Carrot Cake Cookies

Carrot Cake Cookies

Carrot Cake Cookie:
  • 3 dl flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 medium-sized carrots
  • 150 g margarine (room-temperature)
  • 1 dl sugar
  • 1 dl brown sugar
  • 2 tbsp golden syrup
Spread Frosting:
  • 1 pack of Spread (150 g) (room-temperature)
  • 100 Margarine (room-temperature)
  • 2 dl icing sugar
  • 1 lime, zest and juice to taste
  • Start by preheating your oven to 190 degrees C and line two baking trays with parchment paper.
  • Peel and shred the carrots and set them aside.
  • Start by beating the margarine and the white and brown sugar with an electric mixer until fluffy.
  • Add golden syrup and the shredded carrot, mix.
  • Then add baking powder, spices and salt to the mixture and combine.
  • Fold in the flour carefully in the batter or use your electric mixer at the lowest setting to mix it all in.
  • Be careful not to over-beat the dough (Chill dough for 1-2 hours for optimal result, this is not mandatory though!)
  • Use a spoon or ice cream scoop to form cookie dough balls and place them on the baking tray, bake for around 10-12 minutes or until golden on the edges.
  • Make the frosting by adding margarine and spread in to a bowl.
  • Mix with an electric mixer until fluffy.
  • Add lime juice and lime zest along with the icing sugar and mix well.
  • Once the cookies have fully cooled you can go ahead and frost them with a dollop of frosting on every cookie. Enjoy!

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