These delicious mouthfuls of heaven are more akin to a moist scone in texture rather than a cookie or biscuit. But carrot cake scone doesn’t quite have the same ring to it does it? Plus, they’re cookie-sized so it’s not really false advertising.
Best eaten straight out of the oven when they’re warm; pillow soft on the inside and with a crunchy exterior, make sure you have a large cup of tea ready to wash them down!
Ingredients – makes 16 or so:
- A handful of raisins (optional)
- A handful of chopped walnuts
- 1 teaspoon ground ginger (if spice isn’t your thing reduce the cinnamon and ginger to 0.5 teaspoon each – that just wasn’t punchy enough for us)
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 1 teaspoon baking powder
- 2 fl oz / 55 ml / 0.25 cups coconut oil (or olive if you don’t have coconut)
- 4 fl oz / 115 ml / 0.5 cups milk (cows/almond or whatever floats your boat)
- 1.5 medium sized carrots grated
- 4oz / 115g / 0.5 cups brown sugar (light brown if you can get it)
- 9 oz / 250g / 1.5 cups plain (all purpose) flour
- Heat your oven to 190ºC / 170ºC fan / 375ºF. Line a baking tray in preparation
- In a biggish bowl, mix the flour, sugar baking powder, salt, cinnamon and ginger until like breadcrumbs in texture
- In another bowl mix the carrots, milk and coconut oil
- A bit at a time, mix the wet ingredients into the dry ones. You can use a wooden spoon to start but eventually you need to get your hands in there
- Once you have the mixture in a firm ball, add the walnuts and raisins (if you’re using them) and knead them in
- Break off small pieces and place on your baking tray. The cookie cakes don’t spread so don’t worry about making sure they have plenty of space around them, just a centimetre or two
- Cook until the bottoms are brown. About 18-22 minutes. Until they look like rock cakes!
Because there’s such a small amount of sugar (and I didn’t have any raisins), if you like a sweeter treat, you can add a further teaspoon of honey.
Enjoy. We did. They were all gone in less than 15 minutes!
This recipe was originally from the Thug Kitchen recipe book but I’ve adapted it to make it work better for my family!