Carrot Cake Cookies

Adapted from an old recipe in Bon Appetit. The recipe calls for self-rising flour, but you can use one of the many homemade substitutes. I use 1 ½ cups of all-purpose flour plus ¾ teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon of salt.

Course Dessert

Cuisine American

Keyword Carrot Cake Cookies

Prep Time 26

Cook Time 12

Total Time 38

Servings Cookies

Author Anna

Cost 5

Ingredients

½ cup raisins
¼ cup oats
¼ cup hot water
1 teaspoon cinnamon
1 stick unsalted butter, softened (114 grams)
½ cup packed light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
1 teaspoon vanilla
1 large egg (48 grams)
1 ¼ teaspoon cinnamon
1 ½ cups self-rising flour
1 cup coarsely grated carrots
⅓ cup walnuts toasted and chopped

Filling

6 ounces cream cheese softened
2 ounces unsalted butter softened
1 cup powdered sugar plus more to taste
¼ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons lemon juice

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Soak the raisins and oats in the ¼ cup of hot water for about 15 minutes.
Beat butter until creamy. Add both sugars, egg, and vanilla and beat just until mixed. Add the cinnamon and flour and stir until blended.
Mix in soaked raisin mixture, carrots and nuts.
Drop mounds of dough onto parchment lined baking sheets spacing at least 2 ½ inches apart.
Bake 1 sheet at a time on center rack for 12 -14 minutes or until edges are browned and centers appear set. Let cookies cool on baking sheet for about 4 minutes, then carefully transfer to a wire rack.
Prepare Filling. Beat all the ingredients except for the cream together in a bowl. Gradually add the cream, beating until icing is smooth and spreadable.
Sandwich the icing between two cookies.

Notes

Note: To toast walnuts, spread them on a baking sheet and bake at 350 for about 8 minutes. If you leave the nuts out and you are weighing your flour, you may want to go with 5 ½ oz flour.