Carrot Cake Cookies

If you like carrot cake (and I do) you will enjoy these cookies. They are like little bites of carrot cake. I have made them twice in the last month, and the second time I frosted them and honestly prefer them unfrosted. Shocking, I know. But if you are so inclined feel free to frost with a cream cheese or buttercream frosting. These also worked well with the ground flax seed as an egg substitute if you have an egg allergy. I did not notice a difference in taste when I used the flax seed in place of the egg.

Carrot Cake Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of grated nutmeg
3/4 cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg -or- 1 TBSP ground flax seed mixed with 3 TBSP water
1/2 teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 generous cup sweetened shredded coconut
1 scant cup raisins

1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger, cinnamon and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg(or flax seed mixture) and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, and raisins.

4. Use a cookie scoop or spoon with a tablespoon the batter onto the prepared baking sheets, leaving about an inch of space between them. Using a fork slightly flatted the tops of the cookies.

5. Bake for 13 to 14 minutes. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

Recipe adapted from Brown Eyed Baker which was adapted from Baking: From My Home to Yours by Dorie Greenspan.


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