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Carrot cake cookies

Name: Carrot cake cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes about 16 cookies
Ingredients: 140g softened unsalted butter; 200g soft brown sugar; 1 medium free-range egg, beaten; 1 tsp vanilla extract; 250g plain flour; ¼ tsp baking powder; ½ tsp cinnamon; 45g rolled oats, blended to a coarse powder; 125g carrot, finely grated; 100g pecans, roughly chopped; Orange zest to decorate (optional); For the icing; 2 tbsp softened unsalted butter; 60g icing sugar; 180g cream cheese; 1 tsp vanilla bean paste (or vanilla extract)

By: Jules Mercer
Former acting food editor, delicious.

Published: 29 Mar 22
Updated: 18 Mar 24

Fragrant carrot cake meets golden cookies in this delicious mash-up recipe. Spread the carrot, cinnamon and pecan cookies with cream cheese icing and sprinkle with chopped nuts.

Looking for a traditional cake? You can’t go wrong with Paul Hollywood’s ultimate carrot cake.

Easy
April 2022

Test kitchen approved

Makes about 16 cookies
Hands-on time 20 min, plus cooling time. Oven time 15 min.

Fragrant carrot cake meets golden cookies in this delicious mash-up recipe. Spread the carrot, cinnamon and pecan cookies with cream cheese icing and sprinkle with chopped nuts.

Looking for a traditional cake? You can’t go wrong with Paul Hollywood’s ultimate carrot cake.

Vegetarian recipes

Nutrition: per serving

Calories: 289kcals
Fat: 16.4g (7.7g saturated)
Protein: 3.8g
Carbohydrates: 30.9g (17.1g sugars)
Fibre: 1.5g
Salt: 0.1g

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Ingredients

140g softened unsalted butter
200g soft brown sugar
1 medium free-range egg, beaten
1 tsp vanilla extract
250g plain flour
¼ tsp baking powder
½ tsp cinnamon
45g rolled oats, blended to a coarse powder
125g carrot, finely grated
100g pecans, roughly chopped
Orange zest to decorate (optional)

For the icing

2 tbsp softened unsalted butter
60g icing sugar
180g cream cheese
1 tsp vanilla bean paste (or vanilla extract)

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Method

Heat the oven to 180C fan/gas 6. Line 2 large baking sheets. Use an electric hand mixer to beat the butter and soft brown sugar together until pale in colour. Add the egg, vanilla extract, plain flour, baking powder, cinnamon and ground oats, then mix until combined. Stir in the grated carrot and 50g chopped pecans.
Roll the dough into balls the size of walnuts (about 30g each). Arrange 5cm apart on the prepared baking sheets. Press down lightly with your fingers or a fork, then bake for 12-15 minutes until golden brown. Remove from the oven, use a spatula to lift the cookies to a cooling rack and set aside to cool completely.
For the icing, mix together the icing sugar and butter until smooth. Add the cream cheese and vanilla and mix well until combined. Spread spoonfuls of the icing on the biscuits. Sprinkle over the remaining chopped pecans and some orange zest, if you like, to serve.

Recipe from April 2022 Issue

Nutrition

Nutrition: per serving

Calories: 289kcals
Fat: 16.4g (7.7g saturated)
Protein: 3.8g
Carbohydrates: 30.9g (17.1g sugars)
Fibre: 1.5g
Salt: 0.1g

delicious. tips

Make the dough 1 day before cooking and keep tightly wrapped in the fridge. The baked cookies will keep (un-iced) for 2-3 days in an airtight container. Add the icing and decorate when ready to serve.