Carrot cake sandwich cookies
If you’re a fan of a traditional carrot cake with plenty of cream-cheese frosting, this recipe is for you – a more portable version of the timeless favourite.
MAKES 6 PREP 15 MINS, PLUS CHILLING AND COOLING
COOK 18 MINS
✱ 115g unsalted butter, at room temperature
✱ 75g caster sugar
✱ 75g light brown sugar
✱ 1 large egg
✱ 1tsp vanilla bean paste
✱ 175g plain flour
✱ ½tsp bicarbonate of soda
✱ ½tsp baking powder
✱ ¼tsp fine sea salt
✱ ½tsp ground cinnamon
✱ 50g rolled oats
✱ 50g raisins
✱ 85g grated carrot
For the frosting:
✱ 20g unsalted butter, at room temperature
✱ 35g cream cheese, at room temperature
✱ 100g icing sugar
✱ ¼tsp vanilla bean paste
✱ Pinch of fine sea salt
1 Line 2 baking trays with baking paper. Using an electric mixer, beat the butter and sugars together in a large bowl until light and fluffy, about 5 mins. Add the egg and vanilla and beat briefly until fully combined. In a separate bowl, whisk together the flour, bicarbonate of soda, baking powder, salt and cinnamon. Add the oats and raisins and mix briefly to combine.
2 Add this dry mixture to the butter mixture, stirring with a spatula until a dough forms. Add the carrot and mix briefly to distribute.
3 Put 6 scoops of dough on each prepared tray, spacing them well apart. Chill for 1 hr.
4 Heat the oven to 160C Fan/gas 4. Bake the cookies for 17–18 mins, or until golden brown around the edges and no longer looking wet in the centre.
5 Set aside for 10 mins, before carefully transferring to a wire rack to cool completely.
6 To make the frosting, beat the butter and cream cheese together in a bowl until smooth. Add the icing sugar, vanilla and salt and beat until light and fluffy, about 5 mins. Spoon the frosting on to the base of half the cookies and spread to cover. Sandwich with the remaining cookies. If stored in a sealed container, these will keep for 2–3 days. Per serving: 421 cals, 22g fat, 13g sat fat, 53g carbs