A healthy twist on Kerryn’s favourite – Carrot Cakes!
Carrot Cake Cookies
Time 25 mins | Makes 12
- 2 cups cooked Chickpeas
- 1/2 cup grated Carrot (about 1 med Carrot)
- 1/4 cup Nut Butter
- 1 tsp Baking Powder
- 2 tsp Vanilla Extract
- 1 tbsp Maple Syrup
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Cardamon Powder (optional)
- 1/4 cup Walnuts
- 1/4 cup Oats
- 1/4 cup Raisins
- 1 cup Cashews (soaked in boiling water for 20 mins and drained)
- 2 tbsp Lemon Juice
- 4 tbsp Coconut Cream
- 1 tsp Vanilla Extract
- 2 tsp Maple Syrup
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- pinch Cardamon Powder (optional)
First preheat the oven to 180°C.
First make the dough, combine all the Ingredients except for the Oats and Raisins in a blender and blend till combined. Next lightly blend in the Oats and Raisins. Form the mixture into cookies and bake in the oven for 10-15 mins. Leave to cool completely before icing.
To make the frosting simply blend all the Ingredients together till smooth. Top the cooled cookies with frosting and sprinkle with a little more cinnamon and nutmeg.
Alternatively you could use the frosting to sandwich the cookies together.