- 250g carrot
- 140g brown sugar
- 60g butter
- 2tbsp canola oil
- 1tsp finely grated orange zest
- 1tsp vanilla essence
- 1 large egg
- 135g flour, plain
- 1tsp ground cinnamon
- pinch of salt
- ¼tsp baking soda
- 125g cream cheese (Philadelphia)
- 125g icing sugar
Note: This recipe makes 14 delightful sandwich cookies (or a whoopies, if you prefer the US name),
and is another great take on the “carrot cake” subject. Try Carrot Cake recipe for a traditional treat
or Spicy Carrot Cheesecake recipe for an elegant cheesecake variation.
Preheat oven to 180-200C. Grate the carrot to a bowl, add 3tbsp of brown sugar, toss to coat. Put
carrot mixture in a fine mesh sieve, let stand to drain for 10mins. Discard liquid.
Melt 2tbps of butter, all oil, orange zest, half vanilla essence and egg.
Whisk ingredients until well-combined. Sift flour, cinnamon and soda to separate bowl, add a pinch
Add remaining brown sugar, mix well and then add drained carrots.
Mix until carrots are covered, then add egg mixture and stir until just combined.
Spoon the mixture evenly (1tbsp per cookie) onto trays, 14 cookies per tray. Bake for 12-15mins or
until set. Remove trays from the oven, let stand for 3mins. Place cookies onto wire rack to cool
In the meantime, make filling. Place remaining butter, cream cheese, remaining vanilla essence
and a pinch of salt to a bowl, beat at a medium speed for 3mins or until fluffy. Add icing sugar.
Beat a low speed 1min or until well combined (do not overbeat). Spread about 1tbsp of filling on
flat side of a cookie, top with another cookie. Repeat with remaining cookies and filling.