On the Road: Carrot Cake Cookies

I’m getting ready to head down to St. Simons Island for three days of southern cuisine and hospitality.  I’ll be sharing my adventures here, on my facebook page and on twitter so stay tuned.  I’m looking forward to meeting some of Georgia’s best growers and producers and learning all about Georgia olives(who knew?!), honey, peaches, pecans, shrimp, spirits and more.

Before I get on the road, I wanted to share these cookies with you all.  I made them first for a bake sale fund raiser last weekend, and then again yesterday with the residual carrots I had left from making my youngest son’s 2nd birthday cake.  I’m planning to take some on the road today for sustenance (because who couldn’t use a little cream cheese frosting to keep them going?).

If you like carrot cake, then you’ll love these cookies – they’re kind of a cross between my favorite oatmeal cookie, carrot cake and a whoopie pie.  What’s not to love?  I was inspired by this recipe from Martha Stewart, but I adapted it to suit my taste, adding some baking soda and powder for leavening, and grating in some fresh ginger instead of dried (fresh is always better in my opinion, especially in recipes where the added moisture won’t affect the outcome).

Carrot Cake Cookies
prep time: 10 minutes
bake time: 12 minutes
yields: 20 sandwich cookies

Ingredients

  • 1 cup rolled oats
  • 1 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup carrots
  • 1 stick butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon freshly grated ginger
  • 1 egg
  • 1/2 cup raisins
  1. Preheat your oven to 350F and line two baking sheets with parchment paper
  2. Whisk together your oats, flour, baking powder, baking soda and salt
  3. Cream together the butter and sugars
  4. Add the egg and mix to incorporate
  5. Add the ginger and the carrots
  6. Mix the wet ingredients into the dry ingredients
  7. Fold in the raisins
  8. Drop teaspoon-full sized rounds onto prepared cookie sheets, 1 inch apart
  9. Flatten with your hand
  10. Bake for 10-12 minutes in a 350F oven
  11. Allow to cool on a rack
  12. Spread 1/2 a teaspoon of cream cheese frosting on one cookie and place a second cookie on top to make a sandwich
  13. Enjoy!
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Best. Carrot. Cake. Ever.

Carrot cake.  I adore thee.  In all your moist, carroty deliciousness, you bring me comfort.

Okay, I realize that’s weird.  But it might also be a little bit true.  Of all the cakes in all the world, carrot cake might just be my favorite.  And I’m not one to claim favorites all that easily and lightly.  Don’t try to get me to name a favorite movie or t.v. show, or even a favorite song or book.  Ask me to choose a favorite meal?  Forget it.

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Carrot cake, though?  There’s a soft spot in my heart for you.

Not just any carrot cake, though.  No sirree.  I don’t like a lot of spices, I’m not a huge fan of nuts, and it has to contain fresh carrots – not baby food puree.

I’ve been working on developing some cake recipes lately using freshly ground flour.  In particular, I’ve been trying to make a nice light white cake, which can be difficult to achieve when using whole-wheat flour and unrefined sweeteners like honey granules and sucanat.  The other day I came pretty close in the cake department, using freshly ground soft white wheat flour that had been sifted through a fine mesh sieve.  By removing the coarser bits of bran and germ, the resulting flour was much finer and lighter, yielding a light (in both color and consistency) cake.  I hated to let all that nutritive bran and germ go to waste, though, so I chose to use it in this carrot cake. You could just as easily use regular whole-wheat flour in this recipe, though.

Continue reading “Best. Carrot. Cake. Ever.”