08 February 2011

Gingered Carrot Cake Cookies

If it’s not chocolate, it’s not worth baking! Okay,  once in awhile I’ll do lemon, maybe raspberry (which goes oh so well with chocolate), and Gravenstein apple Pie  in the summer.  But, my husband Mark’s favorite dessert is carrot cake.  When I saw this recipe on a  blog, I had to try it for Mark's’ sake.   I’ve been on a chocolate cookie run since Christmas.  I usually bake a carrot cake for Mark on New Years Eve, but was unable because we were in Southern California, so I baked these cookies for him as a belated birthday treat.  Even thought they have no chocolate, I found them yummy!

Gingered Carrot Cake Cookies

Makes: 18 cookies
Prep Time: 15 minutes | Bake Time: 16 to 18 minutes

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
2. Whisk together the flour, baking powder, salt, ginger and nutmeg.
3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

Click here for printable recipe

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