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Carrot cake cookies

Carrot cake cookies

Total Time
30 min
20 min
10 min
These soft, cakey cookies use dates to achieve a moist texture and sweetness, allowing you to cut down on the butter and sugar found in most cookie recipes. Grated carrots are another bonus, providing an extra hint of nutrients that you won’t find in a typical cookie.


Dried dates

¾ cup(s), (140g)

Unsalted butter

80 g, at room temperature

Caster sugar

1½ tbs

Skim milk

1 tbs


1 medium, lightly beaten

Vanilla bean extract, alcohol free

1½ tsp

Plain flour

200 g, (1 1/4 cup (190g) for mixture, plus 1 tbs extra for shaping)

Bicarbonate of soda

½ tsp

Ground cinnamon

1½ tsp

Ground ginger

¼ tsp

Ground nutmeg

1 pinch


2 medium, peeled, finely grated


  1. Place dates in a small heatproof bowl. Cover with boiling water, stand for 5 minutes, then drain well. Transfer dates to a food processor and process until smooth.
  2. Beat butter and sugar in a medium bowl with electric beaters until fluffy. Beat in date puree, milk, egg and vanilla. Sift flour, bicarbonate of soda, cinnamon, ginger and nutmeg over date mixture and fold in gently, then fold in grated carrot until combined. Cover bowl and refrigerate mixture for 3 hours or overnight, until well chilled.
  3. Preheat oven to 180°C. Line 2 large baking trays with baking paper. Roll heaped tablespoons of the chilled mixture into balls and place about 5cm apart on prepared trays, working quickly as mixture is easiest to roll when cold. Use a fork dipped in the extra flour to flatten each ball slightly and mark with a criss cross pattern.
  4. Bake for 10 minutes or until cookies are lightly browned. Stand cookies on trays for 2 minutes, then transfer to a wire rack to cool.