Carrot cake cookies
Makes: 12 large cookies
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Carrot cake cookies
These carrot cake cookies are crisp on the outside and fluffy i n the middle, with each bite delivering a delightfully familiar
carrot cake spice, crunchy walnuts and juicy raisins. Plus, who could forget that sweet drizzle of cream cheese frosting?
Makes: 12 large cookies
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
305Kcal
Fat
14gr
Saturates
7gr
Carbs
38gr
Sugars
21gr
Fibre
2gr
Protein
5gr
Salt
0.6gr
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Becky Excell
After being diagnosed with IBS and told to avoid gluten, Becky started experimenting with gluten-free versions of her favourite foods and sharing her recipes online. Fast forward nine years, and Becky is now a successful food writer and bestselling author of several gluten-free cookbooks
See more of Becky Excell’s recipes
Ingredients
- 125g butter, softened
- 150g light brown sugar
- 1 medium egg
- 150g gluten-free self-raising flour
- 150g gluten-free oats
- ½ tsp bicarbonate of soda
- 1 tsp ground mixed spice
- 150g coarsely grated carrots (about 2 medium carrots)
- 50g raisins
- 50g walnuts, chopped
For the drizzle
- 115g soft cheese (low-fat soft cheese can be used for this)
- 60g icing sugar
- ½ tsp vanilla extract
Step by step
How to store
The iced cookies keep for 2-3 days in an airtight container.
- Cream the butter and sugar together until light and fluffy, then mix in the egg. Next add the flour, oats, bicarbonate of soda and mixed spice. Mix until fully combined.
- Mix in the grated carrot followed by the raisins and chopped walnuts. Ensure everything is fully combined
- Divide into 12 portions (about 70g each) and chill on a tray in the freezer for 30-45 minutes to firm up, or 2 hours in the fridge (it can be chilled for up to 24 hours).
- Preheat the oven to 200°C, fan 180°C, gas 6 and line 2 baking trays. Shape the portions of cookie dough into balls and flatten slightly. Space them out on the trays to allow for spreading as the cookies bake.
- Bake for 18-20 minutes until a deep brown crust has formed, rotating and swapping the trays halfway through. You can also cook them in an air fryer (in batches) at 180°C for about 14 minutes. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
- To make the drizzle, briefly beat the soft cheese before mixing in the icing sugar and vanilla. Either place in a piping bag and pipe over the cooled cookies or drizzle using a teaspoon. Leave to set before serving.
