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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
- 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 sugar
- ½ cup reduced-fat ricotta
- 3 teaspoons honey
- 1½ teaspoons orange zest
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Instructions
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 140cal
-
Kilojoules 589kJ
-
Protein 2.9g
-
Total fat 8.3g
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–Saturated fat 1.7g
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Carbohydrates 12.8g
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–Sugars 7.1g
-
Dietary fibre 2.3g
-
Sodium 107mg
-
Calcium 49mg
-
Iron 0.7mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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4 comments on Carrot cake sandwich cookies
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Can’t see where the brown sugar is used.?
Its ok found it. Lol
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!
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.