Carrot Cake Cookies
All the key notes of a classic carrot cake in a cookie. The carrots add body and moisture, alongside texture from the oats, walnuts and raisins. There is some warming spice, too, and a hint of citrusy fragrance from the orange.
Cook's notes
It is said that the longer you rest the cookie dough, the better the texture and taste of the cookie. It makes it easier to shape and handle too. If you have the planning and patience, then making the dough the day before to rest overnight is ideal.
Ingredients
- 50g walnuts
- 75g dried mixed fruit
- 200g plain flour
- 100g porridge oats
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp bicarbonate of soda
- pinch of salt
- 100g caster sugar
- 125g soft unsalted butter
- zest of 1 orange
- 200g grated carrots
- 1 egg
Method
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Step 1
Chop the walnuts and the dried fruit together coarsely – this helps distribute everything more evenly across the mix. Add them to a mixing bowl along with the flour, oats, cinnamon, nutmeg, bicarbonate of soda, and a pinch of salt. Mix thoroughly.
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Step 2
In a separate bowl, beat the sugar and butter together until just starting to become pale and creamy; you can do this with a wooden spoon, but it may be easier with a food mixer. Add the egg and mix well until combined. Stir in the carrot and zest, followed by the remaining bowl of dry ingredients. Mix well until it forms into a dough; don’t worry if it feels a little sticky at this stage. Cover the bowl and transfer to the fridge for at least 30 mins.
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Step 3
When you are ready to bake, set your oven to 180⁰C/Gas 4 to preheat.
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Step 4
Remove the dough from the fridge and divide it into 12 equal balls. Flatten each one out with the palm of your hand and lay them on a baking tray with at least 3cm between each cookie. Depending on the size of your baking tray, it may be better to bake them in two batches rather than crowd the tray.
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Step 5
Bake on the middle shelf for about 15 mins, or until golden. Leave on the tray for 5 mins before transferring to a cooling rack to cool completely. They’ll store for 2-3 days in an airtight container (if they last that long!). The dough freezes well if you want to split the batch and save some for later. Make sure it’s well wrapped, and defrost in the fridge before shaping and using.