Cookies on the Dr. Oetker Website

By continuing to use this site, you are agreeing to the use of cookies. You can change this and find out more by following this link.

Carrot Cake Cookies

Carrot Cake has been a favourite for years, now it is Carrot Cake Cookies turn!

10 Portions

Easy 60 Minutes

Ingredients

Ingredients

For the recipe Carrot Cake Cookies

:

225 g Plain Flour (8 oz)
Dr. Oetker Baking Powder Sachets x 2 sachets, (2 tsp)
5 g Ground Cinnamon (2 tsp)
Dr. Oetker Madagascan Vanilla Grinder
75 g Sultanas (3 oz)
Egg x 1 large, Beaten
90 ml Sunflower Oil (6 tbsp)
60 ml Agave syrup (4 tbsp) - See Tip
150 g Carrots (5 oz), grated

To decorate:

2 ½ ml Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
5 ml Agave syrup (optional)
100 g Reduced Fat (11.5%) Soft Cheese (3 1/2 oz)

Preparation

Preparation

1

Preheat the oven to 180°C (160°C Fan oven, 350°F, gas 4). Line 2 baking trays with baking parchment.

2

Sift the flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the sultanas. Make a well in the centre and gradually mix in the egg, oil, syrup and carrot to form a firm cookie dough.

3

Form the mixture into 20 walnut sized balls and place on the baking trays and press down each slightly. Bake in the oven for 12-15 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.

4

To decorate, mix the soft cheese and Vanilla Extract, and add a little syrup if preferred. Just before serving, spread a little cheese over 10 cookie halves and sandwich together to serve and enjoy!

1 portion = 77g

Nutritional Information For the recipe Carrot Cake Cookies

Per serving Per 100g/ ml
Energy 979kJ
234kcal
1248kJ
298kcal
Fat 11g 14g
Carbohydrate 29g 37g
Protein 4.1g 5.2g