Carrot Cake Cookies

    30 minutes

    I like carrot cake, and my husband just loves COOKIES so I came up with this idea. It is a healthy-ish cookie and is great on the go. You can either top each cookie (while warm from the oven) with a white chocolate melt and then press a walnut half on top. This is a nice alternative to icing, especially in lunch boxes as it doesn't get messy. Or you can make a nice cream cheese icing and sandwich two of the biscuits together. I always get nice comments when I serve them to family and friends.


    2 people made this

    Serves: 4 

    • 125g butter
    • 2/3 cup raw sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 2/3 cup self-raising flour
    • 2/3 cup plain wholemeal flour
    • 1/3 cup sultanas
    • 2 tablespoon chopped walnuts
    • 1/2 teaspoon cinnamon
    • 1 medium carrot, grated and excess moisture squeezed out
    • white chocolate "melts" and walnut halves (if using)
    • cream cheese icing (if using)
    • 125g light cream cheese, softened
    • 2 tablespoons icing sugar mixture
    • 1 teaspoon finely grated lemon rind

    Preparation:10min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:30min 

    1. Cream butter and sugar together. Add egg and vanilla then beat well. Mix in flours, cinnamon, sultanas, walnuts, mix well add carrots. Form mixture into walnut sized balls.
    2. Press the balls on to lightly greased biscuit trays or lined with non-stick baking paper. Bake at 180 degrees C for 15 mins (swapping tray positions halfway through cooking time).
    3. When cool you can either top each cookie with a milk chocolate melt and then press a walnut half on top or make the cream cheese icing by mixing all the icing ingredients together and sandwich two cookies together.

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    Reviews in English (2)


    Made these exactly to the recipe and they are really tasty, I did not ice them or put the nut on top, they are very nice just as they are. Taste just like carrot cake, I would make them again.  -  06 Nov 2013


    These were easy to make and sweet enough without any topping required. I found it made about 30-35 but the do spread while baking so be sure to space them well on the baking trays. For raw sugar I used light soft brown sugar.  -  05 Jan 2012  (Review from Allrecipes UK & Ireland)