Carrot Cake Cookies

See, just as promised - carrot cake cookies. I realize that not everyone finds these nearly as exciting as I do, but just bear with me. Cakey, spicy, chunky, and slathered in cream cheese frosting, how can you go wrong? While my favorite way to have carrot cake is definitely in, well, a cake, these definitely fill in for that when I have a craving but don't have the time to make a layered carrot cake.


One thing though - if you delete a mix-in (like I took out the nuts, since I didn't have any on hand), make sure to up the other extras to compensate. These probably spread a bit more than they would have if I had kept the nuts in or upped the raisins. I even refrigerated the dough, but oh well. They were a bit fragile as well, not as sturdy as a carrot cake.

So here's a sign of how much I love carrot cake. If I can convince my future fiance, I want some of my wedding cake to be carrot cake. If not all. And, of course, I want to make it myself :) We'll see how long both of those resolutions stand though.....


Oh yeah, and there's nothing like watching America's Next Top Model while eating a plate full of frosting-smeared cookies :)

Carrot Cake Cookies (adapted from here)

1/2 cup flour
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
4 Tbsp butter, at room temperature
scant 1/4 cup brown sugar
scant 1/4 cup sugar
1 egg yolk
1/4 tsp vanilla
1/2 cup coarsely grated carrot
1/2 cup raisins

Preheat oven to 375 degrees and line a baking sheet with a silpat or parchment paper.

Sift together flour, cinnamon, baking soda, and salt.

Beat together the butter, both sugars, the egg yolk, and vanilla in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Mix in carrot and raisins on low speed. Slowly add the flour mixture, beating just until combined.

Using a small cookie scoop (or a standard spoon) drop 1/2 Tbsps of batter 2 inches apart on the baking sheet. Bake until the edges of the cookies are lightly browned and the tops are springy to the touch, about 9 minutes. Cool cookies on sheets about one minute, then transfer to a cooling rack.

These are wonderful on their own, but even better with some cream cheese frosting smeared on the bottom. I didn't sandwich them, but don't let that stop you!