Ingredients
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0.425 kg 0 lbs 15 oz kg Macphie American Carrot Cake Mix
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0.1 kg 0 lbs 4 oz kg Eggs
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0.08 kg 0 lbs 3 oz kg Olympic Vegetable Oil 2x10l Poly
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0.08 kg 0 lbs 3 oz kg Carr's Bakers Flour
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0.175 kg 0 lbs 6 oz kg Fresh Grated Carrot
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0.15 kg 0 lbs 5 oz kg Cream cheese
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0.032 kg 0 lbs 1 oz kg Sudzucker Granulated Sugar 25kg
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2.4645 ml 0.5 tsps Braun Bon Vanille (Vanilla)
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0.1 kg 0 lbs 4 oz kg Macphie Frosting Cream Cheese 10kg
Easter Carrot Cake and Cream Cheese Stuffed Cookies
Cream Cheese Carrot Cake Cookies are great for an Easter snack!
Method
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1. Mix together the cream cheese, sugar and vanilla extract together until combined
2. Add the cream cheese mixture to a piping bag and pipe blobs of the cream cheese onto a lined baking sheet and put in the freezer until frozen
3. Add the carrot cake mix into a bowl and add the oil and mix until combined
4. Add the 2 eggs and mix until combined
5. Add the flour and grated carrots and mix until combined
6. Using an ice-cream scoop, scoop some of the batter out place a cream cheese blob in the middle and roll to form a ball (if the mixture is not able to be rolled, place in the fridge to firm up)
7. Add the raw cookies onto a lined baking sheet and bake at 180°C for 12 minutes
8. Once cooled, piped some of the cream cheese icing on top and decorate
