Keep Calm and Carrot OnPosted: April 10, 2012 | |
As happy as a bag of Reese’s peanut butter eggs would have made me, I know that’s not the classiest way to end Easter supper. (Right?) Luckily, these carrot cake cookies were a pretty great alternative. Carrot cake is such a springy dessert, and bunnies love carrots, so it seems totally perfect for Easter. The cream cheese frosting made these awesome cookies even awesome-er. The Easter bunny would definitely hop over to your house for a few of these cookies.
Carrot Cake Cookies with Cream Cheese Frosting
For the cookies:
– 2 cups of flour
– 1 teaspoon of baking soda
– 1 teaspoon of baking powder
– 1 ¼ teaspoons of ground cinnamon
– ¼ teaspoon of salt
– 2 sticks of unsalted butter, at room temperature
– 1 cup of light brown sugar
– 1 cup of sugar
– 1 teaspoon of vanilla
– 2 eggs
– 1 ½ cups (about 4 carrots) of shredded carrots
– 1 cup of quick oats
– 1 cup of sweetened shredded coconut
– ¾ cup of chopped walnuts
– 1 cup of raisins (optional)
For the frosting:
– 8 oz of cream cheese, at room temperature
– 1 stick of unsalted butter, at room temperature
– 1 cup of powered sugar
– 2 vanilla beans, seeds removed (or 1 teaspoon of vanilla)
– ¼ teaspoon of salt
– ¼ teaspoon of lemon zest
In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
In a large mixing bowl, cream the butter and sugars together. Add the vanilla and eggs and beat until just combined. Beat in the flour mixture a little at a time. Stir in the carrots, oats, coconut and walnuts by hand. Chill the dough until firm, about 30 minutes.
Heat your oven to 350º.
Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for about 15 minutes, rotating sheet halfway through, until golden brown. (Keep the dough in the fridge between batches.) Let them cool a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
To make the frosting, beat together the cream cheese, butter and powdered sugar until light and fluffy. Add the vanilla bean seeds, salt and lemon zest and mix to combine. Store in an airtight container in the fridge until ready to use. Spread frosting between two cookies, and then eat.