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Carrot Cake Cookies

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

10 Portions

Easy 60 Minutes



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)




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


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.


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.


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
Fat 11g 14g
Carbohydrate 29g 37g
Protein 4.1g 5.2g