So Much More Than Carrot Cake Cookies Recipes

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CARROT-CAKE COOKIES



Carrot-Cake Cookies image

Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 18

Number Of Ingredients 14

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  • Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
  • Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  • Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

SO MUCH MORE THAN CARROT CAKE COOKIES



So Much More Than Carrot Cake Cookies image

Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!).

Provided by YummySmellsca

Categories     Drop Cookies

Time 1h

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 25

2/3 cup unsweetened almond milk, warmed
3 tablespoons ground flax seeds
1/3 cup canola oil
1/2 tablespoon toasted sesame oil
1 tablespoon maple syrup
1/3 cup demerara sugar
2/3 cup sugar
1 teaspoon grated fresh ginger
2 teaspoons vanilla
1 cup barley flour
1 cup whole wheat flour
1/4 cup wheat germ
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch cardamom
1/4 teaspoon sea salt
1 cup tightly packed fine-shredded carrot
1/2 cup large-flake oats
1/2 cup shredded coconut
1/3 cup chopped walnuts
1/4 cup dried kasha
1/3 cup diced candied ginger
1/2 cup raisins, soaked in hot water and drained
1/2 cup gogi berries, soaked in hot water and drained

Steps:

  • In a large bowl, beat together the "milk", flax, oils, maple syrup, sugars, fresh ginger and vanilla. Set aside.
  • In another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
  • Stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using), candied ginger, raisins and gogi berries.
  • Wrap in plastic and chill 1 hour.
  • Preheat oven to 350F and line three baking sheets with parchment. Flatten into thick discs with the palm of your hand.
  • Form fairly large balls of dough and place onto the sheets 2" apart.
  • Bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
  • Cool completely on the sheets.

Nutrition Facts : Calories 159.3, Fat 6.2, SaturatedFat 1.1, Sodium 42.1, Carbohydrate 24.6, Fiber 2.6, Sugar 11.9, Protein 2.8

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