All the tasty goodness of carrot cake in a cookie! They keep for several days in an airtight container (if they last that long!)
Ingredients
- 125 g unsalted butter
- 1/2 cup coconut sugar
- 1/4 cup honey
- 2 eggs
- 1 cup plain flour
- 1 cup wholemeal plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cardamom
- 1 cup carrot coarsely grated
- 1/2 cup sultanas
- 1/2 cup pecans chopped *optional
Method
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Step 1Preheat oven to 200C (180C fan-forced). Line a couple of baking trays with non-stick paper.
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Step 2Beat together butter, sugar and honey until light and fluffy. Add eggs one at a time, beating well between each addition. Add flours, baking powder and spices and stir to combine. Fold through grated carrots, sultanas and pecans, if using.
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Step 3Form into dessertspoon-size balls and place on baking trays, pressing down slightly on top. Bake for 12-15 minutes until golden and cooked through.
Recipe Notes
Replace pecans with walnuts if you prefer, or omit nuts altogether if you plan to pack them in school lunch boxes.
Coconut sugar is available in the health food section of most supermarkets.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
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