Soft Carrot Cake Cookies with White Chocolate Coating
Ingredients
- 1/2 cup olive oil
- 1/2 cup brown sugar
- 2 eggs or vegan egg replacement
- 1/2 cup sour cream or dairy-free yogurt
- 1 teaspoon vanilla bean paste
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mixed spice
- 2 carrots, grated
- 250 g cream cheese (use dairy-free, if vegan)
Chocolate coating
- 200 g white choc (use dairy-free, if vegan)
- 1 tablespoon coconut oil
- 1 tablespoon Tropicana Blend
- coconut flakes or grated walnuts, for decorating (optional)
Preparation
Preheat oven to 180°C, butter and flour a baking tin loaf.
In a mixing bowl add oil and sugar. Beat together using a hand electric mixer for a couple of minutes.
Beat in eggs, one at a time.
Beat in yogurt and vanilla.
Sift in flour, baking powder, baking soda and spices. Mix until combined.
Fold in carrots.
Transfer the batter into the prepared tin loaf.
Bake for 30-35 minutes until golden brown and a toothpick inserted into the centre comes out clean.
Allow 5 minutes to cool in the tin loaf before removing. Cool completely on a wire rack.
Once the cake has cooled, using a fork or your hands crumble the cake into a mixing bowl.
Add in cream cheese and mix together until you have a soft dough.
Using a measuring cup form cookies and arrange on the tray lined with parchment paper.
Place the tray in a freezer for at least 1 hour.
Melt chocolate with coconut oil.
Add Tropicana Blend to the melted chocolate and stir through.
Remove one cookie from the freezer at a time, dip it into the melted chocolate, letting the excess chocolate drip off.
Sprinkle with coconut flakes or walnuts, if using.
Let the chocolate harden a bit and arrange the cookie on a wire rack lined with parchment.
Repeat with the rest of the cookies.
Let the chocolate set completely for 30 mins.
Enjoy right away or store in the fridge for later.
