Cassava Flour Carrot Cake Cookies

Cassava Flour Carrot Cake Cookies

These carrot cake cookies are crisp on the outside and fluffy i n the middle, with each bite delivering a delightfully familiar carrot cake spice, crunchy walnuts and juicy raisins. Plus, who could forget that sweet drizzle of cream cheese frosting?


  • 125g butter, softened
  • 150g light brown sugar
  • 1 medium egg
  • 150g Three Spades Cassava Flour 
  • 150g gluten-free oats
  • ½ tsp bicarbonate of soda
  • 1 tsp ground mixed spice
  • 150g coarsely grated carrots (about 2 medium carrots)
  • 50g raisins
  • 50g walnuts, chopped
  • 115g soft cheese (low-fat soft cheese can be used for this)
  • 60g icing sugar
  • ½ tsp vanilla extract

Step by step

  1. Cream the butter and sugar together until light and fluffy, then mix in the egg. Next add the flour, oats, bicarbonate of soda and mixed spice. Mix until fully combined.
  2. Mix in the grated carrot followed by the raisins and chopped walnuts. Ensure everything is fully combined
  3. Divide into 12 portions (about 70g each) and chill on a tray in the freezer for 30-45 minutes to firm up, or 2 hours in the fridge (it can be chilled for up to 24 hours).
  4. Preheat the oven to 200°C, fan 180°C, gas 6 and line 2 baking trays. Shape the portions of cookie dough into balls and flatten slightly. Space them out on the trays to allow for spreading as the cookies bake.
  5. Bake for 18-20 minutes until a deep brown crust has formed, rotating and swapping the trays halfway through. You can also cook them in an air fryer (in batches) at 180°C for about 14 minutes. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.
  6. To make the drizzle, briefly beat the soft cheese before mixing in the icing sugar and vanilla. Either place in a piping bag and pipe over the cooled cookies or drizzle using a teaspoon. Leave to set before serving.
The iced cookies keep for 2-3 days in an airtight container.
adapted from


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