24 servings
Cooking: 15 mins
A soft cookie with all the flavours of carrot cake – perfect for Easter.
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Ingredients (14)
COOKIES
125 ml | salted butter — soft |
160 ml | brown sugar |
1 | eggs — large |
5 ml | Vanilla essence |
310 ml | flour — self-raising |
5 ml | cinnamon — ground |
¼ tsp | salt |
1 cup | carrots — peeled, grated |
125 ml | pecan nuts — finely chopped |
ICING
80 ml | cream cheese — at room temperature |
60 ml | salted butter — soft |
2 cup | icing sugar |
5 ml | vanilla — essence |
TO DECORATE
24 | mini fondant carrots or bees |
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