Ingredients:

  • 1 3/4 cups (220 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Powder
  • 1/2 teaspoon (2.5 g) Baking Soda
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1 1/2 teaspoons (7.5 g) Ground Cinnamon
  • 1/2 teaspoon (2.5 g) Ground Nutmeg
  • 1/2 cup (113 g) Unsalted Butter, softened
  • 1/2 cup (110 g) Light Brown Sugar, packed
  • 1/4 cup (50 g) Granulated Sugar
  • 1 large Egg, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 cup (120 g) Finely Grated Carrots, moisture squeezed out
  • 2 cups (240 g) Powdered Sugar, sifted
  • 1 teaspoon Fresh Orange Zest
  • 3–4 tablespoons Fresh Orange Juice

Instructions:

  1. Grate the carrots very finely. Place the grated carrot in a clean tea towel and squeeze firmly to remove excess moisture. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the egg until just combined, followed by the vanilla extract.
  4. Reduce speed to low and gradually add the dry mixture until just combined. Stop mixing the moment you no longer see streaks of flour.
  5. Fold in the squeezed, grated carrots using a rubber spatula. Do not overmix the dough.
  6. Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes. This is vital for shape and texture.
  7. Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
  8. Scoop rounded balls of dough (about 1.5 tablespoons each) onto the prepared sheets, leaving 5 cm (2 inches) between them.
  9. Bake for 12–14 minutes, rotating the pan halfway through, until the edges are lightly golden brown and the centres look set but still soft. They will not flatten completely.
  10. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Sift the powdered sugar into a small bowl and add the orange zest. Gradually whisk in the fresh orange juice, starting with 3 tablespoons, until the consistency is thick enough to drizzle but not runny.
  12. Once the cookies are completely cool, drizzle the icing decoratively over the top using a fork or piping bag. Allow the icing to set for about 15–20 minutes before serving.