Tuesday, August 21, 2012

Carrot Cake...Cookies


Every year on July 29th my mom eats a delicious slice of carrot cake. Possibly because it's her favorite cake and because that date also happens to be her birthday. Actually, there's also always a german chocolate cake in my parents house on that day because my brother, John, shares a birthday with our mom. 

I was always kind of jealous that they were birthday buddies when I was a kiddo. 

But back to carrot cake. Every time I see one it reminds me of my mommy. Recently during a recipe brainstorming session, I had the idea to make carrot cake - but in cookie format. Everybody loves cookies. So I mixed up a fairly simple cookie dough, added grated carrots and white chocolate chips (to mimic the flavors of cream cheese frosting). The cookies turned out super soft, moist and tasted just like the cake we all know and love so much.



Dump sugar, vanilla, butter and brown sugar into a mixing bowl. 



Add an egg. 



And grated carrot, of course. 



Then comes the dry ingredients. I'm a bit of a rebel and rarely combine the dry ingredients in a separate bowl. But if that's what makes you happy, go for it. 

I just don't like dishes. 


Don't forget the white chocolate chips. 


Yum.


These turned out exactly how I wanted them to.  Now to figure out what other cakes I should turn into cookies. :)

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Carrot Cake Cookies
Yields about 24 cookies

1 stick butter, softened
1/4 cup white sugar
1/2 cup firmly packed brown sugar
1 tsp. vanilla
1 egg
1 cup grated carrot
1 1/2 cups flour (I used white whole wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup white chocolate chips

Preheat oven to 350. 

In a large mixing bowl, cream together butter, vanilla and sugars. Mix in egg and carrot. Add all of the dry ingredients at once and mix until just combined. Fold in the white chocolate chips. 

Drop by the rounded tablespoonful onto a baking sheet. I like to use one lined with a silicone baking mat but you don't have to. Bake at 350 for 8-10 minutes or until set but still soft. Let the cookies cool for a minute on the pan and then remove them onto a cooling rack. 



6 comments:

  1. I love carrot cake! What a great idea to turn it into something so yummy looking. Who knew??
    ~~Lori

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  2. This does look good, I dont ever mix it in a different bowl either.

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  3. I'm a one bowl cook . I'm pretty sure I can mix flour and baking powder on top of the wet ingredients before I actually mix it all together. And these look amazing. I'd probably frost them just because cream cheese frosting is an obsession. But I know how you feel about frosting.

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    Replies
    1. I think this might be the one thing that I would be okay with frosting. Brownies? Never!

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