Sunday, June 30, 2013

Carrot Cake Cookies

Carrot cake is a favorite in our household that was previously reserved for special occasions worthy of 3 layer pretty cakes.  But I recently stumbled upon a picture of a "carrot cake cookie" and thought it was worth a shot.  I was a bit nervous that if I left my recipe as is (to maintain its delicious flavor and texture), and just baked them as cookies, I'd get a very flat cookie.  And, I did indeed come out with a flat cookie, no matter how small I made them, but that turned out to be ok.

These cookies may not win any awards for beauty - but they sure make up for that in taste.  And the flatness of the cookie means you finally get the perfect ratio of frosting to cake in every bite!  Carrot cake is now welcomed into the world of every day finger food recipes in our house.

Carrot Cake Cookies!
(makes about 18 sandwich cookies, or two 9' round cakes)

3/4 cup canola oil
1 Cup sugar
1/2 Cup brown sugar
3 eggs
1/2 tsp vanilla
1 1/2 Cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 1/4 cup grated carrots (about 2 large carrots)
2/3 cup shredded coconut
1/3 cup raisins (optional)

To make the cookies:
preheat oven to 176c (350f) and line cookie sheets with parchment/silpat (otherwise these will be very hard to get off  the cookie trays)
1. Beat the sugars and oil together.  Add the eggs one by one, beating after each addition, then mix in the vanilla.
2. At low speed mix in the dry ingredients (flour, baking soda, baking powder, cinnamon, salt)
3. With a spoon, mix in the rest of the ingredients.
4. Place leveled off tablespoonfuls of batter onto cookie sheet, leaving a few inches between cookies.  Bake 8-9 minutes, until the they look just cooked throughout.
5. Cool on wire racks, then use a metal spatula to gently remove the cookies from the cookie tray to the rack.  Make the frosting while the cookies are baking/cooling.

Maple Cream Cheese Frosting
8 ounces plain cream cheese - soft at room temperature
55g (1/2 stick) butter
1 cup powdered sugar
1/8 cup maple syrup

1. Beat together cream cheese and butter until fluffy.  Slowly add in powdered sugar and maple syrup, and beat until mixed.
2. Chill in fridge for at least 20 minutes until ready to use.

Spread a generous spoonful of frosting between pairs of cookies, then gently squish them together so the frosting almost reaches the edges.

These are probably best stored in an air-tight container in the fridge, but served at room temperature.  They lasted about 4 days in our house, and still tasted delicious at that point.

Note: This batter can also be made into two 9' cakes.  Just bake in a parchment lined pan for 35-45 minutes (the edges should start to pull away from the pan).

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