Carrot cake cookies

Name: Carrot cake cookies
Prep time: 20 min
Total time: 55 min
Yield: 10
Ingredients: 35 g flaked almonds; 35 g almond slivers; 120 g white flour; 20 g sugar; 20 g cane sugar; ½ tsp baking powder; 60 g icing sugar; 1 tbsp chopped pistachios; 50 g butter; 60 g plain yoghurt; 30 g cream cheese; 100 g carrots; ½ tsp cinnamon; 2 tbsp lemon juice

desserts Baking sweet bake

Total: 55 min. | Active: 20 min.

vegetarian

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If you want to surprise your guests at your Easter brunch, I recommend serving these cookies instead of a classic carrot cake – they're crisp on the outside and wonderfully soft on the inside. The lemon cream cheese icing gives them a wonderfully delicate flavour.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 10 pieces

Almonds
35 g	flaked almonds
35 g	almond slivers

Dough
50 g	butter, soft
60 g	plain yoghurt
120 g	white flour
20 g	sugar
20 g	cane sugar
½ tsp	cinnamon
½ tsp	baking powder
100 g	carrots, finely grated

Icing
30 g	cream cheese
60 g	icing sugar
2 tbsp	lemon juice
1 tbsp	chopped pistachios

How it's done

Almonds

Place the almonds on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 150 °C. Remove, leave to cool.

Dough

Combine the butter and yoghurt in a bowl. Mix the flour and all the other ingredients up to and including the baking powder with the roasted almonds, add, mix together. Mix in the carrots. Using an ice cream scoop, shape the dough into approx. 10 balls, place on a baking tray lined with baking paper, press flat.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

Icing

Mix the cream cheese, icing sugar and lemon juice in a small bowl, drizzle the icing over the cookies in stripes. Sprinkle with the pistachios.

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