Ingredient of the Month – Carrots (not boiled, roasted or steamed but baked!)

I don’t know about you but I’m somewhat over the cupcake. All too often I find there is too much icing and not quite enough cake. Cookies are a great alternative and even better when they come in bite size versions of one of my favourite cakes – carrot cake!

My take on the carrot cake cookie is not just for kids. Although this is a fun and easy recipe to get little ones involved in and they do go rather well with a large glass of milk. To add to the texture of the cookie I’ve added dried prunes and pecan nuts. These extra ingredients will make sure each cookie, which will provide a little mouthful of pleasure, punches well above its weight. They should be nice and crunchy on the outside and chewy and soft in the inside. What’s more if you can resist eating them all at once they also make for a great gift tied up in ribbon.

Carrot Cake Cookies


100g softened butter

160g dark brown sugar

2 medium sized eggs

1 tsp vanilla extract

160g plain flour

1 tsp baking powder

1tsp cinnamon

1 tsp ginger

160g oats

160g grated carrots

60g pecan nuts roughly chopped

60g dried prunes roughly chopped

2 tablespoons of runny honey

The Baking bit…

  1. In an electric mixer blitz the butter and sugar until light and fluffy
  2. Then add in the flour, baking powder and eggs and mix everything together
  3. Next up add in the cinnamon, ginger and vanilla along with the oats, carrots and the runny honey followed by the pecan nuts and prunes and mix once again
  4. Add in a little more honey if you find the mixture isn’t quite binding together as you would want it to
  5. Using your hands make a ball shape with the dough, wrap in cling film and place in the fridge for an hour
  6. Use a spoon to drop the dough on to your baking tray, ensuring each one is at least two inches apart as they will spread
  7. In a pre-heated oven bake at 180C for 15 – 20 minutes and then leave to cool before you demolish!

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