My husband is a huge Carrot Cake fan but unless there is a special event or company coming, I try not to make an entire cake. Why? Well, we would eat way too much of it so when I saw this carrot cake cookie recipe from Martha Stewart, I knew it had to be tried.
I also appreciate that you can indulge in a sweet treat but still have it contain some nutritional component, so being able to incorporate some carrots from the local farmer’s market and oats was a selling point.
I also appreciate making these mini versions because you can choose to omit the cream chese icing or make a large batch of the cookies and freeze the bulk of it.
To increase the nutritional value even more, I opted to use some whole wheat flour and ground flax seed into the recipe. In order to resemble carrot cake even more, I also added cinnamon and used a mixture of raisins and dried cranberries in lieu of currants.. Therefore, the recipe I used is as follows (original cookie & icing recipe found here)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
2/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon ground flax seed
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried raisins and dried cranberries
1. Preheat oven to 350 degrees.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flours, ginger, cinnamon, salt and flax seed. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and raisins/cranberries.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten slightly with the spoon. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.