Carrot cake sandwich cookies

Carrot cake sandwich cookies are a fantastic way to add a little extra veg to your day, via a sweet treat.

Serves: 24

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

¾ cup plain wholemeal flour
1 teaspoon baking powder
½ teaspoon bicarb soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ cup walnuts, finely chopped
1½ tablespoons desiccated coconut
2 medium carrots, grated
1 large egg
¼ cup extra-virgin olive oil
2 teaspoons vanilla extract
¹⁄³ cup brown sugarlight brown cane sugarX
½ cup reduced-fat ricotta
3 teaspoons honey
1½ teaspoons orange zest

Instructions

Stay Awake

1 Heat oven to 180°C. Line two baking trays with greaseproof paper.

2 Sift together in a large bowl flour, baking powder, the bicarb soda, cinnamon and ginger. Stir through walnuts, coconut and the grated carrot.

3 Whisk together in a smaller bowl the egg, the oil, 1 teaspoon vanilla and sugar. Pour egg mix into flour bowl and mix until well combined. Scoop out spoonfuls of mixture and place 3cm apart on trays, rounding slightly. Bake for about 10 minutes.

4 Mix together ricotta, honey, remaining vanilla and orange zest. When cookies are cold, and just before eating, sandwich them together with ricotta mix.

Nutrition Info (per serve)

Calories 140 cal

Kilojoules 589 kJ

Protein 2.9 g

Total fat 8.3 g

Saturated fat 1.7 g

Carbohydrates 12.8 g

Sugar 7.1 g

Dietary fibre 2.3 g

Sodium 107 mg

Calcium 49 mg

Iron 0.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2021

4 comments on Carrot cake sandwich cookies

25324307 July 17, 2021 at 9:09 am #

Can’t see where the brown sugar is used.?

Log in to Reply
25324307 July 17, 2021 at 9:09 am #

Its ok found it. Lol

Log in to Reply
25316845 August 21, 2021 at 12:31 pm #

Lockdown treat and these fitted the bill perfectly! No ricotta on hand so used a butter cream filling made with mandarin and vanilla instead of ricotta. Not quite as healthy but absolutely delish!

Log in to Reply
lesley norris September 22, 2021 at 5:29 pm #

Made these with grated and well drained beetroot. Added a little beetroot juice to the icing. A much commented on, well liked contribution to a shared afternoon tea.

Log in to Reply