Carrot Cookie Cake

Preheat your oven to 160°C (340°F). Line a baking tray with parchment paper or lightly grease it.

Whisk the all-purpose flour, baking soda, cinnamon powder, and salt together in a medium-sized bowl. Add the grated carrot and gently mix until combined. Set aside.

In a large bowl, combine the olive oil and sugar. Mix thoroughly with a hand whisk or a mixer on low speed until the sugar is fully dissolved and the mixture is smooth.

Add the egg and vanilla extract to the oil-sugar mixture. Beat until well combined, ensuring a smooth and creamy texture.

Gradually incorporate the flour mixture into the wet ingredients, gently stirring with a spatula until a soft dough forms. Be careful not to overmix to keep the cookies tender. Cover the dough and let it rest for 10-15 minutes.

Using a spoon or cookie scoop, shape small portions of the dough into walnut-sized balls. Arrange them on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

Place the cookies in the preheated oven and bake for 12-15 minutes, or until the cookies turn golden brown. The centers will be slightly soft but will firm up as they cool.

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Carrot Cookies Cake as a delightful snack. Store any leftovers in an airtight container at room temperature for up to a week.