On my top ten never-buy processed food list is carrot cake mix. Besides partially hydrogenated oils (trans fats) and other chemicals, there are absolutely no carrots in it whatsoever. The “carrots” are bits of high fructose corn syrup dyed orange with red and yellow food coloring. Isn’t is false advertising to call it carrot cake? At least they should call it Carrotless Cake. It’s up to the consumers to take responsibility for what they buy and pay attention to ingredients labels. One brand of carrot cake does include a package of “real carrots” – now there’s a novel idea – but not nearly the 2 cups of shredded carrots you have in a carrot cake made from scratch.
We all love carrot cake though; it’s my son’s favorite. I like this idea of carrot cake cookies that I modified from an April 2014 Cooking Light recipe, because you get the carrot cake treat in a smaller serving. The carrots soften in a little brown sugar beforehand since they won’t be in the oven as long as a full cake.
Carrot Cake Cookies
2 C shredded carrot
2 T + 1/2 C packed brown sugar
2 T unsalted butter
2 T melted coconut oil
1 t grated orange rind
1/2 + 1/4 t vanilla
1 egg
1 C flour
1 t cinnamon
1/4 t salt
1/4 t baking soda
Icing
4 ounces cream cheese, softened
2 T milk
1 C powdered sugar
Preheat oven to 350°. Combine carrot and 2 tablespoons brown sugar in strainer; toss to coat. Let stand to drain for 10 minutes (discard liquid).
Meanwhile, melt butter and oil, then add rind, 1/2 teaspoon vanilla, and egg; whisk until well combined. Combine flour, 1/2 cup brown sugar, cinnamon, salt, and baking soda in a large bowl. Add drained carrots and butter mixture; stir until just combined. Drop by tablespoons 2 inches apart on parchment paper covered baking sheets; gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Let cookies sit 3 minutes then remove from pans and cool.
Combine cream cheese, milk, and remaining 1/4 teaspoon vanilla in a bowl and beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat at low speed 1 minute or until combined. Spread about 1 tablespoon icing on flat side of each cookie.
