carrot cake cookies

with cream cheese frosting

  • 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

cream cheese frosting

  • 125g cream cheese, softened
  • 1 teaspoon finely grated lemon rind
  • ¼ cup (40g) CSR icing (confectioner’s) sugar, sifted
  1. Preheat oven to 180°C (350°F).
  2. Combine the oats, almond meal, sugar, flour, baking powder, cinnamon, ginger, pecans and raisins in a bowl.
  3. Add the carrot, egg and oil and mix to combine.
  4. Drop 12 x 2 heaped tablespoons of the cookie dough onto a large baking tray lined with non-stick baking paper and flatten slightly.
  5. Bake for 25 minutes or until the cookies are golden. Allow to cool on the tray.
  6. To make the cream cheese frosting, place the cream cheese, lemon rind and icing sugar into a food processor and process until smooth.
  7. Sandwich the cookies together with the frosting before serving. Makes 6 sandwiches

Cook’s note
These cookies are amazing with or without the frosting - you choose.

Photography: Chris Court

This recipe is from Donna’s book One Pan Perfect - click here to purchase
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