Carrot cake shortbread biscuits recipe

Makes 20
45 minutes


Carrot cake shortbread

  • 70g of carrots, finely grated
  • 80g of unsalted butter, softened
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 pinch of salt
  • 30g of caster sugar
  • 20g of desiccated coconut
  • 30g of cornflour
  • 85g of plain flour
  • 30g of raisins, or currants

Coconut cream cheese filling

  • 50g of icing sugar
  • 2 tsp coconut oil, heaped, soft and unrefined
  • 2 tsp cream cheese
  • 1/4 tsp vanilla extract


Place the finely grated carrot into a fine mesh sieve and squeeze it, getting rid of as much liquid as possible. Leave the squeezed, grated carrot in the sieve while you start to make the dough
In a medium bowl or food processor, place the butter, ground ginger, ground cinnamon, salt and sugar. Cream or blend the ingredients together until well mixed
Add in the grated carrot, desiccated coconut, cornflour and flour and mix again until combined. Stir in the raisins then tip the dough out onto a piece of baking paper. Cover with a second piece of baking paper and roll the dough out to 6mm thick then chill for at least 30 minutes
Preheat the oven to 160°C/gas mark 3
Remove the top layer of baking paper and use a circular cutter (3 or 4 cm diameter) to cut out the biscuits. Transfer the biscuits to a baking tray lined with baking paper and bake for 12-15 minutes until golden around the edges. Leave to cool while you make the filling
Gradually cream the icing sugar into the coconut oil in a small bowl. Mix in the vanilla and 1 teaspoon of cream cheese. If the mixture is too firm, add the other teaspoon of cream cheese and mix in. Chill until needed
To assemble, use the filling to sandwich together the shortbread biscuits