Carrot Cake Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup white flour
1 1/2-2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/3 cups peeled and grated carrots
2/3 cup drained crushed pineapple
2/3 cup raisins
2/3 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease baking sheet or line with parchment paper.
Beat together softened butter, white and brown sugars; beat in eggs and vanilla.
Stir together white flour, 1 1/2 cups whole wheat flour, baking soda, salt and cinnamon; stir into butter and sugar mixture. Stir in carrots, pineapple, raisins and nuts. If needed, stir in additional flour to create desired consistency (to test desired consistency, drop a spoonful on prepared baking sheet and bake; if cookie spreads too much, stir in additional flour). Drop by mounded spoonfuls onto prepared baking sheet. Bake 12-13 minutes or until lightly browned on bottom. Remove from baking sheet and cool. Spread cookies with Cream Cheese Frosting and enjoy with a cold glass of milk.
Inspired by Carrot Cake Cookies in the May 2010 issue of Bon Appetit, I transformed my Mother’s tried and true carrot cake recipe into a bite-size version. Frosting has not been included in nutrition analysis. Makes approximately 3 dozen cookies
Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 teaspoon lemon juice, optional
3 cups powdered sugar
1-4 teaspoons milk, if needed
Beat together cream cheese and butter until soft and fluffy. Add vanilla and optional lemon juice, beat. Add powdered sugar and beat until smooth; if needed, thin frosting to desired consistency by beating in 1 teaspoon milk at a time until frosting reaches desired spreading consistency.
For nutrition information go to www.UtahDairyCouncil.com