Carrot Cake Cookies With Cream Cheese Frosting
Presenting everything you love about carrot cake in a big, crisp-on-the-outside, soft-on-the-inside, lemon cream cheese-frosted cookie! You’re welcome.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Microplane
- Kitchen scale
- Sifter
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Grater
- Peeler
- Chef's knife
- Cutting board
Ingredients
- 1 cup (90g) rolled oats
- 1 cup (120g) almond meal (ground almonds)
- ¾ cup (110g) CSR coconut sugar
- ½ cup (75g) plain (all-purpose) wholemeal (whole-wheat) flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup (115g) roughly chopped pecans
- ¼ cup (40g) raisins
- 1½ cups (180g) peeled and grated carrot
- 1 egg
- ½ cup (125ml) light-flavoured extra virgin olive oil
- 125g cream cheese, softened
- 1 teaspoon finely grated lemon rind
- ¼ cup (40g) CSR icing (confectioner’s) sugar, sifted
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