Carrot Cake / Carrot cake you know but surely all. At Easter almost a “must have” if you want to steal a few little surprises from the Easter Bunny. Carrots. U know?!
I myself am also a big Carrot Cake fan – maybe it’s because I was born in the Year of the Rabbit (anyone familiar with Chinese animal signs should be able to guess my age by now). Anyway. Big Carrot Cake fan – so I thought I’d just try a matching version for Cookie Friday and bake Carrot Cake Cookies!
INGREDIENTS :
1 cup Butter (Sweet Cream, Salted, Softened)
1 cup Granulated Sugar
1/2 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla Extract
3 cups All-Purpose Flour
2 heaping teaspoons Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups grated or chopped raw Carrots
Cream Cheese Frosting
1 cup chopped Pecans
DIRECTIONS :
STEP 1. Grate or hack 2 cups of Raw Carrots
Add dry ingredients to a bowl and whisk together until consolidated.
STEP 2. In a huge blending bowl, cream the butter and sugars.
Add the eggs and vanilla and blend until light and fluffy.
STEP 3. Add the dry ingredients to the cookie dough each cup in turn and mix until combined .
Overlap in the 2 cups of carrots.
STEP 4. Prepare the cookies in your oven and preheat to 375 degrees broiler for 13-15 minutes or until brilliant brown around the edges.
let the cookies to cool.
STEP 5. Frost with Cream Cheese Frosting.
Apply slashed Pecans around the edges of cookies .
