Carrot Cake Cookies

Ingredients

For the cookies:

• 125g unsalted butter, softened

• 175g soft brown sugar

• 50g caster sugar

• 1 tsp vanilla extract

• 1/2 orange, zest only

• 1 egg, large

• 300g plain flour

• 1 1/2 tsp baking powder

• 1/2tsp bicarbonate of soda

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 200g white chocolate, roughly chopped

• 80g carrot, 1 large carrot

• 50g walnuts, roughly chopped

For the icing:

• 100g unsalted butter, softened

• 100g icing sugar, sifted

• 200g full fat cream cheese

• 1/2 tsp vanilla extract

To decorate:

• Carrot fondant decorations

• A few chopped walnuts

Method

1. First, make the cookies. In a large bowl, cream together the softened butter and sugar with an electric whisk for about 5 minutes until pale and creamy (or in an electric stand mixer).

2. Add the orange zest and vanilla and give another brief mix to combine.

3. Then add the egg and mix until fully combined (don’t worry if it splits slightly).

4. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, salt and spices.

5. Add the dried ingredients to your butter mixtures and whisk briefly until everything comes together (be careful not to over mix).

6. Coarsely grate your carrot then wring out as much moisture as you can using a tea towel. Blot with kitchen paper and put to one side.

7. Add your chocolate, walnuts and carrot to the cooked dough and stir to combine.

8. Line a baking sheet with greaseproof paper. Shape your dough mixture into 8 similarly sized cookies, they don’t have to be perfectly round. Place on the lined tray ensuring they have plenty of space between them to spread in the oven, and then chill for at least 2 hours to firm up.

9. Preheat the oven to 180 degrees C/160 for fan ovens. Bake the cookies for 14-16 minutes until they look golden and have began cracking on top.

10. Remove from the oven and cool completely before icing.

11. For the icing, whisk the softened butter  in a large bowl for a few minutes until pale. Add your sifted icing sugar and beat for around 5 minutes until fluffy and smooth.

12. Drain off any excess water from your cream cheese then add to the bowl with your vanilla. Beat for a few more minutes until everything comes together and you have a thick, smooth icing.

13. Add your icing to a piping bag and pipe onto your cookies however you like. Decorate with a few fondant carrot decorations and chopped walnuts before serving.