutes, then move them to a cooling rack to cool completely.

TO MAKE THE FROSTING:

  • Use an electric mixer and whip the cream cheese, butter and vanilla until smooth. Mix in the orange zest.
  • Add the icing sugar slowly, whipping after each addition until the mixture is smooth and fluffy. Spoon the frosting into a piping bag fitted with a nozzle and pipe the frosting onto the cookies.
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