Like most people, I adore carrot cake, but baking one is a different story. Here is the perfect alternative! These cakes are moist, delicious and relatively easy to bake. I recommend baking a double batch and also putting the left over icing on anything entering your mouth!
Continue for the full recipe…
Carrot Cake Cookies
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 stick unsalted butter, room temperature
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup old-fashioned rolled oats
3/4 cup finely grated carrots (approx 2 medium)
1/2 cup of raisins – I prefer 1/4 c of regular & 1/4 c golden
1 cup finely chopped walnuts
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper (highly recommend only using parchment or Silpat, the texture and consistency that comes from their use is unbeatable!) In the bowl of your electric mixer fitted with the paddle attachment, combine sugar and butter and cream until light and fluffy. Add egg and vanilla and beat on medium speed until well combined. Make sure to stop periodically and scrap down the sides of the bowl with a spatula.
In a large bowl, sift together flour, baking soda, baking power, salt, cinnamon, nutmeg and ginger. Turn the mixer on the lowest setting and gradually add the flour mixture to the mixer. Mix in oats, carrots, raisins and walnuts. Chill the dough in the refrigerator for at least an hour, trust me this makes a differences.
Using a tablespoon, scoop the dough onto the baking sheets. Leave about two inches between cookies. Place in the oven and bake for about 13 minutes, depending on your oven. Your cookies should be browned, a tad crisp but springy to the touch. Rotate the pan halfway through the cooking to ensure evenness, again, this step sounds pointless but makes a huge difference. Let the cookies cool on the sheet for about 10 minutes and then transfer to a wire rack. Once the cookies have completely cooled slather on the yummy icing and make a delicious little sandwich. This makes approximately 12 sandwich cookies.
Experiment with this recipe, add cranberries instead of raisins, crushed pineapple would be a fantastic flavor, adjust the spices, maybe a little more cinnamon or nutmeg.
Cream Cheese Frosting
8 ounces softened cream cheese
1/2 stick unsalted butter, room temperature
1 cup confectioners sugar
1 tsp honey
2 tsp vanilla
pinch of salt
Place all ingredients in an electric mixer fitted with a paddle. Start off on low speed so as not to end up in a powdered sugar cloud, then gradually increase. Beat on medium speed for approximately 4 minutes. If the butter and cream cheese are nice and soft, whipping this up is a breeze! If powdered sugar is new don’t worry about sifting it before hand. Frosting should look glossy, go ahead, try some!