a classic cake flavour... in biscuit form!
ingredients
for the cookies:
- 1 1/2 cup oat flour
- 1/2 cup plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- 1 1/2 cup grated carrots
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/2 cup Sweet Freedom FRUIT SYRUP
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
for the vegan cream cheese frosting:
- 226g vegan cream cheese, softened at room temperature
- 2 tbsp unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups icing sugar
make
- Preheat the oven to 190°c fan and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients until combined.
- Add the carrots, walnuts, coconut, and raisins. Stir until combined.
- In a medium bowl, whisk together the FRUIT SYRUP, unsweetened applesauce and vanilla extract.
- Stir the wet ingredients into the flour mixture until you form a dough.
- Using a 1/4 cup, scoop the carrot cake cookie dough onto the prepared baking sheets.
- Slightly flatten the mounds with your fingers. Note that the way you put the cookie dough scoops in the oven is how they will look coming out because they won’t spread much.
- Bake for 17-20 minutes or until the cookies are set and starting to get golden.
- Allow to rest on the baking sheet for 5 minutes, then finish cooling on a wire rack.
- For the frosting, beat together the vegan cream cheese and unsweetened applesauce until smooth. Add the vanilla extract and mix.
- Slowly mix in 1 cup of icing sugar at a time.
- Frost the cooled vegan carrot cake cookies and garnish with more coconut and walnuts. Enjoy!
Thank you for the lovely recipe @charlottesplantkitchen
