Carrot Cake Cookies
- Happy Hungry Hijabi
- Apr 9
- 2 min read
These days I didn’t have the time to stack cakes and frost them. Making carrot cake cookies seemed like an easier option. I was able to drum up 10 different cookie doughs in less than 2 hours and because I was fasting I was easily able to make some beautiful cookie boxes for loved ones. These cookies taste exactly like carrot cake with an easy cream cheese glaze and some crushed nuts to top them off! I ate about 4 of these with a cup of tea!!!!!!! They were delicious and addictive.
Preparation Time 30 minutes
Chill Time 1 hour
Cook Time 15 minutes
Yields 12-18 cookies
Ingredients
Cookies
1 1/2 cup flour/ 180 grams flour
3/4 cup ground almonds/ almond flour
1 teaspoon cinnamon
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter- melted
1 1/8 cup/ 225 grams brown sugar
1 egg- room temperature
1 teaspoon vanilla
1 1/2 cups carrots- grated
Cream Cheese Glaze
200 grams cream cheese
1/2 teaspoon vanilla
50 grams icing sugar
Zest of half an orange
1/2 cup almonds- broken into small pieces.
Instructions
Beat the butter and sugar together on a high speed for 3-4 minutes until light and fluffy. Add the egg and vanilla. Mix it in.
Add the flour, almond flour, cinnamon, baking powder and salt. Mix it in until just combined. Fold the grated carrots into the batter.
Chill the dough for 1 hour/ overnight.
Once you are ready to bake, preheat the oven to 180c and line 2 baking sheets with parchment paper. Scoop the cookie dough onto the sheets, spacing them 2 inches apart.
Bake the cookies for 11-12 minutes until the edges are golden and the tops are set. Remove the cookies from the oven and allow them to cool to room temperature before moving them to a cooling rack.
For the cream cheese glaze: Combine the ingredients for the glaze and mix it in. Do not beat it together. Just mix it in until combined.
Once the cookies have cooled completely, spread the glaze over the cookies and sprinkle over some of the almonds.
Allow the glaze to set then serve.
Comments