|125 ml||salted butter — soft|
|160 ml||brown sugar|
|1||eggs — large|
|5 ml||Robertson's vanilla essence|
|310 ml||flour — self-raising|
|5 ml||cinnamon — ground|
|1 cup||carrots — peeled, grated|
|125 ml||pecan nuts — finely chopped|
|80 ml||cream cheese — at room temperature|
|60 ml||salted butter — soft|
|2 cup||icing sugar|
|5 ml||vanilla — essence|
|24||mini fondant carrots or bees|
For the cookies, pre heat the oven to 170°C and line 2 baking trays with baking paper. Combine the butter and sugar and whisk with an electric mixer until pale and fluffy, 3 mins.
Whisk in the egg and vanilla. Add the flour, cinnamon and salt and mix until smooth. Stir in the carrots and pecan nuts.
Drop 24 tablespoonful mounds on to the lined trays, leaving a 3cm gap between each and bake, 10-12 mins until the edges have browned and the cookies are golden in colour.
Allow it to cool on the trays for 15 mins before transferring to a cooling rack.
For the icing, whisk the cream cheese and butter together with an electric mixer for 1 minute. Add the icing sugar and vanilla and mix until smooth.
Refrigerate, 20 mins. Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe a dollop on to each of the cooled cookies.
To decorate, top each iced cookie with a mini fondant decoration and serve immediately.
A 15ml ice cream scoop with a lever works best to spoon out exact amounts of cookie dough that are evenly shaped and sized.
If you do not have a piping bag, simply dollop a spoonful of icing on to each cookie and spread it around with a small palette knife or butter knife.