Carrot cookies with cheese cream
6 servings
75 minutes
Carrot cookies with cream cheese are the embodiment of coziness and tenderness in every bite. This dessert, inspired by classic European recipes, combines the sweetness of carrots, warm notes of cinnamon, and the crunch of nuts to create a harmony of flavors. The history of carrot baking began in an era when sugar was scarce and carrots were used as a natural sweetener. The cream cheese with honey gives the cookies a velvety softness, complementing their sweet spiciness. Such a treat is perfect for cozy tea times, especially on cool evenings when one craves warmth and a soulful atmosphere. With its rich flavor and delicate texture, it will become a favorite among homemade desserts.
1
Prepare the flour mixture: in a bowl, mix flour, baking powder, cinnamon, and salt.
- Wheat flour: 200 g
- Baking powder (raising agent): 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Salt: pinch
2
Grate two carrots on a coarse grater. Rinse the raisins. Chop the walnuts.
- Carrot: 2 pieces
- Raisins: 100 g
- Walnuts: 100 g
3
In a mixer, blend the egg, both sugars, softened butter, and vanilla extract until smooth. Then fold in the grated carrot, raisins, and chopped walnuts. Add the flour mixture to this mass and mix well.
- Chicken egg: 1 piece
- Brown sugar: 100 g
- Sugar: 100 g
- Clarified butter (ghee): 120 g
- Vanilla extract: 0.5 teaspoon
- Carrot: 2 pieces
- Raisins: 100 g
- Walnuts: 100 g
4
Preheat the oven to 190 degrees. Line two baking sheets with parchment paper and place two teaspoons of dough for each cookie with a five-centimeter gap. Bake until done, about 12-16 minutes. Remove the cookies from the oven and let them cool completely.
- Wheat flour: 200 g
5
While the cookies cool, prepare the filling: mix cream cheese and honey. Join two cookies together, placing the cream filling between them.
- Cream cheese: 300 g
- Honey: 50 g
