Everyone knows that Annie the Porcupine and I have a passion for Carrot cake. Well I was just shared on a recipe for Carrot Cake cookies that I cannot wait to try. I mean a perfect combination the spicy goodness of carrot cake in a handheld light of a cookie.
Ingredients:
1 C finely grated carrots (I usually buy pre-grated when baking)
1/2 C unsalted butter, softened
1/2 C granulated sugar
1/2 C packed brown sugar
1 Egg
1 t vanilla extract
1 1/2 C all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/4 t ginger
1/4 t nutmeg
1/4 t salt
1/2 C chopped nuts (walnuts or pecans work well, optional)
1/4 C raisins
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, nuts, and raisins or currants if using.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
I am thinking I might add a cream cheese frosting on mine, but still debating on the need for it or not. Let me know your thoughts.
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