Getting Your Vegetables with Carrot Cake Cookies

grated carrotsDoctors say it. Health enthusiasts say it. Even your mother says…and probably has been saying it since you were little. “You need to eat your vegetables!” Well, I’ve got the perfect way to do just that…in a dessert! There is just no better way to eat your vegetables. From zucchini bread to pumpkin pie, veggies can make excellent desserts. And the one vegetable that probably makes the best dessert is the carrot. It’s sweet and delicious and makes the most delicious cakes. But, take it one step further, make it portables, and keep that wonderful cream cheese frosting, and you’ve got carrot cake cookies!

butterI am a huge fan of the whoopie pie, and this cookie recipe essentially creates a whoopie pie made out of carrot cake. The cookies stay moist and richly spiced, and the cream cheese frosting is amazing sandwiched between! This recipe is from Martha Stewart’s Cookies book, and from the first time I saw it, let alone the first time I tasted it, I knew it was a keeper.

butter and sugarTo start, make the cookies. Cream 1 cup (2 sticks) butter at room temperature with 1 cup brown sugar and 1 cup granulated sugar. Let this cream for a few minutes until light and fluffy. Then add 2 eggs and 1 teaspoon vanilla extract, and beat until combined.

Next, combine the dry ingredients. Add 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger to a bowl. Mix together with a whisk. Gradually add this flour mixture to the butter mixture. Make sure your mixer is on low, otherwise you’ll be covered in flour (and so will your kitchen).flour mixtureNext, grate the carrots. You want 1 1/2 cups grated carrots, which for me took 4 pretty large carrots. Add the grated carrots, 2 cups rolled oats, and 1 cup raisins to the batter, and stir to combine. Chill the mixture for 1 hour, until firm.adding carrotsdoughAfter an hour, scoop out tablespoon size balls of dough onto a parchment lined cookie sheet. Bake at 350 degrees for 12-15 minutes, until browned. And make sure you give them some space, they will spread (as you can see). If they do, just cut through with the spatula right away. If they cool, they’ll break when you try to cut them. Allow them to cool while you make the frosting.ready for the ovendonespatulaCombine 8 ounces cream cheese with 1/2 cup (1 stick) butter, both at room temperature. Add 1 cup confectioners’ sugar and 1 teaspoon vanilla extract. Mix until smooth. I use the mixer for this, but feel free to just use some elbow grease and a spatula.butter and cream cheeseadding sugarTo frost, I first pair up similar sized cookies and lay them out next to each other. I then add frosting to one side. This helps me make sure I’ve evenly distributed the frosting and also use it all up. After your frosting bowl is empty, spread out the frosting, press the cookies together, take a bite, and enjoy!matcheddropspreadThese really are an excellent treat. And, while I’m sure it’s not what your mother had in mind when she said to eat your vegetables, I’m sure she’d approve of this delicious dessert!enjoy

13 thoughts on “Getting Your Vegetables with Carrot Cake Cookies

  1. Kaila511

    I’ve heard about veggie desserts, but these look absolutely delectable. I have to try zucchini bread sometime too. Thanks for sharing, happy FF, and have a wonderful weekend!

    Reply
  2. The Chunky Chef

    Those look so delicious!!! I’ve always been a carrot cake lover and these are the perfect portable version… plus I can feel less guilty eating a couple because, well, they’re veggies! πŸ™‚

    Reply
  3. Selma's Table

    These are such a great idea! Thank you for sharing them with the Fiesta Friday crowd over at Angie’s The Novice Gardener blog. Today is Part 2 of the special anniversary edition and your cookies look great adoring the dessert table.

    Reply
  4. Pingback: First Fiesta Friday Anniversary (Part 2) | The Novice Gardener

  5. Shari

    I absolutely love carrot cake, but have never tried carrot cake cookies before. Brilliant! Sounds like the perfect flavor of whoopie pie, too, as that way you still get the cream cheese frosting.

    Reply

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