Ella and Leo love carrot cake and so I thought that they may like to try these cookies. They are of the chewy variety and are perfectly edible without being sandwiched together but they taste delicious as a sandwich and make a great pudding treat.
200g light brown soft sugar
1 large egg
1tsp vanilla extract
50g grated carrot
200g plain flour
1tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
50g finely chopped walnuts
For the cream cheese frosting:
100g cream cheese
200g icing sugar
1/4 tsp vanilla extract
Heat the oven to 180c and line a baking tray with parchment.
In a bowl, cream together the butter and sugar.
Add the egg and mix well.
Mix in the grated carrot and vanilla extract.
Add the plain flour, baking powder and spices and combine well.
Finally mix in the chopped walnuts.
Spoon dollops of the mixture onto the baking tray, making sure that you leave a gap as they will spread in the oven. You may need two baking trays.
Bake in the oven for 12-14 minutes.
Leave on the tray to cool slightly before transferring to a wire rack to cool completely.
Once completely cooled, turn the cookies bottom side up and mix together all the ingredients for the cream cheese frosting. Carefully spread a little frosting onto one of the cookies and gently place the bottom of another cookie on top to make a sandwich.
Store in an airtight container in the fridge and eat within 3 days.