These hearty and fragrant cookies take the best out of your carrot cake and put it into a biscuit.
Serves: 24 cookies
Time: 30 minutes
Ingredients
- 125g unsalted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cardamom
- 1 cup carrot coarsely grated
- 1/2 cup sultanas
- 1/2 cup walnuts chopped *optional
Method
Preheat an oven to 200°C. Line your baking trays with baking paper.
Cream together the butter and sugars until fluffy. Add in the eggs, one at a time.
In a separate mixing bowl, combine the flour, baking powder and spices. Stir half of the flour mixture into the wet ingredients. Mix well and add the rest of the flour mixture into the batter. Fold through the grated carrot, sultanas and optional walnuts.
Form dough into dessertspoon-sized balls. Press cookies down a bit to flatten. Bake in a preheated oven for 12-15 minutes until golden and cooked through.
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Five Minute Carrot Cake
Jill’s Moist Carrot Cake
Carrot Muffins
