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Carrot Cake Cream Cheese Cookies

Just a bloody yummy cookie

30 Jan 2016 30 mins 8


These look amazing, they taste amazing and it’s all down to the soft cake-like texture of the cookies, which sandwich a delicious orange-scented cream cheese filling, making these a real delight. They are best eaten on the day you make them – so plan ahead and enjoy them with family and friends.


115 grams unsalted butter (at room temperature)
95 grams granulated sugar
85 grams soft brown sugar
1 free-range egg
1 teaspoon vanilla essence
180 grams plain flour
60 grams oats
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
pinch salt
130 grams grated carrot
50 grams chopped walnuts

250 grams cream cheese (at room temperature)
1/3 cup cream
½ cup icing sugar
zest of 1 orange

 Stand mixer with paddle attachment
2 x baking trays lined with greaseproof paper

Prep time: 30 minutes
Cooking time: 12 minutes


Preheat your oven to 175°C fan bake.
Cookies – Place the butter and sugars in the bowl of the stand mixer and beat on high until fully incorporated (about 2 minutes). Crack in the egg and add the vanilla essence and continue mixing until fully incorporated. In another bowl, combine the flour, oats, baking soda, cinnamon, ginger and salt and whisk until well combined. Add this to the butter mixture and mix until combined. Add the grated carrots and walnuts and gently mix until fully incorporated.

Take two soup spoons and place spoonfuls of the mixture onto the lined baking trays. Once you have used all the mixture, put a little water on your hands and work quickly to lightly roll each spoonful of dough into a small ball. Place each ball on the tray and pat down gently into 5cm discs. This will give you evenly shaped cookies. If your hands get a little sticky, just give them a wash halfway through.
Bake for 12-13 minutes until cooked and lightly browned around the edges. Allow to cool while you make the filling.

Filling – Place all the ingredients in a bowl and whisk with an electric mixer until fully incorporated. Spoon the mixture into a small piping bag and pipe the filling  around the underside of half the cookies. (If you don’t have a piping bag, you can use a clean ziplock bag instead. Simply place the mixture into one corner, twist the bag and snip the tip of the corner off to create a small hole.) When finished, sandwich with the remaining cookies and you’re ready to tuck in.