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Delicious homemade carrot cake cookies on a platter

Carrot Cake Cookies

These Carrot Cake Cookies combine soft, cakey centers with warm spices, pecans, and a drizzle of white chocolate, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 125 g Butter (softened, unsalted) Use at room temperature for easy creaming.
  • 200 g Light brown soft sugar Adds moisture, use soft brown sugar that packs easily.
  • 1 unit Orange (zest only) Bright citrus flavor.
  • 1 large Egg Brings moisture and binding.
  • 1 tsp Vanilla extract Enhances flavor.
  • 85 g Carrot (grated) Fresh and finely grated for moisture.
  • 125 g Plain flour For structure.
  • 125 g Wholemeal plain flour Adds nuttiness.
  • 0.5 tsp Baking powder Leavening agent.
  • 0.25 tsp Bicarbonate of soda Helps cookies rise.
  • 0.25 tsp Salt Enhances flavors.
  • 1.5 tsp Cinnamon For warmth.
  • 1 tsp Mixed spice A blend of spices for complexity.
  • 0.25 tsp Nutmeg Adds depth.
  • 150 g Pecans (chopped finely) For crunch and flavor.
  • 75 g White chocolate For drizzling.
  • 12 units Fondant carrots For decorative topping.

Method
 

Preparation
  1. Preheat the oven to 180°C (400°F) and line two baking trays with baking paper.
  2. Cream the softened butter and light brown sugar until pale and fluffy using a hand mixer or stand mixer.
  3. Stir in the orange zest, followed by the egg and vanilla extract, mixing until fully incorporated.
  4. Sift together both flours, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg.
  5. Gradually fold the dry mixture into the wet mixture until just combined.
  6. Fold in the grated carrot and chopped pecans until evenly distributed.
  7. Portion the dough into 12 even balls and place them on the prepared trays.
Baking
  1. Bake for 12–14 minutes until the edges are golden and the centers remain soft.
  2. Allow the cookies to cool slightly on the tray before transferring them to a wire rack.
Decoration
  1. Once cool, drizzle melted white chocolate over the cookies and top with fondant carrots while the drizzle is tacky.

Notes

Store cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer-safe container.