While I was researching the vegan carrot cake muffins in my last post, I came across a BBC Good Food recipe online for carrot cake cookies. I've never seen anything like this before, so was intrigued to bake them! I was due to meet up with some university friends at the weekend who were all carrot cake lovers, so they became my guinea pigs to taste test! (feedback was that they were very very tasty!).
This bake is definitely more of an American style 'cookie' rather than an English 'biscuit' due to its thick cake like consistency.
If you are thinking "but where is the cream cheese frosting?", a staple and favourite part of the carrot cake, then look no further - its hidden inside the cookie! You mix cream cheese with a little icing sugar and vanilla extract and freeze this for half an hour while you make the cookie mixture. Once the mixture has been divided and rolled into balls, you flatten them with your palm and place a teaspoon of the cream cheese mixture inside and wrap the cookie around it. It's like a secret surprise when you bite into the cookie!
There is also a nice topping on the cookie which is made up of freshly squeezed orange juice mixed with icing sugar to create a glaze. You can then sprinkle chopped walnuts and orange zest on the top to finish.
Here is the link to the recipe: https://www.bbcgoodfood.com/recipes/carrot-cake-cookies
A few things I noted after making these:
Put just under a teaspoon of the cream cheese mixture inside the cookie, otherwise it's difficult to wrap the mixture around it and stop it spilling out.
Cook the cookies for 21-22 minutes (rather than the 20 minutes suggested) just to get a more crispy outside.
When icing the cookies at the end, add the orange juice to the icing sugar (not the other way around) as you don't need as much juice as the recipe suggests.
Happy Baking!
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