Carrot Cake Cookies
Everyone can take a bite of these lactose-free Carrot Cake Cookies thanks to Clover Nolac!
Recipe by: Thando Manyoni
Time: 1 hour
Makes: 12 cookies
Ingredients:
- 1 ½ cup flour
- ¾ cup pecan nuts
- 2 tsp cinnamon
- ½ tsp all spice
- ½ tsp ginger
- Pinch of nutmeg
- 2 tsp baking powder
- Pinch of salt
- ½ cup butter, melted
- 1 cup brown sugar
- 1 egg, room temperature
- 2 medium carrots, grated
- For the frosting;
- ¼ cup butter, room temperature
- 115g lactose free cream cheese
- 2 cups icing sugar
- 3 tbsp Nolac milk
- 1 tsp vanilla essence
How To Make Carrot Cake Cookies
- Preheat the oven to 180C and prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, spices and salt. Set aside
- Place the pecans in a food processor with ½ cup of the flour mixture and grind until the nuts a finely ground.
- In a large bowl, whisk together the melted butter with sugar.
- Add the egg and vanilla, and whisk for 2 minutes until well combined and lightened in colour.
- Add the dry ingredients, nut mixture, carrots and fold the mixture until combined.
- Scoop 1 ½ tablespoons of dough and place on the baking sheet. Repeat until all dough is used, leaving 2-3cm between each dough ball.
- Bake in the oven for 15-18 minutes
- Remove from the oven and use a round cookie cutter to round the edges of the cookies. Cool completely
- For the frosting; whisk the butter and cream cheese in a large bowl until smooth.
- Add the icing sugar and salt and whisk for 2 minutes.
- Add the milk and vanilla essence and whisk for another minute.
- Top or sandwich the cookies with the frosting and serve.
I am definitely gonna try this recipe the carrot cookies looks so scrumptious and tasty thanks Clover Nolac 😘