Wednesday, August 29, 2012

Carrot Cake Cookies

Who doesn't love carrot cake?  Only silly people.  Who doesn't love cookies?  No one I've ever met!  So who wouldn't love carrot cake cookies? 
I made them for a friend's baby shower and they were absolutely wonderful!  They are moist and delicious, and the cream cheese frosting was divine. 

1/2 c. raisins
1/4 c. old-fashioned oats
1/2 c. butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 c. (packed) finely grated peeled carrots
1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 c. chopped walnuts

1 c. powdered sugar
6 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice

1.  Preheat oven to 350.  Line baking sheets with parchment paper.  Place raisins and oats in small bowl; add 1/4 c. water.  Let soak until water is absorbed, about 15 minutes.  Beat butter and both sugars in a large bowl until fluffy.  Beat in egg, then carrots.  Add flour, salt, baking powder and cinnamon; beat to blend.  Stir in raisin/oat mixture and walnuts.  Drop batter by level tablespoonfuls 2" apart onto baking sheets.  Bake for about 20 minutes or until light golden brown (they will be soft).  Cool 5 minutes before removing to a wire rack to cool completely.
2.  Beat all icing ingredients together in medium bowl until smooth.  Slather onto the cooled cookies and try not to devour them all!

Yield: about 40 cookies

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