Carrot Cake Cookies

Carrot Cake Cookies Carrot Cake Cookies
10 people 15 minutes 40 minutes


  • 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


  1. Preheat the oven to 180°C (160°C Fan oven, 350°F, gas 4). Line 2 baking trays with baking parchment.
  2. 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.
  3. 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.
  4. 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!

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.

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