1. Can I make these Carrot Cake Cookies without pecans?

Yes! If you're not a fan of pecans, you can easily swap them for walnuts, or simply omit the nuts altogether for a nut-free version. You could also experiment with other add-ins like raisins or chocolate chips for a different twist.

2. Can I make Carrot Cake Cookies gluten-free?

Absolutely! To make these cookies gluten-free, simply replace the plain and wholemeal flour with a gluten-free flour blend. For better texture, you can also add a little xanthan gum. Just be sure to check that all other ingredients are also gluten-free.

3. How do I store Carrot Cake Cookies?

Store the cookies in an airtight container at room temperature for up to 3-4 days. If you need to keep them longer, you can freeze them for up to 3 months. Just make sure to place parchment paper between each cookie to prevent them from sticking together.

Carrot Cake Cookies Recipe

Description

Carrot Cake Cookies are a delightful, quick treat that combines the flavors of traditional carrot cake in a portable, easy-to-make cookie form. These cookies are packed with grated carrots, spices, and crunchy pecans, topped off with a sweet drizzle of white chocolate and fondant carrots for decoration.

Ingredients

Scale

125g Butter, softened, unsalted
200g Light brown soft sugar
1 Orange zest, only
1 large Egg
1 tsp Vanilla extract
85g Carrot, grated
125g Plain flour
125g Wholemeal plain flour (or regular plain flour)
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
1½ tsp Ground Cinnamon
1 tsp Mixed spice
¼ tsp Ground Nutmeg
150g Pecans, chopped finely
75g White chocolate (for decoration)
12 Fondant carrots (optional, for decoration)

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Instructions

Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
Cream the butter and light brown sugar together using an electric mixer for 3-5 minutes until fluffy and pale.
Add the orange zest, egg, and vanilla extract, mixing until well combined.
Sift the plain flour, wholemeal flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg. Gradually mix the dry ingredients into the wet mixture until just combined.
Stir in the grated carrots and chopped pecans until evenly distributed.
Shape the dough into small portions and roll them into balls of about 73g each. Place them on a baking tray lined with parchment paper, leaving at least 2 inches of space between each.
Bake for 12-14 minutes or until golden around the edges. Let the cookies cool on the tray for 10 minutes before transferring them to a cooling rack.
Once cooled, drizzle melted white chocolate over the cookies and top with fondant carrots for decoration.

Notes

For thicker cookies, chill the dough for 30 minutes before baking.
If you prefer, substitute the pecans with walnuts or omit them entirely for a nut-free version.
Ensure you leave enough space between the cookie dough balls, as the cookies will spread while baking.
The cookies can be stored in an airtight container for up to 3-4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 12-14 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 347 kcal
Sugar: 22g
Sodium: 178mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0.3g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 37mg