Yesterday we pulled quite a few carrots from our little carrot patch. We still have a ton to be pulled. In the mean time, I thought I'd share a yummy recipe for Carrot Cake Cookies.
Carrot Cake Cookies (adapted from Martha Stewart)
1 cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon finely chopped crystallized ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
3/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup finely grated carrots, juiced squeezed out
1 cup oats
1/2 cup chopped pecans
Cream Cheese Filling
4 ounces Neufchatel, softened
2 Tablespoons butter, softened
2 cups powdered sugar, sifted
Add egg and vanilla extract and beat until incorporated.
Add flour, cinnamon, ginger, crystallized ginger, baking powder, baking soda and salt and mix well.
Add carrots*, oats and pecans. Mix well.
Use an ice cream scoop or cookie scoop and scoop evenly onto baking sheet. Bake at 350 degrees F for 12 minutes or until the edges are just golden. Allow to cool for a minute on the sheet and then move to a cooling rack.
Finish baking the rest of the cookies.
Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar and beat until creamy.
Once cookies are completely cooled, spread a little of the cream cheese filling onto one side of a cookie and top with another cookie.
*grate the carrots and then put them in a tea towel and squeeze the life out of them! the juice can be saved for other uses or discarded
Ta-da!
It's totally divine!
Enjoy!
TIP:
TIP:
*grate the carrots and then put them in a tea towel and squeeze the life out of them! the juice can be saved for other uses or discarded
1 comments:
this looks yummie, like a carrot cake whoopie pie lol! I've got to try these for sure! thanks for sharing
Helen
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