Carrot Cake Cookies
10 people
15 minutes
40 minutes
Ingredients
- 60 ml Agave Syrup (see tip)
- 150 g Carrots grated
- 2 tsp Dr. Oetker Baking Powder
- 0.5 tsp Dr. Oetker Madagascan Vanilla Extract
- 1 medium Eggs beaten
- 2 tsp Ground Cinnamon
- 225 g Plain Flour
- 75 g Sultanas
- 90 ml SuperValu Sunflower Oil
To Decorate
-
5
ml
Agave Syrup
optional
-
2.5
ml
Dr. Oetker Madagascan Vanilla Extract
-
100
g
Soft Cheese
reduced fat
Method
- Preheat the oven to 180°C (160°C Fan oven, 350°F, gas 4). Line 2 baking trays with baking parchment.
- Sift the flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the sultanas. Make a well in the centre and gradually mix in the egg, oil, syrup and carrot to form a firm cookie dough.
- Form the mixture into 20 walnut sized balls and place on the baking trays and press down each slightly. Bake in the oven for 12-15 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
- To decorate, mix the soft cheese and Vanilla Extract, and add a little syrup if preferred. Just before serving, spread a little cheese over 10 cookie halves and sandwich together to serve and enjoy!
TIP
These are soft-bake style cookies, and they will become softer once filled, therefore they are best filled just before serving.
Agave syrup is a natural fructose sweetener extracted from the Mexican agave plan. It is approx. 1 ½ times sweeter than traditional sugars used in baking. It is available in large supermarkets and health food stores.
