Carrot Cake Cookies
I think I have gotten to the point when I can admit that I am totally obsessed with carrot cake. I’m not sure if it’s the fragrant spices that permeate through the house when it’s baking, or the fact that I can consider it healthy because it contains a vegetable.
So when I came across carrot cake cookies on pinterest, I knew I had to make them. I adapted Martha Stewart’s recipe from her Cookies recipe book.
These carrot cake cookies, with white chocolate chips, are complemented beautifully by a lime buttercream frosting.
- 1 cup (250g) unsalted butter/margarine
- 1 cup light-brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 tsp NOMU sweet rub
- 2 cups oats
- 1½ cups finely grated carrots, (about 3 large carrots)
- 100g (3.5 ounces) white chocolate, chopped
- ½ cup (125g) white margarine
- 3 cups icing sugar
- 1 ½ tbsp. lime juice
- 1 tbsp water
- In a bowl of an electric mixer with the paddle attachment, cream the butter, brown and white sugar together until light and fluffy.
- Add the eggs and vanilla extract and mix again
- Add the flour, baking powder, baking soda, salt, cinnamon and NOMU sweet rub and mix until incorporated.
- Mix in the oats, carrots and white chocolate.
- Leave the mixture in the fridge for at least an hour to chill.
- Preheat the oven to 180°C/350°F
- On a baking tray lined with baking paper, place ping pong sized balls of dough, quite widely spaced apart (the cookies spread a lot)
- Bake for 12 minutes, turning the tray around halfway through the baking time, to ensure that the cookies are baked evenly.
- Leave the cookies to cool completely before frosting.
- In an electric mixer, beat the margarine until its really soft. (I use white margarine in order to get a bright white colour, you can use butter instead)
- Add the icing sugar a small amount at a time , beating until its incorporated.
- Add the lime juice and water and beat again.
- Place the frosting in a piping bag, and pipe onto a cookie, sandwiching it with another one.