Many of my readers probably remember that once-popular treat — a cookie log made with shortbread cookies and condensed milk, often with walnuts, raisins, and other goodies thrown in (the classic confectioner's cookie log recipe is on Kamelist). Today I'd like to share a new spin on that wonderful treat, this time with the addition of carrots and apples. In this recipe I used my favorite flavor combination of orange zest, cinnamon, and nutmeg. Together with carrots, they produce an absolutely brilliant result — if you've already made Carrot Muffins or Carrot Cake, you know exactly what I mean. The log has a very different texture than muffins, of course, but the aroma is just the same. And naturally, just like in baked goods, you can't taste the carrots at all in the finished log. The log turned out absolutely delicious! Who could say no to a tender, creamy, melt-in-your-mouth slice with a gorgeous orange-cinnamon aroma, studded with crunchy bits of cookies and walnuts? So, so good!
Ingredients:
- 300 g carrots
- 300 g cookies (like Jubilee/shortbread type)
- 150 g apples
- 150 g butter
- 120 g walnuts
- 50-100 g sugar
- 2 tbsp condensed milk
- 2 tsp vanilla sugar
- Add-ins:
- zest of half an orange
- 0.5 tsp cinnamon
- 0.2 tsp nutmeg
- a handful of raisins
- cocoa powder
How to cook carrot-apple cookie log
It's very important to use high-quality butter for this log — ideally 82% fat content, as it forms the flavor base. This really matters! Melt 50 g of butter in a skillet.
Peel the carrots and grate them on a fine grater. Add the carrots to the skillet, stir, and braise over low heat with the lid on for about 15–20 minutes, until the carrots are completely soft. The carrots should not fry — they should gently simmer over low heat.
Then add the sugar and vanilla sugar and stir. Adjust the amount of sugar to taste — I used 70 g, which seemed just right to me. The amount of sugar also depends on how sweet your carrots and apples are and which cookies you use; in particular, if your apple is tart, add more sugar.
Next, add the apple (peeled beforehand and grated on a fine grater), along with the zest of half an orange (grated from the orange on a fine grater, orange layer only), cinnamon, and nutmeg.
Mix everything together thoroughly and cook, stirring, for about 5–7 minutes without a lid. The entire mixture should become very soft, and any excess liquid will evaporate.
Transfer the entire contents of the skillet to a bowl and let cool until just warm. Then add the finely ground cookies and walnuts.
Stir until they are evenly distributed throughout the mixture. Add the condensed milk and stir again. The mixture is now ready to shape.
To shape a log, place a portion of the mixture onto a sheet of plastic wrap laid out flat, form it into a rectangle, roll it up tightly in the wrap, and twist the ends like a candy wrapper.
I made three small logs: the first with no extra add-ins, then I added a handful of raisins to the bowl (and used that mixture for the second log), then I added a heaping tablespoon of cocoa to the bowl (and that became the mixture for the third log). I ended up with three logs with different flavors — the first plain, the second with raisins, and the third with raisins and cocoa. Place the finished logs in the refrigerator for at least 2–4 hours. They need to be thoroughly chilled so they hold their shape well when sliced.
Then remove the plastic wrap and, if you like, dust the logs with powdered sugar — this will make them look just like actual sausage and live up to their name :) Just keep in mind this should only be done right before serving, as the powdered sugar will dissolve over time and the surface may become sticky.
Store the logs in the refrigerator. All three versions are delicious, though I personally preferred the one without cocoa — my taste testers were split. I used the chocolate one for the main photo because it's more photogenic :) Treat yourself and your loved ones to this carrot-apple cookie log with its wonderful flavor and incredible aroma!
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