Tuesday, August 26, 2008

Carrot Ice Cream Cake-wich

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

Ingredients
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

Directions
- 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

14 comments:

The Food Librarian said...

Some obsessions are not good (i.e. stalking), but a ice cream cookie obsession? That's a good thing! These look great and perfect for the recent humid days we are having!

Prudy said...

Oh my gosh, which one should I make first? THe carrot cake or the red velvet. They both look insanely good.

Grace said...

carrot cake is my favorite cake, and i adore what you've done with its flavors here. and with cheesecake ice cream in between? i'd say that'd be hard to beat.

jillian said...

This looks incredibly good! It is nice to see a new take on carrot cake- its my favorite.

Carol Peterman said...

I think you are onto a great thing with using cake for ice cream sandwiches. Cookies are often too hard and the ice cream squishes out with every bite.

The DeL Sisters said...

You are making my mouth water! This looks soooooooo good! WOW!

Anonymous said...

Those look absolutely amazing!!!

SiHaN said...

wait a minute.. the proportions look a bit wrong here. haha. but who cares? the icecream sandwich looks fabulous!

Ivy said...

Wow! everytime I look, you have topped yourself with something even more extravegant than the last. These look sooo sooo yummy!

Coffee and Vanilla said...

Sounds amazing!!! :) Recently I made apple pie and served it hot with ice cream on a side.... next time I will try with carrot cake, thank you for sharing this, Margot

Kat said...

wow, wow, wow...red velvet, now carrot cake...no pressure, but I can't wait to see what you concoct next!!!!

Holler said...

That looks amazing! I have never been ga-ga over carrot cake, but I am now converted :)

StickyGooeyCreamyChewy said...

This looks incredibly delicious! Carrot cake with cream cheese frosting is one of my faves. What a creative riff on it!

Sophie said...

We would like to feature your adapted carrot cake cookies on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

You can view our blog here:
blog.keyingredient.com/

Blog Widget by LinkWithin