August 29, 2009

What's Up Doc?

Well I posted earlier how I made that coconut cream cake, which left me with a ton of delicious leftover cream cheese frosting. So I had thought, hmmm I'll make a carrot cake, but was just not in the mood for dealing with a cake. So I actually found a recipe for Carrot Cake Cookies and oh dear heaven were they out of this world! They were really good with the frosting on them, but even better just plain.

Sweet, crunchy from the nuts, and totally carrot cake satisfying without the deal of having to make a full cake!

I will be adding this recipe to my regular cookie rotation!

The recipe comes from Dozen Flours food blog and is found in full here.

Carrot Cake Cookies with Cream Cheese Frosting

1 1/4 cups all-purpose flour
1 teaspoon good quality cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla
1 cup fresh, coarsely grated carrots (2 medium)
1 scant cup pecans (3 oz), chopped (optional but note that if you omit them, you will end up with slightly less yield. The nuts really bulk up the batter. * I used a mix of pecans and walnuts because it's what i had on hand.)
1/2 cup raisins (2 1/2 oz)

8 oz cream cheese, softened
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 10 to 12 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, whip cream cheese and vanilla together until well combined. Add sugar and continue mixing until smooth.

*Eat without frosting or with - It worked well to frost them as I ate them and keep the cookies in a tupperware on the counter.

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