Carrot Cake Cookies

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cookie

I am your typical mother of three with a full time job.  To say we are busy is an understatement, but in what few quiet moments I can find, I love to cook!!  My hubby and 2 boys have a full on sweet tooth so baking with chocolate is usually on the agenda, but sometimes I try to switch it up with something a little different. That’s what caught my eye about this interesting cookie recipe I found at http://fromcupboardtocupboard.blogspot.ca/2010/07/carrot-cake-cookies-with-cream-cheese.html?spref=pi

 

I love carrot cake…in fact I love it so much that I have turned up my nose at regular birthday cake since I was about 12 years old, instead demanding a big old carrot cake.  These cookies screamed for me to make them. I followed the recipe with minimal changes, leaving out the nutmeg (not a fan) and leaving out 1 cup of icing sugar in the frosting (I like it more on the tangy side).  As for the sprinkle of nuts on top, I left those off too only to make them more appealing to my family…strange people who prefer no nuts. 😉  Finally, I only baked mine for 9 minutes, but that is just because I know my oven. I consider baking times a guideline only, preferring just to keep a close eye on them instead.

 

The cookies turned out great, and I took a bunch to work where they were also gobbled up quickly. I am confident that all who try this will agree that they are delicious.

 

Carrot Cake Cookies with Cream Cheese Frosting

Ingredients:

3/4 cup rolled oats

1 cup flour

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter at room temperature

1/2 cup packed brown sugar

1/2 teaspoon vanilla

1 egg

3/4 cup coarsely grated carrots

 

Directions:

Grind oats in blender or food processor to make into a fine oat flour. In a medium bowl, whisk together oat flour, all-purpose flour, cinnamon, nutmeg, baking soda and salt to combine and set aside. Next beat butter, sugar, and vanilla until well combined. Add egg, beat to combine. Add dry ingredients a third at a time and mix until just combined. Fold in carrots. Bake at 350 degrees on parchment paper covered cookie sheets for 12 minutes or until cookies spring back when lightly touched. Cool completely on wire rack and frost with cream cheese frosting…

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Cream Cheese Frosting

1 (8 oz) pkg cream cheese (room temperature)

1/3 cup butter (room temperature)

2 2/3 cup powdered sugar (+/-)

1/2 teaspoon vanilla

 

Mix all ingredients well and frost cookies….Sprinkle with finely chopped walnuts or don’t depending on your tastes!

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