Carrot Cake Cookies

Name: Carrot Cake Cookies
Yield: Makes 24 cookies
Ingredients: 12 ounces, carrots, peeled and shredded (2 cups); 1 teaspoon, granulated sugar, plus 1/2 cup (3 1/2 ounces); , Salt; 2 cups (10 ounces), all-purpose flour; 1 teaspoon, ground cinnamon; 1/2 teaspoon, baking soda; 1/2 teaspoon, ground nutmeg; 1 cup packed (7 ounces), light brown sugar; 12 tablespoons, unsalted butter, melted and cooled; 1 , large egg plus 1 large yolk; 2 teaspoons, vanilla extract; 1 3/4 cups, walnuts, toasted and chopped coarse; 3/4 cup, golden raisins; 6 tablespoons, unsalted butter, softened; 1 1/2 cups (6 ounces), confectioners' sugar; 6 ounces, cream cheese, cut into 4 pieces and softened; 1 teaspoon, vanilla extract

57 comments

By Katie Leaird

Appears in Cook's Country April/May 2017

Desserts or Baked Goods

Sweet, juicy carrots are ideal for tender cakes, but their moisture hampered our quest for a chewy cookie.

SERVESMakes 24 cookies

TIME1 hour, plus 30 minutes macerating and 20 minutes cooling

WHY THIS RECIPE WORKS

While we love the sugary sweetness, vibrant color, and crisp bite of a carrot, we discovered that this vegetable’s moisture content impeded our quest for the perfect carrot cake cookie. The excess moisture resulted in dense, unappealing coo...

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