Call me a bit obsessed...it's been a kick taking my favorite cakes and transforming them into portable ice cream creations. After having success with my red velvet ice cream sandwiches, I turned to riff on another favorite cake of mine---carrot cake! I had more than enough cheesecake ice cream leftover and thought that it act as the perfect foil for a moist cookie that incorporated all of the elements of carrot cake. The cookie recipe was adapted from epicurious, and I've made and enjoyed this soft chewy cookie on its own on more than one occasion. The experience of pairing this moist, cakey cookie with the tart, creamy ice cream --- pure heaven!
The ice cream recipe can be found on my red velvet post.
Carrot Cake Cookies
adapted from epicurious.com
makes approx 24 cookies
1 1/8 cups all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots
1/2 cup chopped walnuts
1/2 cup sweetened shredded coconut
1/2 cup raisins
- preheat oven to 375°F.
- line 2 baking sheets with parchment.
- whisk together flour, spices, baking soda, and salt in a bowl.
- beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
- mix in carrots, nuts, coconut and raisins at low speed, then add flour mixture and beat until just combined.
- drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely