City Palate

The Entertaining Issue - November December 2017

Carrot Cake Cookies
Jul/Aug 2008

1/4 c. butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 t. grated fresh ginger
1 large egg
1 t. vanilla
1 ½ c. all-purpose flour
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1 c. coarsely grated carrots (about 2 carrots)
1/2 c. raisins or dried cranberries
1/2 c. chopped walnuts or pecans

Cream cheese frosting
1  8 oz package cream cheese, regular or light
2 T butter
1 c. icing sugar
1 T. lemon juice

Preheat oven to 350°F. In a large bowl, beat the butter, sugar, brown sugar, ginger, egg and vanilla until well blended and smooth. Add the flour, cinnamon, baking soda, salt and carrots and stir by hand until almost blended. Add raisins and nuts and stir just until combined.

Drop spoonfuls of dough onto a cookie sheet that has been sprayed with nonstick spray. Bake for 12 to 14 minutes, until the cookies are just barely golden around the edges and on the lumpy parts, but still soft in the middle. Transfer to a wire rack to cool.

To make the cream cheese frosting, beat the cream cheese and butter with an electric mixer until smooth; add the icing sugar and lemon juice and beat until spreadable consistency, adding a little extra sugar or lemon juice if needed. Once cookies have completely cooled, spread them with frosting, or make sandwiches by frosting the bottom of a cookie and sandwiching it with another. Makes about 20 cookies.