I usually bake at least one item/treat/baked good for Matt to be able to pack in his lunch. I rather like this domesticated diva business over these past several months 😉 . I usually see carrot cake cookie recipes iced with a cream cheese frosting. Well, that would be delicious, but I didn’t happen to have any cream cheese on hand. Did that stop me from making these?! Nooooo way! Mine were iced with a fresh, citrusy orange glaze instead – it was the perfect match for them! This a great, Spring-y recipe that results in soft, chewy cookies. Mmm! 😀 The perfect recipe if you’re looking to make cookies for Easter.
Carrot Cake Cookies:
Makes about 30 cookies
1/2 cup butter, softened
1/2 cup brown sugar
1/2 tsp. vanilla
1 1/2 cups flour (I used all-purpose)
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. b. soda
1/2 tsp. salt
1 cup carrots, coarsely grated
1/2 cup raisins (optional)
1/2 cup walnuts (optional)
1 cup confectioners (icing) sugar
1 tbsp. butter, melted
1 tbsp. juice of an orange
1/2 tsp. orange zest
Preheat oven to 350*. In a large bowl, cream butter, brown sugar, and vanilla. Add egg and mix well. Add flour, cinnamon, nutmeg, baking soda and salt and mix until completely combined. Fold in carrots (and raisins and walnuts, if using them). Place spoonfuls of dough on an ungreased baking sheets and bake for 9-12 minutes. Remove from cookie sheet and place on cooling rack. Ice cookies with orange glaze once they have cooled to room temperature.
In a small bowl, whisk together icing sugar with butter and orange juice. Add more or less butter and icing sugar (depending on how thick you want it). Spread glaze over cookies and top with orange zest.
*Recipe inspired by From Cupboard to Cupboard*
Well, I hope you give these a go! They truly are delicious.
What are some of your favourite cookie recipes? Please share!