I never thought this day would come.
The day when I would combine a sweet indulgence with a… vegetable.
Someone take my temperature — I think I’m dying.
I’ve had carrot cake and carrot cupcakes at restaurants before. They’re usually very sweet, topped with cream cheese icing that’s so good it practically hurts my teeth.
But actually making the dessert at home myself?
I mean, vegetables give me the heebie-jeebies.
Every time I buy them I break into a cold sweat. The only cure is a few brownies, a slice of cheesecake, and a vodka tonic.
When I saw the carrot cake cookie recipe in the latest issue of Bon Appetit, I knew I had to try it.
I left out the walnuts and raisins — let’s be honest, having a vegetable in my cookie is enough. I don’t need dried fruit or nuts crowding the flavor.
(I also really don’t love raisins or nuts in cookies. No surprise there.)
I loved how these cookies turned out.
They have a tender, cake-like texture and aren’t overly sweet. The cream cheese icing provides just the right amount of richness.
Yield: Makes about 30 cookies
Ingredients:
Carrot Cake Cookies
- 1/4 cup rolled oats
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup grated carrots
- 1 1/2 cups self-rising flour
- 1 1/4 teaspoons cinnamon
Icing
- 1 cup powdered sugar
- 6 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 2 tablespoons heavy cream
Directions:
Carrot Cake Cookies
Preheat the oven to 350°F (175°C).
Place the oats in a small bowl with 1/4 cup water and let them soak until the water is absorbed, about 15 minutes. In a mixing bowl, beat the butter and both sugars until light and fluffy. Add the egg and vanilla, then mix in the grated carrots. Stir in the flour and cinnamon until combined, then fold in the soaked oats.
Drop tablespoon-sized portions of batter onto a prepared baking sheet. Bake for about 15 minutes, or until the edges are golden brown. Allow the cookies to cool completely before frosting.
Icing
Beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla and heavy cream, and beat until the frosting is creamy. Spread the icing over the cooled cookies.
Slightly adapted from Bon Appetit.
All images and text © How Sweet Eats.
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Alright.
Now who wants the remaining carrots in my fridge?
Because we all know I won’t be eating those.