Salted Caramel Sauce



Ingredients

  • 200g sugar
  • 60ml water
  • 84g salted butter
  • 120ml thickened cream
  • ½ tsp vanilla
  • ½ tsp sea salt

Method

  1. Add sugar and water to a saucepan over medium heat. Let the sugar dissolve and come to a simmer.
  2. Reduce heat to low, cover with a lid and cook until the mixture turns a light amber colour (about 10 minutes). Do not stir, only swirl the pan if needed.
  3. Remove from heat and carefully stir in the butter.
  4. Slowly pour in the cream while stirring until smooth.
  5. Stir in vanilla and salt. Pour into a jar and set aside.


Carrot Cake Cookies


Ingredients

  • 180g plain flour
  • 82g pecans, finely ground
  • 1 tbsp cinnamon
  • 2 tsp baking powder
  • ½ tsp salt
  • 113g salted butter, melted
  • 225g brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 180g grated carrot (about 2 medium)

Method

  1. Preheat oven to 180°C and line a baking tray.
  2. In a bowl mix flour, cinnamon, baking powder and salt.
  3. In another bowl whisk melted butter and brown sugar until combined.
  4. Add egg and vanilla and whisk until smooth.
  5. Fold in the dry ingredients, ground pecans and grated carrot.
  6. Scoop cookie dough onto the tray.
  7. Bake for 12–15 minutes until lightly golden on the edges.
  8. Cool completely before frosting.


Cream Cheese Frosting


Ingredients

  • 56g butter, softened
  • 113g cream cheese, softened
  • 240g icing sugar
  • Pinch of salt
  • 15–30ml thickened cream
  • 1 tsp vanilla

Method

  1. Beat butter and cream cheese until smooth.
  2. Add icing sugar and salt and beat until combined.
  3. Add cream and vanilla and beat until fluffy.


To Assemble

  1. Spread cream cheese frosting over the cooled cookies.
  2. Drizzle with salted caramel sauce.