Baking season is here! Spice up your autumn recipe book with our simple and delicious Carrot Cake Cookie recipe – perfect for creating sweet treats or gifts for friends and family.Prep time: 1 hr
Cook time: 20 minutes (plus cooling)
Makes: 12 large cookies
- 125g butter, softened
- 150g light brown sugar
- 1 medium egg
- 150g gluten-free self-raising flour
- 150g gluten-free oats
- ½ tsp bicarbonate of soda
- 1 tsp ground mixed spice
- 150g coarsely grated carrots (2 medium carrots)
- 50g raisins
- 50g walnuts, chopped
For the drizzle
- 115g soft cheese (low-fat soft cheese can also be used)
- 60g icing sugar
- ½ tsp vanilla extract
Step 1: Start by creaming together the butter and sugar until they're light and fluffy. Then, mix in an egg and add the flour, oats, bicarbonate of soda, and mixed spice. Make sure everything is mixed well.
Step 2: Grate some carrot and mix it in, along with some raisins and chopped walnuts. Make sure all the ingredients are fully combined.
Step 3: Divide the dough into 12 equal portions, about 70g each. Pop them in the freezer for 30-45 minutes to firm up, or in the fridge for 2 hours (or up to 24 hours).
Step 4: Preheat your oven to 200°C / fan 180°C / gas 6. Line 2 baking trays with parchment paper. Take your portions of dough and shape them into balls, flattening them slightly. Place them on the trays, leaving some space for the cookies to spread as they bake.
Step 5: Bake the cookies for 18-20 minutes, until they have a lovely deep brown crust. Halfway through baking, rotate and swap the trays to ensure even cooking. If you prefer, you can also cook them in an air fryer at 180°C for about 14 minutes. Once they're done, allow them to cool for 5-10 minutes before transferring them to a wire rack to cool completely.
Step 6: Time to make the drizzle! Beat some soft cheese briefly, then mix in icing sugar and vanilla. You can either use a piping bag to pipe the drizzle onto the cooled cookies or simply use a teaspoon to drizzle it on. Let it set before serving and enjoy!
Recipe inspired by Becky Excell for Sainsburys Magazine